| 3-15-2023 |
All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c))
| 1.00 |
Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
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Observed a dented can on the shelf in the food storage area. Remove. Store food only in undamaged containers, in a manner so as to protect it from the possibility of adulteration or contamination. Can removed, corrected during inspection.
NOTE: ensure if fans are used to help cool food, the fans are free of dust debris or other possible contaminants that could transfer to the food items being cooled.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 3-15-2023 |
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000)
| 3.00 |
If food is found in the temperature danger zone due to improper implementation of time as a public health control, discard all food that is out of acceptable temperature ranges. Time only, rather than time in conjunction with temperature, may be used as the public health control for a working supply of potentially hazardous food before cooking or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, only when the following requirements are met:
(1) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control.
(2) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control.
(3) The food in unmarked containers or packages marked to exceed a four-hour limit shall be discarded.
(4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensures proper cooling if the food is prepared, cooked, and refrigerated before time is used as a public health control.
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Observed prepared potentially hazardous food (PHF) entrees placed in thermal containers without active heating for later service that were not marked with the appropriate discard time not more than four hours past when it was removed from temperature control and monitoring. Mark, document, or otherwise indicate the required discard time for PHF items that use time rather than temperature as the control point.
Failure to mark or otherwise identify containers to indicate the time that is four hours past the time when the food was removed from temperature control, while using time only, rather than time in conjunction with temperature, as the public health control. [Email received 6/1/23 indicating "CORRECTED" and "Thank you for bringing this to the attention of Sheriff Administration. Moving forward our kitchen staff will be maintaining temperature monitoring logs for meals when they are in transit between faculties and ensuring they are delivered within the 4 hour time requirements."]
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 3-15-2023 |
Employees shall eat, drink, or smoke only in designated areas. Proper steps shall be followed for any utensil(s) used for tasting (113976, 113977)
| 3.00 |
Employees shall eat, drink, or use any form of tobacco only in designated areas where contamination of nonprepackaged food, clean equipment, utensils, linens, unwrapped single-use articles, or other items needing protection cannot result. An employee may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, nonprepackaged food, and food-contact surfaces.
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Observed kitchen workers eating or drinking in an area where contamination of nonprepackaged food, clean equipment, utensils, linens, unwrapped single use articles, or other items needing protection can result. Cease this practice. Personal food or drink items cannot be intermingled in food prep or utensil washing areas where possible cross contamination could result. Keep personal food or beverage items in designated areas only. [Email received on 6/1/23 indicating "CORRECTED" and "At the time of this incident, the kitchen workers were given their lunch period at the location due to facility restrictions at the time regarding movement. It is normal practice for the kitchen workers to eat their meals in their designated housing units."]
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 3-15-2023 |
Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1)
| 3.00 |
Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.
Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
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Observed a rack of bread blocking the handwash sink in the kitchen nearest the receiving area. Rack of bread moved during the inspection. Corrected at time of inspection.
NOTE: most kitchen workers observed to be wearing single use gloves. All visible handwash sinks were checked and found to have warm water, soap, and paper towels. No actual handwashing observed during the course of the 30+ minute inspection. Ensure all kitchen workers are aware that handwashing is required prior to donning gloves and whenever gloves are chnaged, particularly when changing from working with raw or uncooked food to working with ready to eat food items. Gloves are a supplement to, not a replacement for proper handwashing.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 3-15-2023 |
All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4)
| 1.00 |
Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue.
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(1) Observed build up of dust debris on fan blade guards on the fan being used to cool the cornbread. Improve cleaning frequency so as to prevent a visible buildup of dust debris and prevent possible food contamination.
(2) Observed spilled frozen corn inside a wooden pallet in the walk in freezer. Improve cleaning frequency and efficacy to prevent the unintended attraction of vermin.
[Email received on 6/1/23 indicating "CORRECTED" and "Additional cleaning times added to schedule for overall cleaning in areas."]
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 3-15-2023 |
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269)
| 1.00 |
All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
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Significant leak observed at the food prep sink being used for thawing, possible slip hazard for kitchen workers. Also observed rubbermaid containers being used for final sanitizing step in lieu of repairing the third compartment of each of the three compartment sinks. Site has a non functional dish machine that had been broken for approximately a month as of the time the inspection was conducted, which may or may not be repaired prior to the completion of the new kitchen building for the jail.
Repair all three leaking sinks. Use the approved three compartment sinks as intended for proper washing, rinsing, and sanitizing of all food equipment and food contact surfaces. [Email received on 6/1/23 indicating "CORRECTED" and "Implemented use of three compartment sinks as instructed by health inspector."]
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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