Newton County Law Enforcement Center

2-2D: .06(2)(c)Observed 2 of the hand washing sinks not equipped with hot water at a minimum temperature of 85 degrees. The hot water at the sink by the ice machine does not function at all; according to the staff there is a busted pipe that leads supplies water to this particular sink. The request has been sent in to have the pipe repaired. The sink by the back dry storage room barely allows water to dispense. The staff stated they were not aware of this issue. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85 degrees F through a mixing valve or combination faucet. (Pf) Corrective Actions: **Due to the size of the kitchen all hand sinks must be equipped with hot water that reaches a minimum temperature of 85 degrees F by January 16,2026.

6-1C: .04(6)(d)Observed multiple food items that were cooked yesterday for dinner not properly cooled to 41 degrees F or below (2 large containers of turkey and 1 large container of gravy) Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: All items were discarded. Education was provided to the person in charge discussing to ensure all foods are being monitored when being cooled to ensure the cooling requirements are being met. Also discussed that cooling starts once the food reaches a temperature of 135 degrees F - must be cooled to 70 within 2 hours and 41 within the next 4 hours.

11A: .04(6)(e)Observed multiple cooling foods stored in deep metal containers, tightly pack and filled to the top, with metal lids on top. 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; (C) 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. (C) Corrective Actions: Education was provided to the person in charge discussing multiple approved cooling methods. The ice bath method was redone and foods were split into multiple containers and not completely packed after education was provided.

15A: .05(6)(q)1&3Observed an ambient temperature greater than 41 degrees F in the reach in cooler next to the three compartment sink. The cooler had boiled eggs and pasta that was cooling. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: The facility must have the unit properly calibrated to maintain an ambient temperature of 41 degrees F or below by January 16, 2026

2-2D: .06(2)(c)Observed two of the three handwashing sinks in the kitchen not reach a minimum temperature of 85 degrees F. See the temperature log below. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF through a mixing valve or combination faucet. (Pf) Corrective Actions: The two handwashing sinks must be properly adjusted to reach a minimum temperature of 85 degrees by the specified time frame.

12A: .04(4)(q)Observed multiple turkeys stored directly on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Education was provided to the to the person in charge discussing proper food storage; in a clean and dry location, where it is not exposed to splash, dust, or other contaminations, and at least 6 inches above the floor. All frozen turkeys were relocated to a shelving unit.

15A: .05(6)(q)1&3Observed the water temperature of the high temperature sanitizing dishwasher unit with a maximum rinse temperature of 144 degrees Fahrenheit. The facility was not actively washing any equipment or food contact surfaces. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: Education was provided to the person in charge discussing the importance of daily testing of the unit to ensure the rinse temperature is at a minimum of 165 degrees Fahrenheit. The facility will sanitize all items in three compartment sink until proper calibrations are done on the dishwasher. The dishwasher must be corrected by 8/2/24.

15A: .05(6)(a)Observed a large ice burg along with other areas of ice accumulations on the floor of the walk-in freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: Education was provided to the person in charge to ensure the walk in freezer is not leaking either from leaving the open for a period time or maintenance issues. The ice must be removed from the floor for safety reasons.

15B: .05(3)(h),(i)The facility does not have a temperature measuring device to take an accurate temperature of the high temperature sanitizing dishwasher. The facility has a monitor connected to the dishwasher; however the temperature it read was not correct. This will cause the staff to assume that the unit is properly working when it is not and food contact surfaces are not being properly sanitized. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. (Pf) Corrective Actions: The facility must obtain a temperature measuring device where they can take temperatures of the unit themselves.

15C: .05(7)(a)2,3Observed rust on all shelving units of in the walk in coolers and freezer. In 2023 the option of repainting the shelves were given and that has not been done as of today's inspection. Observed heavy accumulations of dust and mold like substances on the AC vents and and the vent over the walk in freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: All shelving units must be replaced in all walk in coolers and freezer. All AC vents must be properly cleaned to remove any mold like substances.

17D: .07(3)(f)Observed two of the three lights not working in walk in freezer. The light towards the back of the walk in freezer had an accumulation of debris. The light intensity shall be at least 50 candles at the surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. (C) Corrective Actions: The light bulbs must be replaced.