SANDY SPRINGS CENTER FOR NURSING & HEALING

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no irreversible registering temperature indicator for ensuring that the utensil surface is reaching the required temperature. CA: In hot water mechanical ware washing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CORRECT BY: Acquiring an irreversible registering temperature indicator and training employees on its use to measure the temperature of the dish machine final rinse cycle.

Nonfood-contact surfaces clean — Inspector Note: Observed several shelving units with an accumulation of dust, dirt and debris. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CORRECT BY: Clean non-food contact surfaces of build-up and debris. Nonfood contact surfaces should be cleaned and wiped down at a regular enough interval to prevent the build up of debris. Evidence of correction can be emailed to inspector.

Nonfood-contact surfaces clean — Inspector Note: Observed the fryer baskets and handles with a built up of grease and food debris. CA: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. CORRECT BY: Cleaning fryer baskets to remove build up. Evidence of correction can be emailed to inspector.

Plumbing installed; proper backflow devices — Inspector Note: Observed no air gap in the plumbing under the 3 compartment sink. Observed a small air gap under the produce sink, not compliant. CA: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). CORRECT BY: Installing an air gap. Evidence of installation can be sent to inspector no later than 8/17/2026.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed one handwashing sink without soap. CA: Handwashing Cleanser, Availability. 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: PIC installed soap at handwashing sink.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed several food contact surfaces unclean to sight and touch(blenders, pan stored clean, flour scoop, etc.). CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. CORRECT BY: Ensure that all food contact surfaces are clean to sight and touch when not in use. Evidence of correction can be sent to inspector.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the vegetable sink unclean to sight and touch. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Showed PIC that sink was unclean with an alcohol wipe, employee washed, rinsed, and sanitized the sink.

Contamination prevented during food preparation, storage, display — Inspector Note: Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination. Vegetable prep sink observed next to meat prep sink without splash guard.PIC was advised to provide splash guard or divider for the sink and separate faucets to prevent cross contamination and send pictures and invoice to inspector by 2/23/26 via email.

Plumbing installed; proper backflow devices — Inspector Note: Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). Observed Air gap not installed on meat and vegetable prep sink and 3 compartment sink in main kitchen. PIC was advised to have Air Gap installed on all three sinks and send invoice to inspector via email by 2/23/26.