BAPTIST HEALTH BROOKWOOD: MAIN CAFE health score and inspection history

5-205.15(B) Repair slow or inoperative drains: at the handsink on the Main Cafe serving line; the dishroom floor drain; the kitchen service sink drain.

REJECT: all cold TCS food received at a temperature above 41F; and all hot TCS food received at a temperature below 135F./ Corn salad, 61F, and cooked chicken, 98F, received on delivery from Little Donkey Catering for service in the Main Cafe, were rejected and returned to the vendor after the person-in-charge was informed of the temperature violation. Use the food thermometers provided and verify that TCS foods meet temperature requirements ON RECEIVING; reject any food that is delivered at a temperature that is not within its respective critical limit.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH./ Inspection report 20 MAR 2026, score 79, is not posted (an outdated report from 22 JUL 2025, rating 87, is displayed).

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.

4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations./ Encrusted grease and particles on the deep fryer baskets.

Provide backflow prevention device at all faucets where a hose is used./ A hose is connected to the faucet on the access deck for the refuse compactor with no backflow prevention device installed: provide a hose bibb vacuum breaker.

5-205.15(B) Repair condensate leak in the WI freezer./ Frozen condensate leaking from the fan housing onto food packaging and shelving.

Provide exhaust ventilation hood systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Grease drippage from the front and side panels of the ventilation hood canopy over the grill and fryers on the main cook line. Catch pans are missing from the grease gutter drains on this and other ventilation hoods in the facility (replacements on order).

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location./ CFSMs who have not registered their certifications with JCDH (the Hospital Kitchen was notified on inspection 22 JUL 2025 to implement compliance with this requirement).

(A) Provide acceptable and readily available written procedures when using time as a public health control./ Written procedures are not provided for varieties of cut melon and yogurt, and cottage cheese, holding on 4-hour time control on the cafe serving line (the foods measured >41F) and were discarded at the 4-hour discard time. Provide written procedures as required for using this food safety control method.

3-501.16(A)(1) Maintain TCS food at 135F or above./ Cooked broccoli and heated potato and broccoli soups in the hot holding cabinet in the kitchen measuring 111F-120F were reheated: use the food thermometer provided and ensure that food is cooked or heated to proper temperature before loading into hot holding equipment; take corrective action as necessary.