Pruitt Health Of Forsyth

Observed the kitchen without a servesafe manager, 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 food service establishment during all hours of operation. correct by 7/1/26.

Observed a package of noodles not sealed correctly to prevent possible contamination of pest, , storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS the noodles need to be placed in closed container with lid or sealed bag with a tight seal across the top.

Observed the W.I.C not holding the proper temperature of 41-degree Fahrenheit or lower to keep the potential Hazardous food cold, Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) The acting manager will have maintence come look at the cooler for repairs.

Observed that the faucet of the sink near the washing matching will not cut off. Backflow Prevention Device, Design Standard. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. correct by 2/27/2026.

Observed the kitchen without a servesafe manager, 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 food service establishment during all hours of operation. correct by 2/27/2026.

I observed that some of the employees were drinking water from a plastic bottle in a main kitchen, However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Manager has to make sure that the employees drinking inside the kitchen should use a single service cup with a lid and straw always. Correct by 01/27/2026.

Observed no rising water in the middle sink when washing dishes in the 3-compartment sink, Use of a distinct, separate water rinse after washing and before sanitizing if using: (i) A 3-compartment sink, or (ii) A 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment. COS the manager will make sure all 3 sink are setup when washing dishes in the 3-compatment sink setup is required.

Observed employee wearing rubber wristbands while prepping in the kitchen, Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS the manager had the employee to remove the rubber wristband while in the kitchen area.

Observed a employee prepping drinks and food in the kitchen with no beard guard, 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. The manager will order beard guards for the employee to wear while prepping in the kitchen area. corrected by 9/5/25.

We observed that the ham on the steam well was out of temp. ime/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. because it has been out of temp for less than 2hrs it was reheated to bring it up to temp on site.

I observed that there are missing tiles on the floor of the walk-in cooler, Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antiship floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. the manager will ensure that the missing tiles are replaced by 03/30/2025.

Observed chemical sanitizer in the dishwasher with a sanitizer above 200 PPM to be unsafe to sanitize the clean dishes in the kitchen, the chlorine sanitizer requirement for a dishwasher is 50-100 PPM to be safe for dishes sanitation. The manager will call the maintenance to come check the dishwasher. Correct by 12/19/2024.

Observed coffee filters on top of the ice machine not properly stored and covered, coffee filter should not be exposed to splash, dust or other contaminates. COS coffee filter discarded corrected on 12/19/2024.

I observed that some of the employees were drinking water from a plastic bottle in a main kitchen, However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Manager has to make sure that the employees drinking inside the kitchen should use a single service cup with a lid and straw always.

I observed a that the blades of the can opener is rusted, Can Openers. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. the manager has to replace the blade by 09/01/2024.

Observed the 3 compartment sink not setup correctly to wash dishes in the kitchen area, missing rinse water in the middle sink, Rinsing Procedures. Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures:.

I observed that there are missing tiles on the floor of the walk-in cooler, Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. the manager will ensure that the missing tiles are replaced by 09/05/2024.

Observed chemical sanitizer in the dishwasher with a sanitizer above 200 PPM to be unsafe to sanitize the clean dishes in the kitchen, the chlorine sanitizer requirement for a dishwasher is 50-100 PPM to be safe for dishes sanitation. The manager will call the maintenance to come check the dishwasher.

Observed the sanitizer in the dishwasher not properly sanitizing the clean dishes of 50-100ppm to sanitize the dishes, Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used a 50-100 ppm. The manager will have the maintenance come check the dishwasher.

Observed missing tiles on the wall and on the floor area under the 3 compartment sink in the kitchen area, all tiles on floor and wall need to be replaced, the facility need to insure that all tiles need to be replaced when missing off the floor or walls in the kitchen. The tiles will be replaced by 12/1/2023.