PRUITT HEALTH - PEAKE

Observed walk in cooler/freezer within facility out of service. After discussing with PIC, units have been out of service for about a year. Currently they are renting two units one for cooling and the other for freezing. Contacted Shondreka Webster-Reese (EHS Deputy Manager) for guidance. Due to timeframe and possible sources of contamination from transporting it is important for units to be repaired.

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: Discussed with PIC and management about fixing the equipment as these rented units are not a permanent solution. Administrator stated that units are on the list and are finishing up approvals for repairs.

Observed spaghetti w/ meat sauce on the hot hold line with varying temperature of 128-171F and pureed spaghetti with a temperature of 128F. (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. EHS informed PIC of the need to reheat items.

Observed items in the walk in cooler above 41F. EHS questioned PIC; she stated that the employees leave the door open all the time and she has to constantly close it. EHS observed the door being left open often during the inspection. (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. EHS informed PIC to have staff keep the door closed and have maintenance check the unit as well; Maintenance came by to look at the unit during the inspection and stated he would have to come back.

Observed pans stacked wet on the drying rack in the dish pit area. 10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

EHS informed PIC that all equipment is to be stored where it is allowed to air dry.

Observed the ambient air of the walk in cooler at 43-48F. 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 PIC and maintenance of the need to lower the unit temperature so that it compensates for the constant in and out.

Observed dishes/equipment on the clean rack outside the dish pit area with visible grease residue on the non-food contact surfaces. 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 PIC of the need for employees to thoroughly wash equipment/utensils.

Observed facility's need to clean flooring in the walk in freezer. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(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 PIC of the need to clean.

Observed employee jacket on shelving in the dry storage hanging off over the flour container. (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco 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.

PIC removed jacket before EHS could address.