• Subway RCR, 1039 E. Forsyth St. — June 9 — routine — score: 87 B — inspected by Jane Arnold
— Veggie burgers and sausage on prep table were temperatured too high (62 degrees and 58 degrees F.); these were discarded. Items in walk-in cooler (teriyaki, chicken, roast beef) were temperatured too high (95 degrees F.). Cooler going through defrost. Employees opening/closing a lot. Temperature had been good at start at 9 a.m. Potentially hazardous foods were moved to freezer or front refrigerator until maintenance comes.
— Employees may drink from disposable cup with lid and straw (employee had cup with no lid).
• Subway, Express Lane, 110 U.S. Highway 280 West — June 10 — routine — score: 91 A — inspected by Arnold
— Cups in box sitting on floor; need to store 6 inches off floor.
— Employees’ personal items (cups, foods) need to be stored separately in designated area.
— Ice dumped in hand wash sink; may not use hand wash sink for anything but washing hands.
— Employee didn’t have hair restrained properly; need to have hat or hair net.
— Teriyaki chicken in trays were stacked on top of each other; need to have deli paper between layers.
— Coffee carafes were stored with excess water in them; need to drain properly before hanging up.
— Need to fill crack in floor in freezer.
• J’adore Just a Cup, 1206-J Crawford St. — June 22 — routine — score: 86 B — inspected by Megan Kirksey
— Person in charge not able to unlock storage room with refrigerator and dry storage.
— Hand washing sink in restroom doesn’t have paper towels.
— Employee with no hair restraint.
— Restroom unavailable to customers due to no toilet paper and no paper towels.
* Will follow up when storage room is open to check temperatures of freezers and refrigerators.
• Kentucky Fried Chicken, 1321 E. Lamar St. — June 22 — routine — score: 100 A — inspected by Kirksey
— No deficiencies noted.
• American Legion, Ga. Highway 30 West — June 22 — routine — score: 96 A — inspected by Arnold
— Inside of ice maker needs cleaning.
• Monroe’s Hotdogs, 318 W. Lamar St. — June 23 — routine — score: 88 B — inspected by Kirksey
— Sanitizer solution more than 200 ppm in wiping cloths area; stored pitchers and dishes need to be cleaned.
— Dressing and slaw not properly date marked. Potentially hazardous food items held over 24 hours need to be date marked.
— Employees in food prep area observed not wearing hair restraints.
— Dirty dishes were observed in the vegetable sink, which should be used only for washing fruits and vegetables.
— Ice scoop stored in ice machine.
— Employees observed wearing gloves while doing multiple tasks (cleaning tables) and not changing gloves before preparing food.
