MAGNOLIA MANOR OF MACON

Observed facility's need to clean vents. (b) Cleaning, Frequency and Restrictions.

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

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the PIC of the need to clean the vents in throughout the kitchen and dining area.

Observed 2 door REF with an ambient temperature of 57F. After PIC contacted maintenance, it was observed the socket had tripped. PIC stated that the unit was at 36 when she checked it this morning and that the facility received a truck. EHS informed the PIC of the need to ensure the unit is operating and providing accurate temperatures at all times.

Observed warming cabinet not maintaining temperature/reaching 135F. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. EHS informed the PIC of the need to have the unit serviced and not to place food in the unit until it can maintain temperature.

Observed warewashing machine not reaching the required minimum 120F for the wash and rinse cycle after running at least 4 times; digital thermometer on machine not moving and holding a temperature of approximately 98F. (y) Warewashing Machine, Data Plate Operating Specifications. A warewashing machine, if utilized, shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the:

1. Temperatures required for washing, rinsing, and sanitizing;

2. Pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; and

3. Conveyor speed for conveyor machines or cycle time for stationary rack machines.

(z) Warewashing Machines, Internal Baffles. Warewashing machine wash and rinse tanks shall be equipped with baffles, curtains, or other means to minimize internal cross contamination of the solutions in wash and rinse tanks.

(aa) Warewashing Machines, Temperature Measuring Devices. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water:

1. In each wash and rinse tank; Pf and

2. As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank. Pf

(bb) Manual Warewashing Equipment, Heaters and Baskets. If hot water is used for sanitization in manual warewashing operations, the sanitizing compartment of the sink shall be:

1. Designed with an integral heating device that is capable of maintaining water at a temperature not less than 171ºF (77ºC); Pf and

2. Provided with a rack or basket to allow complete immersion of equipment and utensils into the hot water. Pf

EHS informed the PIC of the need to have the sink serviced and to use the 3C sink the wash dishes until the machine can be repaired.

Observed facility's need to deep clean the wood cutting board portion of the hot holding line from black residue. 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. EHS informed the PIC of the need to routinely clean equipment.

Observed facility's need to clean under equipment and clean AC vents. (b) Cleaning, Frequency and Restrictions.

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

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the PIC of the need to clean the facility routinely.

Observed a sweater stored on the can storage rack; employee drinks(single service cup w/o lid and straw, mug, and a monster drink) stored at the dish machine area and prep table entering the dry storage room. b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. 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. EHS informed the PIC of the need to create a designated area for employee belongings and that drinking is to occur from a disposable cup with lid and straw and must be stored away from the food prep and storage areas.

Observed lettuce and tomatoes placed under ice within steam table unit (area not turned on) at main building temperatures between 45F-50F. Observed shredded cheese and cut vegetables placed within prep top cooler at temperatures for 44F. Lunch begins at 11:30am.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Corrective action: Had items moved and placed within reach in cooler. Spoke with PIC, at main building advised to place foods at another location. While the steam table unit was not turned on the adjacent units were which makes it difficult to maintain temperature. Second building had items placed within reach in cooler to cool down, the items while at the prep cooler there was not top to prevent the cold air to escape.

Observed warewashing machine reaching 120F as stated in its plate, but it took running the machine several times to reach.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Corrective action: Spoke with PIC, about having warewashing machine serviced to reach temperatures without having to run machine several times.

EHS observed personal item, phone, stored atop microwave in prep area.

2. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions.

EHS advised PIC to remove and store phone in designated area.