PRUITT HEALTH - AUSTELL

5 findings recorded on Oct 14, 2026. 3 marked corrected on site.

1. Repeat violationItem 4-2B ↗

   Food-contact surface sanitation

   Observed several spatulas, knives, and utensils stored for use in crevice soiled with dirt and residue along wall in warewashing area of main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed several spatulas, knives, and utensils stored for use in crevice soiled with dirt and residue along wall in warewashing area of main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: All equipment cleaned and sanitized. Corrected On-Site. Repeat Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed many slices of chocolate creme pies on push cart and house salads on ice bath cold holding at above 41F in main kitchen (*see asterisks*). C/A: All TCS foods cold held must be maintained at 41F and below.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed many slices of chocolate creme pies on push cart and house salads on ice bath cold holding at above 41F in main kitchen (*see asterisks*). C/A: All TCS foods cold held must be maintained at 41F and below. COS: Creme pies placed in RIF and salads rapidly cooled to in refrigerator. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Violation recordedItem 6-1C ↗

   Cooling time and temperature

   Observed cooked pork sausages cooling in sealed ziploc bag in refrigerator at rate not fast enough to cool from 135F- 41F in a total of 6-hours (**see asterisk**). C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

   Inspector’s full note

   Inspection item: Proper cooling time and temperature

   Code 511-6-1.04(6)(d)

   Observed cooked pork sausages cooling in sealed ziploc bag in refrigerator at rate not fast enough to cool from 135F- 41F in a total of 6-hours (**see asterisk**). C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Sausages discarded. Corrected On-Site. New Violation.

   Official report · Item 6-1C ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.