A follow-up inspection usually leads to a higher health score for restaurants needing to improve. There’s a little time to fix problem areas or retrain employees before the inspector comes back.
But for Phil’s Southern Cooking in Stockbridge a second inspection pulled their score down not up.
A few employee mistakes were costly. Twice, an employee was observed putting on gloves without washing his hands. And a food prep employee was drinking out of a cup that had no lid or straw.
Both violations are risk factors for food borne illness and carry more weight in the final health score, according to the Henry County health inspector.
The restaurant at 4727 N. Henry Boulevard was given a 65/U on the re-inspection. Its previous routine health score was a 73/C.
In other violations, food items were stored improperly in two coolers. Raw link and ground sausages were shelved above cooked sausages, and raw eggs were above fresh green peppers and lemons.
Also, crowder peas and corn were not being held at a hot enough temperature on the buffet line. The peas were discarded and the corn was reheated to the proper temperature.
Cooked ground sausage wasn’t cooled within an adequate time period to ensure food safety. And the chlorine sanitizer solution used to wipe down food contact surfaces was too weak.
An employee at Phil’s said the inspector will be back for yet another visit later this month.
In other news, a recently featured restaurant, Bourbon Street Café in Perimeter Mall, was re-inspected and scored a 92/A.
Here are other recent inspection scores from area restaurants.
– by Laura Berrios for the Food & More blog
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