Harborview Satilla

Observed wet wiping rags stored on countertop. Wet wiping rags must be stored in sanitizer solution when not actively in use. Replace sanitizer every 4 hours - test concentration.

Observed "wet nesting" of stainless steel pans in main kitchen. Pans must be fully air dried prior to stacking.

Observed prepped foods (i.e., chicken noodle soup, cheese, and mixed vegetables) stored in reach in cooler with no form of date marking. Items must be properly date marked and used or disposed according to date.

Observed leak in walk in freezer that was dripping on boxes of food; thereby, exposing food item to potential contamination risk. Ensure no food items are stored under leak until repaired.

Observed food splatter accumulated on ceiling of microwave. Food contact surfaces must be cleaned and sanitized at a rate to prevent buildup.

Observed leak in walk in freezer that was dripping on boxes of food; thereby, exposing food item to potential contamination risk. Ensure no food items are stored under leak until repaired.

Observed wet wiping rags stored on countertop. Wet wiping rags must be stored in sanitizer solution when not actively in use. Replace sanitizer every 4 hours - test concentration.

Observed food splatter accumulated on ceiling of microwave. Also observed heavy residue buildup and food debris in steam wells. Food contact surfaces must be cleaned and sanitized at a rate to prevent buildup.

Observed leak in walk in freezer that was dripping on boxes of food (hushpuppies); thereby, exposing food item to potential contamination risk. Ensure no food items are stored under leak until repaired.

Microwave ceiling has food splatter along it. Corrective action: Wash, rinse and sanitize all food contact surfaces a minimum of every 4 hours.

Plumbing issues observed on vegetable sink. Vegetable sink leaking consistently, and hand wash sink will not drain.

No CFSM employed by facility. Facility must have CFSM on staff - individual must be actively present and hold managerial role over food preparation. Spoke to manager about obtaining certification. Submit copy to health department upon completion and hang certificate in view of public.

Observed "wet nesting" of stainless steel pans in main kitchen. Pans must be fully air dried prior to stacking.