IVY SPRINGS SENIOR LIVING BUFORD receives C in Gwinnett County health inspection

1. 01

   Handwashing

   Item 2-1B ↗

   Observed an employee handle dirty dishes, change gloves, and then handle clean dishes.// Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when…

   Inspector’s full note +

   Code .03(5)(c)

   Observed an employee handle dirty dishes, change gloves, and then handle clean dishes.// Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: The gloves were discarded then the employee washed their hands and the clean dishes were taken to be washed again.//

   Official report · Item 2-1B ↗
   No correction or repeat marker recorded.
2. 02

   Employee health reporting

   Item 2-2A ↗

   Observed the person in charge (PIC) unable to name all five symptoms to report to the health department.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person in charge (PIC) was educated on all five symptoms.//

   Inspector’s full note +

   Code .03(1)(c)2,3,17

   Observed the person in charge (PIC) unable to name all five symptoms to report to the health department.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person in charge (PIC) was educated on all five symptoms.//

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
3. 03

   Food labeling and containers

   Item 10D ↗

   Observed no specifications of the allergens listed at the facility (i.e Shellfish (Shrimp)).// 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)

   Inspector’s full note +

   Code .04(7)(d)

   Observed no specifications of the allergens listed at the facility (i.e Shellfish (Shrimp)).// 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)

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
4. 04

   Personal cleanliness

   Item 12B ↗

   Observed an employee prepare food with a bracelet on.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Bracelet was removed.//

   Inspector’s full note +

   Code .03(5)(h)

   Observed an employee prepare food with a bracelet on.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Bracelet was removed.//

   Official report · Item 12B ↗
   No correction or repeat marker recorded.
5. 05

   Wiping cloth use and storage

   Item 12C ↗

   Observed two buckets of quat sanitizer holding in-use cloths with a concentration below 0 ppm.// 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: The buckets were remade to it's appropriate concentration.//

   Inspector’s full note +

   Code .04(4)(m)

   Observed two buckets of quat sanitizer holding in-use cloths with a concentration below 0 ppm.// 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: The buckets were remade to it's appropriate concentration.//

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
6. 06

   Utensil, equipment and linen storage

   Item 14B ↗

   Observed multiple dishes stored as clean stacked wet.// After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: The dishes were rearranged to allow to be air dried as they were just done from the warewashing area.//

   Inspector’s full note +

   Code .05(10)(a)

   Observed multiple dishes stored as clean stacked wet.// After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: The dishes were rearranged to allow to be air dried as they were just done from the warewashing area.//

   Official report · Item 14B ↗
   No correction or repeat marker recorded.
7. 07

   Garbage disposal

   Item 17B ↗

   Observed by the dumpster, several full trash bags sitting outside the dumpster.// Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. (C)

   Inspector’s full note +

   Code .06(5)(r),(s)

   Observed by the dumpster, several full trash bags sitting outside the dumpster.// Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. (C)

   Official report · Item 17B ↗
   No correction or repeat marker recorded.
8. 08

   Ventilation and lighting

   Item 17D ↗

   Observed an employee purse and employee bag stored in the walk in pantry not in its designated area.// Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: The employee items were moved to its designated area.//

   Inspector’s full note +

   Code .07(4)(b)

   Observed an employee purse and employee bag stored in the walk in pantry not in its designated area.// Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: The employee items were moved to its designated area.//

   Official report · Item 17D ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.