MANOR LAKE - SNELLVILLE ASSISTED LIVING FACILITY

Violations (5)

• 2-2DCritical

  Georgia Food Code .06(2)(o)Observed

  .06(2)(o)Observed multiple hand washing sinks with utensils in them. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: All items removed from hand sinks

  Priority Foundation

• 6-2Critical

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

  .04(6)(h)Observed multiple items being held longer than 7 days. 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: All items discarded.

  Priority

• 6-2Critical

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

  .04(6)(g)Observed multiple ready to eat items prepared more than 24 hours ago bearing no date marking. 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: All items properly date marked.

  Priority Foundation

• 17D

  Georgia Food Code .07(4)(b)Observed

  .07(4)(b)Observed employee purse and personal water bottle stored on food prep surface 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. (C) Corrective Actions: all items relocated.

  Core

• 2-2B

  Georgia Food Code .03(5)(k)1

  .03(5)(k)1&2Observed multiple employees eating in kitchen. Observed multiple open employee drinks stored in coolers above food service items. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee left kitchen or discarded food. All employee drinks relocated to bottom shelves or discarded.

  Core