PRUITT HEALTH - ROME

Observation: Observed Quaternary Ammonium sanitizing solution being dispensed from sanitizer dispenser at the 3-compartment sink at 0-100 ppm Quat. CA: Quaternary Ammonium sanitizer concentration used for manual ware washing must be maintained between 200-400 per manufacturer specification. COS: The CFSM will contact a technician to have the sanitizer dispenser serviced. The facility will manually add sanitizer to the 3-compartment sink and sanitizer buckets until the dispenser has been repaired. Quat test strips verified a the time of inspection.

Observation: Observed a plastic of scrambled eggs with a tight-fitting lid placed into the walk in cooler to be cooled down. CA: TCS foods should be loosely covered, or uncovered if protected from overhead contamination during the cooling process to facilitate heat transfer from the surface of food. COS: Per the CFSM, the scrambled eggs had been cooling for less than 4 hours. The lid was removed to facilitate proper cooling.

Observation: Observed Quat sanitizing solution in 3-Compartment sink and sanitizer buckets below the minimum required concentration (0-100 ppm Quat).

Corrective Action: Discussed proper concentration for Quat sanitizers (200-400 ppm Quat) with the CFSM. The CFSM contacted a service technician to repair the sanitizer dispenser at the 3-compartment sink. The facility will manually mix sanitizer until the dispenser has been repaired. The facility will verify the concentration of the sanitizing solution with the appropriate test strips.

Observation: Observed multiple individual containers of yogurt held past the best by date provided by the manufacturer (9/24/2025).

Corrective Action: Discussed proper disposition procedures for potentially hazardous TCS foods with the CFSM. The CFSM discarded the yogurt and will educate employees on monitoring manufactured expiration dates.

Observed potentially hazardous TCS food (chicken salad - 56 F) improperly cold-holding on serving line above 41 degrees Fahrenheit. Per discussion with PIC and food handler, the chicken salad was prepared with TCS ingredient (cooked cold chicken) and ambient ingredient (mayonnaise opened from dry storage) and placed on ice-bath on serving line before cooling to 41 deg F. Corrective Action: Discussed proper cold-holding temperatures and importance of cooling food back down to 41 deg F before placing on serving line with PIC. The chicken salad had begun being prepared 90 minutes prior; therefore, the chicken salad was separated into smaller quantities, placed in the walk-in freezer and covered with loose parchment paper and bags of ice on top. PIC will re-train food service employees on cooling and will begin storing ambient ingredients in walk-in cool prior to use to reduce time necessary to cool combined ingredient TCS foods.

Observed plastic container of cooked chicken tenders that had been cooked and cooled the night before reading 43-46 deg F. Corrective Action: Discussed cooling procedures with PIC. Due to concerns for the cooked potentially hazardous TCS food not cooling from 135 deg F to 31 deg F within 6-hours, the chicken tenders were discarded. Education on cooling methods and procedures were provided to PIC who will re-train all food service employees on cooling.

Observed in-use scoops stored in closed containers of non-potentially hazardous food (dry cereals) with handle not above top of food. Corrective Action: PIC was notified and used a clean glove to remove the scoops from all three cereal containers. Discussed storing cereal scoops in a clean, protected location outside of containers to prevent contamination with PIC.

Observed spray bottle of toxic chemical without common name label. Corrective Action: Discussed labeling with PIC. PIC labeled bottle and will train all food service employees to label working containers of toxic chemicals.

Observed significant daylight under exterior kitchen door. Corrective Action: Discussed repairing exterior door to protect against entry from pests.

Observed water build-up from leak on boxed food items in walk-in cooler. CA: Discussed with PIC. The items were not directly contaminated and were able to be located away from the leak. A pan will be placed under the dripping water to prevent contamination until the cooler is repaired by a licensed technician. This will be rechecked by the Health Department.

Observed potentially hazardous TCS foods (milk) improperly cold holding above 41 degrees Fahrenheit in milk cooler. Corrective Action: Discussed with PIC. These milks were delivered and moved to the cooler this morning less than 4 hours prior. The milks were moved to the walk-in cooler and milk cooler was put out of service. The milk cooler cannot be used until it has been serviced by a licensed technician and re-checked by the Health Department (706-295-6316.) Documentation of services must be provided for review.

Observed potentially hazardous TCS foods (mechanical chicken, chicken puree) hot holding below 135 deg F on steam table. Corrective Action: Discussed appropriate hot holding temperature with PIC. Both items were brought back to the oven to be reheated to 165 deg F before being placed on steam table.

Observed large metal pan full of pasta salad that had been cooked and cooled the night before reading 46 deg F. Corrective Action: Discussed with PIC. Due to concerns for the cooked potentially hazardous foods not cooling from 135 deg F to 41 deg F within 6 hours, the pasta salad was discarded. Education on cooling methods and procedures were provided to PIC who will train all food service employees on cooling.

Observed CFSM failing to perform responsibilities relating to food safety and several risk factors. Corrective Action: Discussed and educated CFSM on responsibilities, including supervising and instructing employees on sanitary food handling, maintaining facility and training employees. The CFSM should ensure all employees who handle food have sufficient knowledge of safe preparation and service of the food.

Observed handwashing sink obstructed by rolling racks. Corrective Action: PIC notified and relocated racks. The handwashing sink should be accessible to employees at all times. Discussed relocating racks to storage room when not being used.

Observed black build-up on the interior surfaces of ice machine in main kitchen. Corrective Action: PIC was notified and educated on proper cleaning procedure and frequency. PIC will designate an employee to drain and properly clean ice machine before use. The Health Department will recheck this.

Observed ice build-up from frozen condensation leak on boxed food items in walk-in freezer. CA: Discussed with PIC. Boxed food items were found to be sealed and were not directly contaminated. The affected food items were relocated away from condensation leak and pan was placed under the dripping water to prevent contamination until this is repaired by a licensed technician. This will be rechecked by the Health Department.

Observed multiple wet wiping clothes stored on counter top in kitchen. Corrective Action: PIC was notified and educated on proper storage of wiping cloths. Wiping cloths should be stored in an approved chemical sanitizer solution between uses.

Observed small single use cups being stored and used as scoops in multiple dry cereal storage containers. CA: PIC notified and discarded cups. Educated PIC on not re-using single use cups as scoops for dry food items.

Observed elevated temperature on external temperature measuring device (reading between 30 and 40 deg F) and hanging internal temperature measuring device (reading between 40 and 50 deg F) of walk-in freezer. The hanging thermometer did drop down to 35 deg F after door was closed. Commercially packaged TCS foods (cut vegetables, chicken tenders) appeared to be defrosting but internal temperature measured less than 30 deg F. Per PIC, they have been having on-going problems with the walk-in freezer not holding temperature and have contacted multiple technicians. Corrective Action: PIC and facility administrator were notified. Plan of correction with Health Department initiated on 8/16/2023. The facility can continue using the freezer as long as temperatures are closely monitored; however, the facility will be required to repair or replace freezer in next 24-48 hours and/or provide a mobile/emergency freezer to be used until the walk-in freezer can be properly repaired.