NORTHEAST GEORGIA MEDICAL CENTER BRASELTON

Tomato soup was observed cooling covered in bulk containers in the walk in cooler unit with a food depth of more than 10 inches.
511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

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; 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. The tomato soup was uncovered and placed into shallow pans to facilitate effective and rapid cooling of the tomato soup.

The pressure Gauge of the dish washing was observed at 0ppm. 511-6-1.05(2)(dd),(ee),(ff) - Warewashing Machine, Flow pressure Device; Sinks and Drainboards Self-Draining; Equipment Compartments, Drainage (C) (dd) Warewashing Machines, Flow Pressure Device.

1. Warewashing machines that provide a fresh hot water sanitizing rinse shall be equipped with a pressure gauge or similar device such as a transducer that measures and displays the water pressure in the supply line immediately before entering the warewashing machine; and

2. If the flow pressure measuring device is upstream of the fresh hot water sanitizing rinse control valve, the device shall be mounted in a 6.4 millimeter or one-fourth inch Iron Pipe Size (IPS) valve.

3. The requirements in paragraphs 1 and 2 of this subsection do not apply to a machine that uses only a pumped or recirculated sanitizing rinse.

(ee) Warewashing Sinks and Drainboards, Self Draining. Sinks and drainboards of warewashing sinks and machines shall be self-draining.

(ff) Equipment Compartments, Drainage. Equipment compartments that are subject to accumulation of moisture due to conditions such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.

Coffee Stirrers were observed uncovered at the grab N go coffee station. Note: Manager removed the stirrers during the inspection.

An inoperable light fixture was observed in the reach in refrigeration unit at the front customer service area. (f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;
2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. New Violation.

Beef was observed cold holding at at 55F at the top open pizza prep unit. f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P. COS: Beef was voluntarily discarded during the inspection.

Facility was observed cooking using Sous Vide without a Variance or HACCP.

511-6-1.05(b) - Documentation of Proposed Variance and Justification (Pf) (b) Documentation of Proposed Variance and Justification. Before a variance from a requirement of this Chapter is granted by the Department, the information that shall be provided by the person requesting the variance and retained in the Department’s file on the food service establishment includes:

1. A statement of the proposed variance of the Chapter requirement citing relevant rule and subsection numbers; Pf

2. An analysis of the rationale for how the potential public health hazards and nuisances addressed by the relevant rules and subsections will be alternatively addressed by the proposal; Pf and

3. A HACCP plan if required that includes the information specified under DPH Rule 511-6-1-.02 (6) as it is relevant to the variance requested. Pf. Facility immediately stopped the sous vide cooking process.

Accumulated mold debris was observed on the shelves inside the walk in cooler. Note: Manager will clean and sanitize the shelves at the end of the shift.