BRICKMONT WEST COBB ASSISTED LIVING

1) Observed pink/black build up on the white plastic chute (chute in contact with the ice) and the interior dispensing portion of the bulk ice machine located in the main kitchen. 2) Observed black build up on the interior portion of the drink dispensing nozzles for the drink machine in the main kitchen. C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. NOTE: ice machine turned off and PIC started to discard ice during inspection.

The certified food safety manager (CFSM) is unable to describe all 5 symptoms (only listed 3) and all 6 illnesses (only listed 2) associated with foodborne illness and exclusion/restriction from work. C/A: The person in charge (PIC) shall demonstrate knowledge by describing the symptoms associated with the diseases that are transmissible through food COS: EHS reviewed the 5 symptoms and diseases that relate to foodborne illness with the PIC/CFSM.

Observed all hand sinks in the main kitchen without paper towels or any other approved hand drying provision. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf COS: paper towels provided to hand sinks in main kitchen.

Observed sliced Canadian bacon with a "use by" date of 2/4/26, Per PIC it was pulled from the walk in freezer at and placed in the 2-door RIC on 2/11/26. C/A: A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days COS: item discarded.

Observed 5 packages of Canadian bacon stored in the walk-in freezer with a use by date of 2/4/26. Observed 1 package of Canadian bacon stored in the walk-in freezer with a use by date of 8/5/25. C/A: Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date COS: items discarded.

Observed deli meat thawing in the meat prep sink without being submerged under running water. The water running in the sink was not hitting the meat and had an observed temperature of 85F. C/A: time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C) COS: water temperature adjusted to 62F, meat placed in a plastic container in the sink so it can be fully submerged when it thaws.

Observed mold on the stems of several red peppers and some red tomatoes in the walk-in cooler. EHS also observed these items is stages of disintegration. C/A: Food shall be safe, unadulterated, and honestly presented. COS: items discarded NOTE: CFSM stated these items arrived on the truck from Sysco foods on Saturday (8/23/25), because the truck broken down Friday night (8/22/25) and the items were unable to be delivered. CFSM also stated that Sysco delivery driver stated that items were left on the truck overnight and then delivered to facility on 8/23/25. CFSM stated they had sent some items back for quality, those items are marked by the initials of the delivery driver on the invoice. The invoice was dated for 8/22/25 and EHS will upload it to DHD. EHS HIGHLY RECOMMENDS THAT FACILITY CHECK FOR QUALITY OF FOOD (BOTH WHEN RECEIVING FROM TRUCK AND WHEN IN COLD STORAGE).

Observed salad that on a cart in the main kitchen with temperatures of 52F and 54F. These salads were loaded on the cart for immediate service. C/A: cold time/temperature control for safety food shall be maintained at 41°F or below COS: according to the person who does Prep, salad are prepared at approximately 10:45am; salads allowed to be place in the walk-in cooler to continue cooling.

Observed food employee follow incorrect hand washing procedure; only scrubbed hands with soap for 7 seconds and used bare hands to cut off water. Observed this multiple times. C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P 3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: EHS discussed proper hand wash procedure and discussed the hand wash procedure signs that were displayed at facility.

Observed several cases of molded food in the walk in cooler (romaine lettuce, cucumbers, and zucchini). Observed a container of molded ham and turkey in the reach-in cooler with a best by date of June 27,2025. C/A: Food shall be safe, unadulterated, and honestly presented. COS: items discarded NOTE: PIC stated that cucumbers were received via truck delivery last night (8/19/25).

Observed cold TCS foods: shredded cheese sitting on a counter in the main kitchen at 63F. Observed cut lettuce that was in a bowl on a storage shelf in the main kitchen at 54F C/A: cold time/temperature control for safety food shall be maintained at 41°F or below COS: items discarded.

Observed hot TCS foods holding below 135 in the warmer cabinet located in the main kitchen: grilled chicken (118F) and hamburgers (129F). C/A: hot time/temperature control for safety food shall be maintained at 135°F or above COS: items discarded.

Observed pinkish- orange build-up on the the white chute inside the ice machine located in the main kitchen. C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed several dented cans stored among non-dented cans in the dry storage area of the main kitchen. C/A: . Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. COS: cans discarded.

Observed all hand sinks in the main kitchen without paper towels. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf COS: PIC provided paper towels to hand sinks.

Observed several utensils (tongs, spatulas) sitting in stagnant water observed at 76F. C/A:During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: water discarded and utensils placed in the ware washing area.

Observed pinkish build-up on the the white chute inside the ice machine located in the main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed dishes wet stacked in ware washing area.