GEORGIA INDUSTRIAL CHILDREN'S HOME

Observed facility has no CFSM on-site. Manager explained they are in the process of hiring a new one. Last CFSM left on September 2025.

511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

Corrective action: Discussed with PIC, they have almost finished acquiring a new CFSM and they hoping have one around February.

Observed mold-like substance with in ice machine in the kitchen area.

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Corrective action: Discussed with PIC to have ice machine deep cleaned as soon as possible and to increase frequency of cleaning to preclude from build-up.

Observed several spray bottles within table of warewashing machine with not labelled.

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

Corrective action: Discussed with PIC, to have all chemical containers labelled and recommended to find another location for them.

Observed a bag sealed cube ham being thawed within the wash compartment of the three compartment not under running water. Was taken out frozen at 11am and at 1:22pm it was showing temperatures of 47f

511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Corrective action: Had ham moved to the reach in cooler for cooling. Explained procedure to PIC.

EHS observed chemicals at dish washer stored directly on floor. All chemicals must be stored at least 6 inches of the floor. PIC informed EHS that dishwasher is not in use and hasn't been in use during time of employment at facility. This must be corrected by 10/10/24

EHS observed boiled eggs being used for chef salad, stored/prepped on towel that's on a drain board on the 3C sink. The towel appeared to be used for dishes on drain board. When EHS asked PIC about what the eggs were being used for, PIC responded that it was made for lunch. This was COS. (t) Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination.

PIC removed eggs.

EHS observed facility using used towels to store prepped food and vegetables on.

(C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(ii) Used for no other purpose. Informed PIC that towels can not be used for no other purpose but for cleaning purposes. This must be corrected by 10/9/24

Observed ice building on the back panel of one of the freezers in basement. 6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition.EHS informed PIC of the need to defrost unit to clean inside.

Observed facility's need to clean inside freezer units in basement. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed PIC of the need to clean units.

Observed ceiling tiles missing in basement. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. EHS informed PIC of the need to replace ceiling tiles.

Observed facility's need to clean debri/dead bugs from downstairs area. (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. EHS informed PIC of the need to clean.