GDC Tift Campus-Rutland Student Center

OBseerved a expired CFSM certification for the kitchen, Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. The manager will take the test by March 2026

Observed container of dishwashing liquid on the floor under the dish machine in the kitchen area, 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. COS The container will be stored off the floor by 2/5/26

Observed the 3 compartments sink not setup properly when washing dishes, they were missing the sanitizer sink not being filled why washing dishes. Use of a distinct, separate water rinse after washing and before sanitizing if using:

(i) A 3-compartment sink, all should be setup when washing dirty dishes correctly. COS The manager had the employee setup the sink correctly.

Observed mildew on the inside cover of the ice machine, In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. The ice machine will be cleaned by 9/19/25

Observed wet metal pans being stacked on the shelves before them being completely dried, 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; The manager will ensure that all clean equipment or utensil or air dried before stacking or storage of the dishes.

Observed dirty filter above the filter on the serving line in the kitchen area, The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. The filter will be cleabned by 5/15/25

Observed a employee wearing a wristband while serving food on the line in the kitchen area, Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS the employee removed the watch from his wrist. coreect by 01/28/2025

We observed dirt behind the frier located at the front line food service. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.coreect by 01/30/2025

I observed that the turkey, ham and rose beef at the middle front line table are within 45-46 Fahrenheit. 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. The manager should ensure that all hazardous food that held at 41F and below or 135F or above. corrected on site

I observed that some stored dishes in the main kitchen are not dried before storage. Equipment, Utensil, Linens, 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. The manager should ensure that all utensils are properly dried before storage. correct by 09/17/2024

Observed bag of rice and sugar not properly seal after being stored in dry storage area, 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; storing a container or seal plastic bags will help in prevent possible contamination. COS the bag of rice and sugar will be wrapped and stored in cling wrap after usage in the dry storage area. corrected on 4/11/24

Observed the warwwashuing machine not properly sanitizing the after washing and rinsing , ) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. The is getting maintenance to come fix the dish machine problem by 1/8/24

Observed inside the ice machine heavy mildew buildup around the chute and on the side walls of the ice machine, Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues. The manager will have inside of the ice machine cleaned by 10/5/2023.

Observed inside the ice machine heavy mildew buildup around the chute of the chute of the ice machine, Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues;. The manager will have inside of the ice mahine cleaned by 6/30/23

Observed single service cup not protected form contaminated, Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. The manager will have plastic stay on the cup during storage