DELMAR GARDENS OF GWINNETT

8-2B: .07(6)(b)Observed multiple bottles of cleaner stored in chemical storage closet with no labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Person in charge labeled bottles.

3-1C: .04(1)Observed cans in the dry storage area that were dented. Not in the dented can area according to the person in charge. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Removed from circulation and placed in the dented can area.

6-1C: .04(6)(d)Observed Lettuce, cantaloupe, honey dew, grape tomatoes, and broccoli salad cooling at a rate that will not get the food items to 41 degrees or less within 4 hours. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Lettuce, cantaloupe, honey dew, and grape tomatoes were discarded by the person in charge. Broccoli salad transferred to shallow pan in ice bath by person in charge.

8-2B: .07(6)(b)Observed container of cleaner stored under counter with no label identifying what it was. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Person in charge labeled container of cleaner with common name.

8-2B: .07(6)(c)Observed lighter hanging stored above food prep table Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Person in charge moved lighter under food prep area.

11A: .04(6)(e)Observed fruits and vegetables being cooled in plastic containers with the lids closed. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge removed item and placed in ice bath in shallow pan.

12B: .03(5)(g)Observed food worker with bracelets on while prepping food. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Removed jewelry and washed hands.

12D: .04(4)(g)Observed tomatoes being rinsed in a sink that was not the produce sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Person in charge made sure sink was sanitized and washed tomatoes.

15C: .05(7)(a)2,3Observed mechanical part of ice machine with build-up and debris. Observed meat slicer with debris stuck on the bottom. Sticker on non-food contact surface of container that is clean per person in charge. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Person in charge wash, rinse, and sanitized meat slicer and container.