CHARTER OF VININGS

Observed in-use dish machine in main kitchen dispensing chlorine at 0ppm.

C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions , and shall be used as follows:

1. A chlorine solution concentration shall be maintained within 50ppm-100ppm.

COS: Sanitizer replenished and machine primed; sanitizer dispensed at 50ppm.

1. Observed can opener blade with accumulated food debris stored along prep table in main kitchen.
2. Observed clean dishes stored for use along dish rack in main kitchen with food debris and residue.

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

COS: All equipment cleaned and sanitized.

Observed accumulated food debris and spillage along floors inside WIC and WIF in main kitchen.

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

Observed, in main kitchen ice machine, a buildup of black debris on the front top interior of the ice shield. Observed interior top of ice machine with pink slime mold. C/A: Food-contact surfaces of equipment shall be clean to sight and touch.

Observed both handwashing sinks in the main kitchen without paper towels. C/A 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf COS Operator supplied paper towels to both sinks Update: Facility was visited on 2/3/2025 by EHS and the PIC installed a paper towel holder on the wall and was stacked with paper towels

Observed facility was using hand sanitizer instead of soap for hand washing at both handsinks in the main kitchen. C/A 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS PIC replaced the hand sanitizer with soap

Observed chunks of peaches, lettuce and cantaloupe in the handsink drain in the main kitchen next to the pantry. C/A 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. . A handwashing facility may not be used for purposes other than handwashing. Pf COS PIC removed the food and washed the handsink

Observed dirty tongs and dirty spatula stored within clean utensils. C/A 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:

(i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P

(ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P COS PIC removed the utensils and placed them in the sink

Observed black build-up inside the chute of the ice machine in main kitchen.

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

PIC has 10 days to correct the violation. UPDATE: Facility was visited on 2.3.2025 at 3:45pm and the ice machine was observed to be thoroughly clean. VIOLATION CORRECTED

Observed warewashing machine not dispensing the proper concentration of sanitizer. When tested the sanitizer was measured at 10ppm . CA: Food contact surfaces are to be sanitized with sanitizer concentrations of: chlorine level 50-100ppm PIC has 10 days to correct the violation PIC was instructed to use the three compartment sink to wash dishes until the warewashing machine is repaired UPDATE: FACILITY WAS INSPECTED ON 2.3.2025 AND THE SANITIZER WAS TESTED AT 50PPM. VIOLATION CORRECTED

Observed expired foods in the WIC EX 2% Milk 1/25/24, cottage cheese 1/26, sour cream 1/27/25. Observed expired heavy whipping cream in the bottom of the prep top cooler 1/26/25 C/A 511-6-1.04(8)(b) - Expired Foods (P) (b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or 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. P COS PIC discarded the items

Observed cold TCS foods held above 41f in kitchen. Salsa (stored on cookline dry storage shelf) and pasta salad (in prep top cooler). CA: Cold TCS foods must be stored at 41f or below. Food discarded.

Facility is not able to demonstate all food service employees (kitchen staff and employees assisting with serving in dining areas) have been informed in a verifiable manner of their responsibility to report in they have any of the (5) reportable symptoms and/or diagnosed with any of the (6) reportable illnesses (OR exposed to these same symptoms and diagnosed illnesses as related to foodbourne illnesses.

Observed hand sinks are not clean (in kitchen, memory care and activity room). CA: Hand sinks must be kept cleaned. PIC instructed to clean sinks.

Observed soap and/or towels were not provided at hand sinks in the following bistro/dining area, memory care and activity room. CA: Soap and towels must be supplied at hand sinks at all times.

Observed several food packages/containers were not covered or closed between use in several areas of kitchen. Examples: dry seasonings, corn starch, gravy packet, CA: Protect exposed food with covering and/or close packages/containers between use. PIC instructed employees to close/cover food.

Observed food equipment were not clean on storage shelves, wall magnetic holders and containers in several areas of kitchen. Serving/prepping utensils, knives, metal food storage containers, produce prep sinks, cutting board at prep top cooler, underside of mixer head. Popcorn machine in activity room. PIC instructed employees to wash, rinse, sanitize equipment.

Food equipment was not properly sanitized in dishmachine (kitchen). Tested at 0 ppm. Chlorine sanitizer tested at 0 ppm. CA: Proper chlorine sanitizer range 50 ppm - 100 ppm. Dishmachine sanitizer should be tested before utilizing for warewashing. Corrected while EHS was onsite. Tested at 50 ppm.

Observed sanitizer solution was not provided for sanitizing of food equipment at 3-compartment sink. CA: Before Use After Cleaning. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Facility will utilize bleach (chlorine based) provided while EHS was onsite.

Observed facility does not an approved HACCP plan for use of reduced oxygen packaging equipment: vacuum packaging machine at rear produce sinks (kitchen). CA: When a HACCP plan is Required (C) (a) Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the local Health Authority for joint review by the State Office of Environmental Health and the local Health Authority, a properly prepared HACCP plan as specified under DPH Rule 511-6-1-.02(6) and the relevant provisions of this Code if:

1. Submission of a HACCP plan is required according to the Chapter;

2. A variance is required as specified DPH Rule 511-6-1-.04(5)(a)4(iv), 511-6-1-.04(6)(j), or 511-6-1-.05(2)(v)2;

3. The local Health Authority determines that a food preparation or processing method requires a variance based on a plan submittal specified under DPH Rule 511-6-1-.02(4)(b), or an inspectional finding, or a variance request.

(b) Before engaging in Reduced Oxygen Packaging without a variance as specified in DPH Rule 511-6-1-.04(6)(k), a permit applicant or permit holder shall submit a properly prepared HACCP plan to the Health Authority.

PIC (NEW KITCHEN MANAGER) REMOVED VACUUM PACKAGE MACHINE FROM FACILITY. STATES HACCP WILL BE OBTAINED ANY REDUCED OXYGEN EQUIPMENT IS RETURNED TO KITCHEN.

Observed fresh apples stored at dining room bistro counter without protective covering or shield. CA: Whole, raw fruits and vegetables that are intended for hulling or peeling, Food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. Employee was instructed to wash apples at produce prep sink and wrap with plastic food wrap before returning to bistro area.

Observed chlorine sanitizer test strips for testing sanitizer at dishmachine. CA: Provide chlorine test strips within 3 days. Send photo of chlorine test strips with purchase invoice/receipt to health authority at idelia.ulmer@dph.ga.gov.

Observed several jugs of buttermilk in WIC that expired on 3/6. C/A: Ensure expired foods are discarded. COS: Discarded.

Observed several ceiling tiles in disrepair through out main kitchen and beverage prep area. C/A: All physical facilities shall be maintained in good repair.

Observed protective shielding is missing from ceiling light in main kitchen. C/A: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.