MASONIC HOME OF GA

EHS observed insufficient space for freezing/cooling given WIF damage. PIC discarding items necessary to make space during inspection.

Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04.

PIC to have freezer repaired. PIC states reach-in coolers will be arriving to take care of storage space.

EHS advised PIC to use down items in WIC in order to stave off overloading until sufficient freezer space can be acquired.

EHS observed that WIF was damaged to the point of nonfunction.

All equipment must be in good repair.

Facility to have WIF replaced, repaired, or repurposed to dry storage without TCS.

EHS observed:

• Racks in dry storage, main kitchen with buildup of debris, grease
• Maketables with debris/stains
• Exterior microwave with buildup of grease/stains
• Sneeze guard of front service stable stained

Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

PIC to clean affected areas.

EHS observed:

• Stained floors under 3C, warewashing machine, fryer, interior mop sink area,
• Stained/aged/damaged doors (access to kitchen, dry storage area, back access)
• Cobwebs, staining on walls above mop sink area, back access

The physical facilities shall be cleaned as often as necessary to keep them clean.

EHS observed:

• Can opener on prep table with greasy/dirty food contact surface
• Pans in ostensibly clean dry storage rack with debris/stains on interior
• Interior plastic baffle of bulk ice machine at front service with apparent biofilm accumulation

Food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

PIC to clean affected areas.

EHS observed:

• Two unlabeled bottles in front service with yellow fluid
• Unlabaled bottles underneath 3C sink in main kitchen with clear fluid

Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

PIC to label bottles with common name of material.

EHS observed:

• dead roaches underneath all sinks in main kitchen
• dead roaches leading to WIC on floor
• dead roaches/full traps in dry storage under racks
• dead roaches in unused office alcove

Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

PIC to clean/remove dead insects.

EHS observed:

• drying racks in main kitchen with buildup of grease/grime
• maketables with debris/stains
• handles of ladles/utensils on drying racks above maketables with stains/grime
• sneeze guard of front service steam table with grime
• glasses stored on maketables with stains/grime

Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

PIC to clean affected areas.

EHS observed:

• Stains on floors underneath 3C
• Stained walls around warewashing equipment
• Stains on floors leading out to dry storage/WIC
• Debris/stains in corner of unused office alcove
• Stains/grime underneath 2C Sink
• Stains/grime on floor underneath drying rack
• cobwebs/grime on windows by drying racks, in employee restroom
• damaged/stained ceiling tiles in main kitchen area, employee restroom

The physical facilities shall be cleaned as often as necessary to keep them clean.

EHS observed:

• damaged, exposed interior of cinderblocks on left side of WIF
• damaged window behind drying rack incl. exposed hole to exterior.

PIC to clean affected areas, repair/replace physical facility damage.

EHS requested h=employee health forms from PIC. PIC had the forms but they were blank.

CA- PIC needs to ensure that before employees start to work in the kitchen that they complete the employee health forms and keep the documents on file at the property.

511-6-1.03(4)(a)(b)(c)(e)(f) - Responsibility of permit holder, PIC, and Conditional employees (P), (Pf) (a) Requirement to Report Symptoms, Diagnosis and History of Exposure. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee:

1. Has any of the following symptoms:

(i) Vomiting, P

(ii) Diarrhea, P

(iii) Jaundice, P

(iv) Sore throat with fever, P or

(v) A lesion containing pus such as a boil or infected wound that is open or draining and is:

(I) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover, P

(II) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, P or

(III) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; P

2. Has an illness diagnosed by a health practitioner due to:

(i) Norovirus, P

(ii) Hepatitis A virus, P

(iii) Shigella spp., P

(iv) Shiga toxin-producing Escherichia coli, P

(v) Salmonella Typhi; P or

(vi) nontyphoidal Salmonella; P

3. Had a previous illness, diagnosed by a health practitioner, within the past three months due to Salmonella Typhi, without having received antibiotic therapy, as determined by a health practitioner; P

4. Had been exposed to, or is the suspected source of, a confirmed disease outbreak, because the food employee or conditional employee consumed or prepared food implicated in the outbreak, or consumed food at an event prepared by a person who is infected or ill with:

(i) Norovirus within the past 48 hours of the last exposure, P

(ii) Shiga toxin-producing Escherichia coli, or Shigella spp. within the past three days of the last exposure, P

(iii) Salmonella Typhi within the past 14 days of the last exposure, P or

(iv) Hepatitis A virus within the past 30 days of the last exposure; P or

5. Has been exposed by attending or working in a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual who works or attends a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual diagnosed with an illness caused by:

(i) Norovirus within the past 48 hours of the last exposure, P

(ii) Shiga toxin–producing Escherichia coli, or Shigella spp. within the past three days of the last exposure, P

(iii) Salmonella Typhi within the past 14 days of the last exposure, P or

(iv) Hepatitis A virus within the past 30 days of the last exposure. P

(b) Responsibility of Person in Charge to Notify the Health Authority. The CFSM or person in charge shall notify the Health Authority when a food employee is:

1. Jaundiced, Pf or

2. Diagnosed with an illness due to Norovirus, Hepatitis A virus, Shigella spp., Shiga toxin-producing Escherichia coli, or Salmonella Typhi. P

(c) Person in Charge’s Responsibility to Prohibit a Symptomatic Conditional Employee. The person in charge shall ensure that a conditional employee:

1. Who exhibits or reports a symptom, or who reports a diagnosed illness as specified under subsection (4)(a)1 - 3 of this Rule, is prohibited from becoming a food employee until the conditional employee meets the criteria for the specific symptoms or diagnosed illness as specified under subsection (4)(h) of this Rule; P and

2. Who will work as a food employee in a food service establishment that serves as a highly susceptible population and reports a history of exposure as specified under subsections (4)(a)4 and 5 of this Rule, is prohibited from becoming a food employee until the conditional employee meets the criteria as specified under subsection (4)(h)10 of this Rule. P (e) Responsibility of Food Employee and Conditional Employee to Report. A food employee or conditional employee shall report to the person in charge the information as specified under subsection (4)(a) of this Rule. Pf

(f) Responsibility of Food Employee to Comply. A food employee shall comply with an exclusion or restriction and with a removal, adjustment or retention of an exclusion or restriction. P

EHS observed two containers of barbeque sauce in a container without anything to cover the top.

CA- PIC needs to make sure all items in the walk in cooler are covered. This will ensure that anything served is not expose to contamination

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

EHS observed two bottles of chemicals in the dining area not label.

CA- PIC needs to make sure that any chemicals that are taken out of its original packaging needs to be properly labeled on the bottle with its generic name.

511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

EHS observed dead roaches in the kitchen. Also EHS walked into the dry store room and saw a rodent trap that needs to be thrown away and a new one needs to be placed. EHS also observed roaches droppings on the shelves in the dry storage room.

CA- PIC need to make sure that the any dead roaches that are in the facility need to be properly discarded. Any traps that are full needs to be discarded and replaced. Also need to clean up any roaches droppings and contact pest control to treat the specific area.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

EHS observed microwave and shelves that stored pots and pans need to be cleaned. Also observed trays that hold single use items and glasses need to be cleaned.

CA-PIC needs to ensure that all nonfood contact surfaces are properly cleaned.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed all the walls and floors in the facility need a deep cleaning. EHS observed a lot of debris on the wall and floors. Also the microwave was dirty.

CA-511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf