Piedmont Healthcare Encompass Health Rehabilitation Hospital of Henry

Observed food accumulation/debris on stored cleaned bowls, intended for service, and on a plate in the microwave. Also observed black accumulation on diffuser of self-service drink machine. Manager placed items to be properly cleaned and sanitized. 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 quaternary ammonium sanitizer solution concentration below proper minimum and wet wiping cloths not stored in sanitizer solution. 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 evidence of leaking refrigeration unit in walk-in freezer (icicle formation on piping). 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 employee a beard longer than 0.5 inches not wearing a proper beard net.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 quaternary ammonium sanitizer with a concentration below proper concentration. Manager remade solution to 200 ppm. 11-6-1.04(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 handwashing sink in staff unisex restroom below 85F.

Observed containers with clean cooking and serving utensils stored on the lower shelf of the prep table with food debris inside. Utensils should be covered to prevent contamination. Observed a rubber floor mat in direct contact with clean dishes on the dish rack near the reach in freezer in the front of the kitchen. Observed mild mold like substance on the food contact surface of the soda nozzles in the soda machine. Observed QUAT sanitizer solution at 0ppm. Manager corrected concentration to 200ppm.

Observed dust accumulating on the ceiling tiles above the cook/prep line. Observed floors in the walk in cooler with food debris on the floor.

Observed team member personal Stanley cup stored next thawing chicken in the prep sink. Manager removed cup and placed it in a designated area.

Observed salmon completely thawed in reduced-oxygen packaging (ROP). Raw TCS food items must be removed from ROP packaging prior to thawing.

Observed condensation container stored under ventilation filters overflowing with water and leaking onto the floor behind cooking equipment. Manager discarded water from container (COS).

Observed no sanitation solution available in the kitchen to sanitize food contact surfaces in between cooking and prepping tasks.

Observed black mold-like substances in the ice chute of the ice machine in the dining area.

Observed boxes of food stored in the walk-in freezer floor. All food items must be stored 6" above the floor.