SALTERRA SENIOR LIVING AT PEACHTREE health score and inspection history

Store single service and single-use articles at least 6 inches above the floor.// To-go cups stored directly on the floor.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Old debris and residue on floors behind equipment and in dry storage area.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// CFSM certification not registered.

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. // Old debris in the bottom of RI Cooler/freezer

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. // Old debris in the bottom of RI cooler/freezer.

Store single service and single-use articles at least 6 inches above the floor.// Single-service plates and napkins stored directly on the floor in the dry storage room.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Old debris/spillage underneath and behind cooking equipment and RI coolers.