CANTERFIELD OF KENNESAW

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no handwashing procedure posted by the hand sink in the main kitchen. C/A Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. COS: PIC laminated a procedure poster and placed it by the hand washing sink

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed juice nozzles in the main kitchen with buildup residue at the cranberry, strawberry-kiwi and apple. Observed a ladle and a large spoon stored as clean on the rack with visible food debris CA: All food contact surfaces should be cleaned thoroughly each night. COS: PIC: PIC removed the nozzles and the utensils and placed them in a sink to be re-washed

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored on the counter throughout the main kitchen C/A Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. COS: Wiping cloths were placed back into the sani bucket

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed employee actively washing and stacking plastic trays on the shelf in the main kitchen. C/A Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Hands clean and properly washed — Inspector Note: Observed employee with gloves on prepping peach cobbler in the main kitchen on the counter. When asked to move the sani bucket off the floor, she took it to the three compartment sink, removed the gloves and done new gloves and was about to pick up where she left off without washing her hands. Observed another employee in the main kitchen with gloves going into the WIC grabbing bags of shredded cheese than picked up paper liner and place the lining inside the container that was going to hold RTE bread for elderly customers. C/A During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; COS: Both employees were directed by PIC to wash hands before donning gloves on

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a bottle of spray bleach cleaner resting inside the handsink next to the RIC (glass door) in the main kitchen. C/A A handwashing facility may not be used for purposes other than handwashing. Pf COS Bottle was removed

Food stored covered — Inspector Note: Observed several containers with frozen okra, pop shrimp, waffle fries, onion rings, sweet fries and fried chicken stored uncovered in the RIF in the main kitchen. Observed RTS salad plates with single serve cup of dressing resting on the food cart uncovered in the WIC in the main kitchen. C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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: Food was covered

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed employee actively washing dishes at the three-compartment sink in the main kitchen without sanitizer. Concentration of sanitizer was blow 200ppm and water temperature was below 75 degrees. C/A A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P COS: Sanitizing water at sink was changed and sanitizer was testing at 400ppm QUAT

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed employee actively washing dishes with the warewashing machine and sanitizer was testing below 50ppm Chlorine C/A A chlorine solution shall have a minimum concentration between 50-100ppm COS: PIC had the auto chlor repair show up. Chlorine was tested at 100ppm