DELMAR GARDENS OF SMYRNA - FOOD

Personal cleanliness — Inspector Note: Observed several food employees wearing bracelets and/or watches while preparing food in main kitchen. C/A: 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.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed cup lids on countertop next to microwave and coffee filters on top of coffee machines in main kitchen stored right side up exposed to contamination. C/A: Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination. COS: Cup lids were inverted and coffee filters were placed in closed container.

Insects, rodents, and animals not present — Inspector Note: Observed several flying insects around main kitchen. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Proper cold holding temperatures — Inspector Note: Observed several TCS items cold held above 41F in main kitchen reach in cooler 2, main kitchen walk in cooler, and countertop in main kitchen *see asterisks*. C/A: Cold held TCS foods shall be maintained at 41F or below except during preparation, cooking, cooling, or when time is used as a public health control. COS: Food items were discarded.

Proper cooling time and temperature — Inspector Note: Observed watermelon not cooling at a rate to reach 41F within 4 hours. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS: Diced watermelon was placed on ice bath and put back in reach in cooler to cool to 41F.