DRUID HILLS MIDDLE SCHOOL

Observed cloth rag used as a oven mitt fall on floor and then used to take food out of oven. CA: Clean linens shall be free from food residues and other soiling matter. COS: employee put rag in dirty linen bin and got a new rag.

Observed 2 cutting boards stored as clean with many deep knife marks and brown food residue and stains. CA: Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. COS: employee placed cutting boards at 3-comp sink to soak and scrape. Discussed replacing cutting boards if unable to remove stains

Observed chicken fingers and fish hot-holding in CM2000 warmer cabinet below 135F. See * in temperature log. 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. COS: chicken and fish reheated in oven as indicated in temperature log.

Observed hand sink in main kitchen area to the left of the warewashing area unable to dispense water due to automatic sensor in disrepair. Instructed PIC that hand sink sensor shall be repaired so hand sink is accessible for use at all times. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions.

Observed salads prepped at 8:30am day of inspection cooling with ineffective methods such as being covered in plastic containers that do not allow for proper air flow. CA: 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; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 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: ice baths made for salads so they cool down to 41F rapidly

Observed CM2000 warmer cabinet gaskets on doors in disrepair and allowing air flow. Instructed PIC to repair and/or replace gaskets so that doors to warmer cabinets are sealed properly. CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 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 hand sink in main kitchen area to the left of the warewashing area unable to dispense water due to automatic sensor in disrepair. Instructed PIC that hand sink sensor shall be repaired so hand sink is accessible for use at all times. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions.

Observed two warmer cabinets gaskets on doors in disrepair and allowing air flow. Instructed PIC to repair and/or replace gaskets so that doors to warmer cabinets are sealed properly. CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 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 food employee return from using the restroom and return to work at front food service line (put at least 1 glove on) without washing hands. Discussed when to wash hands. Hands shall be washed directly after using restroom in restroom and again at a designated hand sink prior to returning to work with food. COS: employee washed hands

Observed milk, lasagna, and bean and cheese burritos cold-holding above 41F. COS: All foods listed were discard. Milk was observed in walk in freezer cooling down, but were stored in walk in cooler overnight. Lasagna and burritos were stored in walk in cooler overnight and during inspection. All other TCS foods were delivered day of inspection and were relocated to other coolers or freezers. See temperature log with *.

No Certified Food Manager for establishment. Observed food handler certification only. PIC is waiting on test results. Proof of certification must be sent to inspector by 3/1/24 or as soon as certification comes in.

Observed 2 boxes of yogurt with expiration date of 2/23/24 and 2/17/24. COS: yogurt discarded

Observed meat spaghetti cooling at room temperature. COS: PIC placed spaghetti in cooler box with ice. Gave Just Cool It poster.

Observed salads (prepared at 10:30am) on service line and reach in cooler without using proper cooling methods. Discussed using the cooler box and ice baths. Salads served before being corrected.

A main kitchen hand sink (next to prep sink) has an inoperable sign because of a leak. Discussed repair of leak so that all sinks are operable.

Observed expired food service permit posted. Discussed posting the active food service permit at all times. Call 404-508-7900 for copy.

Observed walk in cooler unable to maintain TCS foods 41F or below. Walk in cooler may not be used to store TCS foods until it can maintain internal temperatures food at 41F or below.

Observed TCS salads in front food service buffet line and in reach in cooler cold-holding above 41F. Temperature log recorded salad temps at 37F before placing on line. COS: salads discarded Observed multiple TCS foods in walk in cooler cold-holding above 41F. COS: TCS foods placed in walk in freezer to cool down rapidly. Observed milk cold-holding above 41F outside of cold-holding unit. COS: milk placed back in walk in cooler. Also discussed placing milk in walk in freezer to rapidly cool

Did not observed a CFSM certification. Observed food handler certification only. Educated that a certified food safety manager certification is required to meet the requirements of the code and a food handler certification does not meets the requirements. PIC has 30 days to obtain CFSM certification.

Observed several pieces of equipment out of order ranging from December 2022-April 2023. 1 buffet line, 2 warmer cabinets, 1 reach in cooler, 1 hand sink. Discussed the repairing of equipment.