GEORGIA GWINNETT COLLEGE

4-2B: .05(6)(n)Observed that the conveyor dishwasher did not have a concentration of sanitizer that was between 50-100ppm. The test strips showed that it was below 50ppm.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: The person in charge decided to stop using the dishwasher. The remainder of the dishes are being washed in a three compartment sink. The facility will go to all disposable paper plates, cups and utensils until the dishwasher can be repaired.//

5-1A: .04(5)(d)Observed raw pork being partially cooked without permission from the health authority. The raw pork had been seared on the outside with a cooking temperature below 155 degrees.// Raw animal foods that are cooked using a non-continuous cooking process shall be:

1. Subject to an initial heating process that is no longer than sixty minutes in duration; (P)
2. Immediately after initial heating, cooled according to the time and temperature parameters for cooked time/temperature control for safety food; (P)
3. After cooling, held frozen or cold, as specified for time/temperature control for safety food; (P)
4. Prior to sale or service, cooked using a process that heats all parts of the food to the minimum cook temperature; and (P)
5. Prepared and stored according to written procedures approved by the Health Authority. (Pf) Corrective Actions: Person in charge decided to fully cook the pork in the oven. Person in charge will submit protocol for partial cooking to the health authority for approval before engaging in any non-continuous cooking processes.//

15A: .05(6)(a)Observed that the dishwasher machine has a leaking water/sanitizer mixing pipe that is not allowing the sanitizer to properly enter the system.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

11A: .04(6)(e)Observed cut cantaloupe that was being cooled in a large container. The cantaloupe was not cooling at a rate fast enough to reach 41 within four hours.// 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; (C) 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. (C) Corrective Actions: Person in charge had the cantaloupe put into sheet pans for cooling. The sheet pans were put in the chest freezer.//

15A: .05(6)(a)Observed the walk-in freezer to have an accumulation of ice build up on the condenser unit.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: The ice was removed. No drip observed. The facility called the repair man to come and make sure that the walk-in freezer's condenser unit is not having a malfunction.//

6-1A: .04(6)(f)Observed several temperature controlled foods that were being held higher than 41° F including chopped cooked chicken, Salsa, shredded cheese, Boiled eggs, melon mix and Chickpeas.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The person in charge discarded the boiled eggs and the chopped cooked chicken. The shredded cheese, Salsa, chickpeas, and melon mix were allowed to cool.//

14B: .05(10)(e) 1,2,4Observed that there were dishes and containers that were stacked wet on the clean rack.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in Charge had the containers and dishes rewashed and sanitized. The containers and dishes were then allowed to dry completely before stacking.//

2-2D: .06(2)(c)Observed five hand sinks that had hot water that measured below 100° F.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

4-2B: .05(6)(n)The dishwasher did not have any chlorine dispensing. The test strips came back with no chlorine.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Person in charge contacted Ecolab. Ecolab technician arrived during inspection and fixed the dispenser. The machine is now dispensing chlorine between 50-100ppm.//

4-2B: .05(7)(a)1Observed the ice machine to have a pink and brown mold like substance in the upper and lower compartment.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)