Aramark Healthcare + SGHS

Observed during the course of this inspection that the facility had chicken nuggets stored inside of a warmer cabinet at temps of 115/120 deg f. COS: Nuggets were discarded. CA: Glynn EH instructs management to ensure that all TCS foods are hot held at temps of 135 deg f or above after being fully cooked/reheated.

Observed during the course of this inspection that the facility had 3 large cheese and fruit boards where the fruit had spoiled and gone bad. COS: The cheese boards were discarded. CA: Glynn EH instructs management to ensure that only safe unspoiled foods are stored and used for food prep inside of the facility.

Observed during the course of this inspection that the facility had turkey sandwiches on the bottom of a cart at 59 deg f and a Saint Simons Tower receiving fridge was storing milks and sandwiches between 45-43 deg f. COS: Out of temp foods were discarded. CA: Glynn EH instructs management to ensure that all TCS foods are properly cold held at temps of 41 deg f or below when in storage and transit.

Observed during the course of this inspection that there was recently prepared commercially processed ready to eat chicken strips being hot held at temps of 123 - 119 in a warmer cabinet with an ambient temp of 140 deg f. COS: Chicken was removed from hot holding and reheated to 165 deg f. CA: Ensure that commercially processed chicken products that are going to be hot held are reheated to 165 deg f or the manufacturers instructed temp if higher before being placed into hot holding.

Observed during the course of this inspection that the facility dishwashing machine was not able to display surface temps of equipment reaching 160 deg f or above while in use. COS: Glynn EH instructed facility staff to ensure that any dishes/equipment run through the dishwashing machine were also sanitized in the chemical Quat sanitizer for at least 1 min before being air dried and put up for use. CA: Glynn EH instructs management to ensure that any food contact equipment/utensils/surfaces are being properly sanitized with hot water methods producing a surface temp of 160 deg f or above or chemical methods consistent with the chemical compound being used and its manufacturers instructions.

Observed during the course of this inspection that staff was cleaning with a dirty rag then turned around and attempted to engage in food prep activities. COS: Glynn EH instructed staff to discard old gloves, wash hands, and put on new gloves before engaging in food prep. Staff compiled. CA: Glynn Eh instructs management to properly train staff that hands must be clean and properly washed after engaging in any activity that contaminates the hands/gloves.

Observed during the course of this inspection that the facility grill cooler was holding tcs liquid egg product at 45 deg f with an ambient of 49 deg f. COS: TCS foods were discarded. CA: Glynn EH instructs management to not use the unit until repairs are made and it is capable of storing tcs food items at temps of 41 deg f or below.

Glynn Eh instructs management to ensure that staff is properly trained to discard any tcs food products being stored at temps above 41 deg f.

Observed during the course of this inspection that the facility did not have paper towels at two separate handwashing sinks in the main kitchen. COS: Glynn Eh instructed management to supply both sinks with paper towels. Management complied. CA: Glynn Eh instructs management to ensure that all handwashing sinks are provided with paper towels or other hand drying provision at all times.

Observed during the course of this inspection that staff in multiple locations were storing soiled wiping cloths outside of sanitizer buckets. COS: Glynn Eh instructed staff to store all wiping cloths in buckets of sanitizer solution. CA: Glynn EH instructs management to train staff to properly store all soiled wiping cloths in appropriate strength sanitizer solution.

Observed during the course of this inspection that the facility had a tall reach in cooler in the pizza area that was holding tcs whipped cream topping at 43 deg f with an ambient temp of 46. COS: Management discarded the cream. CA: Management stated that the unit will not be used to store tcs products until repairs are made and the unit can hold those products at 41 deg f or below.

Observed during the course of this inspection that the facility mens employee restroom was not supplied a trash can and had significant used paper towels stored on the floor and sink. CA: Management stated that they will have a trash can supplied to the area and have it cleaned.

Observed during the course of this inspection that the facility had a container of clam chowder at the salad bar that was hot holding at 120 deg f. COS: Management discarded the soup. CA: Management stated that they will not use the affected hot holding unit until it has been repaired or verified to be able to hot hold tcs food items at 135 deg f or above.

Observed during the course of this inspection that the facility had multiple cold/hot held ready to eat tcs food items that were being stored without appropriate documentation of TPHC procedures at multiple front food service stations. CA: Management stated that they will appropriately document the time that foods are either removed from refrigeration at "41 deg f or below" or hot holding at "135 deg f or above", and will create a full written procedure to be followed by all staff for RTE food displayed and served in the front food service area.

Observed during the course of this inspection that the facility had a tea dispenser machine in the main kitchen with white dispensing spouts that displayed buildup on them. COS: Management removed the nozzles and had them cleaned and sanitized. CA: Management stated that staff will be trained to clean and sanitize the nozzles every night and to scrub the internal contact areas to remove buildup as well.

Observed during the course of this inspection that the facility had multiple knives stored inside of holding boxes with old food residue on them.

The facility also had multiple clean food containers stored with old food labels still stuck to the outside of them.

COS: Management removed the utensils from service and sent them to be re-cleaned and sanitized.

CA: Management stated that they will train staff to ensure that all utensils are properly cleaned and free of food residue before being sanitized and put out for use.

Management also stated that staff will be trained to remove the old food labels from equipment before cleaning and sanitizing the equipment.

Observed during the course of this inspection that the facility front food service "Pepsi" drink fountain displayed significant buildup on food contact portions of the machine. COS: Management shut the machine down manually and placed an "out of order" sign on it until it could be cleaned and sanitized. CA: Management stated that staff will be trained to properly clean and sanitize all food contact surfaces associated with both drink dispensing machines.

Observed during the course of this inspection that the men's and women's employee restrooms/locker rooms located in a back hallway displayed significant harborage conditions for pest as well as living drain-flies in the women's restroom. CA: Management stated that they will address the cleaning schedule of these restrooms with the appropriate parties and will direct staff to use different restrooms until the affected ones are cleaned and sanitized appropriately.

Management will have these restrooms added to the pest control schedule and have them treated by professionals.

Observed during the course of this inspection that the facility back door located next to the loading dock and hallway that leads to dry storage has significant gaps in the door frame that allow large amounts of light through with the potential for pest to use as an entrance. CA: Management stated that they will contact the maintenance team to have repairs made to the door to create a tightly sealed door that does not allow light to come in around the frame when closed.

Observed during the course of this inspection that the facility had multiple areas in the back storage and main kitchen where old food had fallen underneath shelving and equipment and had not been cleaned in some time. CA: Management stated that staff will be trained to clean underneath all shelving and equipment to remove any old food that may have fallen beneath the units.

Observed during the course of this inspection that facility staff was preparing clean and sanitized tableware (forks/knives) without gloves and contacting the food contact surface of the equipment. COS: Management had all of the prepared tableware re cleaned and sanitized. CA: Management stated that staff will be trained to prepared tableware with gloved hands to prevent contamination of the foods contact surface portion of the items.

Observed during the course of this inspection that the facility had eggs on the serving line with a dead pest on the upper rim of the serving container. COS: Management removed the item from the serving line and had all items on the lines wrapped with plastic wrap. CA: Management stated that foods will be wrapped on the serving lines to prevent contamination

Observed during the course of this inspection that the facility had a significant issue with pest identified by pest control as fruit/drain flies throughout the entire facility. During this inspection both live and dead pest presented a significant prescence. CA: Management provided pest control documentation to Glynn EH showing that the situation is being actively treated and addressed. Management stated that they will train staff to clean the cabinets with dead pest and the vinegar fly traps at an increased frequency to remove the dead pest.

Kitchen Management stated that they will have "Hospital Management" contact Glynn EH to further discussed the underlying issues and the steps to correcting that issue.

Observed during the course of this inspection that the facility did not have the most recent inspection report displayed. CA: Management stated that they will have the most recent inspection report displayed at all times for the public.

Observed during the course of this inspection that the facility had commercially processed fully cooked meatballs and pasta sauces being stored in a holt hold box after not being heated to 135 deg f. COS: Foods were discarded. CA: Management stated that they will retrain staff to heat these items to at least 135 deg f before they begin the hold holding process.

Observed during the course of this inspection that the facility had a tea concentrate dispenser in the main kitchen as well as the soda fountain in the front food service area displaying significant buildup on food contact surfaces. COS: Management had these surfaces cleaned and sanitized. CA: Management stated that they will adjust the cleaning procedures for these pieces of equipment to have them cleaned and sanitized more frequently.

Observed during the course of this inspection that the facility had a significant wet black buildup accumulating in front of the walk in freezer door. CA: Management stated that they would have the area cleaned and that they have ordered parts for the freezer door to keep the problem from happening.