SPRING GARDEN

Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Food employees were not washing their hands and exposed portions of their arms at appropriate times/immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. Consulted with PIC on ensuring staff is properly trained on utilizing proper hand-washing techniques that adhere to the standards of the Georgia Food Code; PIC instructed suspended task in the food service facility's main kitchen area to inculcate staff of proper hand washing guidance.

Observed improper vertical separation of raw animal foods and ready-to-eat foods; observed raw shelled eggs stored above ready-to-eat foods (chopped cabbage, chopped carrots, previously cooked fried chicken); consulted with PIC on ensuring all storage and food segregation complies with the Georgia Food Code; PIC relocated items in question.

Single use gloves were worn for handling ready-to-eat foods and were being used for more than one task - used for other purposes other than handling ready-to-eat foods. Observed a food employee with gloved hands handle/touch unclean (enter item here) and then handled/touched the ready-to-eat food (enter food item here) with the same gloved hands. Single use gloves were used for more than one task. Consulted with PIC on educating staff on the proper utilization of gloves and when to change between task.

Establishment using a sanitizer solution that does not meet the requirements specified in 21 CFR 178.1010; no sanitizing solution provided for dishwashing machine; consulted with PIC on ensuring warewashing equipment is compliant with the Georgia Food Code; PIC replenished equipment with the required sanitizing solution.

Person in charge not performing duties; employee hand washing was not being monitored; refer to violation 2-1B for details.

Observed the following items lacking a protective barrier and exposed to contamination: raw chicken, cooked chicken, cabbage; All food items must be protected from contamination to meet the guidelines outlined in the Georgia Food Code. Consulted with PIC, PIC covered items in question to COS.

Observed residue in the interior of ice machine. Observed dishwasher racks not in good repair - clean or replace dishwasher racks. PIC advised to clean and sanitize all food contact surfaces at a frequency sufficient to prevent potential contamination and to implement a cleaning schedule. PIC cleaned drink nozzles.

Observed employees washing hands at 3-compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Advised PIC to only do handwashing procedures at the handwashing sink - had employees wash their hands at the handwashing sink to COS.

Observed back screen door not tight-fitting. Outer openings shall be protected and installed to meet the requirements to protect against the entry of insects and rodents. PIC has made the back screen door self-closing since last inspection.

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. PIC hung up most current inspection report to COS.

Observed broken/damaged door seal of prep top cooler, damaged door handle to walk-in-freezer, and ice build-up on chest reach-in-freezer. Equipment shall be maintained in a state of good repair and condition that meets the requirements. PIC replaced missing vent hood filters.

Observed an accumulation of food debris on non-food contact surfaces, such as prep top cooler door, fryer, vent hood, under counter, ceiling tiles, walk-in-cooler fan guard. Consulted with PIC on regular cleaning practices to prevent accumulation. PIC has cleaned some areas in facility, such as floors, parts of fryer area.

Observed dumpster missing a drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

Observed personal items improperly stored throughout facility. Personal items should be properly separated from food preparation tables and shelves, walk-in-cooler, walk-in-freezer, and any other utilized food preparation areas. Consulted with PIC on practices to help properly separate personal items to prevent contamination. PIC has separated and removed some personal items in the facility but still has more areas to correct. Reach-in-freezer is labeled as personal use.

Observed raw chicken in container sitting on counter at wok/grill area at a temperature of 53-55F and chopped lettuce in small prep top cooler at a temperature of 53F - not properly maintaining cold holding temperatures. PIC voluntarily discarded container of chicken and lettuce to COS. Temperature control for safety (TCS) foods shall be maintained at the required hot (135F or above) or cold (41F or below) holding temperatures.

Observed buildup of slime in the interior of ice machine. Observed an accumulation of food debris on shelves and drink nozzles. PIC advised to clean and sanitize all food contact surfaces at a frequency sufficient to prevent potential contamination and to implement a cleaning schedule.

Observed chlorine concentration at dishwasher at 0ppm. PIC fixed dishwasher, chlorine concentration at 100ppm to COS. Chemical concentrations used for sanitizing shall meet the requirements and frequently checked to ensure correct concentration levels.

Person in charge not performing duties; not ensuring employees are properly sanitizing food contact surfaces or equipment through routine monitoring of solution temperature and exposure time for hot water sanitizing, chemical concentration, pH, temperature, and exposure time for chemical sanitizing; refer to Violation 4-2B for additional details.

Observed no temperature measuring device (TMD) in prep top coolers and walk-in-freezer. TMD shall be located in cold holding units in the warmest part of the cold holding unit.

Observed the following items lacking a protective barrier and exposed to contamination: potatoes, broccoli, lo mein noodles, fried wonton strips, water and tea pitchers. All food items must be protected from contamination to meet the guidelines outlined in the Georgia Food Code. Consulted with PIC, PIC covered items in question to COS.

Observed back screen door not self-closing and not tight-fitting. Outer openings shall be protected and installed to meet the requirements to protect against the entry of insects and rodents.

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. PIC hung up most current inspection report to COS.

Observed non-commercial grade equipment (concrete mixer) used to mix raw chicken. PIC discarded chicken and removed equipment from facility to COS. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs.

Observed broken/damaged door seal of prep top cooler, damaged door handle to walk-in-freezer, missing vent hood filters, and ice build-up on chest reach-in-freezer. Equipment shall be maintained in a state of good repair and condition that meets the requirements.

Observed an accumulation of food debris on non-food contact surfaces, such as prep top cooler door, fryer, vent hood, under counter, ceiling tiles, walk-in-cooler fan guard. Consulted with PIC on regular cleaning practices to prevent accumulation.

Observed dumpster missing a drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

Observed personal items improperly stored throughout facility. Personal items should be properly separated from food preparation tables and shelves, walk-in-cooler, walk-in-freezer, and any other utilized food preparation areas. Consulted with PIC on practices to help properly separate personal items to prevent contamination.

Observed buildup of slime in the interior of ice machine; PIC advised to clean and sanitize all food contact surfaces at a frequency sufficient to prevent potential contamination.

Person in charge not performing duties; not ensuring employees are properly sanitizing food contact surfaces or equipment through routine monitoring of solution temperature and exposure time for hot water sanitizing, chemical concentration, pH, temperature, and exposure time for chemical sanitizing; refer to Violation 4-2B for additional details.

Observed an innumerable amount of live flies in kitchen and dining hall of the facility; PIC was advised to consult a licensed pest contractor for methods of mitigation.

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.

In-use utensil not stored on a clean portion of food preparation table or cooking equipment; observed a facility ice scoop used to transfer ice from ice machine stored with unclean utensils; all in-use utensils shall adhere to the standards outlined in the Georgia Food Code; PIC removed the item in question for proper cleaning and and sanitizing.

Observed an accumulation of food debris on shelves and drink nozzles. PIC advised to clean and sanitize all food contact surfaces and to implement a cleaning schedule.

Observed expired Food Manager Certification. Advised PIC Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.

Observed the following TCS foods lacking date marking practices: chicken, mixed vegetables, beef, shrimp. Consulted with PIC to ensure all foods that are prepared on site have proper date marking of prep or discard by date to meet the guidelines outlined in the Georgia Food Code.

Observed various items with no common names or identifiers: chicken, mixed vegetables, nuts, sugar, msg. Consulted with PIC on proper labeling, all food storage containers shall be clearly labeled to identify foods.

Observed an accumulation of food debris on prep top cooler door, fryer, vent hood, under counter, ceiling tiles, walk-in-cooler fan guard. Consulted with PIC on regular cleaning practices to prevent accumulation.

Observed personal items improperly stored throughout facility. Personal items should be properly separated from food preparation tables and shelves, walk-in-cooler, walk-in-freezer, and any other utilized food preparation areas. Consulted with PIC on practices to help properly separate personal items to prevent contamination.

Observed employee switch from working with raw food to ready-to-eat food without washing hands. Observed employee dip hands in the sanitizer bucket as alternate methods of handwashing procedures. Consulted with PIC on ensuring handwashing occurs when changing task and at regular intervals.

Observed an accumulation of food debris on shelves and floor in walk in cooler. Observed build up of dust old food prep top counter, PIC advised to clean and sanitize all food contact surfaces.

Observed expired Food Manager Certification. Advised PIC Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.

Observed the following TCS foods lacking date marking practices: wonton crips, scallions, mushrooms, chicken, noodles shrimp. Consulted with PIC to ensure all foods that are prepared on site have date marks of prep on or discard by to meet the guidelines outlined in the Georgia Food Code.

Observed various items with no common names or identifiers: chicken, sugar, salt, flour, msg. Consulted with PIC on proper labeling, all food storage containers shall be clearly labeled to identify foods.

Observed the following items lacking a protective barrier and exposed to contamination: Shrimp, potatoes, broccoli, lo mein noodles, fried wonton strips, rice. All food items must be protected from contamination to meet the guidelines outlined in the Georgia Food Code. Consulted with PIC, PIC covered items in question.

Observed several wiping cloths stored on counters, dishwasher, reach-in-cooler, fryer area. Advised PIC wet wiping cloths must be stored in approved sanitizing solution between uses.

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. Consulted with PIC to properly display most recent inspection report.

A utensil for a non-Time/Temperature Control for Safety food item was not stored in a clean, protected location - found in bins of sugar, flour, msg with the handle in the contents and built up on the scoop; all in-use utensils shall adhere to the standards outlined in the Georgia Food Code. Consulted with PIC of correct practices.

Observed ice machine equipment missing top panel - ice machine not in good repair.

Observed an accumulation of food debris on prep top cooler door, fryer, vent hood, under counters, ceiling tiles, ice machine, walk-in-cooler fan guard. Consulted with PIC of regular cleaning practices to prevent accumulations.