The following food service establishments were inspected in Tift County between May 1 and May 7. These establishments were evaluated according to the rules and regulations set forth in the Georgia State Chapter 290-5-14.

Anyone with a question, comment or complaint should feel free to call the Environmental Health Services section of the Tift County Health Department at 386-7965. Also, all scores are available at www.SouthHealthDistrict.com; click on food service scores, then click Tift County.

The violations for each establishment are divided into two categories, Public Health Interventions to control Food borne Illness Risk Factors and Good Retail Practices.

Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and prevention as contributing factors in food borne illness outbreaks. The establishment shall at the time of inspection correct a Risk Factor violation unless determined otherwise by the Health Authority considering the nature of the hazard.

Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals and physical objects into foods. Good Retail Practices violations shall be corrected within 72 hours after the inspection is completed unless otherwise directed by the Health Authority. Each establishment will have a current score and current grade.



• Chicago Pizza &

Pasta

401 North Virginia Ave.

Inspection May 1 Previous Re-Inspection Sept. 29, 2008

Current Score: 96

Previous Score: 100

Current Grade: A

Previous Grade: A

Foodborne Illness Risk Factors and Public Health Interventions in violation:

Soda nozzles shall be cleaned and sanitized as often as necessary. (4 points)



• Bubbavine’s Hot Dogs

2473 U. S. Highway 82 East

Re-Inspection May 1 Previous Inspection April 17

Current Score: 94

Previous Score: 72

Current Grade: A

Previous Grade: C

Foodborne Illness Risk Factors and Public Health Interventions in violation: A certified food safety manager shall be employed at the food service establishment. (6 points)



• Dairy Queen #2

1407 North Tift Ave.

Inspection May 5 Previous Inspection Nov. 3, 2008

Current Score: 100

Previous Score: 100

Current Grade: A

Previous Grade: A

No violations noted at time of inspection.



• Arby’s

810 W. Second St.

Inspection May 5 Previous Inspection Nov. 14, 2008

Current Score: 100

Previous Score: 100

Current Grade: A

Previous Grade: A

No violations noted at time of inspection.



• Holiday Inn

Restaurant

1208 U. S. Highway 82 West

Inspection May 5 Previous Inspection Nov. 20, 2008

Current Score: 87

Previous Score: 95

Current Grade: B

Previous Grade: A

Foodborne Illness Risk Factors and Public Health Interventions in violation: Ice machine shall be cleaned and sanitized as often as necessary. (4 points)

Hot, potentially hazardous foods shall be cooled from 135°F to 70°F in 2 hours and from 70°F to 41°F in 4 hours for a total of 6 hours. (9 points)



• Loco’s Grill & Pub

3310 U. S. Highway 82 West

Inspection May 6 Previous Inspection Nov. 4, 2008

Current Score: 91

Previous Score: 96

Current Grade: A

Previous Grade: A

Foodborne Illness Risk Factors and Public Health Interventions in violation: Hand wash sinks shall not be blocked. Soap and paper towels shall be provided at all hand wash sinks. (4 points)

Good Retail Practices in violation: Potentially hazardous foods shall be thawed using one of the four approved methods. (3 points)

Seal on sandwich cooler door shall be repaired. Handle on upright freezer door shall be repaired. The following non-food contact areas shall be cleaned: dishwashing area including dishwashing machine, insides of coolers including shelving, convection oven, hood, seals on coolers and area below cooking equipment. (1 point)

Floors under equipment and walls shall be cleaned. (1 point)



• Holiday Inn

Restaurant

1208 U. S. Highway 82 West

Re-Inspection May 7

Previous Inspection May 05, 2009

Current Score: 91

Previous Score: 87

Current Grade: A

Previous Grade: B

Foodborne Illness Risk Factors and Public Health Interventions in violation: Hot, potentially hazardous foods shall be cooled from 135°F to 70°F in 2 hours and from 70°F to 41°F in 4 hours for a total of 6 hours. (9 points)