Arlington Christian School, located at 4500 Ridge Road in Fairburn, received a score of 50 points out of a possible 100 points during their 10/12/2022 inspection by the Georgia Department of Public Health.
Inspector Notes: Observed person in charge not performing duties and monitoring receiving of foods to determine if they were from approved sources, placed in the correct storage areas, received and maintained at the correct temperatures, protected from contamination, unadulterated. PIC not ensuring employees are properly sanitizing food contact surfaces or equipment through routine monitoring of solution temperature and exposure time for hot water sanitizing, chemical concentration, pH, temperature, and exposure time for chemical sanitizing. Monitoring of Receiving. Employees are visibly observing and verifying delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries during non-operating hours, and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf (f) Proper Cooking Techniques. Employees are properly cooking cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees’ routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated. Pf. PIC will ensure duties are being performed.
Violation #2
1-2B – certified food protection manager
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed food handler not knowledgeable about reheating procedures and food safety procedures. The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. C/A: Informed PIC TO Obtain a certified food safety manager within 30 days.
Inspector Notes: Observed no paper towels or trash can by handwashing sink. No soap or paper towels inside restroom hand sink. Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. Pic will have supplies by next follow up inspection.
Violation #4
3-1A – food obtained from approved source
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed food being served from an unapproved source. Food shall be obtained from sources that comply with law. Principal will ensure that food is coming from a permitted/licensed source (approved caterer).
Violation #5
3-1B – food received at proper temperature
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed two pans of spaghetti at 98 degrees and 99 degrees. Observed a pan of cooked broccoli at 120 degrees. Time/temperature control for safety food that is cooked and received hot shall be at a temperature of 135°F (57°C) or above. Except as specified in paragraph 2 of this subsection, refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received. PIC will discard food after four hours.
Violation #6
4-2B – food-contact surfaces: cleaned & sanitized
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed food-contact surfaces and utensils not sanitized properly after cleaning. Observed no chemical sanitizer being used to clean dishes and utensils. Manual and Mechanical Warewashing Equipment, Chemical Sanitization – Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6). PIC is instructed.
Violation #7
4-2B – food-contact surfaces: cleaned & sanitized
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.Equipment food-contact surfaces and utensils shall be clean to sight and touch. Principal will have 3 compartment sink set up properly.
Violation #8
5-1B – proper reheating procedures for hot holding
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed principal did not have any means of reheating TCS foods to 165 degrees. Reheating for Hot Holding. Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. Principal will repair or replace broken equipment used for reheating.
Violation #9
6-1B – proper hot holding temperatures
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed cooked broccoli at 120 degrees. Observed two pans of spaghettis one 99 degrees and one at 98 degrees. ime/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC instructed to discard food after four hours since so proper reheating equipment can be used to reheat food.
Violation #10
12B – personal cleanliness
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed employee without hair restraint in food prepping area. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Principal will ensure all food employees wear hair restraints in comply with state regulations.
Inspector Notes: Observed food permit not displayed.Post the permit in a location in the food service establishment that is conspicuous to consumers. Principal will ensure food permit is posted.
Inspector Notes: Most recent score not displayed. The most current inspection report shall be prominently displayed in public view at all times. Principal will display most recent health inspection report.
Violation #13
15B – warewashing facilities: installed, maintained, used; test strips
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no proper chemical test kit provided for measuring the concentration of the sanitizer solution used for dishes and wiping cloths. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Informormed PIC for sanitizing dishes they can either obtain chlorine test strips or QAC Test strips.
Violation #14
15C – nonfood-contact surfaces clean
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed residue build-up on various equipments, prep sinks, drain boards, four compartment sink, oven, and countertops. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Principal will increase cleaning frequency to reduce buildup and accumulation.
Violation #15
16A – hot and cold water available; adequate pressure
Points: 2
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no hot water provided/shut off at employee hand wash sink. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Principal will have all sinks repaired to ensure they have hot water.
Violation #16
16B – plumbing installed; proper backflow devices
Points: 2
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed leaking pipe at plumbing fixture at four compartment faucet. System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Principal will have all sinks fixed and in good repair.
Violation #17
17C – physical facilities installed, maintained, and clean
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed worn and torn floors inside restrooms. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Principal will have floors repaired.
Violation #18
18 – insects, rodents, and animals not present
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed rodent activity as evidenced by rodent droppings found. Controlling Pests.The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Routinely inspecting incoming shipments of food and supplies.Routinely inspecting the premises for evidence of pests. Eliminating harborage conditions. Princical will provide pest control documentation and have all entry ways closed and kitchen cleaned of pest droppings.
Remarks
Issued 10 day legal notice to cease operations until an approved caterer is obtained and the equipment is repaired or replaced.
