The following food service establishments were inspected in Tift County between Oct. 22 and Oct. 29. 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 386-7967. 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.



• Taqueria Jesus Maria

5535 Alabama Ave., Omega

Inspection Oct. 22

Previous Inspection April 14

Current Score: 87

Previous Score: 95

Current Grade: B

Previous Grade: A

Foodborne Illness Risk Factors and Public Health Interventions in violation: Ready-to-eat foods shall not be touched with the bare hand. Gloves or utensils shall be used. (9 points)

All kitchenware shall be washed, rinsed and sanitized. Chlorine sanitizer shall have a concentration between 50 ppm and 100 ppm. (4 points)



• Sno Biz

110 South Virginia Ave.

Inspection Oct. 23

Previous Inspection April 15

Current Score: 85

Previous Score: 93

Current Grade: B

Previous Grade: A

Foodborne Illness Risk Factors and Public Health Interventions in violation: Hands shall be properly washed before putting on gloves. (9 points)

Good Retail Practices in violation: Employees shall use effective hair restraints. (4 points)

Cold water shall be provided at hand wash sink and three compartment sink. (2 points)



• Steak N Shake

4429 Old Union Road

Inspection Oct. 26

Previous Inspection April 16

Current Score: 82

Previous Score: 90

Current Grade: B

Previous Grade: A

Foodborne Illness Risk Factors and Public Health Interventions in violation: Cold, potentially hazardous foods shall be maintained at 41°F or below. Hot, potentially hazardous foods shall be maintained at 135°F or above. 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)

Good Retail Practices in violation: Hot, potentially hazardous foods shall be cooled by separating into smaller portions and/or in shallow pans in an ice bath. (3 points)

All non-food contact surfaces shall be cleaned including but not limited to area around toaster oven, milk dispenser, fountain drink area and shelves in walk-in cooler. (2 points)

Ants and roaches shall be controlled. (4 points)



• McDonald’s

824 West 2nd St.

Re-Inspection Oct. 27

Previous Inspection Oct. 13

Current Score: 99

Previous Score: 69

Current Grade: A

Previous Grade: U

Good Retail Practices in violation: Ice scoop shall be stored with handle out of ice. All to-go containers shall be stored inverted. (1 point)



• King Buffet

121 South Virginia Ave.

Inspection Oct. 28

Previous Re-Inspection March 16

Current Score: 50

Previous Score: 92

Current Grade: U

Previous Grade: A

Foodborne Illness Risk Factors and Public Health Interventions in violation: Person-in-charge shall have active managerial control over establishment and train employees. (4 points)

Employees shall wash hands after handling unclean dishes then clean dishes, possible contamination and before putting on gloves. Ready-to-eat foods shall not be touched with the bare hand. Gloves or utensils shall be used. (11 points)

Raw animal product (chicken) shall not be stored over ready-to-eat foods (raw oysters). Raw chicken and ready-to-eat foods shall not be prepped in the same location at the same time. (11 points)

Food shall be stored covered regardless of location unless cooling. Dish machine shall properly sanitize food contact surfaces. Ice machine shall be cleaned and sanitized as often as necessary to prevent mold. Food contact surfaces shall be washed, rinsed and sanitized after use. (6 points)

Cold, potentially hazardous foods shall be maintained at 41°F or below. Hot, potentially hazardous foods shall be maintained at 135°F or above. Potentially hazardous food being held using time as a public health control shall be marked with a discard time. (9 points)

Good Retail Practices in violation: Shellstock tags shall be maintained in chronological order correlated to the dates during which shellstock was sold or served. Food removed from original container shall be labeled. (3 points)

Food shall not be stored on the floor. Moist wiping cloths shall be stored in sanitizer solution when not in use. (3 points)

Tongs and other in-use utensils shall be stored in a clean location or in the food with the handle up. All kitchenware shall be air-dried. Gloves shall not be re-used. Gloves shall be discarded after each use. (2 points)

Prep table shall be repaired. Outside of bulk containers shall be cleaned. (1 point)

Establishment voluntarily closed until all violations were corrected.



• King Buffet

121 South Virginia Ave.

Re-Inspection Oct. 29

Previous Inspection Oct. 28

Current Score: 100

Previous Score: 50

Current Grade: A

Previous Grade: U

No violations noted at time of inspection.