BROOKDALE LAWRENCEVILLE

2-2A: .03(2)(m)PIC (Person-in-charge) cannot demonstrate in a verifiable manner that she (food employee) has been informed of their responsibility to report foodborne symptoms and/or illnesses. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: PIC reviewed & then signed the Employee Health Agreement Form. //

17C: .05(4)(a)3Observed loose & broken cove base tiles around the dish machine, worn floor tile grout throughout the kitchen. // All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

18: .07(2)(m)Gap at the top of the kitchen exit door; daylight visible. // Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: The door self-closer has been repaired. Gap around door has not been repaired. //

18: .07(5)(k)Observed small flies in the dish area, kitchen, in room where ice machine is located. Flies were flying around & they were on the walls. // The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)

1-2A: .03(2)(a)-(l), (n)No active managerial control. Violations for employee health, employee drinks, vomit/diarrheal cleanup requirements, food separated & protected, food contact surfaces cleaned & sanitized, date marking (amongst other good retail practices) were observed today. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2A: .03(2)(m)PIC cannot demonstrate in a verifiable manner that food employees have been informed of their responsibility to report foodborne symptoms and/or illnesses. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

15A: .05(6)(a)Damaged gasket on the steamer door; this is causing water to drip onto the "clean" items & shelf below. // 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)

15C: .05(7)(a)2,3Old stickers/residue left on the nonfood contact surfaces of food containers stored clean. Food/debris accumulated on food storage & dish area storage shelves. Debris accumulated on the top of the dish machine. Dust accumulated on the room fan kept on the prep table. Debris accumulated on the containers used to store "clean" utensils. Grease/buildup accumulated on the cookline equipment; removed the packing film from the sides of the steamer, refrigerators. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(5)(a),(b)1,2,3Observed loose & broken cove base tiles around the dish machine, worn floor tile grout throughout the kitchen. Observed grease/debris accumulated on the floors under/behind the cookline equipment. // All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

18: .07(5)(k)Observed small flies (live and dead) in the dish area & kitchen, including on the walls around the dish sink & dish machine. Live cockroach observed walking on the floor tile by the cookline equipment. // NOTE: observed a container a single-use container of cinnamon sticks labeled "Do not removed - for the flies". // The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)

18: .07(2)(k)Observed fly tape/insect control device hanging from the food storage shelves in front of the steamer. // Insect control devices shall be installed so that:

1. The devices are not located over a food preparation area; (C) and
2. Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. (C) Corrective Actions: Fly tape removed. //

18: .07(2)(m)Broken self-closer & gaps at the top of the kitchen exit door. // Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

2-2B: .03(5)(j)1&2Employee's drink, in an unapproved cup (multi-use cup), was kept on the prep table. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drink removed from kitchen. //

2-2E: .03(6)Facility did not have procedures for employees to follow when responding to vomiting or diarrheal events. Facility also did not have a disinfectant onsite. // A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: The Executive Director bought bleach during the inspection & printed out cleanup procedures for using bleach. //

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Unwashed produce stored above ready-to-eat food (liquid eggs, salad, cheese, cut tomato) in multiple coolers. Raw fish stored directly on top of loosely covered cake in the upright freezer (both out of the box). Chicken rolls (not labeled as cooked by the manufacturer on the box) stored above cake & salmon in the freezer. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) 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) 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. Corrective Actions: Food reorganized & separated. //

4-2B: .05(7)(a)1Food/debris accumulated on food contact surfaces of utensils, equipment stored clean in the kitchen & on the dish shelves: baking pans, slotted spoon, food pans, vegetable dicer & other attachments (not used today), etc. (The containers holding some of the utensils had food/debris in them also). // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-2: .04(6)(h)Multiple TCS (time/temperature control for safety) foods in multiple coolers were either not date marked or were held past the date mark. cheese 8/29 & 9/14, beef gravy 9/14, american cheese 8/29, red beans 8/26, spaghetti 9/20, cheesecake not dated, cut tomato not dated, liquid eggs x2 not dated, etc. // A food that requires datemarking shall be discarded if it is in a container or package that does not bear a date or day. (P) A food that requires datemarking shall be discarded if it is appropriately marked with a date or day that exceeds 7 days. (P) Corrective Actions: Food discarded. //

10D: .04(8)(b)Observed multiple manufacturer expired foods in multiple coolers: yogurt 8/14/2025, turkey x2 9/21/2025, yogurt 6/4/25, milk 9/19/25, cream cheese 8/17/25, american cheese 8/6/25 x2, etc. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Food discarded. //

12D: .04(4)(g)Raw chicken was thawing in the vegetable prep sink. // Raw or undercooked animal foods may not be thawed/prepped/cooled in the vegetable prep sink. Corrective Actions: PIC moved the chicken to the dish sink to continue thawing. Sinks were washed, rinsed & sanitized. //

14C: .05(10)(e)1&3Single-use food containers were stored food contact surface up & not in the original packaging. A single-use items stored on the floor in the upstairs, extra storage room. // *** Second Consecutive Violation *** // Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)

6-2: .04(6)(g)Date marking for apple pie was listed as 4/12. A food that requires datemarking shall be discarded if it is appropriately marked with a date or day that exceeds 7 days. (P) Corrective Actions: Items were discarded.

6-2: .04(6)(g)Milk and american cheese did not bear a date. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Items were discarded.

14C: .05(10)(e)1&3Single-use articles were stored in extra storage on the floor. Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Items were moved to 6" off of the floor.

15A: .05(4)(c)Observed 3 compartment sink and other warewashing sink not sealed to the wall. Equipment that is fixed because it is not easily movable shall be installed so that it is:

1. Spaced to allow access for cleaning along the sides, behind, and above the equipment;
2. Spaced from adjoining equipment, walls, and ceilings a distance of not more than one thirty-second inch or 1 millimeter; or
3. Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. (C)

17A: .07(5)(i)Doors for the bathroom are not self-closing. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C)

17D: .07(4)(b)Employee's phone was being stored above a food prep area. Employee food was stored above customer food in the reach-in cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Phone was moved to the office. Employee food was moved to their office.

4-2B: .05(7)(a)1Ice machine contained mold-like substance on inside of machine. Food-contact surfaces shall be cleaned to sight and touch. Corrective Actions: Machine cleaned during inspection.