PRUITT HEALTH BROOKHAVEN

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: OBSERVATION: ice is not high enough to cover the whole bacon and sausage on the ice bath. Products (eggs, pureed pork) is not being stirred while on the ice bath. CA: . 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: products stirred and additional ice added to double pan. While cooling to ensure that the ice is covering the level of the food in the pan and to stir/agitate as the product is cooling.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: OBSERVATION: Several metal pans, plastic food containers, bowls and saucers stored stacked wet. Discussed with PIC to allow items to dry prior to stacking, especially with the mechanical dishmachine reading 200ppm chlorine. CA: e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. 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; 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.

Plumbing installed; proper backflow devices — Inspector Note: OBSERVATION: Leaks observed at both faucets of the 3 compartment sink. Pipe from the meat sink is missing and the water goes into the floor drain. CA: (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: OBSERVATION: Employees while handling clean utensils/dishware/food tray observed chewing gum. COS: Gum was discarded. Manager discussed with the employees. CA: Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. 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.

Adequate handwashing facilities supplied & accessible — Inspector Note: OBSERVATION: Handsink blocked by rolling racks during the inspection. COS- racks moved. Discussed with manager to only use the handsink for handwashing purposes. CA: (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf