CENTRAL JAIL KITCHEN

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed employee turn off faucet without using protection barrier. Corrected during the inspection (CDI) - Redirected employee on proper handwash.

6-301.14 Post a handwash sign at each handsink. - Observed no handwash sign at the sink where the residents use while working in the kitchen. Corrected during the inspection (CDI) - Sign was provided.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed raw chicken above raw beef in the walk-in cooler. CDI - Removed. Spoke with staff about proper storage. All food items were frozen solid.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed bowl being used as a scoop in sugar. CDI - Removed. Need to use a scoop with a handle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean plastic bins used for salads stacked wet on drying rack. Ensure that plastic bins are stored so that they can dry properly. CDI - Rearranged.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris .4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed interior of ice machine in need of cleaning. Observed minor cleaning on equipment. Observed dust build up on fan above prep table.

6-301.14 Post a handwash sign at each handsink. - Observed no handwash sign at the sink where the residents use while working in the kitchen. Corrected during the inspection (CDI) - Sign was provided.

3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf- Observed food items in the walk-in cooler not properly labeled with date item was prepared, frozen and then thawed. Ensure that food items have multiple dates to track prep and storage process. CDI - Dates were added.

4-501.11 Maintain equipment in good repair. - Observed oven leaking in the kitchen.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at the handwashing sink near the back walk-in freezer and paper towel dispenser not operating near dry storage. Corrected during the inspection (CDI) - Paper towels provided.

4-501.11 Maintain equipment in good repair. - Observed gasket torn in tall reach-in cooler on employee service line. Needs to be repaired.

5-205.15 Maintain a plumbing system in good repair. - Observed spray arm at dump sink leaking. Observed gap in dump sink causing water to leak. Needs to be repaired.

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed employee drinks stored on counter top in employee kitchen. CDI - Removed during the inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- Observed potatoes at 78F cooling from previous day. Corrected during the inspection (CDI) - Potatoes discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P- The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed gravy prepared on 10/06. CDI - Discarded.

4-501.11 Maintain equipment in good repair. - Observed gasket torn in tall reach-in cooler on employee service line. Observed rusted shelving in walk-in cooler. Needs to be repaired.

5-205.15 Maintain a plumbing system in good repair. - Observed handwashing sink leaking. Needs to be repaired.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floor under equipment in ODR in need of cleaning. Observed dust build up on the ceiling near the dish machine.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed lids to feeding trays not smooth and easily cleanable. 4-501.11 Maintain equipment in good repair. - Observed gasket torn in tall reach-in cooler on employee service line. Needs to be repaired.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed dried food debris on feeding trays lids that was stored as clean. Corrected during the inspection (CDI) - Removed to be cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floor under equipment in ODR in need of cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean metal lids and pans stacked wet on drying rack. Ensure that lids and pans are stored so that they can dry properly.

4-501.11 Maintain equipment in good repair. - Observed gasket torn in tall reach-in cooler on employee service line. Needs to be repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. -Observed rice and chicken breast in a hot line holding temperature below 135F. CDI- PIC reheat items to 165F and keep hot at the time of inspection. Ensure to keep all hot food in hot holding at least 135F or above at all time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. -Observed in WIC- several pans of cooked rice, pan of peas, scrambled egg. Observed in ODR- slice/shredded cheese in the refrigerator, crumbled egg/ cut lettuce/ dice beets on the salad bar. All holding temperature above 41F. CDI- PIC volunteer to discard items and take care of cold holding situation at the time of inspection. Proper cold holding, ways/methods discussed in detail with PIC at the time of inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed roaches in dishwasher area right across the 2 WICs and WIF. Keep the premises free of pests.

5-501.15 Provide dumpster, waste containers that are of sound construction.- Observed leak dumpster in the loading dock (liquidy on the floor and smelly in the area). Repair or replace. Keep the dumpster in good repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed counter tops in need of wiping down in the employee serving line area.

5-205.15 Maintain a plumbing system in good repair. - Observed garbage disposal leaking. Needs to be repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed phone on shelving with pans in employee serving area. Corrected during the inspection (CDI) - phone was removed.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed an employee turn off the water without using a paper towel barrier to prevent re-contaminating hands. Corrected during the inspection (CDI) - Person in charge (PIC) spoke with employee about proper procedure for turning off water faucets.

6-301.14 Post a handwash sign at each handsink. - Observed no hand washing sign at the sink in the employee restroom. Staff will place hand wash sign in office window adjacent to restroom due to population using the restroom while working in the kitchen.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed rusted shelving in walk-in cooler and dried food debris on shelving.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed mashed potatoes in hot box ranging from 110-141F. Mashed potatoes were hottest around the edge of metal pans. Corrected during the inspection (CDI) - Potatoes were placed back in oven to reheat. Reheat temperature was 181F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed eggs and scalloped potatoes above 41F in the walk-in cooler. Several items were wrapped in plastic on speed carts and not enough space for air to circulate. Out of temperature items were removed and placed in walk-in freezer to cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed speed racks tightly wrapped in plastic, one containing eggs and one containing scalloped potatoes. If items are out of temperature on arrival they should be removed from plastic to allow air to circulate and properly cool. Walk-in cooler was full of speed racks which would prevent cooler air from cooling products quickly. CDI - Some of the speed carts were placed in the freezer.

4-501.11 Maintain equipment in good repair. - Observed gasket torn in tall reach-in cooler on employee service line. Needs to be repaired.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed metal pan lids stored as with food debris still on them. CDI - Lids were removed to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed cell phones on shelving in employee meal service area. CDI - Phones were removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed box of whipped cream stored directly on the floor in the freezer. Corrected during the inspection (CDI) - Box was placed on shelving.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean metal lids stacked wet on drying rack. Ensure that lids are stored so that they can dry properly.

4-501.11 Maintain equipment in good repair. - Observed torn gasket in tall reach-in cooler on front line were employees are served.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed gaskets in need of cleaning on front line were employees are served. Observed stickers on the outside of clean metal pans. Ensure stickers are removed prior to washing if they’re not dissolvable.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed light shields in need of cleaning in the main kitchen. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed touch up paint needed in the main kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed clean food trays and metal pans with food debris. Corrected during the inspection (CDI) - Items were placed in machine to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed burgers holding at 109-124F in the steamer. CDI - Burgers were placed in the oven to reheat to 183F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed carrots in the walk-in cooler at 57F. Carrots were prepared the day prior. CDI - Carrots were discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed carrots not properly cooled. Carrots were at 57F in the walk-in cooler. Carrots were in deep metal pan and was covered during the the cooling process. CDI - Carrots were discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed trays and metal pans wet stacked during the inspection.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed debris on shelving used to house clean trays. Observed debris on shelving in walk-in cooler. Needs to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pans of rice cooked the previous day above 41F (see temperature chart). Corrected during the inspection (CDI) - Rice was discarded. NOTE: points were not escalated due to previous violation being corrected.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed three pans of rice out of temperature. Rice was prepared the previous day and were covered in deep, metal pans. Spoke with staff about different ways to correctly cool foods such as shallow pans and leaving items uncovered (not stored beneath potentially hazardous foods) until optimal temperature is met. CDI - Rice was discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed shelving in walk-in cooler in need of cleaning. Observed shelving used for storing clean trays near dish machine with food debris. Observed trays with cracked and peeling outer surfaces.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed flat metal pans stored as clean with residue on them. Pans were taken back to be washed again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed salad on serving line at 52F. Observed lettuce at 47F, tomatoes at 46F and macaroni salad at 45F on salad line. Corrected during the inspection (CDI) items were replaced. TPHC document were emailed over to PIC for items on the salad bar and serving line.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed build up and rusting on shelving in walk-in cooler. Needs to be cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed wall tile cracked and walls in need of repair in the kitchen.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed employee drink on serving line. CDI - Drink was removed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf - Observed bottle of water in handwashing sink. Corrected during the inspection (CDI) - Bottle was discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed shelving in walk-in cooler with build-up. Needs to be cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed busted wall time and walls peeling during the inspection. Needs to be repaired.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed employee drink sitting on dish machine. Spoke with manager about proper storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed one pair of tongs with dried food debris. Corrected during the inspection (CDI) - Tongs were removed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety - Observed peas in the walk-in cooler around 50F. Peas were cooked yesterday and placed in the cooler to cool. CDI - Peas were discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety - Observed peas at 50F in the walk-in cooler. Peas were cooked yesterday and placed in the walk-in cooler to cool stacked in covered metal pans. CDI - Spoke with PIC about cooling peas in shallower pans and uncovered. Once cooled to 41F or below cover the pans.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - Observed cooking utensils and food trays with the surface worn and not easily cleanable. Spoke with PIC about rough surfaces making it more difficult to clean and sanitize surfaces.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed ceiling fans covered with dust. Fans were located above clean eating trays. Spoke with PIC about having the fans clean to prevent contamination of clean utensils/equipment.

2-103.11 (O) Person in Charge PF. Provide verifiable information regarding training on the health policy. Observed employees that were unsure of reportable illnesses and symptoms and no written policy available. CDI provided written policy to use and have signed in house.

2-501.11 Clean-up of Vomiting and Diarrheal Event Pf. Observed facility did not have any written clean up plan if an event happened. Verification required.

3-202.11 Temperature -Pf. Observed bologna that was shipped today that came in at 43F from jail north. PIC showed logs stating it was 41F. CDI item placed in freezer to cool to 34F. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, metal covers, plastic bins that were soiled with food debris. CDI items moved to sink to be cleaned. Repeat. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with pink and black build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lettuce holding on the line in an ice bath that was only touching the bottom of the container at 43-46F. CDI lettuce prepped and immediately taken to inmates within 4 hours and food maintained for consumption. Observed back up containers of shredded lettuce that were holding at 43F. PIC stated items were pulled from walk in and panned up and returned immediately. Food may raise in temperature once prepped outside of walk in. CDI items uncovered to allow for proper cooling. Suggest pan cold bagged lettuce in walk. In to maintain temperature. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed Cole slaw that was prepped before inspection that was covered and stacked in walk-in and no temperature drop in an hour. CDI items uncovered.

4-302.13 Temperature Measuring Devices, Manual Warewashing. Observed facility without measuring device to check high temp dish machines. CDI PIC ordered dish plate during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans covered with dust and stickers and sticker debris on exterior of serving trays. Repeat.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF. Observed no active control over products received from North Jail and ensuring food arrives at 41F or below. Verification required.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soap missing from handsink. CDI soap provided.Facility removed handsink near the elevator due to issue of getting destroyed.

3-202.11 Temperature - P,PF. Facility received food from Jail North for retail and no temperature checks to verify food arrived at 41F or below. Verification required. CDI had facility placed food on 6 hour hold time from when food removed from holding at the facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, can opener, metal covers, and strainers soiled with food debris. CDI items pulled for rewashing.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed lentils and mixed vegetables come out of steamer for holding below 165F. CDI items placed back in unit to complete holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tuna sandwich, chicken sandwich, ham sandwich, chicken salad, proportioned bologna and cheese, and T ham from north jail above 41F. Facility stated they did not verify receiving temperature and just placed items for holding. CDI items placed on time and items brought in later placed in freezer for quick chill..Repeat. Observed Cajun beans, and sausage at 42-43F.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed pepperoni dated for 7/26. Facility must keep pepperoni for 7 days unless they can prove product is NONTCS. CDI item discarded.

Observed soapy water stored in red sanitizer buckets. CDI bucket emptied. Repeat 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in facility and pests crawling on the walls and floor in kitchen. Facility needs to increase pest control visit to more than once a month. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed serving trays and metal containers that were stacked wet. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed the smaller dish machine by walk in units in need of repair. Repeat.

4-602.13 Nonfood Contact Surfaces - C. Observed racks in walk in, bottom portion of reach in refrigeration, fans in main kitchen, and sticker debris on the exterior surface of serving trays soiled with debris. Repeat

5-203.14 Backflow Prevention Device, When Required - P. Observed hoses connected to the bottom of handsinks and no backflow prevention device available. Verification required.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed corners of walls, baseboards, and walls that are damaged and in need of repair.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee food stored on shelf in walk in with food for service. Suggest facility designate an area in a walk in unit dedicated to employee items.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee use rope to secure trays onto carts and then go back to preparing food trays. CDI-EHS spoke with PIC about proper hand washing and when to wash hands. Employee washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed a cart in front of hand sink blocking access. Observed a hose on hand nozzle of hand sinks. CDI-both items were removed from hand sinks.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with buildup.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed sausage patties cooked this morning at 5am that were in WIC number 2 around 9am and were 117F. CDI-PIC voluntarily discarded sausages. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef stroganoff, jambalaya, oatmeal, milk, lunch meat all in WIC number 1 that were above 41F. All foods were delivered to facility by the juvenile detention (Jail North) center (commissary) this morning. Foods are placed into the blast chiller at the JD center and when ready for shipment are placed onto a truck (that is not refrigerated) and are delivered to the facility. The facility then places the food in the WIC until it is ready to be reheated to be served. CDI-PIC took beef stroganoff to the steamer and to the oven to be reheated for dinner service tonight. All other food was taken out of the WIC and placed into the freezer to bring back down to temperature until needed. REPEAT *Facility must check food temperatures before they are placed in facility for Holding. Observed walk in unit that was holding at 48F and had mixed vegetables, ham, and salad above 41F. CDI items will be moved to other walk in until unit is repaired. Verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of degreaser and dishwashing liquid that were not labeled in the employee kitchen. Observed a bucket of soapy water that was not labeled/not in the correct container (it was in the sanitizer bucket). CDI-bucket was dumped 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a bucket of sanitizer that was too strong (over 200ppm). CDI-sanitizer was dumped and replaced with more sanitizer at a lower concentration. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sausages cooling in WIC number 2 that were above 41F. Sausages were in a deep pan and were covered. CDI-sausages were discarded. EHS told PIC that it would be best if sausages were not covered while they were cooling, or they could be put onto baking trays to allow for rapid cooling. REPEAT

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer for kitchen where food is cooked for inmates. VR will be done by 05-31-2021. 4-204-112 Temperature Measuring Devices-Functionality - PF Observed thermometer for the employee kitchen to not be functional. VR will be done by 05-31-2021.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of sauce and water in working containers that were not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and some roaches in the facility during the inspection. Pest control is needed to ensure facility is free of insects and other pests.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal tops that were wet stacked. CDI-PIC placed dishes in sink to be rewashed rinsed and sanitized. REPEAT

4-501.11 Maintain equipment in good repair. Observed WIC number 2 to not be holding temperature. Foods in the cooler were temping above 41F. PIC stated that someone would come out and look at WIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving that holds clean dishes and utensils to have buildup and food debris on it. Repeat

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed sausage patties from breakfast cooling in walk in and only reached 57F at 6 hour mark. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed bologna in the prep top at 45F. CDI items discarded. Observed baked beans from the commissary that was received and held at 50F. CDI items discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed soapy water stored in sanitizer bucket and bucket filled with soapy water not labeled. CDI items dumped.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sausage patties that were covered and stacked while cooling. CDI items discarded. Ensure items are uncovered and spread out to allow efficient cooling methods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and serving trays that were wet stacked. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans covered with dust, racks soiled with debris, and walk in ventilations covered with debris. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates, bowls, cutting board, and silverware in ODR that was soiled with food debris. Observed metal pans in main kitchen that were soiled with leftover food debris. CDI items moved for cleaning. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed front dish machine not reaching 160F on dish plate. CDI maintenance checked equipment and working adequately. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at sink at 0ppm. Empty sanitizer container switched out with new full container and sanitizer pulling at 400ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad in back kitchen at 49-40F. CDI items are prepped and serving within 3 hours and allowed to use product for lunch. Suggest facility use TPHC to prevent cold holding issues with salad.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed dishes that were wet stacked by back dish pit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of trays, handles and doors of reach in unit, and fans soiled with debris. Repeat.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall damage at pillars near front dish machine. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed racks of gravy and gravy that was held out of temperature after receiving holding above 41F. CDI - PIC stated the gravy and potatoes were recently received PIC moved all items to the walk in freezer to rapidly cool. Repeat

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed watermelon, beats and diced eggs out on salad line without the time recorded on the time logs for the salad bar. Ensure all foods are labeled with the time it is prepared and pulled for the salad bar. CDI time was logged for all items.

3-306.11 Food Display-Preventing Contamination by Consumers - P Observed washed apples held on display for customer self service without being covered or protected. CDI apples pulled to back to be wrapped before storing for display.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several trays with stickers and sticker residue on their sides. Ensure to remove sticker and sticker residue from trays before washing. Observed fans that were covered with dust.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Obeserved wall damage next to the front dish pit.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw breaded chicken stored over RTE foods and cheese blocked stored in box with raw breaded chicken. CDI items relocated. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed potatoes and apples stored above deli meat in reach in unit. CDI items relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans, ramen trays, and other metal containers soiled with food debris. CDI items moved for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mixed lettuce sitting in a metal pan and not enough ice to surround product and sliced romaine lettuce in reach in above 41F. CDI romaine moved for cooling down and mixed lettuce used within hour for immediate using TPHC. Suggest using TPHC for mixed lettuce for inmates.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans that were wet stacked.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsinks with bucket and sponge stored inside. CDI items moved.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine soiled with pink and black in back and front ice machine chute ith pink build up.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked corn cooling in reaching from 3am and only reach 59F. CDI item discarded. L

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pepperoni from 12/14 and package of lettuce that was not labeled. CDI items discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed food items for sandwich well or buffet line not labeled on white board when food pulled from refrigeration. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed eggs in a bag that were cooling in reach in and did not drop in temperature and corn that was covered and placed in reach in unit to cool. CDI corn discarded and eggs placed in walk in freezer to cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans in ODR that were wet stacked and plastic trays that were wet stacked in the back.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed chiles with white and black debris growing on top. CDI items discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above precooked items, deli salads, and other RTE items in walk in units. CDI items reorganized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spinach, cheddar cheese, and mayo that was held in ice bath since 5:45am and did not check temperature before placing for later use. CDI items discarded. Observed rice that was sitting on counter at 54F. CDI item moved to reach in freezer for cooling. Observed butter backets that were sitting at salad bar outside of ice at 69F. PIC stated items were pulled same time as items on salad bar and added to TPHC procedures. Repeat.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility not check veggies and diced chicken to ensure they were a 135F before time started. CDI items reheated and time started. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unidentified bottles of chemicals not labeled. CDI items disposed.

2-402.11 Effectiveness-Hair Restraints - C Observed employee handling food without wearing hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed tongs, bowls, and serving tray tops that were wet stacked. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed container of tongs stored in container soiled with debris.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in unit gaskets and doors and interior of reach in soiled with pink and black debris, and interior of hot unit soiled with food debris. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored above food for the facility.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee handle money with one hand and continue food prep with other hand. CDI hands washed

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employees using handsink to rinse rags and fill buckets. CDI employees moved. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed carrots on line and hotdogs and bratswurst in ODR that were holding below 135F. CDI items reheated. Suggested facility use time for hot items since they are held within 4 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and provolone that was held above 45F in ODR. CDI items held on time since prepped and discarded within 4 hours.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC for salad bar but no time stamp recorded. Items discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans in kitchen that were covered with dust.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed service employee filling water picture up with water at hand washing sink. CDI-educated PIC about corrective actions.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. observed a box of tomatoes in the walk in cooler that was adulturated. CDI- PIC voluntarely discarded foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese stored in 4 door refrigerator aboved 45 degrees. Observed lettuce in the walk in cooler sotred above 45 degrees. Also observed cut melons and cheeses being stored at the cold hold unit above 45 degrees at salad bar. This is a repeat violation. Verification required.

4-501.11 Good Repair and Proper Adjustment-Equipment - C OBserved 2 door cold hold unit not adeqautely keeping foods cold. TCS foods stored inside had to moved to walk in cooler. Refrain from using unit until servicing is done. VR

6-501.15 Cleaning Maintenance Tools, Preventing Contamination - Removed pulled water area on floors throughout back prep area. This can be considered a trip hazard.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two trays with sticker and small food debris, can opener, and plates in front area with food debris. CDI items placed back at sink for washing. Repeat. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean thermometer before use and before storing. Observed thermometer stored with food debris. CDI item cleaned. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed big dish machine in main kitchen that was only reaching 144F. Verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed canned mushrooms, potato salad, diced boiled eggs, lettuce, tomatoes, and yellow american cheese that was stored as cold above 45F. Observed large batches of mixed lettuced stored at front on serving tray without temperature control at 48F. Check food temperatures to ensure proper holding temperatures. Ensure foods in prep ice bath is fully submerged in ice and not stored on top. CDI items placed in reach in freezer for a quick chill and mixed lettuce will be used and discarded within an hour. Suggest facility use TPHC. TPHC procedures provided.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed grilled bologne, tuna salad, lettuce, and tomatoes that were tightly covered or not checked to ensure cold temperatures before holding. CDI bologne uncovered and cold items placed in freezer for chilling uncovered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of trays with leftover sticker debris and fans in kitchen covered with dust.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two trays stored as clean but each had a few food particles left on them. CDI - they were removed to be rewashed, rinsed, and sanitized. Many other trays were observed to be clean.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer bucket in ODR kitchen unlabeled. CDI - labeled during inspection. REPEAT VIOLATION. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed chlorine sanitizer in ODR sanitizer bucket was measuring well above 200 ppm free chlorine. CDI - solution was diluted by half twice and still measured above 200 ppm so PIC emptied bucket and started over, eventually achieving 100 pm free chlorine. Keep solution no less than 50 and no more than 200.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no chlorine test strips available or in use in ODR (and sanitizer measured quite a bit higher than allowed). CDI - test strips provided from office. REPEAT VIOLATION. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed hot water in use for washing at 3 compartment sink measured only 97F. PIC states that facility has had trouble keeping hot water coming in consistently from boiler. Eventually, maintenance department had boiler working again.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed mounted fans near main dish machine were dusty. Observed ceilings throughout kitchen had areas where they were dusty. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling tiles in ODR kitchen were the acoustic type and not smooth and easily washable.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed hot dogs removed from reheating with some only 110F in the center. CDI by continuing to reheat to 202F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed products stored on the salad bar buffet above 45F, including but not limited to: shredded cheese at 50F, and boiled eggs at 48F in the center, lettuce and mixed greens at 57F. CDI- Items were removed from the overstacked portions to and replaced with fresh product below 45F. Product were also placed down into the ice for sufficient storage.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle stored in ODR. CDI by disposal.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed bagged lunches cooling at a rate of 0-1F per 30minutes. Items were bagged and then stacked while inside the walk in cooler. CDI- items were unstacked and moved into the walk in freezer and re-checked at 42F after 20 minutes.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of fruit flies in the kitchen. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and lids near the 3 comp sink stacked while wet. REPEAT with improvement noted.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available for the chlorine based sanitizer in ODR. CDI by providing test kit.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Facility has made progress but observed some peeling pain near the large dishmachine.

4-602.11 (E)(4) Clean equipment used to store non TCS foods at a frequency to prevent accumulation of build up. Observed build up inside the large ice machine. 4-601.11 (A) Maintain food contact surfaces clean to the sight and touch. Observed food debris left on plastic food containers and stickers left on some containers. CDI by removal to be re-washed.

3-501.16 (A) Maintain hot foods at or above 135F. Observed hamburgers in a hot holding unit mistakenly unplugged at 126F. CDI by reheating to 185F.

3-501.18 Discard food requiring date labels once expired or if incorrect. Observed 2 small containers of turkey and bologna with an incorrect 5/19 open date. CDI by disposal.

6-501.111 Keep premises free of insects. Observed a few fruit flies in the 3 comp sink area.

4-901.11 (A) Air dry utensils after cleaning and sanitizing. Observed metal sheet pans, lids plastic food containers and plastic drinking cups stacked while wet.

4.601.11(1) Keep equipment cleaned. Observed minor build up on ODR gasket and shelving under the grill.

6-501.18 Maintain hand sinks clean. Observed minor build up at hand sink near the 3 comp sink area.

6-501.11 Maintain floors, walls and ceilings and attachments in good repair. Repair wall areas with damage and peeling paint. Repair hood system blown out lights and walk in cooler lights. 6-502.12 Maintain floors, walls, ceilings and attachments in clean. Observed build up on the walk in freezer floor.

4-501.11(A) Maintain utensils in good repair. Continue efforts to replace gouged/damaged gray serving trays. Many have already been replaced.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the small dishmachine at a max of 157F on the thermoplate (160F required) surface and decreasing with each cycle. VR

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed sausage patties still at 89F after 2 hrs. CDI by voluntary disposal. Observed sliced bologna, grilled chicken and bagged bologna and cheese cooling at a rate of 0-1 degrees F after 45 mins. CDI by changing cooling method. See temperature observations chart for final recheck of temps. Products should cool rapidly to 45F within 4 hours 3-501.14(B).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few chicken patties as low as 113F on the ODR steam table. CDI by reheating to 200F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce cold holding in ODR at 47F and tomatoes at 47F. CDI by removing to cool down to 45F.

3-501.15 Allow for rapid cooling using approved methods. Observed grilled chicken cooling while double wrapped in plastic. Observed beans soaking in 90F water while wrapped. Observed sheet pans of bologna covered with a plastic bag while stacked closely together and bagged bologna and cheese cooling while in lunch bags and stacked. Observed a deep pan of sausage patties cooling while covered in with minimal ice used for storage. CDI by disposal of the sausage and utilizing freezer with open lids/coverings for rapid cooling. Beans that were soaking were removed to cook to above 165F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal pans stacked while wet.

4-202.11 Food contact surfaces shall be smooth and easily cleanable. Continue efforts to replace cracked/damaged comparmentalized serving trays.

4-501.15 Operate a warewashing machine in accordance with data plate. OBserved the back dishmachine not meeting proper final rinse temp.

4-602.13 Observed minor debris on tray shelving.

6-501.11 Maintain floors, walls and ceilings in good repair. Observed peeling paint on columns in the main dishroom- work order is in place. 6-501.12 Maintain floors, walls, ceilings and attachments clean. Clean the fan cover attached to the wall in the main dishroom. Observed dust build up.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice inside the back area handsink near the walk in coolers. Explained that handsinks should not be used as dump sinks. CDI by cleaning while onsite.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed one pan of breakfast sausages reported by the PIC to be thawing. Observed the top of the pan to be 60F and the bottom to be 32F. According to the PIC thawing is only done under refrigeration. Sausages were pulled out of the walk in freezer this morning at one hour prior to arrival. Observed no change in temperature after 30 minutes. CDI by voluntary disposal.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one damp wiping cloth not stored inside sanitizer in between uses.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic and metal food containers stacked while wet in ODR. REPEAT 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed small dishmachine splashing water onto a shelf of clean metal pans.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed metal pans with damaged corners. 4-501.11 Maintain equipment in good repair. Repair the smaller dish machine to prevent water from splashing out. Observed some missing screws allowing water to escape through the door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up inside ODR prep cooler gaskets. Observed minor build up inside the ODR dessert cooler. Observed build up on walk in cooler shelving inside the main area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on fans throughout and some neighboring ceiling tiles. Observed build up on ceiling tiles near the small dishmachine. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Seal the gap behind the ODR handsink. Replace the blown out light inside the staging walk in cooler and ODR four door cooler.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink in the main kitchen near the hot holding cabinets. CDI by providing.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a few spoiled tomatoes inside a produce box. CDI by voluntarily disposing all.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Was unable to confirm that the dishmachine is sanitizing at 180F. Was unable to trigger a thermolabel on 2 separate runs. VR- Contact maintenance to ensure no service is needed. Return visit will be made to check for proper final rinse temp. Facility to utilize all vats of the 3 comp sink to sanitize until proper final rinse temp can be demonstrated. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue left on inmate trays with food debris stuck to the sticky residue. CDI by removing to be re-washed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed scrambled eggs cooked in bags stored as high as 70F after 3.5 hours. CDI by voluntarily disposal.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bologna left out on the prep line while making sandwiches for one hour at 64F. Observed bologna sandwiches bagged inside the walk in cooler since yesterday at 50F for an unspecified amount of time. Observed CDI by quickly finishing prep within the next five minutes to move into the walk in cooler. CDI- items were re-checked one hour later and measured at 50F. Advised PIC to store product on ice during preparation or to store product out only in small batched.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened canned beets stored from 8/3, observed sliced tomatoes stored greater than 24 hours with an incorrect label. Observed a metal pan of cooked breakfast sausage not clearly labeled. CDI by voluntary disposal.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed bags of cooked eggs improperly cooling inside a covered bakers rack with little space for air flow around sheet pans.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a small presence of fruit flies around the entry door of the kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor air drying in the ODR area with small plastic containers and plastic drinking cups. 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored inside holder with a small amount of debris.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed pressure line in disrepair. CDI by reparing while onsite.

5-205.15 Maintain a plumbing system in good repair. Observed the back area 3 comp sink leaking. 5-402.13 Maintain sanitary sewage system.-P Observed a slow draining floor drain under the 3 comp sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the handsink on the end of the cookline blocked with several rolling containers. CDI by removing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal sheet pans stored as clean with food debris in the main kitchen. Observed small food container stored with food debris to air dry in ODR. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed a maximum of 156F at the small dishmachine for a final rinse temperature. Observed a maximum temperature in at 144F at the larger main dishmachine. VR- maintenance arrived onsite and were working on the unit prior to departure. Follow up will be made within 10 days to ensure proper final rinse temperature is obtained.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 2 sheet pans of chicken stored in the freezer with a date label of 4/17, however PIC stated that the products were not cooked until 4/24. CDI- items were voluntarily discarded.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed damaged air thermometer inside the 4 door cooler. CDI- replacement provided.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles not labeled in the ODR.

4-501.11 Maintain equipment in good repair. Replace/repair torn air curtain on walk in cooler 2 and torn gasket on walk in freezre. 4-502.11(A) Maintain utensils in good repair. Replace any damaged inmate serving trays.

4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions - C Dishmachines must work in accordance with data plates. Observed the dishmachine gauges not reading properly and not reach final rinse temp.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Minor cleaning needed on shelving used to store trays, shelving inside walk in cooler 2, and around the gaskets of the 4 door cooler in ODR.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor splatter on the wall in ODR near the handsink.

2-103.11 Persons unneccesary to the food establishment are not allowed in the food prep areas. Observed an officer use the ODR handsink to wash hands and a patron reach over the ODR steam table sneeze shield to grab a plate. CDI- Educationprovided. Signs are to be posted.

2-301.14 Food emploiyees shall clean their hands before donning gloves and after engaging in activiies that contaminate them. Observed an ODR employee enter 2 doors into the kitchen and donn gloves without washing hands and an inmate enter the kitchen to donn gloves without handwashing. CDI re-directed to the handsink.

3-302.11 (A)6 Food shall be protected by using packaging and overwrap. Observed dry peas left uncovered in the dry storage room. (1) Store damaged food separately for return to vendor. Observed a dented can stored in dry storage room for use. CDI by covering and removing.

5-501.112 Maintain final rinse temp of dishmachines at 180F-194F. Observed hot water sanitizing dish machines reaching a final rinse temp max of 150F at arrival. CDI- Larger dishmachine was repaired prior to departure, smaller unit still needs repair (VR). 4-601.11 Maintain utensils clean to the sight and touch. Observed food debris and stickers left on inmate trays and build up at the hose used for drink dispensers. CDI by removing to be re-washed, rinsed and sanitized.

3-501.4- Quickly cool foods with a total of 6 hours to 45F. Observed sausage patties from 6am, burgers and peas from yesterday above 45F. CDI by voluntary disposal.

3-501.16(A)(2) Maintain cold foods at 45F or below. Observed lettuce on inmate serving line above 45F and lettuce on the ODR ice bin above 45F (see temperature observations chart). CDI by voluntary disposal/addition of ice.

3-501.18 Discard food requiring a date label, once the window has expired or the label is incorrect. Observed a TCS product marked with an 8 day hold time. CDI by correction (voluntary disposal required for future violations).

3-501.15 Quickly cool foods using approved methods. Observed products cooling in deep pans while covered in the WIC and above 45F after 6hrs. CDI by voluntary disposal.

2-402.11 (A) Use beard guards to retrain body hair from contacting food or utensils. Observed ODR employee preparing food with a beard and no hair restraint.

3-304.12 Store in use utensils in a clean, dry place or in 135F or greater water. Observed tongs for ODR stored in a pan of cold water.

4-903.11 Store cleaned utensils in a clean location. Observed clean trays stored on a storage rack with build up, ice scoop permanantly attached to the large ice machine and inside a holder with build up.

3-304.15 Ensure that steam guard gloves are properly used for one purpose. Gloves are approved for food contact use but should be W/R/S properly and used for no other purpose. Observed gloves used to directly dispense cooked food.

4-101.11 Food contact surfaces shall be smooth and easily cleanable. Observed damaged plastic serving trays and metal pans with damaged corners.

4-501.15 Dishmachine must operate in accordance with the data plate. Observed dishmacine not reaching proper final rinse temp at arrival. CDI by repairing larger unit. VR- smaller unit needs repair within 10 days.

4-601.11 Maintain equipment clean. Observed cleaning needed on and inside the hot holding unit and on the smaller dishmachine clean drainboard.

5-203.14 Provide backflow preventer at the hose connected to the back handsink near the walk in coolers. Repair the leak at the 3 comp sink and handsink at the walk in coolers (repaired while onsite). Observed a pipe used from the handsink plumbing for water to mix juices stored on the floor in water and within the splash zone of the handsink.

6-201.13 Observed build up behind the back wall of the 3 comp sink near the garbage disposal. 6-501.11 Door seal of the walk in freezer door needs repair.

6-305.11 Designate area for employee personal food and beverages. Observed storage on upper shelving of the WIC.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF- Maintain hand sink accessible. Observed a hose wrapped around the basin of the hand sink. Store the hose in a manner to allow access for proper hand washing. CDI- Hose was removed during the inspection.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P- Clean and sanitize tea urn nozzles at a frequency to prevent build-up. Observed build-up on the table mounted can opener. Wash-rinse-sanitize regularly. CDI- Can opener removed from service to be wash-rinsed-cleaned. 4-602.11 (E) (4) Clean equipment such as ice bins and beverage dispensing nozzles are cleaned at a frequency specified by the manufacturer and to prevent any accumulation of debris. Observed build up on the tea nozzles.

*3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Maintain TCS foods at 45 F or below. Romaine/Spinach salad mix at the salad bar measured 67 F due to the 4 inch pan not being completely submereged in the ice. CDI- PIC removed the 4 inch pan with product and replaced with spinach at 39 F in a 2 inch pan. Pudding in the display cooler measured 58 F. Pudding was from the can. Refrigerate pudding prior to service. CDI- PIC removed pudding and placed in the walk-in cooler for rapid cooling.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF All ready-to-eat TCS foods prepared or after opened shall be date marked. Observed cooked/ cooled BBQ from the freezer not date marked once pulled from the freezer to thaw. CDI- PIC will place a date on the BBQ.

3-306.11 Food Display-Preventing Contamination by Consumers - P Maintain food products on display protected. Observed uncovered desserts and apples stored for grab and go on a sliding door cooler on the serving line exposed to customers obtaining products. CDI by covering while onsite. Wrapped products would be exempt from labeling requirements since the cooler is located on a manned serving line.

4-501.11 Good Repair and Proper Adjustment-Equipment - C All equipment shall be maintained in good repair. Observed the self-closing lid on the soup kettle damaged. Repair or replace the lid or soup shall be placed under the sneeze guard. Observed the soup properly covered while onsite.

5-203.14 Backflow Prevention Device, When Required - P Provide a backflow prevention where required. Observed drink dispenser attached to plumbing below the hand sink with no back flow provided. 5-205.15 System Maintained in Good Repair - P- Observed minor leaking pipes under the three-compartment sink and the prep sink. Repair sinks.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Walls shall maintained in good repair. Observed peeling paint on the walls at the cook line and dish area. 6-201.11 Floors, Walls and Ceilings-Cleanability - C Floor,walls,ceilings, and attachments shall be maintained clean. Observed heavy dust build-up on wall mounted fans.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking/lockers or other suitable facilites - B Provide a designated area for employee storage. Observed employee pesonal items stored with drinking cup used for customer drinks at the ODR cook line area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the handsink in the small dishmachine/3 comp sink area blocked with large rolling carts in front. Also observed the nearest handsink to the smaller dishroom with a large hose wrapped around the sink behind the faucet handles. CDI by removing to obtain access.

3-202.11 Temperature - P,PF Potentially hazardous foods must be received at 45F and below. Observed 2 pans of baked beans received from jail north at 48F. CDI by PIC voluntarily discarding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items on the salad bar above 45F, including but not limited to: cut lettuce 50F, diced ham 55F and spring mix 49F. CDI by removal to cool down and replaced diced ham at 33F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed an opened bag of spinach opened 3 days ago without a date label. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sliced tomatoes stored with a 9 day hold time for expiration. CDI by voluntarily discard.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed the final rinse temperature digital gauge not properly reading.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling paint on the walls of the large dishmachine area.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed employee cutting cucumbers for salad bar with bare hands. CDI hands washed and gloves donned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee dump ice in handsink. CDI ice taken out.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P. Observed thermometer that was stored soiled with food debris. CDI item moved for cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates, metal serving containers and pans soiled with food debris. CDI items moved to sink for cleaning. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken patties, potatoes, and burgers held below 135F in hot box. CDI items discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed baked beans, cole slaw, macaroni and cheese from north jail that was labeled with date food delivered and not when food prepared. CDI dates on items changed. Instructed facility to ensure foods that are received reflect dates when food is prepped. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed bologne in facility that was dated for over 7 days. CDI item discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair restraint.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed food employees actively washing dishes with water at 96F. CDI hot water added to increase temperature.

5-202.12 Handwashing Sinks, Installation - PF. 5-202.12 Provide at least 100F water at handsinks.-Pf. Observed back handwashing sink near kettles with no hot water. Verification required.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed facility with trays and metal containers with stickers left back, 3 untensils and a skillet soiled with debris. CDI items moved for cleaning. Repeat.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed facility with spinach and cheese above 45F in an ice bath. CDI containers fully suberged in ice to bring down temperature and cheese placed in reach in. Repeat.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed facility with undercooked eggs on the menu without consumer advisory. Verification required.

3-304.12 In-Use Utensils, Between-Use Storage - C. 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed facility with cup used as scoop in sugar by the grill.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed facility with dusty fans in facility and drawer on cook line soiled with debris.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed tray and two plates in facility soiled with debris. CDI items moved to dish machine for washing.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are cold held shall be 45F or below. Observed lettuce at fron prep table at 60F, tomatoes at 55F, spring mix and lettuce on buffet line at 60F and 58F because they were overstacked in buffet ice bath. CDI tomatoes and lettuce placed in reach to cool, and containers on buffet half to maintain temperatures.

6-501.111 Controlling Pests - PF. Maintain premises free of pests. Observed flies around drains throughout the facility. Repeat.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Items shall be fully dried before stacking. Observed trays and metal trays and lids wet stacked. Repeat.

4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions - C. A warewhasing machine shall be operating according to data plate and manufacturers instructions. Observed main dish machine not properly moving dishes through machine. CDI item repaired. Repeat.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Nonfood contact surfaces shall be cleaned to preclude accumulation of debris. Observed debris build up on front reach in units.

2-301.14 When to Wash. Hands must be washed when hands are contaminated. Observed an inmate blow his gloves up with his mouth and then put them on his hands. CDI - PIC instructed the inmate to rewash his hands and put new gloves on to work with food. CDI. Ensure proper training for inmate.

6-301.14 Handwashing Signage. Provide a handwashing sign in the inmate bathroom.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. Hot water sanitizing dish machine was not sanitizing food trays used for food contact as required. CDI.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Ensure cassorole or items being sent back to the other location keep their original date mark of when they were produced. Observed casserole no longer had their original date from production. CDI - discarded.

7-102.11 Common Name-Working Containers. Observed in officer dining, sanitizer was in the soap bucket and soapy water was in the sanitizer bucket. CDI - PIC instructed to reeducate staff.

3-501.15 Cooling Methods. Use approved methods for cooling foods requiring temperature control. Observed bolonia and cheese in the bagged lunches was 54F in small bags in the walk-in. CDI - this was moved to the freezer to rapidly cool. Cooled to 39F by inspection end CDI.

6-501.111 Controlling Pests. Maintain the premisis free of pests. Observed a few flies around drains throughout the facility.

4-901.11 Equipment and Utensils, Air-Drying Required. Wet stacked pans and food trays were observed. Air dry, after sanitizing, and before stacking.

Maintain the dish machines to operate properly. Observed the smaller dish machine was not working and had been taken out of service. Repair. Repair the door on the small dish machine in the officer dining area.

Repair the floor throuhgout. Observed the floor is damaged in several places.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Maintain the ice machine clean to sight and touch.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Maintain cold food at 45F or below. Observed iceberg lettuce and spring mix on the salad bar at 54F and 59F, respectivly. CDI- placed back in refrigeration to cool. Facility should make sure containers on the salad bar are pushed down into the ice.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Observed a few old stickers still in place on containers containing salad cooler items. Also, items held over such as samples ect, need to be clearly marked as such as kept seperate from other foods. Observed a pan of chicken marked over 4 days. CDI.

.7-102.11 Common Name-Working Containers. Keep working containers of chemicals labeled with the common name of the food such as buckets used for sanitizer soap. CDI.

3-501.15 Cooling Methods. Use approved methods for cooling foods. Observed a tightly covered pan of sausage from breakfast at 68F. CDI, vented.

Maintain the floor in good condition. Observed the floor in poor condition in several areas. Repeat violation.