BETHEL GARDENS - PCH

Observed no CFSM for facility; per PIC previous food manager no longer works at facility.

C/A: Obtain CFSM within 60-days. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.

*PIC (Amanda Chaney) provided documentation of enrollment into SERV Safe food manager course. Email CFSM certificate and photo of posted certification to EHS within 60-days to dominique.brown5@dph.ga.gov.

COS - 3/19/26: PIC provided CFSM certificate via email to EHS.

Observed no paper towels at hand-sink in employee restroom in main kitchen.

C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device;

COS: Paper towels provided.

Observed bottom toe-kick of cabinet unattached in open storage area behind main kitchen.

C/A: All physical facilities shall be maintained in good repair.

*Send photo to EHS via email or phone within 30-days.

COS-3/19/26: PIC provided photo confirmation via email of corrected area.

Observed jagged, rough flooring between ice machine and RIF in storage area of main kitchen; floor is not smooth or easily cleanable.

C/A: Repair areas; Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Send photo to EHS within 30-days.

COS-3/19/26: PIC provided photo confirmation via email of corrected area.

1. Observed mold-like accumulations on strawberries and grapes in RIC in dry storage area in main kitchen.
2. Observed thick slime and discoloration throughout bag of diced carrots, container of pre-cut bell peppers, and container of diced onions in RIC in dry storage area of main kitchen.

C/A: Food shall be safe, unadulterated, and honestly presented.

COS: Food discarded.

Observed raw shell eggs stored directly on top of package of cream cheese and above several ready to eat foods (sour cream, chicken salad, and potato salad) and raw ground pork sausage stored above macaroni salad all in RIC in dry storage area of main kitchen.

C/A: Ready to eat foods and vegetable/fruit must be stored above all raw foods to prevent cross contamination.

COS: Food rearranged correctly.

Observed no CFSM for facility; per PIC previous food manager no longer works at facility.

C/A: Obtain CFSM within 60-days. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.

Email CFSM certificate and photo of posted certification to EHS within 60-days to dominique.brown5@dph.ga.gov.

Observed no soap at hand-wash sink in main kitchen.

C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

COS: Soap provided.

Observed thick black slime along interior deflector of ice machine in dry storage area of main kitchen.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: Sign placed on unit to not be used; ice discarded.

Observed many dead roaches and bugs in light shields in ceiling of main kitchen.

C/A: Remove bugs and clean areas; Dead insects other pests shall be removed from the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Observed facility utilizing QAC and chlorine sanitizer at 3-compartment sink and sanitizer buckets throughout facility with no test strips.

C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed inoperable dish machine unable to be used (per PIC) by facility stored in main kitchen.

C/A: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Observed no CDPH inspection report posted in public view within facility.

C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed no CDPH permit posted within facility.

C/A: Post the permit in a location in the food service establishment that is conspicuous to consumers.

Observed scoop handle in contact with dry foods (sugar, flour, and brown sugar)in bulk containers in dry storage area of main kitchen.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed cleaned dishes stored along counter beside inoperable RIC in main kitchen exposed to splatter and contamination.

C/A: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted.

COS: Cleaned dished stored under plastic.

Observed large amounts of accumulated ice inside RIF 1 and RIF 2 in server area of facility.

C/A: 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.

Observed no paper towels at handwash station in main kitchen or employee restroom inside dry storage area.

C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;

2. A continuous towel system that supplies the user with a clean towel;

3. A heated-air hand drying device; or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

COS: Paper towels provided for both hand-wash stations.

Observed hand-wash station in server area supplied with Ecolab QUAT sanitizer and dish wash soap dispensers.

C/A: Remove dispensers not used for hand-washing; a handwashing facility may not be used for purposes other than handwashing.

Observed cooked sausage gravy and boiled eggs prepared more than 24-hours ago held in RIC in dry storage area not labeled with expiration date.

C/A: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

COS: Both foods labeled with expiration date.

Observed live and dead German cockroaches along floor of main kitchen and inside paper towel dispenser on wall in main kitchen.

C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and

4. Eliminating harborage conditions.

Observed large tube of raw ground beef defrosting in vegetable preparation sink in main kitchen.

C/A: Remove raw meat, defrost in cleaned 3-compartment sink compartment. Raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.

COS: Beef moved to 3-compartment sink for defrosting.

Observed scoop handle in contact with in-use ice and water along counter of server area.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: Scoop handle stored with handle not in contact with food

Observed cleaned dishes stored along left-drainboard of in-use 3-compartment sink exposed to splatter and contamination in main kitchen.

C/A: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted.

COS: Cleaned dished moved to area protected from contamination and sufficient for air drying.

FACILITY MUST ENSURE ADEQUATE AIR DRYING SPACE IS PROVIDED IN MAIN KITCHEN.

Observed accumulated ice inside RIF 1 and RIF 2 in server area of facility.

C/A: 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.

Observed facility utilizing QAC sanitizer at 3-compartment sink in main kitchen with no test strips.

C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

1. Observed missing ceiling tile in main kitchen.
2. Observed dirt and dust accumulated along ceiling and ceiling grates in main kitchen and storage area.

C/A: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

1. Observed inoperable RIF (Unit E), RIC, and hotbox stored in main kitchen/dry storage area.
2. Observed inoperable RIC stored in server area of facility.

C/A: Repair or remove inoperable equipment. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Observed cook return to main kitchen and improperly wash hands at hand sink. Employee washed hands with soap and running water for less than 20-seconds and re-contaminated hands by turning off manual facet knob with bare hands instead of clean paper towels or similar clean barrier.

C/A: 1. Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P

2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:

(i) Rinse under clean, running warm water; P

(ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer;

(iii) Rub together vigorously for at least 10 to 15 seconds while:

(I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and

(II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers;

(iv) Thoroughly rinse under clean, running warm water; P and

(v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device.

3. To avoid re-contaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.

COS: Cook re-washed hands properly.

Observed no hand soap at hand-wash station in server area 1.

C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

COS: Soap provided.

Observed sanitizer bucket stored in hand-wash sink in main kitchen

C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

2. A handwashing facility may not be used for purposes other than handwashing.

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions.

COS: Sanitizer bucket removed.

Observed facility utilizing QAC sanitizer at 3-compartment sink in main kitchen with no test strips.

C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

1. Observed missing ceiling tile in main kitchen.
2. Observed dirt and dust accumulated along ceiling and ceiling grates in main kitchen and storage area.

C/A: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed many single use packages of butter cold holding at above 41F on push cart in serving area 1.

C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food being cold held must be maintained at 41°F and below.

COS: PIC informed butter had been out for an hour; butter placed back in RIC to be cooled.

1. Observed fish defrosting in hand-wash sink in main kitchen.
2. Observed cooler in sink at hand-wash station in server area 1.

C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

2. A handwashing facility may not be used for purposes other than handwashing.

COS: Items removed from sinks; sinks cleaned and sanitized.

Observed no soap at hand-wash station in serving area 1.

C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

COS: Soap provided.

Observed ice machine in main kitchen soiled with black accumulations along interior deflector and walls.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: Ice machine cleaned and sanitized.

Observed pork defrosting in vegetable prep sink in main kitchen.

C/A: Remove raw meats; raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only.

COS: Pork removed and sink cleaned and sanitized.

Observed several pipes and plumbing in disrepair, leaking water under 3-compartment sink in main kitchen.

C/A: Repair leaks; A plumbing system and hoses conveying water shall be constructed and repaired with approved materials according to law.

Observed facility utilizing Sink and surface sanitizer at 3-compartment sink in main kitchen with no test strips.

C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed large amounts of ice accumulations inside RIF #2 in serving area 1.

C/A: Defrost and clean unit; Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed meat sauce hot holding in hotbox in back of main kitchen at below 135F.

C/A: All TCS foods which are hot held must be maintained at 135F and above.

COS: Meat sauce reheated to above 165F.

Observed no paper towels at hand-wash station in main kitchen.

C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;

2. A continuous towel system that supplies the user with a clean towel;

3. A heated-air hand drying device; or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

COS: Paper towels provided.

Observed large amounts of ice accumulations inside RIF units C and B in serving area of building 1.

C/A: Defrost and clean units; Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed several raw eggs stored above several RTE foods and sauces (condiments, ranch, sliced cheese, etc.) in RIC in main kitchen.

C/A: Store all RTE foods above raw foods to prevent cross contamination.

COS: Eggs stored correctly.

Observed several TCS foods cold holding at above 41F in RIC #2 in dry storage area and along push cart in dining area (see asterisks).

C/A: All TCS foods which are cold held must be maintained at 41F and below.

COS: All items moved to units to cold hold at 41F and below and discarded (half and half).

Observed no posted CFSM certificate posted for Kevin Dash; PIC states food manager has physical copy of certificate.

C/A: The original CFSM certificate shall be posted in public view in each food service establishment.

Observed RIC #2 in dry storage area cold holding at 48F.

C/A: Service unit to adequately cold hold at 41F and below; units shall be maintained in good repair and be accurate within intended range of use.

COS: All food removed from unit and put in units cold holding at 41F ad below. PIC will observed unit to ensure it is not used until serviced/repaired.

Observed several ceiling tiles missing in ceiling of main kitchen exposing hole in ceiling.

C/A: Repair/replace ceiling tiles and repair ceiling; all physical facilities must be maintained in good repair.

Observed Canadian ham and turkey that was being held above 41F on the counter in the Main Kitchen. CA: All cold TCS food must be held at 41F or below. COS: PIC stored food in reach in fridge to cool it down to 41F. Canadian Bacon at 10:55am: 63F at 11:55am: 59F; Turkey at 10:55am: 54F at 11:55am: 46F

Observed no paper towels at handsink in bistro kitchen area. CA: All handsinks shall be stocked with hand soap and paper towels. COS: Stocked handsink WITH paper towels.

Observed sanitizer dispenser in warewashing sink dispensing Quat sanitizer below 200ppm. CA: Service sanitizer dispenser in warewashing area. COS: CFSM made sanitizer sink and prepared buckets directly from the Quat sanitizer chemical bottle. Concentration must be between 200-400ppm.