Which Columbus restaurants fell to a B or C in June inspections? See the list here

Each month, inspectors from the Georgia Department of Public Health visit restaurants and other establishments in Columbus to ensure proper food-handling and safety practices are followed.

Food inspectors visited over 90 Muscogee County restaurants, lounges, hotels, and other establishments during June.

Among the establishments inspected, 33 earned perfect scores, with 54 also receiving an A grade. Seven establishments earned a B. One restaurant received a C.

Here is the list of restaurants that scored a B or below on their food inspections in June.

How the grading works

During inspections, restaurants receive one of four letter grades that are assigned based on how many points are deducted from 100:

• An A grade, for 90-100 points, means food safety is excellent.
• A B grade, for 80-89 points, means satisfactory compliance.
• A C grade, for 70-79 points, means marginal compliance.
• A U grade, for 69 points or fewer, means unsatisfactory compliance.

Establishments that receive a C or U will have at least one additional routine inspection added in 12 months, according to state law. Earning a B does not necessitate a follow-up inspection.

Residents can find information about all inspections at the Georgia Department of Health’s online portal.

Restaurants receiving C grades and their violations

Wing City, 3846 St. Mary’s, Suite 12 - Score: 72

• A person in charge was not present at the time of inspection.
• Food employees changed gloves without washing hands.
• A handwashing sink in the main kitchen lacked required handwashing provisions.
• A food container was stored in the handwashing sink in the main kitchen.
• TCS foods were cold-held at temperatures above 41 degrees.
• TCS food was hot-held on the fryer at temperatures below 135 degrees.

What are TCS foods, and why do they matter?

A time/temperature control for safety (TCS) food is any food that needs specific time and temperature controls to prevent harmful bacteria growth.

Per the Georgia Department of Agriculture, key temperature rules include holding cold foods at 41 degrees or below, holding hot foods at 135 degrees or above, and storing frozen foods in a frozen, or hard-to-the-touch condition.

Not following these guidelines can result in serious risks.

During an interview with the Ledger-Enquirer last year, Danielle Saunders, Columbus environmental health manager for the West Central Health District in the Georgia Department of Public Health, said improper storage and incorrect holding temperatures can increase risks of cross-contamination and sickness.

“If they don’t cook it to the minimum required temperature, there are some associated risks where there are potential hazards for them to get sick,” she said.

Symptoms associated with illness transmitted through food include fever, diarrhea, vomiting, jaundice, and sore throat with fever, according to the Georgia Department of Agriculture.

Restaurants receiving B grades and their violations

Cannon Brewpub, 1041 Broadway – Score: 88

• Several food items were cold-held at temperatures above 41 degrees.
• Sugar, salt and various seasoning mixes were stored in multiple areas of the facility without labels.

Happy China, 4403 17th Ave. #6 – Score: 82

• The facility did not have a verifiable employee health reporting agreement.
• A container of baby corn and prepared mushrooms was uncovered in a reach-in cooler in the main kitchen.
• The facility did not have written notification of major food allergens.
• A scoop handle was stored beneath the surface of starch and salt in a large plastic container in the main kitchen.
• A single-use bowl was stored in a flour bin, and a red single-use container was stored in rice. There was a gap at the top of the back screen door, which was opened for ventilation.

Houlihan’s (Marriott), 800 Front Ave. – Score: 82

• An employee coughed and blew his nose into a rag, then touched food items for a to-go order.
• Several TCS foods were cold-held at temperatures above 41 degrees, according to the temperature log, in a prep-top cooler and a reach-in cooler in the main kitchen.

Houlihan’s North, 5351 Sidney Simons Blvd. – Score: 87

• An employee changed gloves without washing hands.
• A food employee prepared food without a proper hair restraint.
• The bar sink did not have a handwashing sign.

Krystal #7, 3029 Manchester Expressway – Score: 87

• TCS foods were cold-held above 41 degrees in the walk-in cooler in the main kitchen.
• The walk-in cooler was not able to properly hold cold foods, and an internal thermometer read 60 degrees.
• The walk-in cooler door was not tight and did not shut properly.

Ruby Tuesday, 2640 Manchester Expressway – Score: 81

• The handwashing sink in the dishwashing area did not have handwashing cleanser.
• A sanitizer bucket was stored in the handwashing sink in the dishwashing area.
• Several TCS foods were cold-held above 41 degrees.
• Shelves in the reach-in cooler and dry storage area had an accumulation of rust and food debris.
• Several insects were present in the main kitchen.

Zeb’s Seafood & Chicken, 5120 Warm Springs Road, Suite E – Score: 87

• Raw chicken was stacked on the top rack in the reach-in cooler in the main kitchen near the island table.
• A sanitizing solution made by an employee was tested at 200 ppm.