Savannah Square Health Center

Observed multiple TCS food items (cream cheese 45F, hamburger 45F, and hot dog 44F) holding above 41F.

CA: PIC discarded those items out of temp. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed multiple food items (bread stored on the top shelf, grits and chicken soup at the steam well) stored without a covering.

CA: PIC covered items. Food should be covered to prevent overhead contamination.

Observed multiple employee water bottles throughout main kitchen (above prep top, on a shelf above where food was actively being prepared, right beside microwave in the tea station).

CA: PIC discarded employee water bottles. Employees should have designated areas to place personal items.

Observed that the CSFM certificate was not posted or accessible upon request. Rule: The original CFSM certificate shall be posted in public view in each food service establishment.

Observed the handwashing sink in the kitchen did not have paper towels available. PIC restocked the paper towel machine with paper towels. Rule: Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Observed multiple employee drinks (2 bottle of crush orange soda, Enmarket cup, bag with drinks from longhorn) stored within the reach in coolers with items for the facility. COS/CA: PIC discarded all items. RCA: Employees shall use distinction and place all personal item in the employee refrigerator or area.

Observed multiple "clean" dishes to be stored on shelving ready to use with old food debris and butter wrapper stuck to plates. COS/CA: PIC removed plates and dishes to be washed. RCA: PIC shall ensure that all dishes are cleaned to sight and touch ensuring that no food debris is on the equipment or dishes. Food Service Rule: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed facility did not have high temperature testing strips for high temperature dish machine or QUAT strips for three compartment sink. RCA: PIC shall obtain both QUAT and high heat testing strips. Food Service Rule: In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed old food debris within reach in coolers in main kitchen and grease along the surfaces of the equipment (stove and grill) in the main kitchen. RCA: PIC shall increase the cleaning frequency to ensure that all equipment all clean to sight and there is accumulation of debris. Food Service Rule: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.