Key Takeaways
- BGR Grille in Atlanta faced serious food safety violations during a recent inspection, scoring a failing 47.
- Key violations included hazardous foods stored above safe temperatures and inadequate refrigeration equipment.
- Cross-contamination risks arose from improperly stored raw meats and a lack of organization during the inspection.
- The restaurant failed to meet basic safety measures, including proper handwashing and labeling of food containers.
- Management issues included missing required food manager certification and failure to provide necessary consumer advisories.
A local Atlanta eatery faces serious food safety concerns after health inspectors found multiple critical violations during a routine check earlier this month.
BGR Grille, at 1603 White Way in Atlanta, received a failing score of 47 during its September 2 inspection, according to records from the health department.
Temperature Troubles Top List of Violations
Among the most serious issues, the health inspector found potentially hazardous foods being held at unsafe temperatures. Cooked chicken, raw beef burgers, sauces, and raw turkey were all stored above the required 41°F cold-holding temperature.
The restaurant also lacked adequate refrigeration equipment. Three cold-holding units weren’t maintaining proper temperatures, while a prep-top unit and two-door reach-in cooler weren’t working at all.
Cross-Contamination Risks
Raw meats were found uncovered in reach-in coolers, and different types of raw animal foods weren’t properly separated to prevent cross-contamination. The inspector observed “ground turkey on top shelf, ground beef on middle shelf, and salmon on bottom” without proper organization to prevent cross-contamination.
The person in charge reorganized the raw meats during the inspection.
Basic Safety Measures Missing
The restaurant also failed to meet basic handwashing requirements. Both the kitchen and restroom sinks lacked proper hand-drying provisions, and the restroom sinks had no soap available.
Food storage containers and squeeze bottles weren’t labeled with their contents, making it difficult to identify what was inside.
Management Issues
The manager could only provide a food handler certificate rather than the required food manager certification. The inspector also noted that ownership of the restaurant had changed, requiring a passing inspection and new permit within 24 hours.
Additionally, the restaurant failed to provide required consumer advisories for raw or undercooked animal products on their menus.
What’s Next?
The health department requires restaurants scoring below 70 to undergo follow-up inspections. BGR Grille will need to address these violations quickly to continue operating.
For more information about restaurant inspections in the area, residents can contact the health department at (770) 520-7500.
B.T. Clark
B.T. Clark is an award-winning journalist and the Publisher of The Georgia Sun. He has 25 years of experience in journalism and served as Managing Editor of Neighbor Newspapers in metro Atlanta for 15 years and Digital Director at Times-Journal Inc. for 8 years. His work has appeared in several newspapers throughout the state including Neighbor Newspapers, The Cherokee Tribune and The Marietta Daily Journal. He is a Georgia native and a fifth-generation Georgian.
