STONE MOUNTAIN HIGH SCHOOL

Observed two employees in front food service with phones in their hands. CA: 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. 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: PIC advised employees to put up phones in designated employee area to prevent contamination.

Observed in the walk in freezer ice and water on the entrance of walk in freezer because the sealing around the door is missing in some parts and needs replacing to keep in ambient air temperature. CA: (b) Fixed Equipment, Spacing or Sealing.

1. Equipment that is fixed because it is not easily movable shall be installed so that it is:

(i) Spaced to allow access for cleaning along the sides, behind, and above the equipment;

(ii) Spaced from adjoining equipment, walls, and ceilings a distance of not more than one thirty-second inch or 1 millimeter; or

(iii) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.

2. Table-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being:

(i) Sealed to the table; or

(ii) Elevated on legs that provide at least a 4 inch (10 centimeter) clearance between the table and the equipment. Advised PIC to contact maintenance to have the sealing replaced in walk in freezer.

Observed food service employee wearing a watch on wrist while serving food to students. CA: Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Food service employee removed the watch and washed her hands.

Observed salad being cooled with lid ons.

CA: 1. 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; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

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: PIC uncovered the salads for them to cool properly

Observed chicken tenders being cooled at room temperature

CA:(e) Cooling Methods.

1. 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; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

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: Employee placed chicken tenders in cooler

Observed employee waring watch while prepping food

CA:g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

COS: Employee removed watch and wash their hand before continuing to prep food

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cut leafy greens/ salads in display cooler and reach in cooler cold holding above 41F. Salads were open and placed in walk in cooler to rapidly cool

Cooked vegetables not held at 135 degrees Fahrenheit or above. Observed cooked sweet potatoes in front food service area hot holding below 135F. Discussed with person in charge, time/temperature control for safety food shall be maintained at 135°F (57°C) or above. Potatoes were discarded

Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Observed chicken tenders in steam table and in warmer cabinet, and chicken legs in warming cabinet hot holding below 135F. Discussed with person in charge, time/temperature control for safety food shall be maintained at 135°F (57°C) or above. Discarded

A handwashing sink was being used for other purposes other than handwashing. Observed employee refilling pitchers to add water to steam table at front food service Hand sink. Discussed with employee, hand sink is for hand washing only and pitcher must be refilled in designated 3 compartment sink

Observed Cans/containers of expired foods (Grits, Bush's Beans, Bonazza green Beans) with a best by date of 2023 and 2022 in dry storage area. COS: PIC Removed all expired items from storage area.

observed 1 reach in cooler and 1 reach in warming cabinet in disrepair.

Observed cooling Cut tomatoes and shredded lettuce in reach in cooler tightly cover in plastic wrap.

COS: PIC removed Plastice wrap.