MAGNOLIA SENIOR LIVING AT DAWSONVILLE

Interior of ice machine with large accumulation of slime/mold like substance. Per PIC: Bin will be emptied tonight for cleaning and sanitizing.

Observed an opened gallon of whole milk with used by 08/29/26 in 3-door reach in cooler. Time/Temperature Controlled for Safety (TCS) food items that are labeled as keep refrigerated shall be immediately discarded and shall not be used after manufacturer's expiration date. COS: Manager discarded it.

Observed large leak at 3-compartment sink's faucet. A plumbing system shall be repaired according to law and maintained in good repair. Per CFSM a work order was placed a week ago.

Several containers of food ( chicken salad, coleslaw, baked potatoes, beef) in reach in cooler held over 24 hours not date marked. Ready-to-eat time/temperature control for safety food prepared and packaged by a food processing plant shall be marked at the time the original container is opened and if the food is held more than 24 hours, to indicate the date or day by which the food shall be consumed or discarded not to exceed 7 days. The day the original packaged opened is to be counted as Day 1. COS: Manager voluntarily discarded some items ( beef, baked potatoes) because he couldn't tell when these products were made. Coleslaw and chicken salad were made yesterday and a was date marked . •.

Cooking Equipment on the inside and outside have a build up for food debris and residue. Nonfood/Food contact surfaces shall be kept free of accumulation of dust, dirt, food residue and other debris. Clean more frequently.

Floor drains with large accumulation of old food debris. The physical facilities shall be cleaned as often as necessary to keep them clean and to avoid attraction of pests.

Peeling paint was observed on the ceiling above the kitchen prep tables/ coolers. Keep area in good repair to prevent potential contamination of food- preparation area.

Drain by dishmachine is not working properly, looks like is clogged and is accumulating dirty water around handwash sink in back of kitchen. A plumbing system shall be repaired according to law and maintained in good repair. Director is placing a work order with maintenance today.

Non-food contact surfaces ( oven mitts) are in disrepair and contain unnecessary ledges, projections, or crevices, preventing proper cleaning and maintenance.

Facility has 1 CFSM and 1 Cook. They share a work schedule. There are days that the CFSM is off and the cook is the person in charge (PIC). At time of inspection Person in charge not performing duties; not ensuring properly sanitization of food contact surfaces or equipment through routine monitoring of solution chemical concentration, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention.

Food Manager Certification not posted, PIC couldn't provide it. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times and shall be made available for inspection by the Health Authority.

Cooking Equipment on the inside and outside have a build up for food debris and residue. Nonfood/Food contact surfaces shall be kept free of accumulation of dust, dirt, food residue and other debris. Clean more frequently.

Observed a container of commercially prepared red skin Potatoe salad used by 08/23/25 in lowboy cooler. Time/Temperature Controlled for Safety (TCS) food items that are labeled as keep refrigerated shall be immediately discarded and shall not be used after manufacturer's expiration date. COS: Manager discarded it.

Large leak under prep-sink/prep-table, mold has started to form along baseboard. A plumbing system shall be repaired according to law and maintained in good repair. Director is placing a work order with maintenance today.

Package of sliced turkey and opened ham chub in reach in cooler held over 24 hours not date marked with day ham chub/turkey deli packaged opened/sliced. Ready-to-eat time/temperature control for safety food prepared and packaged by a food processing plant shall be marked at the time the original container is opened and if the food is held more than 24 hours, to indicate the date or day by which the food shall be consumed or discarded not to exceed 7 days. The day the original packaged opened is to be counted as Day 1. COS: Manager voluntarily discarded ham chub and turkey packages because he couldn't tell when these products were open. •.

Observed a container of commercially prepared chicken salad used by 03/11/25 in lowboy cooler. Time/Temperature Controlled for Safety (TCS) food items that are labeled as keep refrigerated shall be immediately discarded and shall not be used after manufacturer's expiration date.COS: PIC discarded it.

New manager has an expired Food Manager Certification. He will take the test in the next 30 days.

Cooked pork loins, deli meat, in reach in cooler and lowboy cooler without date marking. Per PIC deli meat and pork loins were prepared yesterday. Refrigerated ready-to-eat foods prepared in-house that require date marking shell be discarded once they exceed the maximum 7-day use. COS: PIC labeled them.

Observed non pasteurized eggs being used in food containing undercooked eggs. PIC will order pasteurized eggs . Observed water containers with mixed fruits in it. Only pasteurized beverages are allowed with highly susceptible population.

No detectable sanitizer being dispensed at chemical dishmachine. Chlorine container is empty. COS: Dishwasher Supply line readjusted and solution concentration rechecked at 100PPM. Recommend checking sanitizer solution supply and concentration of dispensed sanitizer at start of each day.

Observed a container of commercially prepared italian pasta salad used by 03/06/25 in lowboy cooler. Time/Temperature Controlled for Safety (TCS) food items that are labeled as keep refrigerated shall be immediately discarded and shall not be used after manufacturer's expiration date.COS: PIC discarded it.

No Certified Food Manager for establishment.Previous CFSM not longer employed. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the foodservice establishment during all hours of operation.

Hand wash sink by kitchen entrance lacking proper hand drying provisions. COS: Pic restocked paper towels.

Container of cooked mushroom soup in reach in cooler without date marking. Per PIC it was prepared 2 days ago. Refrigerated ready-to-eat foods prepared in-house that require date marking shell be discarded once they exceed the maximum 7-day use. COS: PIC voluntarily discarded mushroom soup.

All equipment on the inside and outside have a build up for food debris and residue. Nonfood/Food contact surfaces shall be kept free of accumulation of dust, dirt, food residue and other debris.

Observed dumpster's door open. There is accumulation of mattresses, pallets around dumpster area. Keep area clean and free to prevent attraction/harborage of pests.PIC closed dumpster and will get with management to clean area.

Floor under cooking equipment with accumulation of grease and old food debris. The physical facilities shall be cleaned as often as necessary to keep them clean and to avoid attraction of pests.

Ice machine baffle with accumulation of mold along curled end of baffle and walls inside bin. Ice machine bin will need to be emptied to completely clean and sanitize the sides/top of bin.

Observed 3 containers of individual Yogurt with used by 08/31/24 in reach in cooler. Time/Temperature Controlled for Safety (TCS) food items that are labeled as keep refrigerated shall be immediately discarded and shall not be used after manufacturer's expiration date.COS: PIC discarded it.

All equipment on the inside and outside have a build up for food debris and residue. Plastic Bulk Containers with old food residues on lids. Nonfood/Food contact surfaces shall be kept free of accumulation of dust, dirt, food residue and other debris.

Observed dumpster's door open. There is accumulation of boxes and unused equipment behind dumpster Keep area clean and free of unused equipment to prevent attraction of pests.PIC closed dumpster and will get with management to removed unused equipment.

Floor under cooking equipment/ sinks with accumulation of grease and old food debris. The physical facilities shall be cleaned as often as necessary to keep them clean and to avoid attraction of pest.

Observed container of Cottage cheese with used by 03/16/24 in reach in cooler. Time/Temperature Controlled for Safety (TCS) food items that are labeled as keep refrigerated shall be immediately discarded and shall not be used after manufacturer's expiration date.COS: PIC discarded it.

Handwash sink by kitchen entrance , blocked by several bus tubs. Handwash sink by dishmachine with cooking utensils stored on sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not be used for purposes other than handwashing.COS, Person in charge removed bus tubs and cooking utensils from handwashing sink.

Tray of cooked sweet potatoes, portioned packages of sliced cheddar cheese, per PIC they were prepared 2 days ago , and pasta cooked several days ago without date marking. Refrigerated ready-to-eat, time/temperature control for safety foods to be held in the establishment more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed or discarded not to exceed a maximum of 7 days marked with date of preparation or date for disposal.COS: PIC date marked the products and voluntarily discarded pasta.

All equipment on the inside and outside have a build up for food debris and residue. Nonfood-contact surfaces of equipment shall be kept free of accumulation of dust, dirt, food residue and other debris. Equipment, floors, walls, etc must be cleaned to remove any dirt and/or residue. Cleaning should be done at a frequency to avoid the accumulation of dust, dirt, food residue and other debris.

Floor under cooking equipment with accumulation of grease, floor in dry storage with accumulation of food debris/dust under shelving units, floor around drains with accumulation of slime/debris. The physical facilities shall be cleaned as often as necessary to keep them clean and to avoid attraction of pest.