Life Care Center of Gwinnett

What the inspector found

• 2-2B: .03(5)(k)1&2Observed employee drinks in unapproved cups (coffee cups and personal tumblers) in the kitchen on a prep surface. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Drinks were discarded, and the personal tumbler was moved out of the kitchen.
• 4-2B: .05(7)(a)1Observed dishes stored as clean with food debris on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Dishes were placed in the warewashing area with dirty dishes to be washed, rinsed, and sanitized.
• 10D: .04(7)(d)The facility has no written notification declaring which major food allergens are within the facility. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 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. (C)
• 12C: .04(4)(m)Observed wiping cloths stored in a sanitizer bucket with QUAT sanitizer at a concentration lower than 200ppm. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer was remade to a concentration of 200ppm.
• 14B: .05(10)(e) 1,2,4Observed utensils stored as clean, wet, and metal pans stored as clean, stacked, wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Utensils were placed with dirty dishes to be rewashed, rinsed, and sanitized. Metal pans were separated in an air-drying position.
• 15A: .05(1)(i)Observed a manufacturer's plastic lining on a food prep cart in the kitchen. Observed rust on storage shelves in the walk-in cooler. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Plastic was removed.
• 15C: .05(7)(a)2,3Observed an accumulation of dust on the condenser in the walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
• 17C: .07(5)(a),(b)1,2,3Observed floor tiles missing in the walk-in cooler and on the floor corners entering the warewashing area. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

As listed in the inspection report.