DUNWOODY BEHAVIORAL HEALTH CENTER

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed dried food debris and grease accumulation on both the piercing blade and holding portion of the two can openers in the main kitchen. Can Openers (C) (g) Can Openers. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. PIC removed can openers to be cleaned.

Proper cold holding temperatures — Inspector Note: Observed whole milk and almond milk in the “Southern Live Oak Wellness” cooler at temperatures above the required cold holding limit of 41°F, with measured temperatures of 54°F and 53°F, respectively. Ambient temperature of this cooler was recorded as 51F. Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC voluntarily discarded both the almond milk and whole milk. Discussed with PIC to discontinue use of this unit until repaired or replaced.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed personal purse placed atop the prep top cooler and a cell phone charger placed on the cutting board of the prep top cooler. Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. 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. Food service employee voluntarily removed personal items from the prep top cooler and sanitized surface. Discussed with PIC that a place shall be provided for employees to store personal items as to not potentially contaminate food.

Insects, rodents, and animals not present — Inspector Note: Observed 4-5 gnats flying around main kitchen with another 2-3 near the hand wash sink. Controlling Pests (Pf, C) (k) Controlling Pests. 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. Discussed with PIC the need to eliminate potential pest harborage areas and to contact pest control services for assistance in addressing the pest issue.

Hands clean and properly washed — Inspector Note: Observed a food service employee exit through the door leading outside, then return and proceed to handle a bag of frozen pork sausage without washing their hands. When to Wash (P) (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) 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; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P Discussed with food service employee that hands shall be washed before and after switching tasks, leaving the kitchen and double hand washing when exiting the restroom.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand soap at the hand wash station at the entrance of the main kitchen upon the start of the inspection. Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (a) 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. Pf Maintenance replaced soap in the soap dispenser.

Proper cold holding temperatures — Inspector Note: Observed two milk jugs in the "Southern Live Oak Wellness" cooler located at the front food service entrance with temps of 44F and 45F. Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC discarded both jugs of milk.

Proper date marking and disposition — Inspector Note: Observed two bins of vegetables date-marked 9/24, which exceeds the allowable discard date. Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P Food service employee voluntarily discarded both bins of expired food.