THE VARSITY

Observed TCS foods cold holding above 41°F in cooler drawer in main kitchen (raw hamburger patties=48°F). CA: Temperature control for safety food shall be maintained at 41°F or below or 135°F or above. COS: Raw hamburger patties were found to be out of temperature for less than 1 hour. PIC had raw patties moved to walk-in cooler to be rapid cooled to 41°F.

Observed in-use wiping clothes stored in sanitizer solution below the required chemical concentration. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at required concentration (Quat: 200-400ppm. COS: Automatic sanitizer dispenser was not working correctly. PIC assigned employee to hand make sanitizer buckets to use until repair can be done. Chemical sanitizer was remade and verified to be the correct concentration. Repair on automatic sanitizer dispenser will be rechecked by health dept. 5/29/26

Observed chlorine sanitizing dish machine not testing for correct chlorine concentration. CA: Equipment shall be maintained in a state of good repair. COS: No correction on site can be noted. PIC must have chlorine dish machine serviced/repaired. Health dept will return to recheck.

Observed employee drinks stored directly on food prep surfaces in kitchen area. Corrective Action: PIC was notified. All employee drinks were properly relocated to designated areas away from food prep tables. Surfaces were sanitized.

Observed leaky drain on sanitizer compartment of 3 compartment sink. Corrective Action: PIC was notified. Work order has been submitted to have drain seal repaired or replaced. This will be rechecked.

Observed locked hand towel dispenser not functioning properly at front kitchen sink to dispense paper towels to food service employees. Corrective Action: PIC was notified. PIC used a key to open the dispenser and reset paper towels for paper towels to dispense properly. Discussed monitoring equipment at hand sinks to ensure hand drying provisions are properly dispensed with PIC. PIC will also train food service employees to alert person in charge if handwashing equipment is empty or not functioning properly.

Observed hand soap dispenser at drive-thru handwashing sink not functioning properly to dispense soap. Corrective Action: PIC was notified. PIC attempted to repair but ultimately replaced entire dispenser. Discussed monitoring equipment at hand sinks to ensure hand drying provisions are properly dispensed with PIC. PIC will also train food service employees to alert person in charge if handwashing equipment is empty or not functioning properly.

Observed multiple handwashing sinks in main kitchen with extremely hot water (135 deg F) when washing hands. The sinks are only equipped with one knee valve labeled hot water. Corrective Action: Discussed having mixing valves for these sinks serviced by licensed plumber with PIC. The water should be at a minimum temperature of 85 deg F and should be suitable for employees to properly wash hands for the required time. Please call The Health Department to have this rechecked (706)295-6316.

Observed wiping cloths for sanitizer buckets hanging loosely over sides of buckets and not fully submerged in sanitizer solution. Corrective Action: PIC was notified and educated on proper storage of wiping cloths in sanitizer solution. All wiping cloths were properly placed back in sanitizer buckets. PIC will re-train all food service employees.

Improper cold holding of potentially hazardous, TCS foods above 41 degrees observed during inspection. Sliced Cheese- 45 degrees, Sliced Tomatoes- 43 degrees, and Slaw- 44 degrees on prep top cooler. Corrective Action: CFSM was notified. All out of temperature foods were found to be less than 2 hours old and were relocated to walk-in cooler for proper cooling to 41 degrees. Employees were instructed not to use this unit for storage of TCS foods until this unit can be properly serviced/repaired by a licensed professional and rechecked by Health Dept to ensure proper operation at 41 degrees or below.