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Restaurant Scores: Aug. 5-8, 2019
restaurant scores

The following are food service businesses that were inspected by the Dawson County Environmental Health Department from Aug. 5-8, 2019. A score of 69 or less is failing.

 

Visit the Dawson County Public Health Inspection Page for a searchable list of food service scores:

http://ga.healthinspections.us/georgia/search.cfm?county=Dawson/.

 

Aug. 5

 

BILLIE’S COUNTRY KITCHEN

731 Hwy. 9 N, Dawsonville, Ga. 30534

Score: 87, Grade: B

Notes: Sliced tomatoes, cooked ham (leftover), cooked folded eggs (leftover), reconstituted hash browns (leftover). These food items are time/temperature control for safety foods (TCS Foods)and all being held at room temperature (not at hot/cold holding temperatures)and being discarded after service without a written plan for holding time temperature control for safety foods (TCS Foods)for time and not temperature. If not cold or hot holding these items, a written plan detailing the start of holding for time of TCS food from cooler at 41F and time 4 hours after removal from cooler that food is to be discarded along with start and discard time marked on containers must be kept in facility. Same as shell eggs and cheese being held for time currently. COS: Per Manager TCS food hand been out over 4 hours and was voluntarily discarded. Steak (cooked and leftover) marked with date of 7/23 in walk-in cooler. Per owner, the proper date should have been 7/30 (purchase on Mondays and cook on Tuesdays)and discard date would be today. COS: Leftover cooked steaks will be discarded today - 7th day - day of preparation is day 1 and then add 6 days to get correct discard date.

 

EL CAMPESINO MEXICAN RESTAURANT

27 Dawson Village Way S, Dawsonville, Ga. 30534

Score: 89, Grade: B

Notes: Raw chicken just prepped and put into walk-in freezer to cool on shelf above uncovered queso dip. Raw beef strips in container over raw onions in walk-in cooler. To prevent any possible cross contamination, store raw animal foods below and away from ready-to-eat foods. Raw chicken above containers of raw shrimp in 2-door reach-in cooler in main kitchen. store raw animal foods according to cook temps with raw animal food requiring the highest cook temperature on the lowest shelf. COS: Raw chicken moved to lower shelf in walk-in freezer and queso moved to shelf above raw chicken. In walk-in cooler, onions moved top shelves with vegetable so nothing is stored on shelf below raw beef strips. Raw chicken cooks to 165F and raw shrimp to 145F so, raw chicken moved to lowest shelf in reach-in cooler in kitchen and shrimp moved above chicken. Top of recycle grease container in dumpster area with accumulation of grease on the lid. Clean frequently to prevent build-up of grease that can become attraction for insects, rodents.

 

Aug. 6

 

SPONDIVITS COMMISSARY

241 Nix Bridge Rd., Dawsonville, Ga. 30534

Score: 99, Grade: A

 

Aug. 8

 

CRAVE HOT DOGS AND BARBECUE

145 Forest Blvd. STE 465, Dawsonville, Ga. 30534

Score: 91, Grade: A