Food Inspections

NORTHEAST GEORGIA MEDICAL CENTER BRASELTON

Inpection Notes

4-2B Violation of Code: [511-6-1.05(6)(m)] Hot water sanitizing dishmashing running at proper temperature (166F) but recording pressure flow on gauge at 50 PSI. The flow of pressure on a dishwashing machine must be recorded within the range of 5 PSI and 30 PSI. New Violation. 6-1B Violation of Code: [511-6-1.04(6)(f)] Cooked hamburgers stored in bain-marie (on grill in self-service area) near top of container measured at temperature of 119 degrees F. Grilled chicken breast also stored in same bain-marie temped at 126 degrees F. Time and temperature control foods suck as cooked meats must be kept at or above 135 degrees F when hot held for service. COS: Chicken and hamburgers separated from the same bain-marie container and more water added to better heat the food. Corrected On-Site. New Violation. 11A Violation of Code: [511-6-1.04(6)(e)] Sausage patties leftover from breakfast in the process of cooling, in the pizza cooler temped at 102 degrees F 1.5 hours removed from hot holding. Due to amount of food in container and covering, it was not close to reaching the 70 degree F cutoff within the required two hours. COS: Sausage patties put on shallow pan and moved to walk in cooler where after two total hours removed from hot holding were measured at a temperature of 53 degrees F. Corrected On-Site. New Violation. 11A Violation of Code: [511-6-1.05(3)(a)] Slaw and blue cheese stored in buffet converted from hot holding unit for breakfast to cold holding unit for lunch not holding at temperature of 41 degrees or cooler. Equipment for holding cold food must be sufficient in number to provide temperatures as specified in DPH rule 511-6-1-.04 New Violation. 12A Violation of Code: [511-6-1.04(4)(u)] Salad toppings of cheese, cranberries, and crutons stored in bowls at consumer self-service not protected from overhead contamination by sneeze shields. Food on display must be protected from contamination by the use of food guards, display cases, or other effective means. New Violation. 12C Violation of Code: [511-6-1.04(4)(m)] Wiping cloths in main kitchen and in coffee bar kept out on counters between use. Wiping cloths must be held between use in a chemical sanitizer solution. COS: Wiping cloths moved to sanitizer buckets and submerged. Corrected On-Site. New Violation. 17C Violation of Code: [511-6-1.07(5)(a),(b)] Floors need cleaning under all cookline equipment. Tile missing under grill. Large accumulation of grease stored on surfaces. Physical facilities must be kept in good repair. Clean frequently enough to prevent the attraction of insects and rodents. Manager says tile is to be replaced this week. New Violation.

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