DONNIE'S COUNTRY COOKIN
3300 Clairmont Rd, Brookhaven, GA 30329
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Official Inspection History
1 recorded inspectionPosted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Food service permit fees for 2024 and 2025 unpaid. NOV issued. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers
Nonfood-contact surfaces clean — Inspector Note: Observed RIC shelves unclean and in disrepair with rust stains on inside of the cooler bottom. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Discussed to have deep cleaned or replaced.
Physical facilities installed, maintained, and clean — Inspector Note: Observed floors, walls, and ceilings unclean with debris build up. Ceiling tiles have water spots. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Discussed to have a deep clean and increase cleaning frequency as well as a daily, weekly and monthly cleaning schedule.
Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed inside of the microwave unclean with excess food debris CA: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
Proper hot holding temperatures — Inspector Note: Observed fried pork chops, chicken fried steak, fried whiting and baked chicken hot-holding on front food service steam table below 135F. See * in temperature log. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: Whiting and pork chops discarded. Chicken fried steak and baked chicken reheated to above 165F in the oven.