ASHTON MANOR AT SUGARLOAF

Georgia Food Code .04(6)(d)Multiple

.04(6)(d)Multiple time/temperature control for safety (TCS) foods did not cool to 41F in 4 or 6 hours (see temperature log). Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

Priority

Georgia Food Code .04(6)(h)Observed

.04(6)(h)Observed a package of cabbage sauerkraut and 3 packages of mozzarella cheese held in the facility for more than 7 days. Per person in charge, foods had been opened 2 weeks ago. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Foods discarded.

Priority

Georgia Food Code .05(3)(h),(i)Chlorine

.05(3)(h),(i)Chlorine sanitizer strips for measuring the chlorine sanitizer at the dish machine are water damaged. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

Priority Foundation

Georgia Food Code .06(2)(r)The

.06(2)(r)The hot water nozzle at the handwashing sink beside the ice machine did not dispense water when turned on. Maintenance on site and discovered that the hot water was not turned on under the handwashing sink. Hot water was turned on under the handwashing sink, but the hot water nozzle would not turn the water off. Maintenance adjusted the hot water nozzle and now the hot water nozzle will not turn. The handwashing sink in the memory care kitchen has a constant water drip when all nozzles are turned off. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

Priority

Georgia Food Code .03(2)(a)-(n),(p)Person

.03(2)(a)-(n),(p)Person in charge no demonstrating active managerial control over facility. Multiple public health interventions were made during today's inspection. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

Priority Foundation

Georgia Food Code .04(6)(g)Observed

.04(6)(g)Observed 3 open packages of ham, 2 open packages of American cheese, a cut tomato, an open package of feta cheese, and an open package of butter held in the facility for more than 24 hours and not date marked. Per person in charge, ham was opened 4 days ago and he did not know how long the other food items had been open. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Packages of ham were properly date marked. All other foods were discarded.

Priority Foundation

Georgia Food Code .05(7)(a)1Observed

.05(7)(a)1Observed pink and black mold like substance in the interior of the the ice machine in the independent living kitchen and memory care kitchen. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

Priority Foundation

Georgia Food Code .04(6)(f)7

.04(6)(f)7 individual containers of yogurt cold holding greater than 41F for more than 4 hours. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)

Priority

Georgia Food Code .07(5)(a),(b)1,2,3Observed

.07(5)(a),(b)1,2,3Observed black mold like substance on the walls behind the dish machines in both kitchen. Observed debris on the floor in the emergency food storage room. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

Core

Georgia Food Code .04(6)(e)Facility

.04(6)(e)Facility using improper methods for cooling TCS foods. Facility cooling cooked chicken and potato soup in a deep plastic container while covered in the walk in cooler. Individual containers of cut melons cooling in the display snack cooler (cooler not working properly). Cooling logs are not maintained to monitor if foods are cooling properly. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling foods on the top shelf of the walk in cooler or walk in freezer. Discussed that foods may be left uncovered as long as no source of contamination can occur. Recommended keeping cooling logs so that foods are monitored during the cooling process.

Georgia Food Code .04(4)(q)Observed

.04(4)(q)Observed 2 packages of bottled water stored on the floor in the emergency food supply storage room. Observed a box of food in the walk in freezer with ice present on the box. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food was removed from the box in the walk in freezer.

Core

Georgia Food Code .05(10)(e)1

.05(10)(e)1&3Observed several boxes of single use cups and single use to go containers stored on the floor in the storage rooms in the independent living and memory care facilities. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)

Core

Georgia Food Code .05(6)(a)The

.05(6)(a)The ambient air temperature of the display snack cooler in the independent living dining room is greater than 41F. Observed ice build up on the condenser in the walk in freezer and in the standing freezer in in the memory care kitchen. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

Core