A Cartersville barbecue restaurant is facing a follow-up inspection after health officials handed it a failing score last month.
Cartersville Bar-B-Q, at 140 East Felton Road, scored a 58 out of 100 during a routine inspection on March 25th — a grade the Georgia Department of Public Health considers unsatisfactory. A follow-up inspection is scheduled for April 6th.
Inspectors cited 12 violations during the visit, several of them among the most serious categories under state food safety rules.
Temperature Troubles
Among the most significant findings were multiple temperature violations involving potentially hazardous foods.
In the cold-holding category, a repeat violation, inspectors found house-made acorn pudding registering at 48 degrees and sliced green onions at 45 degrees at the front service counter prep cooler. Marinated raw chicken in a back reach-in cooler was holding at 46 degrees. State rules require cold-held foods to stay at 41 degrees or below. The person in charge told inspectors the foods had been out of temperature for less than four hours and moved them to the walk-in cooler to cool rapidly. That violation was corrected on the spot.
Hot-holding was also a problem. Bowls of rice in a warmer cabinet were measured at 117 and 123 degrees — well below the required minimum of 135 degrees. The person in charge reheated the rice to 211 degrees in a microwave, correcting the violation during the inspection.
Inspectors also flagged a cooling violation. Kimchi soup in the walk-in cooler was holding at 44 degrees. The soup had been cooked the day before and had not cooled from 135 degrees down to 41 degrees within the required six-hour window. The person in charge discarded the soup.
Raw Food Storage
Inspectors found raw beef stored on top of a container of sauce in a reach-in cooler. In the walk-in cooler, raw beef and raw pork were stored above onions, raw pork was touching a pan of raw beef, and raw chicken was stored above raw fish. State rules require raw animal foods to be stored separately from ready-to-eat foods and organized by minimum internal cook temperature. The person in charge rearranged the storage during the inspection, correcting the violation.
Flies in the Kitchen… and No Pest Control Contract
Inspectors observed several live flies throughout the kitchen. According to the inspection report, the facility does not currently have a contract with a pest control company and is not receiving any treatment. That violation was not corrected during the inspection. Health department officials said they will follow up at the next visit.
A Leaking Pipe and Food on the Floor
Inside the walk-in freezer, inspectors found a leaking pipe dripping directly onto containers of food stored below it. Food was also found stored on the freezer floor. State rules require food to be stored in a clean, dry location at least six inches off the ground. Inspectors noted the freezer was too packed to correct the issue on-site and discussed reorganizing the space so no food remains stored beneath the dripping pipe until it can be repaired.
Unlabeled Chemicals and Improperly Stored Butane
A can of butane was found stored on a dry storage shelf alongside food items. The person in charge moved it during the inspection. Inspectors also found several unlabeled spray bottles of chemicals. State rules require all working containers of toxic substances to be clearly labeled with the common name of their contents. That violation was not corrected during the inspection.
Uncovered Food and Missing Date Labels
Multiple pans of food were found stored uncovered in coolers throughout the facility, along with uncovered trays of seasonings and sauces sitting on prep tables and near the cook top. The person in charge covered the food during the inspection.
Several house-made soups and broths prepared days earlier had no date labels indicating their expiration. State rules require foods not used within 24 hours of preparation to be marked with an expiration date not to exceed seven days. The person in charge discarded the items.
Leadership and Training Concerns
Inspectors also cited the person in charge for being unable to perform required oversight duties, pointing to the volume of risk factor violations found during the inspection. The certified food safety manager on site was similarly cited for failing to assess employee training needs based on those violations.
Inspectors noted they will return for a follow-up visit, currently scheduled for April 6.
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.
