THIS IS IT

PIC could not provide a copy of the key drop delivery agreement for TCS foods that are delivered when no one is here; no evidence of allergen awareness training for staff. CA: Key drop delivery procedures required; allergen awareness training evidence required (knowledge of 9 major allergens) Facility has 10 days to provide a copy of the agreement and email it to elena.petra@dph.ga.gov UPDATE: AN INFROMAL VISIT WAS PERFORMED ON 3/11/2025. OBSERVED THE KEY DROP AGREEMENT WITH US FOODS AND WAS DATED AS 10/17/20 VIOLATION WAS CORRECTED

OBSERVED ONLY HANDSINK IN THE REAR KITCHEN WITHOUT HOT WATER. CA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Facility has 10 days to correct the violation UPDATE: A VISIT WAS MADE ON 3/11/2025 TO ENSURE THE HOT WATER WAS RESTORED. THE HOT WATER AT THE SINK WAS RUNNING, HAD ADEQUATE PERSSURE AND TEMPERATURE WAS MEASURED AT 136*F

Observed handwashing sink in rear of main kitchen was blocked by two tanks of carbon dioxide CA: Ensure that handwashing sink is maintained and accessible for employee use. New Violation. COS OWNER REMOVED THE TANKS> VIOLATION CORRECTED

Observed numerous containers with food in the WIC in the main kitchen that was left uncovered.(Ex chicken breast, smoked turkey legs, half chicken, whole rack smoked pork Ribs, creamed spinach, Cornbread muffins) C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS Owner covered the food

Observed two steam trays of cooked cabbage and two trays of creamed spinach stored in the WIC in the main kitchen with an expiration date of 2/19/25 and 2/22/25 C/A Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

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

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

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

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P COS Items were discarded

OBSERVED MAIN KITCHEN'S HAND SINK WITHOUT HOT WATER. CA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF through a mixing valve or combination faucet.

PIC STATED THAT HE IS UNABLE TO HIRE A PLUMBER TO REPAIR THE HOT WATER PLUMBING LINE. CORRECT WITHIN 10 CALENDAR DAYS

OBSERVED WIPING CLOTHS STORED IN CHLORINE SANITIZER BELOW 50PPM- IN BUCKET FRONT FOOD SERVICE AREA (TESTED AT 0PPM). CA: WIPING CLOTHS SHALL BE STORED IN SANITIZING SOLUTION: CHLROINE 50-100PPM (QUAT 200-400PPM). COS: EMPLOYEE PRPEPARED FRESH SANITIZER 50PPM.

OBSERVED SEVERAL CONTAINERS WITH EVIDENCE OF BEING STACKED WET IN DRY STORAGE AREA (SHELVES). CA: Equipment and Utensils, Air-Drying Required. 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.

OBSERVED COUNTER THAT SUPPORTS HAND SINK IN THE KITCHEN DAMAGED. CA: EQUIPMENT SHALL BE KEPT IN GOOD REPAIR.

OBSERVED EMPLOYEE TOUCH/MOVE TRASHCAN IN MAIN KITCHEN WHILE PREPPING POTATOES AND HANDLE CLEAN EQUIPMENT AT 3-COMPARTMENT SINK WITHOUT WASHING HANDS AND CHANGING GLOVES FIRST. CA: Food employees shall clean their hands between task changes. COS: EMPLOYEE REMOVED GLOVES AND WASHED HANDS.

Additional hand washing requirements 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;(ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals;(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; (v) After handling soiled equipment or utensils;(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;(viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area.

OBSERVED EXPIRED FOOD SAFETY MANAGER CERTIFICATE. OBSERVED CERTICATION EXPIRATION DATE 01/2023. CA: CFSM certification must remain current and posted within facility. The facility must hire someone that has earned a CFSM certification OR the employee can be registered for a class within 7 days to taylor.shackelford@dph.ga.gov. The facility must successfully obtain and post a CFSM certificate within 60 days and a copy must send a copy to the email above.

Facility unable to provide employee health policy in a verifiable manner regarding symptoms, reportable illnesses, exclusions, and restrictions.CA: PIC must be able to provide in verifiable manner to food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms. ** Facility must provide signed agreements via email to taylor.shackelford@dph.ga.gov within 7 days.**

OBSERVED EMPLOYEE EATING BOWL OF HONEYDEW THOROUGHOUT THE MAIN KITCHEN AND FRONT FOOD SERVICE AREA. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Person-in-charge (PIC) MOVED INTO MANAGERS OFFICE AWAY FROM FOOD PREPARATION AREAS.

Observed main kitchen's only handwashing sink blocked by equipment (i.e. mop bucket and cart). CA: Ensure that hand wash sink is accessible at all times for employee use. COS: Equipment removed from hand sink area.

OBSERVED ONLY HANDSINK IN THE MAIN KITCHEN WITHOUT HOT WATER. CA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.

Observed handwashing sink in main kitchen was not being maintained so that it was accessible at all times for employee use. Observed counter attached to handwashing sink sloping and in disrepair. CA: Ensure that handwashing sink is maintained and accessible for employee use.

OBSERVED 3 CONTAINERS OF BROCCOLI RICE WITH DISCARD DATE OF 03/05/24 AND 3 CONTAINERS OF DRESSING WITH THE DISCARD DATE OF 03/06/24 IN THE MAIN KITCHEN WALK IN COOLER. CA: All RTE/TCS foods 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. The day of preparation shall be counted as Day 1. COS: PIC DISCARDED FOODS.