BETHEL GARDENS - PCH

Food properly labeled; original container — Inspector Note: Observed the following TCS foods held in facility past manufacturer's use by dates: 1- package of shredded mozzarella cheese (use by: 7/6/2026) stored in RIC in main kitchen 2- containers of deli style chicken salad (use by: 7/1/2026) and 1-container of mustard potato salad (use by: 7/5/2026) stored in RIC in storage area in main kitchen. C/A: Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS: All discarded.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no CDPH inspection report posted in public view within facility. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed inoperable warewashing machine holding standing water in main kitchen. C/A: Repair dishwasher; a warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles. *PIC scheduled servicing for unit during inspection; ensure unit is repaired in 10-days.* COS 8/21/2026: PIC provided invoice of repairs to dishmachine and has confirmed unit is operational; invoice attached.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed employee restroom door left open and not self closing located in dry storage area of main kitchen. C/A: Maintain door closed and provide self closing capabilities to door. *Door closed during inspection. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. COS-7/14/26: PIC provided video evidence of door repairs via email to EHS; door is self closing.

Insects, rodents, and animals not present — Inspector Note: 1. Observed live and dead German cockroaches in cabinets below hand sink in server prep area 1 and in cabinets behind main kitchen in storage area. 2. Observed large amounts of roach excrement along interior of lower cabinets in server prep area 1 and inside lower cabinets in storage area behind main kitchen. C/A: Remove debris and clean all areas; facility must eliminate harborage conditions. Monitor implemented pest management; 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. *Facility currently has a contract with Peachtree Pest Control for weekly servicing for 12-months to eradicate presence of roaches and pests; EHS observed past 4-weeks servicing reports and contract. Facility must continue aggressive pest control and monitor service to ensure pest management is effective and increase frequencies if needed. Ensure harborage conditions are eliminated.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed employees(2) dump ice and sanitizer in only hand sink in main kitchen. C/A: . A handwashing facility may not be used for purposes other than hand-washing. COS: Sink cleaned and employees educated.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at only hand sink in serving prep area 1. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; COS: Paper towels provided.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed oven in main kitchen not working; facility has only a 6-burner stove and crock pot used to cook, reheat, and hot hold food within entire operation. C/A: Repair oven; equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. COS - LOC 7/3/26: PIC provided invoice confirming repairs to oven and operable status; see attached.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed inoperable warewashing machine holding standing water in main kitchen. C/A: Repair dishwasher; a warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles.

Nonfood-contact surfaces clean — Inspector Note: 1. Observed large amounts of ice accumulations inside RIF #2 in serving area 1. 2. Observed shelves inside RIC heavily soiled with thick, black accumulations in dry storage area of main kitchen. 3. Observed upper and lower cabinets in server area 1 soiled with accumulated debris and dirt. C/A: Clean all areas; Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS- LOC 7/3/26: PIC provided invoice of repairs to RIF; see attached.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed employee restroom door left open and not self closing in dry storage area of main kitchen. C/A: Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.

Insects, rodents, and animals not present — Inspector Note: Observed live German cockroaches in hand sink in server area 1 and along floor in main kitchen primarily under 3-compartment sink. C/A: Increase pest management; 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. *Facility currently has a contract with Peachtree Pest Control for weekly servicing. Facility must monitor service to ensure pest management is effective and increase frequencies if need to eradicate pest. Ensure harborage conditions are eliminated.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee enter main kitchen preparation area while actively eating food. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. 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. COS: Employee informed to eat in designated area; employee left kitchen to eat.

Food separated and protected — Inspector Note: Observed large roll of raw ground beef and package of diced raw ground beef stored on top of large box of ready to eat croissants in RIC in dry storage area. C/A: All ready to eat foods must be stored above raw food to prevent cross contamination. COS: Food rearranged properly.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pink and yellow slime along interior deflector inside ice machine stored in dry storage area. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch COS: Ice machine placed out of service; facility will purchase ice until machine is cleaned and sanitized.

Toxic substances properly identified, stored, used — Inspector Note: Observed unlabeled chemical spray bottle stored below hand sink in server area 1. C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: Bottle labeled.

Physical facilities installed, maintained, and clean — Inspector Note: Observed bottom toe-kick of cabinet unattached in open storage area behind main kitchen. C/A: All physical facilities shall be maintained in good repair. *Send photo to EHS via email or phone within 30-days. COS-3/19/26: PIC provided photo confirmation via email of corrected area.

Physical facilities installed, maintained, and clean — Inspector Note: Observed jagged, rough flooring between ice machine and RIF in storage area of main kitchen; floor is not smooth or easily cleanable. C/A: Repair areas; Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. *Send photo to EHS within 30-days.* COS-3/19/26: PIC provided photo confirmation via email of corrected area.

Certified Food Protection Manager — Inspector Note: Observed no CFSM for facility; per PIC previous food manager no longer works at facility. C/A: Obtain CFSM within 60-days. 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 as specified within paragraph (d) of this subsection. *PIC (Amanda Chaney) provided documentation of enrollment into SERV Safe food manager course. Email CFSM certificate and photo of posted certification to EHS within 60-days to [REDACTED EMAIL]. COS - 3/19/26: PIC provided CFSM certificate via email to EHS.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at hand-sink in employee restroom in main kitchen. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; COS: Paper towels provided.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no CDPH inspection report posted in public view within facility. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no CDPH permit posted within facility. C/A: Post the permit in a location in the food service establishment that is conspicuous to consumers.

In-use utensils: properly stored — Inspector Note: Observed scoop handle in contact with dry foods (sugar, flour, and brown sugar)in bulk containers in dry storage area of main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed cleaned dishes stored along counter beside inoperable RIC in main kitchen exposed to splatter and contamination. C/A: 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; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. COS: Cleaned dished stored under plastic.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed large amounts of accumulated ice inside RIF 1 and RIF 2 in server area of facility. C/A: 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed facility utilizing QAC and chlorine sanitizer at 3-compartment sink and sanitizer buckets throughout facility with no test strips. C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Physical facilities installed, maintained, and clean — Inspector Note: Observed inoperable dish machine unable to be used (per PIC) by facility stored in main kitchen. C/A: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Insects, rodents, and animals not present — Inspector Note: Observed many dead roaches and bugs in light shields in ceiling of main kitchen. C/A: Remove bugs and clean areas; Dead insects other pests shall be removed from the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Certified Food Protection Manager — Inspector Note: Observed no CFSM for facility; per PIC previous food manager no longer works at facility. C/A: Obtain CFSM within 60-days. 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 as specified within paragraph (d) of this subsection. Email CFSM certificate and photo of posted certification to EHS within 60-days to [REDACTED EMAIL].

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no soap at hand-wash sink in main kitchen. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Soap provided.

Food in good condition, safe, and unadulterated — Inspector Note: 1. Observed mold-like accumulations on strawberries and grapes in RIC in dry storage area in main kitchen. 2. Observed thick slime and discoloration throughout bag of diced carrots, container of pre-cut bell peppers, and container of diced onions in RIC in dry storage area of main kitchen. C/A: Food shall be safe, unadulterated, and honestly presented. COS: Food discarded.

Food separated and protected — Inspector Note: Observed raw shell eggs stored directly on top of package of cream cheese and above several ready to eat foods (sour cream, chicken salad, and potato salad) and raw ground pork sausage stored above macaroni salad all in RIC in dry storage area of main kitchen. C/A: Ready to eat foods and vegetable/fruit must be stored above all raw foods to prevent cross contamination. COS: Food rearranged correctly.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed thick black slime along interior deflector of ice machine in dry storage area of main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Sign placed on unit to not be used; ice discarded.