GLISSON CAMP & RETREAT CENTER

Observed many packages of grapes, strawberries, and blackberries and two apples in the walk-in-cooler that were no longer in good condition and moldy. CA: Food items must be inspected upon delivery and routinely to ensure the food remains in good condition. COS: staff disposed voluntarily of effected produce.

Observed cans with dents to the rim stored for use in the dry goods area. CA: dented cans must be discarded or separated for return. Dented cans must not be used or comingled with ready to use canned items due to concern of botulism. COS: effected cans were voluntarily discarded.

Observed the hot water sanitizing dish machine in use and not maintaining proper wash and final rinse temperatures. Wash temperature reached 138-154 degrees and final rinse reached 148-171 degrees. CA: Per manufacturer, wash temperature minimum is 160 degrees and final rinse temperature minimum is 180 degrees. COS dish machine will be used to sanitize multi-use dishware until confirmed to be functioning properly. The 3 compartment sink will be used for warewashing.

Observed mold-like growth and food debris on the interior of the ice machine, ice scoop holder, and several ready to use utensils throughout the kitchen. CA: all food contact surfaces must be cleaned and sanitized as often as necessary to prevent debris accumulation. COS: ice machine will be deep cleaned at close of service and all utensils were moved to dishpit for rewashing.

Observed no hot water supply at the hand sink closest to the walk-in freezer and ice machine. CA: hot water must be supplied to facilitate proper hand washing for employees.

Observed the girls' restroom and employee bathroom without a covered waste receptacle. CA: at least one covered trash receptacle is required in female or gender-neutral restrooms.

Observed liquid and dried food and physical debris on ready to use baking sheets, cupcake trays, knives, hanging utensils over the 3-compartment sink, ice scoop holders, and the stand mixer cage, arm, and mount. All multiuse equipment and containers must be sanitized between uses and prior to reuse as often as necessary to prevent debris accumulation. COS all multi-use utensils and containers will be washed, rinsed, and sanitized.

Observed mold-like debris on the interior walls and top to the ice machine. Ice is a food item. The ice machine must be cleaned and sanitized as often as necessary to prevent the contamination of the food item. COS ice machine will be sanitized at close of day.

Observed multiple stacks of metal trays and clear plastic food storage containers stacked wet before air drying occurred. Air drying must be done prior to stacking multi-use containers to prevent moisture entrapment and microbial growth. COS stacks will be rewashed, rinsed, and sanitized.

Observed the hot water sanitizing dish machine in use and not properly functioning. Wash temperature reached a maximum of 109 degrees and final rinse reached maximum of 131 degrees. Per manufacturer, wash temperature minimum is 160 degrees and final rinse temperature minimum is 180 dgrees. COS dish machine removed from use and 3 compartment sink will be used for all warewashing until service.

Observed the girls' restroom with multiple uncovered trash receptacles. At least one covered trash receptacle is required.

Observed both dumpsters missing drain plugs. Drain plugs are required to prevent liquid waste from contaminating the surrounding area during dumpster servicing.

Observed items in front food service milk cooler temping between 39-47 degrees. Observed that cartons were tightly packed together which could inhibit air flow and cause higher temperatures. All cartons temped, those not at 41 degrees or colder were discarded. Cooler restocked in a manner that allows for proper air flow. Observed large container of grits in walk-in cooler that had been in overnight and was 46 degrees. Item discarded.

Observed handles of equipment, bottoms of ovens, and grooves of ice machine in need of cleaning. Observed that camp counselor food storage area was in need of cleaning. All food and food contact surfaces must be cleaned with sanitizer as often as necessary to prevent debris accumulation.

Observed multiple containers of dry stock in storage area without any label. Observed red onions stored in reach in cooler without a label. All food items prepared in the facility or removed from original packaging must be labelled with the food items common name and prep date or expiration date. COS food items were labelled properly

Observed multiple bags of grapes and multiple packages of strawberries in the walk-in-cooler that were moldy. Observed multiple bags of bread stored on a rack that had mold. Food items should be inspected upon delivery and routinely to ensure the food remains in good condition. COS staff disposed of poor quality produce and bread.

Observed multiple food items and condiments in the walk-in-cooler and reach-in-cooler in front food service without proper labeling. All food items removed from original packaging or prepared on-site must be labeled with their common name and an expiration date no later than 7 days in the future. COS proper labels add to bottles and containers without them.

Observed ants on front food service beverage table, alive and dead cockroaches in the main kitchen, and multiple flies in various areas of the dish pit and main kitchen. Pest control must be done as often as necessary to control and prevent pest incursion.

Observed a reach-in-warmer with a detached gasket. Observed multiple pieces of equipment with debris on handles and in gaskets. Observed multiple shelving units and racks with food debris and grime. General cleaning and sanitization must be done as often as necessary to prevent the accumulation of food debris and grime.