Rescue Mission of Middle Georgia

Observed several items within hot holding cabinet and line below 135F (cooked chicken and rice).

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Corrective action: Items were reheated to 165f or above

EHS observed facility re-using cardboard to line can goods and seasonings in dry storage area.

(r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. Informed PIC that cardboard can not be re-used. This must be corrected by 10/30/24

Observed multiple containers of milk with and expiration date of 8/27/23. Per PIC, the milk was received on today. EHS also observed multiple meals with expiration dates in 7/2023; meals were received from Salvation Army. Facility also has an excess of milk dated with an expiration of 8/28/23. Facility will need to find use for the milk dated for 8/28/23. All milk dated for 8/27/23 and other food products must be discarded.