ML Dahlonega Assisted Living and Memory Care

Observed cut potatoes, beef and vegetable soup, and broccoli and cheddar soup prepped on 12/12 and 12/14 in the reach in cooler at temperatures between 45-50F degrees. TCS food items must be cooled from 135F to 70F in two hours and from 70F to 41F within four hours. COS Food items voluntarily discarded.

Observed the ice machine baffle with excessive mold-like debris. The ice machine must be cleaned and sanitized as often as necessary to prevent debris accumulation. Ice machine will be drained and cleaned at end of service today.

Observed large containers of soup and chili in the cooling process. An ice paddle was in use in the large soup container but was inadequate for cooling the soup in the appropriate time frame. Cooling food items should be portioned into smaller containers with loose lids to allow cold air to cool food within appropriate 6-hour cooling procedure. Ice baths, adding ice as an ingredient, and ice paddles are also acceptable cooling methods. Ice baths must be maintained to ensure that is replenished as it melts. COS soup and chili portioned into smaller containers and placed into an ice bath. Ice paddle remained in one portioned container. Facility will be given cooling temperature/time logs. These logs will be reviewed at future inspections.

Observed the exterior door from the kitchen to have a considerable gap when closed along the bottom and side of the door. All exterior openings must be protected with properly sealing doors to prevent pest incursion. Manager will speak with maintenance about the door.

Observed fruit flies, a house fly, and multiple large mosquitos within the kitchen and the front food service area. Observed large, dead mosquitos in an unused prep area of the kitchen. Pest control must be done as often as necessary to prevent pest incursion to facility. Pest control completed monthly as contracted but back exterior door in kitchen is suspected as entry of pests.

Observed cooked turkey, stuffed cabbage, brunswick stew, vegetable soup, and corned beef not cooled from 135F to 41F within 6 hours. Food items had prep date of 12/19 and were temped at 46-62 degrees at 10 am on 12/20. All TCS items must cool from 135 degrees or above to 70 degrees in two hours and from 70 degrees to 41 degrees or lower in an additional 4 hours. COS Food items were discarded, and staff educated on proper cooling temperatures and times.

Observed the facility dish machine in use without properly dispensing sanitizer. All multi-use use dishware and utensils must be washed, rinsed, and sanitized using a food-grade sanitized of proper concentration. All dishes washed in the dish machine will be recleaned in the 3-compartment with proper sanitizer and the dish machine will be removed from use until a technician can service the unit. 3-compartment sink will be used in the meantime for dish washing.

Observed cutting boards on two prep top cooler units in poor repair with deep scratches and etches as well as staining. These surfaces must be maintained to ensure they are easily-cleanable in order to prevent contamination of food items and in-use utensils. These cutting boards must be sanded and sealed or replaced.

Observed accumulations of debris on bottom shelving and doors in coolers, freezers, warmer units, and steamer in main kitchen. Observed accumulations of debris inside front food service microwave and main kitchen microwave and toaster. Observed food build-up on food storage container lids, can opener, drawer handles, outside of dish machine, prep top bottom shelves, and rolling tray carts. These surfaces must be sanitized as often as necessary to keep them clean.

Observed no sanitizer buckets made in facility upon arrival, despite food being prepped. Sanitizing buckets must be made and changed every 4hrs or whenever dirty, in use wiping cloths should be stored in these. COS Facility informed and sanitizer made.

Observed food items removed from original packaging with no labels or old labels from incorrect food items. Food items MUST be properly labeled when removed from original packaging. COS items labeled or discarded.

Facility has no test strips to properly measure dishmachine sanitizer concentration.

Observed accumulations of debris on shelving in coolers and freezers, on gaskets, and in drawers. These surfaces should be cleaned as often as necessary to keep them clean. COS surfaces cleaned.