DEKALB COUNTY JAIL SHERIFF DEPARTMENT

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed cooked pasta dated 1-22-26 stored in a large metal container; it needed to be divided into smaller portions. Also observed a large metal container of cooked potatoes that required separation into smaller portions. 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:Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredients When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC separated portions and placed into WIF to rapidly cool.

Insects, rodents, and animals not present — Inspector Note: Observed small flying insects near bakery area where a drain is accumulated with food debris. CA: 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 COS:discussed with operator to clean drains near water areas to control pest.

Hands clean and properly washed — Inspector Note: Observed food handler go into office come out with ungloved hand scratch himself and then go to the can opener open a can of food and than pour it into the pot. CA: 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 and after touching bare human body parts other than clean hands and clean, exposed arms. COS: Food handler removed unclean glove and washed hands.

Toxic substances properly identified, stored, used — Inspector Note: Observed quaternary sanitizing solution above 400ppm. CA: Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: COS: sanitizing buckets were remade to 200ppm.