The following food service establishments were inspected in Tift County between March 28, 2008 and April 03, 2008. 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.

• Shoney’s of Tifton

1301 Highway 82 West Tifton

Inspection March 28, 2008 Previous Inspection July 17, 2007

Current Score: 66 Previous Score: 88

Current Grade: U Previous Grade: B

Foodborne Illness Risk Factors and Public Health Interventions in violation: Food employees shall clean their hands and exposed portions of their arms after touching bare human body parts other than clean hands and clean, exposed arms. (9 points)

Paper towels shall be available at all hand wash sinks. (4 points)

Chlorine sanitizing solution concentration in sanitizer buckets shall range from 50 ppm to 100 ppm. Slicer shall be thoroughly cleaned after each use. (6 points)

Cold foods shall be maintained at 41ºF or below. (9 points)

Good Retail Practices in violation: Thawing of potentially hazardous foods shall be performed using one of the four methods: under refrigeration that maintains a temperature of 41ºF or below, under running 70ºF or below water, as part of the cooking process or in the microwave then immediately transferred to stove/oven. Thermometers shall be provided in all coolers. (3 points)

Scoop with a handle shall be provided to dispense sugar and flour. (1 point)

Doors on salad bar cooler shall be repaired. Doors on dessert cooler shall be repaired. Shelves in walk-in cooler shall either be sanded and painted or replaced. Hood above kettles shall be repaired or replaced. The outside of bulk food containers shall be cleaned and sanitized. The inside of all coolers shall be cleaned. (1 point)