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Kandi Burruss’ Restaurant Hit With Health Code Violations

Kandi Burruss’ Restaurant Hit With Health Code Violations

 

RHOA star Kandi Burruss is having major problems regarding her new restaurant. The Old Lady Gang Southern Eatery is reportedly in trouble with the Georgia Department of Public Health.

The restaurant owned by Kandi and her husband Todd Tucker earned a very low “C” rating.The establishment, which opened in March of 2017, earned a 78 out of 100 score during its August 2017 inspection.

The restaurant honors Kandi’s Aunt Nora, Aunt Bertha, and Mama Joyce and they are already being hit with numerous health code violations just six months after their grand opening.

The August 24th Food Service Establishment Inspection Report reveals, the restaurant was in violation of:

2-2D: Adequate hand washing facilities supplied & accessible (no soap or paper towels located at hand washing sink)
4-2B: Food-contact surfaces: cleaned & sanitized (observed soil buildup inside ice bin)
6-1A: Proper cold holding temperatures (observed potentially hazardous cold food held at greater than 41 degrees Fahrenheit)
12B: Personal cleanliness (observed employee with no hair restraint)
12C: Wiping cloths: properly used and stored (wet wiping cloth not stored in sanitizing solution between uses)
15A: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used (observed cutting board grooved / pitted and no longer cleanable)
17C: Physical facilities installed, maintained, and clean (observed entrance to WIC on need repairing threshold)

The second and third floor bars of the restaurant were also cited separately for their own violations the same day. The reports show the second-floor bar was in violation of:

2-1C: No bare hand contact with ready-to-eat foods or approved alternate method properly followed (observed employee at the bar area using bare hand contact to grab sliced lemons out of container for drink. Except when washing fruits and vegetables food employees shall not contact exposed, ready to eat food with their bare hands and shall use utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. COS. Lemon discarded, employee used tongs.)
14A: In-use utensils: properly stored (observed in use bar utensil stored in standing water with a temperature of 70F. Utensils can be stored in standing water if the temperature if 135F or higher or if water is sufficient in velocity [such as dripping ice cream dispenser]. COS. Utensil removed.)

The third-level bar was only cited with one violation:

15A: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used (observed cardboard on shelves in RIC at bar).

Both the violations for the second and third floor bars were corrected on site, Jasmine Brand reports.

The same inspector returned on August 29 for a follow up. While the inspection was not as bad, there were still violation issues. The restaurant was cited as being in violation of:

6-1A: Proper cold holding temperatures (observed failure to cold hold TCS foods at 41*F and below. Observed crab cakes at 50*F, Eggs 52*F, Egg Batter 51*F, Lamb 45*F, Hamburger 47*F. COS- Eggs and egg based product discarded. Items under 50*F were chilled down to 41*F via ice bath.)
6-1B: Proper hot holding temperatures (observed failure to hot hold TCS foods at 135*F and above. Observed Mac and cheese at 125*F, Mac & cheese 130*F COS- All items reheated to 165*F.)

Both violations were corrected while the inspector was on site.

The OLG is back in good standing according to its August 29 inspection. The restaurants score went up 13 points to a 91, and the grade up from a “C” to an “A.”

Are you surprised by this news?

Photo Credit: Bravo/Instagram

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Written by Rebecca Williams

Rebecca Williams

Rebecca Williams has a huge heart and loves adventure. She will out-paddle you in a kayak, and then proceed to apologize for doing so. She hates the winter, yet loves the cold...

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