SPORTZ CENTER ACADEMY, INC FAK

OBSERVATION: Live insects observed on a box and on the floor. CA: Pests shall be eliminated from the premises. Continue professional pest control, email copy of most recent service.

OBSERVED: Gaps observed in the gym area leading to the food pantry. CA:(m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.
2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.
3. Exterior doors used as exits need not be self-closing if they are: (i) Solid and tight-fitting; (ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

OBSERVATION: Floors underneath and behind equipment in the food pantry have debris. CA: 5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

OBSERVATION: Milk and Country Crock stored next to and below raw thawing chicken in the kitchen cooler. CA: 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. COS- items rearranged.
Discussed with PIC/CFSM to store the raw eggs at the bottom on the door of the cooler and condiments at the top and to use 1 cooler to thaw raw meats but to use the storage signage to keep them separated by cooking temperature.

Observed debris in drawers and cabinets in the kitchen.
CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

CA: 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. OBSERVATION: ready-to-eat ham steak thawing in the same pan as raw chicken in the White GE cooler. Raw chicken above rolls in the Samsung cooler. COS- items rearranged.
Discussed with PIC/CFSM to store the raw eggs at the bottom on the door of the cooler and condiments at the top and to use 1 cooler to thaw raw meats but to use the storage signage to keep them separated by cooking temperature.

CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. OBSERVATION: interior of the GE cooler and upright freezer in the pantry unclean with food particles/spillage. PIC informed to clean and sanitize within 72 hours.

A handwashing sink shall be maintained so that it is accessible at all times for employee use. OBSERVATION: handsink in the kitchen is not functional.
DISCUSSED with PIC to set-up a temporary handsink with a cooler and warm water over the handsink to allow the water to drain & complied.
Have the handsink serviced by 10-7-24 and send photo of water running nakia.robinson@dph.ga.gov

Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. OBSERVATION: dead insects observed in the rear storage room. Discussed with PIC to remove dead insects by close of business today or by 10-7-24. Also, have the PCO to check the bait box.

The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises. OBSERVATION: some live insects observed in the 2door cooler in the rear storage room (unit is empty). Discussed with PIC to clean and sanitize by the close of business.

Raw chicken holding above 41F in the dish sink for more than 4 hours. COS-raw chicken discarded CA: time/temperature control for safety food shall hold at 41F or below at all times except for when cooling, cooking or reheating.

Raw chicken thawing in the dish sink at room temperature. COS- discarded CA: tcs products must be thawed using approved methods such as: cool running water, the refrigerator, microwave then immediately cook or cooking Discussed the thawing chart and methods with the PIC

Time/temperature control for safety foods tcs (see*) holding above 41F inside of the Silver GE cooler and the White GE cooler. COS- products discarded.
CA: tcs foods (meat, dairy, cut leafy greens etc) must hold at 41F or below Chicken thawing in the sink holding above 41F. COS-cool water started

Raw chicken thawing in the dish sink at room temperature. COS- cool running water started in the sinks. CA: tcs products must be thawed using approved methods such as: cool running water, the refrigerator, microwave then immediately cook or cooking

Dead gnats observed in the 2dr True cooler in the rear storage. PIC advised to clean and sanitize the cooler by the end of the day.

Fly tape observed stored above the dish sink. COS- tape discarded.