Strong Rock Christian School

Observed a pizza cart with several pizzas on it stored on the front-end of the serving area exposed and not protected. Advised PIC to cover the pizzas to prevent contamination (COS). Also, observed a fly trap (sticky trap) stored on a wall above boxes of bread. PIC removed the sticky trap (COS).

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed some staff members in the food preparation area without proper hair hair restraints. Advised PIC to make sure all staff in the kitchen has on an effective hair restraint.

511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed the wiping cloth buckets did not meet the minimum requirement of 150-400 PPM quaternary ammonium solution. Advised PIC to remake all the sanitizer buckets, and they were remade to 200 PPM (COS).

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed wet dishes stacked on top of each other without being allowed to properly air dry after washing them properly.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed a puddle of water nesting on the floor in the dishwashing area. Make sure to keep all floors dry to prevent slips and falls of employees.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed a cellphone and a cup stored on the prep table in the pizza prep area. All employee's items should be stored in a designated area.

Observed a container of lemonade, cooked pasta, and a push cart with vegetables on it stored directly beside boxes of raw chicken. All food items should be stored according to their cooking temperatures. All food items listed were stored improperly in the walk in cooler. PIC discarded the lemonade, pasta, and vegetables (COS).

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) 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) Fruits and vegetables before they are washed; P

(IV) 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.

Observed diced/cut red potatoes stored in the walk in cooler at temperatures above 41F. The potatoes were prepped on 4/27/26. PIC discarded the potatoes (COS).

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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

Observed a mold-like substance on the interior component of the ice machine. Staff member advised that it was mildew not mold. PIC advised to shut down the ice machine due to observing condensation leaking from the contaminated area into the ice. PIC placed an "out of order" sign on the ice machine. A sign must be placed on the ice machine after it is clean indicating that it is not for consumption if staff members are not allowed to use the ice.

Also observed clean utensils stored in a dirty hotel pan. PIC removed the pan and the dishes to begin the washing process for all the food contact surfaces (COS).

Observed the drying shelves with a thick accumulation on them with clean dishes drying on the racks. All food contact surfaces should be clean to sight and touch.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed a leak beneath the 3-compartment sink coming from the waste water pipe leaking on the floor. PIC will have the leak repaired by May 1st to prevent waste water from flowing on the floor.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed the most current inspection report not posted. A score of "91/A" was posted from 3/19/25. Advised the PIC that the most recent score should be posted. The previous inspection was completed on 10/2025 with a score of "85/B".

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Observed the current food service permit expired 1/2025.

511-6-1.02(1)(f)(1) - Permit, Displayed (C)

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Observed wet dishes stacked on top of each other without being allowed to properly air dry after washing. PIC corrected on site by rewashing dishes to prevent wet nesting (COS).

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed accumulation on the mechanical vents in the dry storage area. The accumulation was a thick black build-up. PIC will have the vents cleaned by May 1st.

511-6-1.07(5)(d) - Cleaning Ventilation System, Nuisance & Discharge Prohibition, cleaned in way not to cause contamination or create a public health hazard (C) (d) Cleaning Ventilation Systems, Nuisance and Discharge Prohibition. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.

Observed loaded baked potato and minestrone soup in the pass through warmer cabinet at 66F and 52F. The soups were not rapidly reheated to 165F first before placing in the pass through warmer cabinet. Soups were removed to be reheated (COS).

511-6-1.04(5)(h) - Reheating for Hot holding (P) (h) Reheating for Hot Holding.

1. Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. P

2. Except as specified under paragraph 3 of this subsection, time/temperature control for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) and the food is rotated or stirred, covered, and then allowed to stand covered for 2 minutes after reheating. P

3. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F (57°C) for hot holding. P

4. Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours. P

5. Remaining unsliced portions of meat roasts that are cooked as specified under subsection (5)(a)2 of this Rule may be reheated for hot holding using the same oven parameters and minimum time and temperature conditions under which it was cooked.

Observed the ice scoop bucket with a thick accumulation of a black mold-like substance.

Observed debris in the drawers with clean utensils. Please properly clean the drawers before placing clean dishes in them.

Observed (2) flat top grills on the front-end in need of cleaning due to a thick accumulation of old food build up.

All food contact surfaces should be clean to sight and touch.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed the exterior surface of the ice chutes on the drink machines in the dining area in need of cleaning due to a black build up.

Observed several food items stored in the walk in cooler with expired date marking (sliced American cheese 3/17; black olives 3/7; and tomato paste no date). All food items were discarded (COS).

Observed 4 pans of cookies on a push cart stored in the dry storage area without overhead protection. Employee moved the cookies to cover them (COS).

Observed plates, bowls and single service plates stored on the serving line and the self service area not inverted or covered to prevent contamination.

Observed a box of single service white foam bowls stored on the floor in the storage area.

511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed the vents (blowers) in the walk in cooler in need of cleaning due to a buildup of dust.

Observed the push nozzles on both drink machines in the dining area in need of cleaning due to a thick build-up.

Observed ambient air thermometer not located in the warmest part of the cold holding unit (walk in cooler and pass thru reach in coolers).

Observed the hot and cold water faucets not working at the hand washing sink by the dishwasher. The nozzles will need to be fixed.

Observed the faucets on the 3-compartment sink leaking water when the hot and cold water are turned on. System must be maintained in good repair.

Observed the last inspection grade not posted. A score of 96/A was posted for display. A violation noticed was reviewed and signed.

Observed several light shields in need of cleaning due to dust and debris on the inside of them (Above pizza oven, mop room, dishwasher room).

The lights on the front-end over the pizza station and buffet line will need to be shatter proof or a full light shield will need to be added over the lights.

Observed the ventilation hood system with a dust and old grease debris.

Observed some of the HVAC vents with dust debris and rust. The vents will need to be cleaned and repainted or replaced.

Observed the lights not working underneath the ventilation hood system. PIC stated that the light switch is not working and a work order has been submitted for it.

Observed clean utensils stored in drawers with old food debris. Please clean the drawers regularly and make sure dishes are clean before storing.

Observed dishes stored on the drying racks not inverted with water in them.

Observed the drying racks in need of cleaning due to old food debris and other debris.

Observed the "wash temperature measuring gauge" not working to show how hot the water is getting on the dishwasher. PIC stated that they are reheating water on the stove for the dishwasher. Please discontinue the use of the dishwasher and place an "Out of Order" sign on it. Set the 3-compartment sink up to properly wash, rinse, and sanitize the dishes. Once the dishwasher has been serviced email a copy of the work order to sabrina.young@dph.ga.gov (Repeat)

Observed no quaternary ammonium test strips for the quat solution.

Observed cobwebs in the ceiling and some ceiling tile in the dishwasher room in need of cleaning due to dust debris.

Observed the caulking above the 3-compartment sink with a black mold-like substance on it. Please remove and re-caulk the sink to the wall.

Also, the back door needs to be sealed or add a threshold to prevent insects,/bugs from coming in the facility.

Observed (3) chemical bottles stored in the mop closet with no name to properly identify what is in the bottles.

Observed clean utensils stored in drawers with old food debris. Please clean the drawers regularly.

Observed the prep table where the meat slicer sits with rust on the bottle shelf. Please clean and properly seal if the rust doesn't come off then it will need to be replaced.

Observed the vents (blowers) and the ceiling in the walk in cooler in need of cleaning due to dust debris.

Observed the "wash temperature measuring gauge" not working to show how hot the water is getting. Please repair. (Repeat).

Observed heavy dust debris over the prep area and in the dishwasher room on the ceiling tile. (Repeat)

Observed an employee's drink stored on the shelf with the food for the student's consumption in the walk in cooler. All personal items of employee's must be stored in a designated area.

Observed the hot water not working at the hand sink by the dirty dishes. Please service the sink.

Observed the test strips for the 3-compartment sink expired (2017). Please order some quat test strips.

Observed the ceilings throughout the kitchen and dish room with a thick dust debris. Please clean these areas.

Observed the light shield missing over the light in the fryer station. Please replace.

Observed several vents/HVAC vents in the dish room and kitchen with rust on them.