Bleckley County LEC

No cfsm certificate (expired) in the facility. Food service establishments shall have a certified food safety manager. CA: Speaking with captain and giving list from the DPH State website for classes for food safety managers. Will complete course and acquire certification ASAP.

Warewashing machine is heat sanitization but is observed only reaching a temperature of 121 degrees Fahrenheit at the plate surface when it contacts plateware and utensils. This means it is not properly sanitizing the equipment being put into it. CA: Hot water for hot water sanitization shall be 160 degrees Fahrenheit when it reaches the surface it is sanitizing. Machine needs to be recalibrated immediately and there needs to be an established method for testing the machine for proper calibration. This can be in the form of thermal test strips or a min/max thermometer.

No cfsm certificate (expired) in the facility. Food service establishments shall have a certified food safety manager. CA Will sign up for a cfsm class and/or a test.

Bulk ice machine interior ice chute has heavy mold build up on interior of machine. Back up ice needs to be used Ice machine needs to be emptied and cleaned and sanitized prior to filling back up with ice. Also manager on charge needs to have established what and how the chemical sanitizer is routed and running to the Ware wash dish machine. a descale(r) was currently being used as a sanitizer -- Until they understand the dish machine and show proof of proper sanitizing solution (back up 3 compartment sing is going to be used)

Wet wiping cloths not stored in a bucket of sanitizer in-between uses and / or placed in the laundry bag. Observed wipe clothes hanging on faucet head at prep sink (dirty).

No test strips available for dish machine or 3 compartment sink. CA: A temperature and a sanitizer measuring device shall be available to test the water temp and then concentration of sanitizer.

Observed margarine (TCS) sitting out on countertop at 71F; packaging for the margarine requires that it be refrigerated. TCS food being cold held must be maintained at 41F or below. COS: Margarine has only been out for an hour. Placed in fridge to cool.

Observed Ham and Salami being stored in the walk in cooler at 44 and 45 degree F respectively. Both were dated as prepped 2/15 and had not been used that day. Could not tell me when they had last been pulled out of cold hold. TCS food being cold held must be maintained at a temperature of 41 degrees F or below. COS: Food discarded.

Salami observed that was cut and prepped on February 7th of this year, being kept in the walk in cooler after the 7 day discard after prep date. Food that is prepped and then stored for more than 24 hours should be labeled with a prep date and then discarded 7 days from that date or a discard date that is 7 days from the date of prep. COS: Food discarded.

Observed employee wearing long artificial nails without gloves and wearing multiple bracelets while working with exposed food.

Observed trash bags being used to store food in. Under the general requirements for materials, trash bags do not meet the standard of being able to withstand warewashing and being resistant to decomposition. Food grade storage bags shall be used.