Ga. Comp. R. & Regs. R. 511-6-2-.05 - Inspections

(1) Tourist accommodations shall be subject to inspection at reasonable hours no less than twice annually and as often as is deemed necessary by the Health Authority to ensure adequate compliance with the provisions of these rules. The permit holder is responsible for providing a person or persons at the time of inspection who are authorized and able to provide access to all rooms, facilities and records of the tourist accommodation, and who can demonstrate that there is sufficient daily oversight of employees and routine monitoring of operations to ensure the following:

(a) Employees adhere to standard procedures or rules in the chapter when performing essential services such as linen exchange, sanitizing facilities or multiuse utensils, washing laundry, housekeeping and providing food in compliance for tourists, travelers and guest lodging or visiting the facility for other purposes;

(b) Employees are preventing cross-contamination of clean linen, towels or glassware in transport or storage by separating items, using designated containers and properly storing items after cleaning and sanitizing;

(c) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment;

(d) Employees are properly cleaning and sanitizing multiuse utensils by monitoring temperature and exposure time for hot water sanitizing or chemical concentration, pH and temperature for chemical sanitizing;

(e) Employees of a bed and breakfast inn are properly cooking potentially hazardous food (time/temperature control for safety food), being particularly careful in cooking those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats and conduct routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated;

(f) Employees are using proper methods to hold potentially hazardous foods (time/temperature control for safety food) hot or cold for consumption;

(g) Employees are informed of their responsibility to report to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; and contact with multiuse utensils and;

(h) If an imminent health hazard exists, misuse of poisonous or toxic materials, onset of an apparent illness or outbreak, gross insanitary condition, or other circumstances that may endanger public health, then operations in the affected area shall be immediately discontinued by the person in charge and the Health Authority notified.

(2) The operator may accompany the Health Authority representative on tours of inspection, shall be given the opportunity to sign the completed inspection report and retain a copy for the tourist accommodation's file.

(3) The signature of the operator shall not mean his agreement with all of the findings recorded thereon, but only that he or she has received the report and the notification of alleged non-compliances with the rules.

(4) The results of the inspection shall be recorded on a form provided by the Depart­ment. This report will show violations found, corrective actions necessary for compliance with this rule, date of inspection, signature of person performing the inspection and the date when corrections to violations must be completed. If three or more critical item violations are found and recorded on a tourist accommodation inspection report form, then a re-inspection will be required within 60 days. Critical violations shall be corrected immediately, within 24 hours, or the Health Authority shall be authorized to close or restrict access to any area of the premises found in violation of critical item(s) on the official inspection record. Such areas shall be closed until the violations have been corrected or abated as determined by the Health Authority using the requirements in Rule .20.

(5) The operator shall correct other violations at time of inspection, if warranted, or within 30 days of the inspection report date. The Health Authority may extend the 30 days if an operator requires additional time to remove a violation based on a written plan of correction.

(6) The report shall be discussed and explained at the time of inspection with the tourist accommodation operator or if not present, the designated person in charge.

(7) The most recent tourist accommodation inspection report form shall be prominently displayed in public view at all times, between five feet and seven feet from the floor and in a public area such as the registration desk, where it can be read at a distance of one foot away.

(8) Any tourist accommodation inspection report addendum(s), completed by the Health Authority to document observations, violations, and corrective actions resulting from an inspection need not be displayed, but must be made available by the tourist accommodation operator to the public upon request.

(9) The Health Authority shall review all reports on reinsertion and shall institute such action as is deemed necessary to ensure compliance with the provisions of O.C.G.A. Chapter 31-28.

Notes

Ga. Comp. R. & Regs. R. 511-6-2-.05

O.C.G.A. §§ 31-2A-6 and 31-28-5.

Original Rule entitled "Inspections" adopted. F. Jul. 16, 2013; eff. Jan. 1, 2014, as specified by the Agency.