Freshman Dining Hall (Georgia State)

Food properly labeled; original container — Inspector Note: Observed a bottle of oil not labeled with common name. I advised the Manager to always have all food containers labeled with common names and he corrected the issue. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed a food utensil in the hand wash sink. I advised the manager that food utensils should be stored in their proper storage and the hand washing sink sink is only for hand washing and he removed the utensil from the sink. 511-6-1.05(10)(f) - Prohibitions, Cleaned & Sanitized Equipment, Utensils & Laundered Linens (C) (f) Prohibitions. 1. Except as specified in paragraph 2 of this subsection, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored in or under any source of contamination, including in locker rooms, in toilet rooms, in garbage rooms, in mechanical rooms, under sewer lines, under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; under open stairwells; or under other sources of contamination.