ATRIUM HEALTH FLOYD MEDICAL CENTER CAFE

Observed meatballs on steam table, mac n cheese in warmer, chicken tenders on steam table, stew in front service warmer held below 135 degrees F during hot holding.

Observed multiple dented cans throughout facility in dry storage areas.

Observed potentially hazardous TCS foods (American cheese - 44, Swiss cheese - 43, provolone cheese - 43) cold-holding at a temperature greater than 41 deg F in left grill drawer at front grill area. This unit was recently unable to maintain temperature on right side; therefore, PIC has been using a pan of ice on right side of unit. Corrective Action: Discussed proper cold-holding temperatures and monitoring cooler performance with PIC. The cheeses were found to be less than 2 hours old and were brought to walk-in cooler to rapidly cool back down to 41 deg F or below. Ready-to-eat TCS foods will be stored in ice bath for grill line, including cut lettuce, cheese, and sliced tomatoes. PIC can temporarily store hamburger patties under grill with ice as long as proper cold-holding temperatures can be maintained (41 deg F or below.) PIC will have unit serviced by a licensed cooler technician within one week to ensure all drawers can maintain proper cold-holding temperatures during regular and peak use. The grill drawers must be rechecked by the Health Department prior to resuming regular use. Please contact the Health Department at (706)295-6316 to have cooler rechecked. Observed potentially hazardous TCS foods (shredded cheese - 45 F, buttermilk - 45 F, diced potatoes - 43 F, French toast batter - 45 F, milk - 44 F) cold-holding at a temperature greater than 41 deg F in tall 2-door reach in cooler in main kitchen prep area. Multiple ambient thermometers inside the unit were read.

Observed potentially hazardous TCS food (grilled chicken - 112, hamburger patty - 109) hot holding at a temperature less than 135 deg F on rear patient service line. Corrective Action: Discussed proper hot holding temperatures and methods with PIC. These items were found to be less than 2 hours old and were rapidly reheated to 165 F. Discussed storing these items in larger pans with liquid to better maintain a minimum temperature of 135 deg F.

Observed multiple potentially hazardous TCS foods beings cooled using non-approved methods. These items included containers of cut melons tightly sealed with lids in reach-in cooler in front food service area, and cooked noodles with tightly sealed lids in walk-in cooler. Corrective Action: Discussed proper and approved cooling methods with PIC. All items were still within time frame; therefore, covers on pasta noodles were removed and bulk containers of melon were spread out on cookie sheets for rapid cooling in walk-in cooler. All items will be rechecked by PIC to ensure they have cooled within proper time.

Observed handwashing sink at main kitchen beverage station leaning and causing the drain to leak on the floor around air-gap. The sink was found to have been previously repaired with blocks of unfinished wood screwed into sides due to cracks in the metal at the corners.

Observed raw animal food not properly separated from ready-to-eat food in reach-in freezer next to grill. Items included multiple opened bags of raw chicken tenders stored on top of ready to eat jalapeno poppers; fully cooked sausage, veggie burgers and impossible burgers stored under opened backs of raw chicken tenders. Observed raw animal food not properly separated from other raw animal foods in reach-in freezer next to grill. Raw sliced beef stored under open container of raw chicken beef patties. A visual diagram was observed on freezer door for separation. Corrective Action: Discussed proper separation of raw animal foods and RTE foods with PIC. No items appeared to be directly contaminated. All raw chicken items were relocated to the bottom of the cooler. The raw beef was moved to a shelf above the raw chicken. All ready-to-eat foods were moved to upper shelfs of freezer. PIC will re-train all food service employees on proper separation.

Observed potentially hazardous TCS foods (cream cheese - 65 F, sour cream - 63 F) cold-holding at a temperature greater than 41 deg F on self-service line. PIC stated these were usually stored in grab-and-go cooler which is currently out of service and must be replaced. Corrective Action: Discussed properly cold-holding these items with PIC. These items were found to be out of temperature for greater than 4-hours and were discarded. PIC will re-locate items to proper cooler until grab-and-go cooler is repaired or replaced. Observed potentially hazardous TCS foods (prepared guacamole - 57 F) cold-holding at a temperature greater than 41 deg F on self-service line. The container of guacamole was in an ice bath and available for patrons. Corrective Action: Discussed properly cooling food items to at least 41 deg F before placing in ice bath to cold-hold for self-service with PIC. The container was found to be less than 2-hours old and was brought to walk-in cooler to rapidly cool back down to 41 deg F or below. PIC will retrain all staff. Observed potentially hazardous TCS foods (cut tomatoes - 56, cheese - 53, egg - 54) cold-holding at a temperature greater than 41 deg F in pre-top and lower reach-in cooler in front grill area. The ambient thermometer inside the unit was reading greater than 50 deg F and digital display thermometer read greater than 200 deg F. Corrective Action: Discussed proper cold-holding temperatures and monitoring cooler with PIC. These items were found to.

Observed potentially hazardous TCS food (fried cod - 120 F) hot holding at a temperature less than 135 deg F on front food service line. Corrective Action: Discussed proper hot holding temperatures and methods with PIC. The fish was discarded and replaced. Discussed using TPHC for food items unable to maintain temperature on service line with PIC.

Observed multiple potentially hazardous TCS foods (cooked pork loin - 44, cooked chicken - 43, red potato chicken soup - 47) at a temperature greater than 41 deg F in "cooling" cold-holding unit in storage area. These items were prepared and cooled the day before but unable to confirm if these items reached 41 deg F within 6-hours. Multiple pans of recently cooked herb rice were found in top portion of cooler measuring greater than 120 deg F and out of temperature items were holding on nearby shelves. The ambient thermometers in the unit and dial thermometer on the exterior read greater than 41 deg F. Corrective Action: Discussed proper cold-holding temperatures and cooling procedures with PIC. All food items that were unable to be confirmed were cooled within 6-hours using the 2-step cooling method were discarded by PIC. All recently cooked rice was removed from the cooling cabinet and brought to walk-in freezer to rapidly cool in equipment with sufficient capacity. The cold-holding unit was later found to be maintaining a temperature less than 41 deg F; however, PIC will have cooler serviced prior to use. Please contact the Health Department at (706)295-6316 to have cooler rechecked.

Observed wiping cloths stored in quat sanitizer solution in main kitchen not at proper minimum strength. The solution was in a red sanitizer bucket labeled sanitizer. The solution measured 0 ppm and soap suds were noted. Corrective Action: PIC was notified. PIC tested "soap" container (green bucket) which was found to have quat solution. PIC instructed food service employee to re-make both solutions and relabel containers. PIC will educated food service employees on properly preparing and labeling these solutions.

Observed multiple potentially hazardous TCS foods beings cooled using non-approved methods. These items included multiple pans of cooked rice tightly wrapped in plastic wrap and stacked to prevent proper air flow, sausage links in small reach-in cooler with tightly wrapped plastic wrap, guacamole with tightly wrapped plastic in main kitchen, guacamole with secured lid in lower reach-in cooler in front service area, and cut cherry tomatoes with tightly secured lid. Corrective Action: Discussed proper and approved cooling methods with PIC. All items were still within time frame; therefore, covers were removed and/or loosened and items were moved to equipment with sufficient capacity to cool. All items will be rechecked by PIC to ensure they have cooled within proper time.

Observed food service employee cooking raw animal foods without taking temperatures. When asked if he could take a temperature, employee stated he did not have a thermometer to check the temperature. Corrective Action: Discussed ensuring food service employees have suitable thermometers readily accessible to measure the internal temperature of foods with PIC. PIC will ensure food temperature measuring devices are provided and readily available to all employees for use in ensuring attainment and maintenance of food temperatures.

Observed torn gaskets on coolers throughout the kitchen and cooler in front service area reading 42 degrees F (older cooler).

Observed case of raw animal food (raw beef) stored on top of shredded cheese in lower reach-in cooler. A case of fresh mushrooms was stored on top of the case of raw beef. Corrective Action: Discussed proper separation of raw and RTE foods with PIC. The mushrooms and cheese were discarded. The raw beef was relocated to the main kitchen cooler for proper storage and separation from ready-to eat foods.

Observed open package of raw animal food (chicken tenders) stored on bags of french fries and hashbrown patties. Corrective Action: Discussed proper separation of raw and RTE foods in freezer storage with PIC. The food items did not appear directly contaminated and were relocated above raw chicken. PIC will train staff on raw animal separation in freezers and coolers.

Observed potentially hazardous TCS foods (cut lettuce, sliced ham, shredded cheese) cold-holding at a temperature greater than 41 deg F in grill prep reach-in cooler. PIC says the fans for the cooler were recently serviced. Corrective Action: Discussed proper cold-holding temperatures with PIC. Because it was unclear how long the items were in the cooler, all food items were discarded. The cooler was placed out of service and will be serviced by a licensed cooler technician. Please contact the Health Department at (706)295-6316 to have cooler rechecked prior to use.

Observed potentially hazardous TCS foods (egg whites, salsa, cheese) cold-holding at a temperature greater than 41 deg F in long counter top reach-in cooler on right side. The hanging ambient thermometer in the cooler showed 44 deg F. Corrective Action: Discussed proper cold-holding temperatures with PIC. All food items were discarded. The cooler was placed out of service and will be serviced by a licensed cooler technician. Please contact the Health Department at (706)295-6316 to have cooler rechecked prior to use.

Observed potentially hazardous TCS foods (cottage cheese, sour cream) cold-holding at a temperature greater than 41 deg F in long counter top reach-in cooler. The hanging ambient thermometer in the cooler showed 46 deg F. Corrective Action: Discussed proper cold-holding temperatures with PIC. All food items were discarded. The cooler was placed out of service and will be serviced by a licensed cooler technician. Please contact the Health Department at (706)295-6316 to have cooler rechecked prior to use.

Observed potentially hazardous TCS food (diced grilled chicken) cold-holding on front salad bar at a temperature greater than 41 deg F. Per PIC, the chicken was cooked earlier that morning and was supposed to be cooled before being placed on the bar for service. Corrective Action: Discussed proper cold-holding temperatures with PIC. The chicken was discarded. PIC will train all staff on cold-holding and cooling.

Observed multiple potentially hazardous TCS foods (cottage cheese, lettuce, cut cherry tomatoes) cold-holding at a temperature greater than 41 deg F on front self-service salad bar. These items are held on ice and are supposed to maintain a temperature of 41 deg F or below, per PIC. Corrective Action: Discussed proper cold-holding temperatures with PIC. All TCS food items on the front salad bar were found to be there for less than 2 hours and were brought back to the walk-in cooler to rapidly cool back down to 41 F or below. Discussed process of using time as a public health control (TPHC) on salad bar due to difficulty maintaining a temperature of 41 F or below. PIC will review with CFSM and discuss a written plan and log to properly use time in this area and other specified areas of the facility.

Observed potentially hazardous TCS food (alfredo sauce) sitting on counter top in pizza station at a temperature greater than 41 deg F. Per PIC, there wasn't enough room on prep top to place pan and FSE placed it on the counter top. Corrective Action: Discussed proper cold-holding temperatures with PIC. The alfredo sauce was discarded. PIC will train employees to use approved cold holding equipment to properly cold-hold potentially hazardous TCS food items.

Observed potentially hazardous TCS food (cheese sauce - 130 F, premade broccoli alfredo pasta - 114 F) hot holding at a temperature less than 135 deg F. Corrective Action: Discussed proper hot holding temperature with PIC. The cheese sauce and pasta were found to be less than 2 hours old and was rapidly reheated to 165 deg F.

Observed TCS foods on steam table in main kitchen patient line held below 135 degrees F.

Observed TCS foods hot holding in warmer unit in main kitchen held below 135 degrees F.

Observed ServSafe Manager certificate posted is not working currently at the facility. Corrective Action: Discussed ServSafe certificate with PIC. Current CFSM should be posted for public view in facility at all times.

Observed Foods not actively cooled from warmer/breakfast.

Observed multiple pans of cooked spaghetti being cooled using non-approved methods. The spaghetti was observed to be in pans with tightly sealed plastic wrap and stored in reach-in cooler for use. The food service employee reported the noodles had been cooked two hours prior and cooled with an ice bath. They were then wrapped in plastic and moved to the reach in-cooler for front service. Corrective Action: Discussed approved cooling methods and critical temperatures for the two-step cooling process with PIC. Three of the four pans were discarded as they had not reached 70F within two hours. The remaining pan was loosely covered and moved to the walk-in cooler for proper cooling. PIC will ensure all food service employees were properly trained on approved cooling methods and processes.

Observed employee asked to take temperatures and thermometer not working per employee.

Observed food service employee reheating items for hot holding without temperature measuring device. When asked to check temperatures, food service employee stated they left it at home and did not have any other thermometers at the station available to use. Corrective Action: Discussed having thermometers provided and accessible for use at all times to ensure items attain and maintain required food temperatures with PIC. PIC will ensure thermometers are available at stations at all times.

Observed accumulation of water in bottom of reach-in cooler in pizza station. Corrective Action: Discussed water accumulation and possible leak. PIC will have the cooler serviced by a licensed technician. The Health Department will recheck the cooler on 8/8/2024.

Observed two torn/damaged gaskets on standing cooler in main kitchen.