Georgie Porgie's

Year by year

Inspections

1. May 4, 2026 Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     The floor tiles in front of the wheels for the flat top griddle/True cooler was worn down into the floor, creating a hole.

     Correction: Maintain the physical facilities so they are in good repair at all times. Replace with a more durable flooring.

     Code 6-501.11

2. Apr 30, 2026 Routine · 2 priority, 1 priority foundation, 5 core, 1 repeat
   • Serious Priority

     WHEN TO WASH

     Employee at the fryer observed not washing hands when changing gloves. He had previously brought a box of frozen fries up to put into the prep freezer and after completing this task, he removed his gloves and put on clean ones but did not wash his hands. Did not notice any hand washing from employees on the cookline other than the G. Manager, who was serving food.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The Sanitizer ES for the dishwasher is not being used according to EPA registered label use instructions and is at 0 PPM. Source container of chlorine was almost empty but the liquid left was almost clear, indicating that the chlorine had escaped as a gas and didn't contain any chlorine.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Source container was changed.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Spray bottle of a solution was not labeled with common name of product. It appeared to be a spray bottle of sanitizer with a rag stored on top.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     A used ice cream scoop observed stored in a water well with no water and no running water.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored in a red bucket at 0 ppm of quat.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. The other container of quat was at 200ppm. Maybe the situation of quat binding where the cloth used is absorbing the quat, making it unusable. Information was given to the G. Manager on this.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Toppings for chicken sandwiches is not protected from potential contamination. A box of frozen fries was set on the cutting board on the prep cooler with the box over top of the toppings (olives) and the container of olives was not protected. Also issue with setting the box on the cutting board (food contact surface).

     Correction: Retrain employee.

     Code 3-307.11

   • Not serious Core Repeat

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     The floor tiles in front of the wheels for the flat top griddle/True cooler was worn down into the floor, creating a hole.

     Correction: Maintain the physical facilities so they are in good repair at all times. Replace with a more durable flooring.

     Code 6-501.11

   • Not serious Core

     DRYING MOPS

     Mops stored in the mop sink and not hung to dry.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

     Code 6-501.16

3. Aug 19, 2025 Routine · 4 core
   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Spray bottle of quat sanitizer was at 100ppm.

     Correction: Change sanitize solution regularly in the spray bottle to maintain 200-400ppm.

     Code 3-304.14 (B) (1)

   • Not serious Core

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     The hood over the grill and fryer has grease drops forming along the edge.

     Correction: Wipe down hood regularly as needed to eliminate grease drops from forming.

     Code 4-204.11

   • Not serious Core

     FOOD PREPARATION SINK

     Food preparation with washing cut lettuce is occurring below the flood level rim of a sink compartment at the 3 compartment sink.

     Correction: A food preparation sink shall be provided for significant food preparation or in instances where food preparation is occurring below the flood level rim of a sink compartment such as thawing or vegetable washing. Or use a colander/strainer to keep food out of the 3 compartment sink.

     Code 4-301.16

   • Not serious Core

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     The floor tiles in front of the cooler with the flat top grill on have worn holes in the tiling. Replace tiles with flooring that is more durable.

     Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace [describe].

     Code 6-501.11

4. Jan 2, 2025 Routine · No items found

   No violations cited.

5. Mar 22, 2024 Routine · 1 priority, 1 repeat
   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The sanitizer in the dishwasher is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. The source container has been in place for approximately 2 months and appears all of the chlorine has escaped as a gas out of the source container as the liquid in the container did not have any color (yellowish) and was probalby mostly wat

     Code 4-501.114 (A) - (E)

6. Aug 24, 2023 Follow Up · No items found

   No violations cited.

7. Aug 23, 2023 Routine · 2 priority, 2 priority foundation, 2 core, 1 repeat
   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The ES Sanitizer in the dishwasher is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     The spray nozzle at the 4 compartment sink hangs down below the flood rim of the sink basin.

     Correction: Provide an air gap on water supply side to protect water supply. Hang the nozzle higher to keep above the top rim of the sink basin.

     Code 5-202.13

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     The glass door cooler up at the front counter does not cool properly and is running at 52F. Manager stated they are waiting on a part.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Do not store any food items in this cooler.

     Code 4-301.11

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring chlorine sanitizer concentration for the dishwasher.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11