The following are among the food service establishments inspected in March by the Liberty County Health Department. The department scores on a 100-percentile scale. Kitchens are inspected at least every four months and are required to post their score sheets in public. The score and selected comments from health inspectors are included in each report. To view all restaurant scores, go to dph.georgia.gov/environmental-health-inspections.
March 15
• Captain Joe’s Seafood Restaurant, 317 S. Coastal Hwy., Midway. Score: 72. Grade: C.
Remarks: (1) Observed employee plate cooked fish with bare hands. Corrected on site by discarding fish. New violation. (2) Observed food debris on pans stacked on clean rack and on vegetable slicer. Corrected on site by washing, rinsing, and sanitizing equipment. New violation. (3) Observed items on salad bar and prep line above 41 degrees F. Corrected on site by discarding and rotating food items. The manager stated the food was prepped and put on the salad bar around 2:00. I told them to continue to cool down the food in the walk-in cooler and place food from the walk-in cooler on to the salad bar. The banana pudding was made this morning and had not cooled to 41 within 4 hours so I had the manager discard of the banana pudding. New violation. (4) Observed container of sanitizer and unlabeled spray bottle of degreaser stored on food prep table. Corrected on site by moving to shelf below table. New violation. (5) Observed wet stacking of pans on clean storage rack. New violation. (6) Observed that facility did not have sanitizer test strips for warewasher. New violation. (7) Observed moldy lemons and oranges in walk-in. Corrected on site by discarding. (8) Observed cracks in frame of slicer. Slicer should not be used. (9) Observed employee drinking out of bottle in kitchen area. Employees should drink from disposable cups with lids and straws in kitchen area. (10) Observed gasket on walk-in freezer door needs to be repaired.
• Captain Joe’s Seafood Restaurant (reinspection, March 21). Score: 80. Grade: B.
Remarks: (1) Observed moldy tomatoes stored in the walk-in cooler. Corrected on-site by discarding of moldy tomatoes. New violation. (2) Observed raw seafood (shrimp and fish) stored over ready-to-eat food (Alfredo and shrimp and grits sauce) in the prep line. Talked to manager about reorganizing cooler. The manager told the employee to change the food around. New violation. (3) Observed pipe leaking under the 3-compartment sink and handwashing sink. New violation. (4) Observed employee washing hands in the sink by the seafood cooler. If employees are going to use the sink to wash hands, the sink needs to be supplied with paper towels and soap. (5) Cook did not know proper cooking temperatures for cooked food items. Person in charge needs to train cooks on temperatures. (6) Observed dishwasher not meeting minimum sanitizing strength. Tested dishwasher 3 times. Do not use dishwasher until it is working properly. The facility can wash dishes in the 3-comaprtment sink. The dishwasher sanitizer started working by the end of the inspection. (7) Facility needs to add (*) on the menus for consumer advisory reminder. (8) Observed grease build up and black substance behind fryers and dishwashing machine. (9) Suggest letting the cooks have thermometers so they can take temperatures of cooked food items and facility use cold-temperature logs. (10) Observed employee food stored in the walk-in cooler with customers food. Need designated area for employee food stored away from customer food items.
• Frank Long Elementary School, 920 Long Frasier St., Hinesville. Score: 91. Grade: A.
Remarks: (1) Observed food stored in the red warmer and serving line below 135F. Corrected on-site by discarding of food and increasing temperature of the streamer by adding water. New violation. (2) Coleslaw was made today around 9:00. I talked to the manager about the new rule changes for cut leafy greens. Manager discarded of coleslaw on serving line and added ice around the containers of coleslaw to decrease the temperature to 41F or below. (3) Need to check red warmer and make sure it is keeping food 135F or above and check the seal to make sure it is keeping the hot air in the warmer. Do not use warmer if it is not working correctly.
• Lewis Frasier Middle School, 910 Long Frasier Rd., Hinesville. Score: 100. Grade: A.
Remarks: (1) Talked to manager about the new rules and discussed reportable foodborne illnesses. Provided handout about restriction and exclusion. (2) Manager placed chicken salad in the walk-in freezer to increase cooling time. The chicken salad was made 30 minutes before inspection. (3) Dishwasher not working at the time of inspection. Manager provided invoice from Stackpole Food Service.