A few technicalities added weight to new violations that helped bring down the food inspection grade for Oxtails and More/Jerk Stuff in Clarkston, which has received A-level scores during two inspections last year.
Manager Andrea Page said some citations, such as paper towels and soap not being at the kitchen sink, were corrected on the spot during the inspection that the restaurant failed with a 60 (U), unsatisfactory score.
“We had them in the kitchen, just not at the sink,” she said.
Page explained that other violations, such as not having a certified food safety manager and not washing hands between various operations, are being worked on.
The employee was fairly new, but he was “written up” and retrained, Page said.
“We went over the codes with him again,” she said, noting that he now understands the importance of proper hand-washing procedures.
As far as the certification, Page said she became manager two months ago and will be taking the class soon. Meanwhile, the inspector advised her to remove the current certification posted since the person no longer works at the restaurant.
In response to cleaning and pest control citations, Page said they have stepped up cleaning processes and already had monthly pest control applications scheduled and performed.
Other violations include bulk containers not covered in the walk-in cooler and storage of raw meats next to cooked foods in the walk-in cooler – this violation was corrected immediately, the inspector noted.
“We are just going to correct all the problems and move forward,” Page said.
Outback Steakhouse rebounds in Canton
Outback Steakhouse, located at 3 Reinhardt College Parkway in Canton, received a 95 (A) score during a follow-up inspection Aug. 15, returning to its usual A-B level. The inspector advised the employees on a couple items, such as the proper use of single-use gloves and importance of prewashing fruits and vegetables before prepping them, and those new violations were corrected on site.
Here are other recent inspection scores from restaurants across the area.
— by Lisa Gibson for the Food & More blog
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