PruittHealth - Sunrise

Observed a certified food manager certificate from an organization that is not on the state of Georgia accredited certified food safety manager list. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. PIC will obtain an accredited certified food safety manager certificate within 30 days.

Observed no vomiting or diarrheal response procedure in facility. CA: A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. PIC was given a copy of a vomiting/diarrheal procedure today.

Observed carrots, gravy onions and green beans uncovered on stove top. CA: 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. PIC covered carrots, gravy, onions and green beans on stove top until time to be served.

Observed gain that contained bleach over food items in emergency room storage area. CA: A container previously used to store poisonous or toxic materials shall not be used to store, transport, or dispense food. PIC removed gain that contained bleach from over food items in emergency room storage area.

Observed single-use items (small plates) on back table of facility not covered or inverted. CA: Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: In a clean, dry location where they are not exposed to splash, dust, or other contamination; and least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed rusted drawers in drawers in back of facility where cleaned rags and other equipment is being stored.CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC will put a sealing over drawers in back area of facility where clean rags are stored.

Observed a wet mop not hung to properly dry. CA: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. PIC will hang mop to properly dry.

Observed water pressure lacking at employee handwashing sink in back of kitchen area. Water has a steady flow and is able to be used. PIC stated that the water pressure at employee handwashing sink in back of kitchen area has been reported to maintenance and they are working to get this matter resolved as quickly as possible.