Wellstar Health System

Observed multiple TCS food items in cafeteria reach in cooler cold holding at a temperature above 41 degrees (tomatoes, chicken, and potato skins). CA: 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 or below or 135°F or above. COS: PIC stated food items have been in the unit for one hour therefore, PIC relocated food items to freezer to rapidly cool in appropriate time frame.

Observed opened single use containers stored next to sanitizer bucket in main kitchen, dish soap stored touching plastic wrap on shelf in kitchen, and sanitizer wipes stored on prep top cooler in coffee kiosk. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. COS: PIC moved single use containers away from sanitizer in main kitchen, dish soap was moved to chemical storage in main kitchen, and sanitizer wipes were moved underneath food contact surfaces in coffee kiosk.

Observed employee personal item (cell phone) on prep top in cafe area. CA: PIC moved cell phone to designated area away from food contact surfaces.

Observed multiple TCS food items in display case holding at a temperature greater than 41F in Paulding perks area. CA: PIC stated items had been in cooler less than 4 hours therefore placed in walk-in cooler to cool rapidly.

Observed butter and lettuce holding at a temperature greater than 41F in reach-in cooler in main kitchen area. CA: PIC chose to discard items.

Observed sanitizer bucket at perks cafe and in main kitchen area at a concentration lower than manufacturer's recommendation. CA: PIC remade sanitizer to proper concentration.