PRUITT HEALTH - AUSTELL

1. Observed spatulas stored for use in unclean crevice of wall in ware washing area of main kitchen.
2. Observed can opener at prep table in main kitchen stored for use with accumulated food and black debris along blade.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: All equipment cleaned and sanitized.

1. Observed chicken gravy prepared on 2/16/2026 held beyond 7-day expiration in RIC 1 in main kitchen.
2. Observed bologna stored in refrigerator in main kitchen with unknown use by date.

C/A: A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen;

(ii) Is in a container or package that does not bear a date or day; or

(iii) Is inappropriately marked with a date or day that exceeds 7 days .

COS: Both items discarded.

Observed water leaking from several areas of plumbing pipes under 3-compartment sink in main kitchen.

C/A: A plumbing system shall be repaired according to law and maintained in good repair.

COS- 4/17/26: Plumbing system observed in good repair, no water leaking.

Observed grouting between floor tiles in disrepair in several areas in main kitchen; primarily under dish washer and 3-compartment sink.

C/A: Repair all areas and clean; All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. The floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm).

NOTICE OF VIOLATION ISSUED DUE TO FAILURE TO REPAIR AREA AFTER 3-CONSECUTIVE REPEAT VIOLATIONS. 30-DAY DEADLINE AGREED UPON WITH FACILITY OPERATORS FOR REPAIRS.

COS-4/17/2026: Observed floor grouting in areas noted repaired and in compliance.

Observed margarine on stove and thickener in plastic cup on prep table stored uncovered exposed to contamination in main kitchen.

C/A: Unless cooling, all food must be stored covered.

COS: Margarine covered and thickener discarded.

1. Observed knives stored for use in crevice of wall in warewashing area of main kitchen.
2. Observed can opener at prep table in main kitchen stored for use with accumulated food debris along blade.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: All equipment cleaned and sanitized in dishwasher.

Observed sugar scoop stored unprotected on soiled dry storage rack in dry storage area of main kitchen. 2. Observed ice scoop stored in soiled container on ice machine in main kitchen.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: Scoops and storage container cleaned and sanitized.

Observed floor inside WIC (outdoor area) heavily soiled with black debris and dirt.

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

1. Observed floor and grouting in disrepair in several areas in main kitchen; primarily under dish washer, near stove, and steamtable in main kitchen.
2. Observed baseboards missing along lower wall areas in main kitchen; primarily near dishwasher, hand sink, and dry storage area in main kitchen.

C/A: Repair all areas and clean; All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. The floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm).

PIC provided documentation of floor repair plans; repairs will be completed in 1-week.

Observed several TCS foods cold holding in outdoor WIC at above 41F (see asterisks).

C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS food shall be maintained at 41°F (5°C) or below.

COS: Items discarded.

1. Observed floor and grouting in disrepair in several areas in main kitchen; primarily under dish washer, near stove, and steamtable in main kitchen.
2. Observed baseboards missing along lower wall areas in main kitchen; primarily near dishwasher, hand sink, and dry storage area in main kitchen.

C/A: Repair all areas and clean; All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. The floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm).

Floor repairs have been approved by outside vendor and will occur in approximately 3-months according to PIC.

Observed wall above 3-compartment sink in main kitchen in disrepair and soiled; black accumulation and damaged with heavy soil. 2. Observed accumulated food debris and dirt along floor under equipment and appliances throughout main kitchen.

C/A: Clean all areas; The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. C/A:

Observed employee preparing/handling food in main kitchen drink from beverage wearing gloves and return to food prep without removing gloves and washing hands.

C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands.

COS: Employee washed hands and changed gloves.

Observed chocolate milkshake boxes improperly defrosting in container of stagnant water on prep table in main kitchen.

C/A: time/temperature control for safety food shall be thawed:

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

2. Completely submerged under running water:

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

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

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

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) of this Rule, or

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

COS: PIC discarded food items.

Observed food items stored directly on the floor of WIC outdoors and in dry storage area in main kitchen.

C/A: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Observed several boxes of single-use articles stored directly on the floor of dry storage area in main kitchen and in outdoor shed dry storage area.

C/A: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor.

1. Observed spillage and food debris along base of RIFs in main kitchen.
2. Observed food debris along cabinets and equipment throughout main kitchen.
3. Observed accumulated water along base of RIC #2 in main kitchen.

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

1. Observed floor and grouting in disrepair in several areas in main kitchen; primarily under dish washer, near stove, and prep table in main kitchen.
2. Observed baseboards missing along lower wall areas in main kitchen; primarily under dishwasher in main kitchen.

C/A: Repair all areas and clean; All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. The floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm).

Maintenance tech on-site states floor will be repaired in next 1-2 weeks.

Observed blown/inoperable lighting fixture above steamtable in main kitchen.

C/A: Repair/replace; The light intensity shall be at least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Observed several TCS foods cold holding in milk cooler and ice bath in main kitchen at above 41F (see asterisks).

C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS food shall be maintained at 41°F (5°C) or below.

COS: Items submerged in ice and milk cooler door closed correctly.

1. Observed wall under dishwasher in main kitchen soiled with black accumulations.
2. Observed baseboards missing along lower wall areas in main kitchen; primarily near hand-wash station and dry storage room.
3. Observed hole in wall under hand-wash sink in main kitchen and surrounding a/c unit in dry storage area.

C/A: Repair all areas and clean; All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed Chlorine sanitizer at dishwasher at improper concentration strength (200ppm). CA: Chlorine sanitizer must be maintained between 50 and 100pppm. COS: PIC to email invoice of repair.

Observed pork sausage crumbles, cooked scrambled eggs, and pork sausage patties stored tightly covered in the walk-in cooler, while cooling. CA: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Items uncovered.

Observed chlorine sanitizer at dishwasher at 200ppm. CA: Concentration of the chlorine solution shall be between 50 and 100ppm. Facility must utilize 3-compartment sink until dishwasher is serviced.

UPDATE: Dec 5, 2023 - Facility has supplied invoice - dishmachine serviced