Celebration Village Forsyth

Inspector observed HTDM water sanitization pressure at 56psi. CA: The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine, as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing control valve, shall be within the range specified on the machine manufacturer’s data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch). PIC to have dish machine maintained according to code or replace machine (If chose to replace dish machine a plan review shall be conducted prior to installation). Inspector will follow-up in 48hours for corrective action plan.

Inspector observed main kitchen ice machine with a dark slimy mold-like substance on the chute. COS PIC burned ice and cleaned and sanitized machine. CA: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Inspector observed utensils stored clean with sticker label residue. COS PIC pulled for washing, rinsing, and sanitizing. CA: 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Inspector observed a multitude of milk cartons dated "May 17" in server station and ice cream bar area. COS PIC discarded. CA: Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P

Inspector observed facility without a written allergen notification for customers to view. Inspector provided information document. CA: 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Inspector will follow-up within 48 hours.

Observed potentially hazardous food cold held at greater than 41 degrees F in the prep line cooler. Advised PIC that potentially hazardous cold held shall be 41 degrees F or less. COS discarded foods. Observed the walk in cooler stored to capacity including roll carts that fill the entire walk way of the walk in cooler, in order to access the foods on the shelves of the walk in cooler all 4 roll carts of TCS foods must be removed from the refrigeration unit then placed back into the walk in cooler after access.
Advised PIC that this facility does not have adequate refrigeration for the capacity of this establishment. Advised PIC to order food deliveries on a daily basis and contact health department with plans/proposal to add an additional walk-in cooler or other effective means of additional refrigeration.

Observed condensation dripping from the walk in freezer condenser unit. COS- a pan was placed under the condenser line to prevent non-potable water from dripping onto the frozen foods. Advised PIC to have unit repaired.

Observed potentially hazardous food cold held at greater than 41 degrees F. Advised PIC that potentially hazardous cold held shall be 41 degrees F or less. COS discarded foods. Advised PIC that this facility does not have adequate refrigeration for the capacity of this establishment. Advised PIC to order food deliveries on a daily basis and contact health department with plans/proposal to add an additional walk-in cooler and storage area.

Hot water sanitizing dish machine final rinse not reaching proper temperature at plate level. Advised PIC that the final rinse temperature at the plate level shall measure 160 degrees F or greater. COS set up three compartment sink for sanitizing and have dishwashing machine serviced.

Hot water sanitizing warewasher water pressure not between 15 - 25 pounds per square inch.

Observed salmon thawed in ROP (reduced oxygen packaging) packages. COS- discarded. Advised PIC to remove fish from ROP packaging prior to thawing.

Observed unwrapped apples out for patron self-serve.
Advised PIC except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. P

Observed single service articles stored on the floor in the upstairs carpeted mechanical room. Advised PIC to store items 6" off the floor. Provide easily cleanable flooring.

Observed eggs store above pasteurized eggs and other RTE foods. Observed raw turkey stored with RTE sauce containers. COS- Foods were rearranged/ and or discarded.

Observed potentially hazardous food cold held at greater than 41 degrees F. Advised PIC that potentially hazardous cold held shall be 41 degrees F or less. COS discarded foods. Advised PIC that this facility does not have adequate refrigeration for the capacity of this establishment. Advised PIC to order food deliveries on a daily basis and contact health department with plans/proposal to add an additional walk-in cooler and storage area.

Observed TCS foods held on ice in the expo area at or above 41F. Shredded lettuce 60, shredded cheese 56, diced tomatoes 58. COS- foods discarded.

Observed yogurts in the memory care reach-in refrigerator 48F. Advised PIC foods shall be held at or below 41F at all times. Advised PIC to replace residential reach in cooler in the memory care area with a commercial refrigeration unit. COS- foods discarded.

Observed employee chewing gum (food) on the cookline. Advised PIC to retrain staff.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed hand sink at the dish wash area, memory care serving area, and bar did not have paper towels. COS- paper towels were provided at the hand sinks. Advised PIC to ensure paper towels are available for hygienic hand washing at all times.

Hot water sanitizing dish machine final rinse not reaching proper temperature at plate level. Advised PIC that the final rinse temperature at the plate level shall measure 160 degrees F or greater. COS set up three compartment sink for sanitizing and have dishwashing machine serviced.

Observed 3-compartment sink sanitization solution not at sanitizing concentration. COS- sanitizer added to dispenser, sanitizer reading 200ppm QAC. Advised PIC to set up a start of shift check list/log that includes testing sanitization concentration levels.

Observed the dish machine hot water sanitization water pressure at 35psi. Advised PIC- The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine, as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing control valve, shall be within the range specified on the machine manufacturer’s data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch).

Observed foods stored in a mechanical room. 11-6-1.04(4)(r) - Food Storage, Prohibited Areas (C) (r) Food Storage, Prohibited Areas. Food may not be stored in the following areas:

1. Locker rooms;

2. Toilet rooms;

3. Dressing rooms;

4. Garbage rooms;

5. Mechanical rooms;

6. Under sewer lines that are not shielded to intercept potential drips;

7. Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed;

8. Under open stairwells; or

9. Under other sources of contamination.

Observed shelving units in the dry storage room with the bottom shelf less than six inches off the floor. Advised PIC to raise shelving units for cleaning accessibility.

Observed condenser unit leaking on boxes in freezer. COS- Foods relocated, removed from boxes and any food items that were exposed to non-potable condenser water were discarded.

Observed buffet set up without sneeze shields, advised PIC to use sneeze shields and move dining tables away from buffet line to provide 8ft between patron seating and buffet. (u) Food Display.

1. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. P

2. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to intercept contaminants which may be expelled from the customer's mouth or nose.

3. All food, whether on display, being prepared for service or placed for consumer self-service must be protected from contamination from consumers standing or sitting within eight feet of the food, except that table side finishing as approved by the Health Authority and hibachi grills will be allowed when food preparation is for immediate service.

Observed employees prepping food without beard restraints. Advised PIC to ensure employees are wearing hair/beard restraints when prepping food.

Observed employees prepping/ handling foods wearing watches. Advised PIC- Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed expired canned foods in the mechanical room. Chicken noodle soup dated 2/25. Advised PIC to rotate stock on emergency foods and discard expired canned foods.

Observed the dish wash area hand sink cold water handle broken. Advised PIC to repair the hot and cold-water mixing values and provide a minimum of 85F water to the hand sink.

Observed single service articles stored on the floor in the upstairs mechanical room. Advised PIC to store items 6" off the floor.

The facility did not have test strips or measuring device to test the dish machine. Advised PIC to obtain testing device.

Observed corn chowder in the walk in cooked the day before at 52F. Advised PIC on cooling methods, use shallow pans, ice bath, and/or ice wands to cool thick soups as follows: (d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS- soup discarded.

Observed buffet set up without sneeze shields, advised PIC to use sneeze shields and move dining tables away from buffet line to provide 8ft between patron seating and buffet. (u) Food Display.

1. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. P

2. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to intercept contaminants which may be expelled from the customer's mouth or nose.

3. All food, whether on display, being prepared for service or placed for consumer self-service must be protected from contamination from consumers standing or sitting within eight feet of the food, except that table side finishing as approved by the Health Authority and hibachi grills will be allowed when food preparation is for immediate service.

Observed employees prepping food without beard restraints. COS- employee put on beard restraints during the inspection. Advised PIC to ensure employees are wearing hair/beard restraints when prepping food.

An bowl was being used to dispense salt from bulk container. COS- removed container from dry food. Advised PIC to use a utensil with a handle to dispense dry foods and store in a manner that handle is not touching food.

Observed single service articles stored on the floor in the upstairs storage room. Advised PIC to store items 6" off the floor. Advised PIC to remove carpeting from storeroom and provide easily cleanable flooring in storeroom.