Newton County Senior Services

4-2B: .05(6)(l)Observed Dish machine with a final rinse temperature for sanitizing less than 160 degrees Fahrenheit. Dish Machine temperature for hot water sanitization for single rack stationary machines require a temperature of a minimum of 160 degrees Fahrenheit. Corrective Actions: 3 Compartment sink set up with quat sanitizer with a sanitation concentration of 150-400 specified by facility's quat instructions.

6-1A: .04(6)(f)Observed cold held foods not being held at the proper temperatures. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All foods were discarded. (See temperature log)

15A: .05(6)(a)Observed reach in cooler not keep cold held foods cold. 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: Person in charge relocated all cold held foods to another reach in cooler.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken stored in a zip lock bag stored over cooked dressing, beef, and turkey ham in the reach in prep cooler. Raw, unpackaged animal food, such as beef, lamb, pork, poultry, and fish may not be offered for consumer self-service. (P) This paragraph does not apply to: (i) Consumer self-service of ready-to-eat foods at buffets or salad bars that serve foods such as sushi or raw shellfish; (ii) Ready-to-cook individual portions for immediate cooking and consumption on the premises such as consumer-cooked meats or consumer-selected ingredients for Mongolian barbecue; or (iii) Raw, frozen, shell-on shrimp, or lobster. Corrective Actions: All items were rearranged to separate and protect.