SDI OF AMERICUS, LLC

Observed that the main kitchen was experiencing excessive heat build-up at the time of inspection. PIC stated the motor for the A/C burnt out and that the establishment has a work order already in place. Mechanical Ventilation. If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.

Observed containers of salt, seasoning salt, and salt & pepper removed from original containers without labeling. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.COS: PIC placed labels on each container with common name of ingredient.

Observed wetstacking of metal containers near warewashing station. Rule:

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;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

COS: PIC staggered and separated containers to allow for proper air-drying.

-.04(4)(q)(1) Observed ice bin not covered/closed when not in use. 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 ; and at least 6 inches above the floor.

Observed interior of ice maker storage bin with buildup. Equipment food contact surfaces and utensils shall be clean to sight and touch.

Observed front door open without a method to prevent entry of pests or other contamination. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against entry of insects and rodents by filling or closing holes and other gaps along floors , walls , and ceilings , ii. Closed , tight fitting windows; and iii. Solid, self closing , tight fitting doors.

Observed water leaks at sink faucets and equipment drains. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections 1 and 2 of this rule.

Observed buildup on the exterior of equipment, and equipment storage racks making them not clean to sight or touch. Non food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris.

Observed no accessible customer restroom for those that dine onsite at the tables or in their vehicles. In all estsablishments with dining facilities on the premises and permitted since July 31, 1995, patrons' toilet facilities shall be provided.

Observed dumpster door open. Receptacles and waste handling units for refuse, recycyclables, and returnables shall be kept covered: 2. With tight fitting lids or doors if kept outside of the food service establishment

Observed bottom of dumpster leaking liquid contents. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.

Observed floors walls ceilings with build up and in need of cleaning. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.