POWDER SPRINGS CENTER FOR NURSING & HEALING

Food properly labeled; original container — Inspector Note: Observed 3-orange juice cups (Manufacturer's use by date: 2/26/26) and 1-box of cranberry juice cups (Manufactures' use by date: 5/8/26) held beyond manufacture's use by dates on shelves in dry storage area in main kitchen. C/A: Prepackaged foods that are for sale or in-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.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed many dishes wet stacked along dish rack in ware washing area in main kitchen. C/A: 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. COS: Dishes moved to sink to be re-sanitized and air dried.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed water leaking into container from several areas along top panel inside RIC in main kitchen. 2. Observed large amounts of accumulated ice along floor and under piping inside WIF #2 in main kitchen. C/A: Repair both units; 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.

Physical facilities installed, maintained, and clean — Inspector Note: Observed upper and lower walls and ceiling soiled with black residue and mildew like substance throughout ware washing area in main kitchen. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Send photos or corrections to EHS via email ([REDACTED EMAIL]). COS-6/8/2026- PIC provided photos of corrections to the walls and ceiling in the area.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed several TCS foods cooling from today's breakfast (boiled eggs, sausages, oatmeal, and minced meats) cooling on pushcart in WIC tightly covered with plastic wrap and filled to the top of containers. C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Plastic opened for venting and pushcart moved to WIF for rapid cooling.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed damaged gaskets on RIC in main kitchen and water leaking into pan in back of unit. C/A: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. COS-Informal 11/17/25: EHS observed gaskets replaced and water leak repaired inside unit; see attached addendum.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed floor in WIC and floor and wall in WIF in main kitchen near dry storage area in disrepair; peeling, flaking, not smooth and easily cleanable. C/A: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. *Notice of violation issued; correct in 30-days.* COS-Informal 11/17/25: EHS observed WIF and WIC in compliance; refer to attached addendum.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee bag stored on lower shelf of prep table amongst food service equipment in front of RIC in main kitchen. C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: Bag moved to office.

Proper cold holding temperatures — Inspector Note: Observed several food items cold holding at above 41F in main kitchen (*see asterisks*). C/A: All TCS foods which are cold held must be maintained at 41F and below. COS: All food discarded.

Proper hot holding temperatures — Inspector Note: Observed several TCS foods hot holding at below 135F in oven in main kitchen(**see asterisks**). C/A: All TCS foods which are hot held must be maintained at 135F and above. COS: Per PIC, food out of temperature less than 1-hour. All food reheated to 165F and above; see temperature section.