SANDY SPRINGS CENTER FOR NURSING & HEALING

Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination. Vegetable prep sink observed next to meat prep sink without splash guard.PIC was advised to provide splash guard or divider for the sink and separate faucets to prevent cross contamination and send pictures and invoice to inspector by 2/23/26 via email.

Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). Observed Air gap not installed on meat and vegetable prep sink and 3 compartment sink in main kitchen. PIC was advised to have Air Gap installed on all three sinks and send invoice to inspector via email by 2/23/26.

CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Observed yogurt, juice, raw chicken, and salad holding above 41 F degrees. COS: PIC moved food items to freezer while WIC is being serviced.

CA: Except as specified in paragraph 4 of this subsection, 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 Observed raw fish thawing in meat sink in standing water. COS: Food employee drained water in meat sink and started running water for the raw fish.

CA: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Observed employees' food and beverage items and a cellphone on food contact surfaced. Discussed with PIC that beverage items for employees shall have a lid and straw. COS: PIC discarded food and beverage items left on food contact surfaces and removed cellphone.