YOUR PIE

Pic unable to show proper sanitizing procedures and routine testing of sanitzer level. Unable Food Safety Training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction;Pf

(o) Reporting Responsibilities. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food;Pf

PIC- improper hand washing methods observed.

PIC could not provide details for a 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 establishment. Consulted with pic on ensuring management has procedures easy to locate for employees to find.

Sanitizer buckets of quaternary ammonium tested below manufacture's requirements. Consulted with PIC and made new buckets with PIC with a 300 ppm.

Overserved building and debris in facility's reach in freezers, walk in cooler, dishwasher.

Chlorine concentration (0ppm) at dishwasher is too low. Repair or replace dishwasher such that it is functioning properly and dispensing at the required concentration level outlined in the Georgia Food Code. Do not use dishwasher until it is functioning properly. Wash, rinse, and sanitize dishes in the 3-comp sink.

Single use articles and/or single service articles are not being kept in the original protective package or are not being stored by using other means that afford protection form contamination until they are used. Repeat.

Buildup of food residue on nonfood contact surfaces (under 3-comp sink, under shelves in WIC). Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Handwashing sink in main kitchen is separating from wall leaving a small gap between the sink and wall. All physical facilities shall be maintained in good repair. Fans in walk-in-cooler have an accumulation of residue. Physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed handwashing station lacking the required hot water provisions(Main Kitchen); 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. Facility shall use other handwashing sink while in disrepair

Observed food products that are held for credit, redemption, or return purposes to the distributor such as damaged, spoiled, or recalled products were not segregated and held in a designated area that is separated from food, equipment, utensils, linens, and single service and single use articles. Consulted with PIC and designated was created, went through all cans to identify damages while Health Authority was present.

Single use articles and/or single service articles are not being kept in the original protective package or are not being stored by using other means that afford protection form contamination until they are used.

Observed facility's test strips for quaternary ammonium were wet and unusable. Consulted with PIC on proper location of test strips. PIC to use chlorine sanitizer until further notice.