Madeline's
1052 East Church Street ~ Jasper, GA 30143



Phone
706-253-1052




Madeline's

Hours:
Events only at location

Week of Score Noted Violations
12/28/2016 98-A

In-use utensils: properly stored



Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used


12/28/2016 98-A

In-use utensils: properly stored



Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used


7/27/2015 90-A

1. Potentially hazardous food in the prep cooler at 48F. Must be at 41F or below. The unit was "freezing up". All PHF in the unit was moved to another unit holding at the proper temperature so that the cooler could be defrosted. Person in charge must monitor temperatures to ensure proper cold

holding.



2. The outside of the microwave, bottom shelf in the refrigerator and the handles of equipment not clean. Clean the equipment.


2/18/2015 82-B

1. Observed employee preparing a sandwich with bare hands. The employee used his finger to get the chicken salad out of the scoop. The sandwich was discarded. Bare hand contact is not allowed with RTE food. Employee washed hands and put on gloves.



2. Observed jambalaya in refrigerator at 47F from 2/14/15, 4 days prior. Other potentially hazardous food in the same unit at 38F. This is improper cooling. Must cool to 41F within 6 hours. The jambalaya was discarded.


8/15/2014 88-B

1. PHF in the prep cooler at 47-52F. All PHF above 50F was discarded and the unit was adjusted down at the time of inspection. Person in charge must ensure proper cold holding.



2. Observed lobster thawing in a container in the mop sink. There is no meat sink in the facility and the 3 comp sink was in use, so no quick thaw is allowed. The lobster was removed from the mop sink.



3. Observed wet wipe cloths stored on the counter. Wipe cloths must be stored in sanitizing solution between uses.


4/2/2014 92-A

1. Chemical bottles stored with pans. Chemicals must be stored separately from food and food service equipment.



2. Badly damaged can stored with cans for use. Damaged cans to be discarded or sent back to the supplier must be stored separately from cans for use.



3. Cloth liners on dish drying rack. Cloths must not be used as liners.


11/14/2013 91-A

1. Chicken salad 5 days past discard date. The chicken salad was discarded. Person in charge must monitor dates and discard items when needed. Repeat Violation.



2. Dirty pans in the mop sink. This sink cannot be used for dirty dish storage. Repeat Violation.



3. Wedding decorations on floor. All items must be stored 6" off floor to ensure proper cleaning.


6/14/2013 93-A

Note: Currently only catering is being done in this establishment. Full service to resume at a later date.



Violations:



1. Several containers of prepared potentially hazardous food 9 days past the discard date. The items were discarded. The person in charge must monitor dates and discard when necessary. Repeat violation.



2. Dirty pans in the mop sink. This sink cannot be used for dirty dish storage.


1/24/2013 88-B

1. Observed numerous containers of prepared potentially hazardous food 1-2 weeks past the discard date. The items were discarded. The person in charge must monitor dates and discard when necessary. Repeat violation.



2. A freezer is in the employee restroom. Remove ASAP.



3. The hot water at the hand wash sink was not at the minimum requirement of 100F. At the time of opening, the small water heater was approved with the caveat that if it ever became inadequate, it must be replaced. Replace water heater within 30 days.


9/18/2012 99-A

1. Prepared cheese salad at 14 days. Prepared potentially hazardous food can be held no longer than 7 days. The cheese salad was discarded at time of inspection.



2. Tea pitchers on bar should be covered.



3. Observed wet wipe cloths stored on counter. Wipe cloths must be stored in sanitizing solution.


5/12/2012 87-B

1. Two bottled drinks in the kitchen. All employee drinks must have a lid and straw.



2. No paper towels located at the hand wash sink. Paper towels must always be available for proper hand washing.



3. Potentially hazardous food at 50F in the prep cooler. All PHF was moved to a cooler holding at the proper temperature of 41F or below. Do not use this unit again until it is repaired or replaced. This unit has a history of not holding at the proper temperature.


1/10/2012 92-A

1. Chemicals stored with dry goods. Chemicals must be stored separately from food and food service equipment.



2. Observed numerous wipe cloths stored on counters. Wipe cloths must be stored in sanitizing solution.



3. Dirty dishes in the mop sink. This sink cannot be used for dirty dish storage.


8/23/2011 75-C

1. Observed several pans on the hand wash sink, which made the sink inaccessible. The hand wash sink must be available for hand washing at all times.



2 Observed potentially hazardous food cold-held at greater than 41F. Miscellaneous PHF items in the prep cooler at 48-62F. PHF above 50F was discarded at time of inspection. Other PHF items were moved to a unit holding at 38F. Person-in-charge must insure proper cold holding. Corrected on-site.



3. Observed food being cooled by non-approved method. Chicken salad was cooling in the refrigerator at 68F in a large container. To properly cool, use shallow pans or an ice bath at cool to 41F. Food can then be placed in the large container for cold storage.



4. Employees preparing food must wear hair restraints.



5. Observed employee washing hands in the vegetable sink. This sink is for washing vegetables and can be used for no other purpose. Corrected on-site.



6. Cover the particle board on the cooler lid with a surface that is smooth and easily cleanable.



7. Observed a dog in an area used for food storage. Corrected on-site.


5/9/2011 91-A

Observed potentially hazardous food cold-held at greater than 41F. Raw eggs on counter at 72F. Must be held at 41F or below. The eggs were discarded at the time of inspection. Corrected on-site.


4/5/2011 100-A

Opening


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