Mold, dead roaches, food storage: Two Macon restaurants fail routine health inspections

Mold and dead roaches contributed to a Macon restaurant failing its most recent routine health inspection, while another eatery’s failing grade was due in part to improper food storage.

Shurling Seafood at 737 Shurling Drive scored a 66, receiving a “U” for “unsatisfactory compliance” at its routine inspection March 1, according to what was reported on the Georgia Department of Public Health online portal.

The restaurant bounced back with a 98 with an “A” for “food safety excellence” at its required follow-up inspection March 3.

Bombay Curry at 3892 Bloomfield Village scored a 53 with a grade of “U” at its routine inspection March 9, also returning with an “A” with a score of 93 at its required follow-up inspection March 11.

State health inspectors assign grades based on how many points are deducted from 100, with scores at 69 and below considered failing.

Follow-up inspections are required when a restaurant fails its routine inspection and usually take place within 10 days.

Routine inspections

During Shurling Seafood’s routine inspection, mold was observed on peppers and other vegetables stored in the walk-in cooler and a “pink mold like substance” was observed on the inner panel of an ice machine, according to the inspection report.

The restaurant was also cited for failing to store food properly to prevent the potential for cross contamination, including celery stalk and cut bell pepper stored uncovered directly on walk-in cooler shelves. Also, opened bags of chicken nuggets and other frozen food were found in a walk-in freezer, the report said.

Additionally, the health inspector observed multiple food items stored in the walk-in cooler above the required temperature for food safety — including 51 raw chicken wings, more than 50 cheese slices, 50 portions of coleslaw, 43 raw whiting portions, another 53 raw chicken wings, 36 raw shrimp and more than 50 cooked rice portions, according to the report.

The restaurant was also cited for dead roaches observed on the rim of a hand sink near an ice machine and dead roaches on a sticky pad underneath a sink, according to the report. Also, hand sinks were blocked from use or did not have paper towels.

During Bombay Curry’s routine inspection, the inspector observed 14 packs of frozen lamb chop racks stamped Australia Inspected with the person in charge unable to produce a receipt or a box from which the meat came.

The restaurant was also cited for an employee handling food with hands that “appeared unclean,” an employee wearing gloves going outside and returning with the same gloves on and then handling food and an employee handling bread from the tandoori oven with their bare hands.

An employee was also observed washing his hands at a hand sink without soap, according to the inspection report. Another employee was seen washing their hands in a prep sink which is not to be used for hand washing.

Additionally, foods were found stored above the required temperature for safe storage in a cold holding, including shredded cheese, raw shell eggs, a gallon of whole milk and a carton of heavy cream. The same held true for some food items in a reach-in cooler, including a diced potato mix, a fried dessert, Paneer cheese and Nanak.

Also, tandoori chicken still on rods was observed hanging from a hood vent instead of being stored at a required ready-to-eat temperature for food temperature safety, and raw chicken was stored in orange Home Depot buckets in a reach-in cooler instead of in food grade quality storage containers.

Other Bibb County restaurant scores

Meanwhile, most Bibb County restaurants earned “A’s” on their routine health inspections for the reporting period of March 1 through March 31. A few earned “B’s” and two received “C’s.”

Also, a few earned perfect scores of 100, including:

• Hotlanta Wings at 650 Shurling Drive, Suite B
• Hightales Rooftop Bat at Hotely Forty Five at 401 Cotton Ave.
• Vista Bar & Lounge at 3642 Napier Ave.

• Additionally, multiple food trucks participating in the Cherry Blossom Festival earned 100s.

Here is how the marks are distributed: “A” for a mark between 90 and 100 and indicates “excellence in food safety”. “B” for a score between 80 and 89, considered as “satisfactory compliance”. “C” for “marginal compliance” based on a score of 70-79. A “U” for “unsatisfactory compliance” is assigned when a restaurant scores 69 or less

Restaurant inspections are designed to protect public health. The Telegraph reviews the inspection reports monthly.

This story was originally published April 7, 2022 at 5:00 AM.