POWDER SPRINGS CENTER FOR NURSING & HEALING

Observed 3-orange juice cups (Manufacturer's use by date: 2/26/26) and 1-box of cranberry juice cups (Manufactures' use by date: 5/8/26) held beyond manufacture's use by dates on shelves in dry storage area in main kitchen.

C/A: Prepackaged foods that are for sale or in-service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date.

COS: All discarded.

Observed many dishes wet stacked along dish rack in ware washing area in main kitchen.

C/A: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

COS: Dishes moved to sink to be re-sanitized and air dried.

Observed water leaking into container from several areas along top panel inside RIC in main kitchen. 2. Observed large amounts of accumulated ice along floor and under piping inside WIF #2 in main kitchen.

C/A: Repair both units; equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed upper and lower walls and ceiling soiled with black residue and mildew like substance throughout ware washing area in main kitchen.

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

Send photos or corrections to EHS via email (dominique.brown5@dph.ga.gov).

Observed several food items cold holding at above 41F in main kitchen (see asterisks).

C/A: All TCS foods which are cold held must be maintained at 41F and below.

COS: All food discarded.

Observed several TCS foods hot holding at below 135F in oven in main kitchen(see asterisks).

C/A: All TCS foods which are hot held must be maintained at 135F and above.

COS: Per PIC, food out of temperature less than 1-hour. All food reheated to 165F and above; see temperature section.

Observed several TCS foods cooling from today's breakfast (boiled eggs, sausages, oatmeal, and minced meats) cooling on pushcart in WIC tightly covered with plastic wrap and filled to the top of containers.

C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. 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: Plastic opened for venting and pushcart moved to WIF for rapid cooling.

Observed floor in WIC and floor and wall in WIF in main kitchen near dry storage area in disrepair; peeling, flaking, not smooth and easily cleanable.

C/A: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Notice of violation issued; correct in 30-days.

COS-Informal 11/17/25: EHS observed WIF and WIC in compliance; refer to attached addendum.

Observed damaged gaskets on RIC in main kitchen and water leaking into pan in back of unit.

C/A: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

COS-Informal 11/17/25: EHS observed gaskets replaced and water leak repaired inside unit; see attached addendum.

Observed employee bag stored on lower shelf of prep table amongst food service equipment in front of RIC in main kitchen.

C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

COS: Bag moved to office.

Observed ready to eat foods in WIC (sausage gravy and coleslaw mix - prep dates 2/11/2025) in main kitchen held beyond 7-day expiration.

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 appropriately marked with a date or day that exceeds 7 days.

COS: Food discarded.

Observed ready to eat lettuce held for more than 24-hours in RIC in main kitchen without date mark.

C/A: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

COS: Discarded.

1. Observed opening along base of exit door in dishwashing area and near WIC in main kitchen allowing potential entry of pests. *Repeat violation
2. Observed exit door left cracked, allowing potential entry of pests near WIC and dry storage area in main kitchen.

C/A: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Notice of violation will be issued for repeat violation at next routine inspection if not corrected.

Observed floors and walls in WIC and WIF in main kitchen near dry storage area in disrepair; peeling/flaking and not easily cleanable.

C/A: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Notice of violation will be issued during next routine inspection if not corrected.

Observed missing ceiling tile and soiled ceiling tiles throughout ware-washing area of main kitchen.

C/A: Repair/replace/clean ceiling tiles; 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 several food items cold holding at above 41F in main kitchen (see asterisks).

C/A: All TCS foods which are cold held must be maintained at 41F and below.

COS: Per PIC temperatures out less than 4 hours, all food moved to WIC.

Observed TCS foods (veggie medley and bread puree) hot holding at below 135F in oven in main kitchen.

C/A: All TCS foods which are hot held must be maintained at 135F and above.

COS: All food reheated to 165F.

Observed several TCS foods (cooked egg puree, cooked sausage patties, boiled eggs, etc.) not cooled to 41F in 6 hours stored in RIC in main kitchen. Per PIC cooked foods were placed in unit around 6am-7am.

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

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

COS: All discarded.

Observed food employee preparing food in main kitchen wearing bracelet and watch.

C/A: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed opening along base of exit door in dishwashing area and near WIC in main kitchen allowing potential entry of pests.

C/A: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

*Maintenance tech informed that doors have arrived for replacement within next week. *

Observed floors and walls in WIC and WIF in main kitchen near dry storage area in disrepair; peeling/flaking and not easily cleanable.

C/A: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed RIC in main kitchen cold holding at above 41F in main kitchen.

C/A: Service/repair unit; Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

COS: All TCS foods removed from unit and place in WIC. UNIT MUST NOT BE USED UNTIL SERVICED TO COLD HOLD AT 41F and below.

Observed large opening along base of exit door in dishwashing area of main kitchen allowing potential entry of pests.

C/A: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Observed scoop handle in contact with food at steamtable 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 stored properly.

Observed floors and walls in WIC and WIF in main kitchen near dry storage area in disrepair; peeling/flaking and not easily cleanable.

C/A: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.