551 Ocmulgee LLC

EHS observed:

-exterior ANSUL tank with buildup of grease, dust -exterior flour buckets on breading line with buildup of black substance -grease oil bucket with buildup of black substance

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC to clean areas.

EHS observed ceiling tiles up above/around hood system with buildup of grease, yellowing.

The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

PIC to increase cleaning frequency of ceiling tiles or have them replaced.

EHS observed ceiling tiles up above/around hood system with buildup of grease, yellowing.

The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

PIC to increase cleaning frequency of ceiling tiles or have them replaced.

EHS observed temperatures in lower floor WIC with temperatures exceeding safe ranges: -cooked wings, 47 F -swiss cheese, 47 F -raw chicken, 45 F -raw bratwurst, 47 F -raw salmon, 47

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.

PIC discarded overtemp TCS items. As items further in cooler at acceptable temperatures, EHS advises PIC to maintain door discipline and for safety margin store all TCS items at or beyond cooling unit within WIC.

EHS observed holes in FRP above mop sinks in downstairs prep area leading to internal wall structure.

All physical facilities shall be maintained in good repair.

PIC states renovations will occur in May to repair items in food service area.

EHS observed: -stained, encrusted ceiling tiles above/near vents in main line of kitchen -stained, dirty floors/walls behind/around warewashing machine -brown water stains running down front of WIC at lower level

The physical facilities shall be cleaned as often as necessary to keep them clean

PIC to increase cleaning frequency. Per PIC, facility is due remodel for FRP in these areas.

EHS observed temperatures in prep top cooler on far right of line exceeding safe temperature ranges.

• Ambient, 56F
• Blue cheese crumbles, 45F
• Diced tomato, 54F
• Pico, 45F

emperature 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.

PIC moved items into ice bath, adjoining cooler.

EHS observed holes in FRP above mop sinks in downstairs prep area leading to internal wall structure.

All physical facilities shall be maintained in good repair.

PIC to have holes patched with smooth, nonabsorbent, cleanable material.

EHS observed hood vents with accumulation of grease . EHS advised PIC to increase frequency of cleaning . 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.