Swanson
Last inspected: Apr 13, 2026
82
Score
Swanson, located at 933 Carroll St in Perry, GA, underwent a low-risk inspection on April 13, 2026, with a score of 82. This inspection identified one critical and one minor violation, specifically related to proper hot holding temperatures and adequate equipment for temperature control during cooling. Across seven scored inspections, Swanson has predominantly maintained a low-risk status.
7
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 13, 2026
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
82
Nov 3, 2025
Routine
1 major violation.
90
Jun 4, 2025
Routine
1 critical violation. 1 corrected on site.
86
Jan 27, 2025
Routine
1 major violation.
90
Aug 12, 2024
Routine
No violations found.
100
Jul 8, 2024
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
82
Feb 15, 2024
Routine
1 major violation. 1 minor violation. 2 corrected on site.
86
Violations — Apr 13, 2026 Inspection
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed pans of baked chicken thighs (123°F) and baked chicken breast (129°F) inside the warmer cabinet. Ambient air temperature of the unit is 127°F. Temperature drop suddenly once the door opens, recommends have the unit serviced. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above, Person in charge removed the chicken in order to be reheated and adjusted the unit's temperature. Ambient air temperature increased to to 139F before leaving.
511-6-1.04(6)(f)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed container of cooked white rice cooling while tightly covered. Food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The container were air vented.
511-6-1.04(6)(e)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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