Mama Junes

-Observed dish machine in dish pit area of rear kitchen of the facility with chemical concentrations of chlorine around 0ppm. -Observed Quat Sanitizers stored at the prep table CA: All Dish machine chlorine sanitizer must be at proper minimum strength. *CTM, Have dish machine serviced and send documentation to Kristen.Tyler@dph.ga.gov within 72hrs.

-Observed 1 large opened case of raw shell eggs (5/10/26), 1 large unopened case of raw shell eggs (5/8/26), and 2 large unopened cases of raw shell eggs (5/10/26) stored in the second walk in cooler container salads and cans with expired date marking. *CA: All TCS controlled for safety food items that are labeled keep refrigerated must be discarded by manufacturers best by or sell by dates. *COS, Eggs were discarded upon request by PIC.

-Observed second walk in cooler containing canned items, salads items (salad mix, pasta, macaroni salad, beets, diced ham, etc.), milks not able to maintain temperatures of 41F during inspection. Ambient temperature was around 46F-48F. Majority of items in walk in cooler were recently prepped items or items cooling down from being taken out of WIC to place on salad bar. CA: Cold holding equipment must be able to maintain potentially hazardous foods at proper temperatures. CTM: Have walk in cooler unit serviced and do not store TCS foods in cooler until unit capable to maintain temps of 41F or below. Send documentation to Kristen.Tyler@dph.ga.gov .TCS foods were moved to first walk in cooler.

-Observed both ice bins at server's stations (Walmart & Inner Perimeter sides) in the dining area soiled with accumulations of debris and mildew/mold. -Observed server station near the office area of the facility with accumulations of mildew debris. *CTM, Wash, rinse and sanitize ice bins and send documentation to Kristen.Tyler@dph.ga.gov within 72hrs.

-Observed several packages of imitation crab being thawed in standing water at the prep table/prep sink area across from both walk in coolers (Salad & Veggies/Dressing, etc.) in the rear kitchen area of the facility. *COS, Imitation crab was moved to prep sink upon request and thawed under running water.

-Observed Tomato and Cucumber salad stored in the salad walk in cooler (2nd) with a date of prep of 5/11/25. -Observed Pepperoni stored in the reach in cooler of the bakery area of the facility with date marking of 4/9-4/15. PIC stated label on pepperoni was an old label and not changed. *COS, Tomato & Cucumber salad and pepperoni were discarded by PIC upon request.

-Observed Tomato and Cucumber salad stored in the salad walk in cooler (2nd) with a date of prep of 5/11/25. -Observed Pepperoni stored in the reach in cooler of the bakery area of the facility with date marking of 4/9-4/15. PIC stated label on pepperoni was an old label and not changed. *COS, Tomato & Cucumber salad and pepperoni were discarded by PIC upon request.

-Observed Pasta Salad (5/16-5/23) and Sliced Pickled Beets (5/18-5/25) with inconsistent date marking in the 2nd walk in cooler in the prep area of the kitchen. Food items were dated 8 days. *COS, Date marking was corrected by PIC upon request.

-Observed Quat sanitizers stored in the bakery area and fryer area of the facility with chemical concentration too strong >400ppm. -Observed grill cleaner stored next to stock pots on a shelf across from the stove area of the side kitchen of the facility. *COS, Sanitizer were refreshed and in proper chemical concentrations by employees, grill cleaner was relocated to chemical storage area by PIC.

-Observed chicken gravy cooling in covered (foil), large and deep >2" plastic container in the first walk in cooler of the facility. -Observed 2 containers broccoli casserole cooling in covered metal pans in the first walk in cooler of the facility. *COS, Broccoli Casserole was reheated in oven and then subsequently hot held in warmer cabinet for buffet line. Chicken gravy was placed in walk in cooler to accelerate cooling then discarded.

-Observed 3 Quat Sanitizer buckets at both server stations in the dining area of the facility with chemical concentrations too low around 0ppm. -Observed wet wiping cloth stored in second walk in cooler of the facility on top of a container containing pasta salad. -Observed wet wiping cloth stored on ledge of tilt kettle near the stove in the side kitchen area of the facility. -Observed a wet wiping cloths stored in multiple dump sinks of the facility (Dump sink near 1st walk in cooler, dump sink in entry way of kitchen leading from dining area). -Observed wet wiping cloth stored on counter top next to warmer cabinets and across from the ovens in the rear kitchen area of the facility. *COS, wiping cloths were stored in sanitizer solutions and collection areas by PIC and employees. Quat Sanitizers were refreshed upon request and were within proper chemical constraints by employees.

-Observed leak at pipe of the wash compartment of the 3 compartment sink near the catch basin. -Observed leaky faucet from spigot on the side of the first walk in cooler in the kitchen prep area close to the tilt kettle. -Observed leaky faucet in the meat prep room of the facility. -Observed leaky faucet of the prep sink closest to the 1st walk in cooler of the facility. -Observed de-attached pipe from wall of hand wash sink in the dish washing area of the facility. *CTM have leaky faucets and pipes repaired and send documentation to Kristen.Tyler@dph.ga.gov within 72hrs.

-Observed employee drink stored on prep table across from stove rear in side kitchen area of facility upon entry into the kitchen. -Observed employee drink (Without lid and Straw) stored directly next to Vanilla Extracts and sauces (BBQ, etc) on bottom shelf of the prep table near the warming cabinets and double ovens in the rear kitchen area of the facility. -Observed employee drink stored on top of the dish washer machine in the dish pit area of the rear kitchen. *COS, Employee drink without lid and straw was discarded by PIC, other employee drinks were stored to prevent contamination upon request.

-Observed wet wiping cloths (1-Prep table across from stove and 1 Prep table across from fryers) stored on prep tables upon entry into the rear kitchen area of the facility. *COS, Wet wiping cloths were stored in sanitizer upon request.

-Observed wet wiping cloths (1-Prep table across from stove and 1 Prep table across from fryers) stored on prep tables upon entry into the rear kitchen area of the facility. *COS, Wet wiping cloths were stored in sanitizer upon request.

-Observed server's station (Closest to Walmart) ice machine soiled with an accumulation of moldy debris. *CTM, Please drain, wash, rinse and sanitize ice machine at the end of the day and send documentation to Kristen.Tyler@dph.ga.gov within 72hrs.

-Observed soda dispensing nozzles in the server's station (Closest to Inner Perimeter) soiled with an accumulation of slimy debris. *COS, Nozzles were washed, rinsed and sanitized by employee upon request.

-Observed dish machine in dish pit area of the rear kitchen with chemical concentrations of chlorine sanitizer too low around 0ppm. *COS, Facility was instructed to wash, rinse and sanitize dishes in 3 compartment sink. Also recommended to have machine serviced and send documentation to Kristen.Tyler@dph.ga.gov within 72hrs.

-Observed quat sanitizer stored on floor near prep table closest to warming cabinets and oven in the fryer area of the kitchen. *COS, Sanitizer was stored to prevent contamination by employee.

-Observed employee drink (Single service cup without a lid or straw) stored on the prep table across from the stove area near a cutting board in the kitchen area. -Observed an employee drink stored on the prep table in the dish area. -Observed an employee drink stored on the green shelf in the dish room of the kitchen area. -Observed an employee drink (single service cup without lid or straw) stored at salad prep area across from the walk in coolers in the kitchen area. *COS, All employee drinks were discarded upon request by PIC.

-Observed missing base coving throughout facility (dish room coving, walk in cooler, throughout the facility). *Have coving repaired.

-Observed missing wall tiles throughout the entire facility. *Have wall tiles replaced.

-Facility in need of general cleaning underneath and between (Ex: Fryer station, Stove top area, Dish area, Grill station, etc.) equipment throughout facility. *Conduct general cleaning of noted areas.