LifeTeen

Observed mold-like debris on the interior walls and baffle of the ice machine. Observed dried food and physical debris on utensils and ready to use food storage containers. CA: all food contact surfaces must be cleaned and sanitized as often as necessary to prevent accumulation of debris. COS: all items brought to dishpit for rewashing.

Observed the main kitchen back door to have a screen that doesn't seal properly to the jamb revealing a large gap on sides. Observed the storm door to be present but without a self-closer. Observed dry storage exterior door to have improper seal to jamb revealing daylight when closed. Observed main dining hall doors propped open during service without any pest management devices or screening present. CA: All exterior doors must be properly sealing to prevent pest incursion. Exterior doors without screens must be kept closed whenever possible to prohibit pest incursion.

Observed pest droppings on back of shelf beneath dishmachine drainboard. Observed multiple flies within the facility. CA: pests must be controlled with appropriate pest management contracting and/use onsite device usage. COS: area beneath dishmachine cleaned and Coppermines will be called.

Observed food prep and warewashing sinks plumbed with direct connection. CA: Plumbing must be corrected to ensure indirect connections are present via air gaps to ensure there is no risk of contamination.

Observed the facility in operation without a mop sink. Facility has been in discussion regarding location of service sink due to plumbing and budget. CA: a mop sink must be available for discarding dirty water, cleaning mop buckets, and storing mops and mop buckets. Discussed potential of service sink in kitchen and in old HVAC closet.

Observed cracked floor tiles throughout the kitchen and front food service area, unsealed wooden shelves throughout facility (i.e. dry storage racks, front food service condiment shelves), unsealed concrete in the walk-in cooler, and rust on a allergen prep table lower shelf. CA: All nonfood food contact surfaces must be hard, nonporous, and easily cleanable.

Observed that the 3-compartment sink is lacking drainboards. CA: Drainboards MUST be added to sink to meet current regulations.

Observed the facility to be QUAT in sanitizer buckets and chlorine in the dishmachine with only chlorine test strips onsite. CA: test strips for all types of sanitizers used in the facility must be available for regular testing of sanitizer concentration. COS: test strip order placed

Observed food and physical debris in gasket of reach in coolers, on walls behind the prep tables and cookline, on AC units throughout the kitchen, on vent hood filter covers and lightbulbs, on can opener mount, and on outsides of food storage containers. CA: All nonfood contact surfaces must be sanitized as often as necessary to prevent debris accumulation and avoid contamination of employee hands and food items. COS: all surfaces wiped with appropriate sanitizer

Observed scrambled eggs cooling in the walk-in cooler in a large container with a tight lid for an estimated 2 hours. Internal temperatures ranged between 61 degrees and 98 degrees within the container. COS eggs voluntarily discarded rather than reheating.

Observed food items stored in walk-in freezer on the floor. Observed the walk-in cooler main door to lack a lock to prevent unauthorized access to the food stock when employees are not present. Food stock must be stored a minimum of 6" off the floor and must be protected from unauthorized access and contamination.

Observed the main kitchen back door to have a screen that doesn't seal properly to the jamb revealing a large gap on two sides. The storm door was present but was not fitted with a self-closer. Observed dry storage exterior door to have improper seal to jamb revealing daylight when closed. All exterior doors must be properly sealing to prevent pest incursion.

Observed multiple employees wearing wrist jewelry in the kitchen engaged in food handling. No jewelry may be worn on hands or wrists during food handling except a plain wedding band. COS employees removed jewelry and rewashed hands

Observed all food prep and warewashing sinks plumbed with direct connection between potable and nonpotable water. Plumbing must be corrected to ensure indirect connections are present via air gaps to ensure there is no risk of contamination.

Observed a staff member drying clean multi-use dishware with a towel prior to putting the items away throughout the kitchen. All dishware must be air dried completely before stacking or storage. COS staff educated, towel discarded, dishes resanitized

Observed plastic wrap and aluminum foil bulk stocks stored open to contamination on metal rollers above a prep table. Single use wrappings must be protected from contamination to prevent contamination of food items.

Observed cracked floor tiles throughout the kitchen, unsealed wooden shelves throughout facility (dishpit, cutting board rack, dry storage racks, front food service condiment shelves), unsealed concrete in the walk-in cooler, holes in the dry storage space, and rust on a prep table lower shelf. All nonfood food contact surfaces must be hard, nonporous, and easily cleanable.

Observed that the 3-compartment sink is lacking drainboards. Drainboards MUST be added to sink to meet current regulations.

Observed the facility to only have QUAT test strips that were exposed to moisture and not viable. Facility's test strips were also not in manufactured case and the color key was missing. Facility has no way to identify proper concentration by comparison to key. Manager must order more.

Observed food and physical debris in reach in coolers, on walls behind the prep tables, on AC units throughout the kitchen, on prep tables in outdoor cooking enclosure, on can opener mount, and in wells of steam table. All nonfood contact surfaces must be sanitized as often as necessary to prevent debris accumulation and avoid contamination of employee hands and food items.

Observed that the dishmachine is not dispensing sanitizer. 3-compartment must be used to wash, rinse, and sanitize dishes until the dishmachine is working properly.

Observed all food prep and warewashing sinks plumbed with direct connection between potable and nonpotable water. Plumbing must be corrected to ensure indirect connections are present via air gaps to ensure there is no risk of contamination.

Observed that the 3-compartment sink is lacking drainboards. Observed that the 3-comparment sink was not set up or available for proper use due to mops and materials blocking sink. Items blocking the sink were moved and the sink compartments were sanitized and the sink set up for wash, rinse, sanitize purposes. Drainboards MUST be added to sink to meet current regulations.

Observed food debris and accumulation of grime on gaskets of reach-in cooler, inside microwaves, and on the can opener. These areas must be cleaned and sanitized as often as necessary to prevent debris build-up.

Observed a shelf in the kitchen made of unsealed wood. Observed exposed insulation and holes in the ceiling in dry-storage. Observed outdoor cooler with no lock to prevent unauthorized access. Observed that facility lacks a mop sink to dispose mop water properly.

Observed yogurt, french toast sticks, rosemary, raw ham steak, guacamole, salsa verde, and cooked rice in the reach-in-cooler held past the labelled expiration date from the manufacturer or 7-day expiration date for items made onsite. Observed multiple containers of dry spices in main kitchen held past manufacturer expiration date. Observed multiple boxes of dry goods in the basement dry storage area held past manufacturer expiration date. Observed two gallons of milk with expiration date of 1/28/2024 held in walk-in-cooler. COS All items were voluntarily discarded. Staff educated that all food items in the facility must be monitored to ensure they are not kept after the manufacturer expiration date for commercially purchased items or in excess of 7-days for items prepared onsite.

Observed all food prep and warewashing sinks as well as the dishmachine plumbed with direct connection between potable and nonpotable water. Plumbing must be corrected to ensure indirect connections are present via air gaps to ensure there is no risk of contamination. COS Maintenance will be notified and will address.

Observed the facility operating without an installed mop sink. A mop sink is necessary for cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water. Maintenance will be notified and will address. similar liquid waste.

Observed no hand wash sink installed in the front food service area. A handsink must be installed here to ensure staff working in this area are able to properly wash hands without passing through any physical barriers. Maintenance will be notified and will address.

Observed facility chemical warewashing machine in use without properly dispensing sanitizer. Dishmachine was observed to dispenser less than 50 ppm chlorine after multiple attempts to prime machine. Dishmachine will not be used until Ecolab services the unit. 3-compartment sink will be used.

Observed floor tiles in the main kitchen and the front food service area to have large cracks that render the floors no longer easily cleanable in these areas. Observed areas where coving is missing from the floor and wall junction and debris has begun to accumulate. All areas of the floors, walls, and their junctions must remain easily cleanable to avoid the entrapment of food and physical debris in these areas. Maintenance will be notified and will address.

Observed multiple exterior doors without installed self-closers. All exterior doors must be self-closing to prevent the possibility of pest incursion and unauthorized access to the facility. Maintenace will be notified and will address.

Observed the 3-compartment sink installed not to have drainboards. Drainboards must be installed to ensure adequate space for stacking dirty and clean dishes prior to and after warewashing while avoiding contamination. Per CFSM, drainboards will be ordered and installed.

Observed the chemical warewashing machine to have a wash and rinse temperature of 110 degrees. Warewashing machine gauge was functioning properly. Per manufacturer data plate, minimum wash and rinse temperature should be 120 degrees. Staff educated, and CFSM contacted Ecolab for service. Dishmachine will not be used until it is serviced. 3-compartment sink will be used.

Observed piled leaf debris, three broken coolers, an old grill, an old washing machine, excess shelving, and excess construction materials piled at the dumpster and grease barrel storage site. This area must be kept clean and free of excess debris in order to reduce pest harborage.

Observed the ramp from the basement exterior door to the walk-in-cooler area in disrepair. This ramp must be repaired to ensure it is non-porous and easily cleanable, durable to constant foot traffic, and sturdy to prevent a safe issue for staff. Maintenance will be notified and address.

Observed the exterior door in the dry storage area to improperly seal to the door jamb. It appears that weatherstripping is missing. The exterior door must be repaired to prevent possible pest incursion. Maintenace will be notified and will address.

Observed multiple salad topping containers of cut vegetables in walk in cooler without any date mark. Observed containers of croutons removed from original packaging and not date marked. All food items kept longer than 24 hours and removed from original packaging or made onsite must be labeled with the common name of the product and either a use by date or prep date. COS PIC labeled containers that needed it.

Observed containers of mashed potatoes and a tray of country fried steak in the walk in cooler that were improperly cooled in large containers with lids. All food items must be cooled in a way that allows them to go from 135 degrees to 70 degrees in two hours, and from 70 degrees to 41 degrees or lower in an additional four hours. COS food items thrown away and staff educated on cooling food in shallow containers with loose fitting lids and not stacking or crowding containers.

Observed food debris and accumulation of grime on equipment handles, inside cold holding units, underneath prep tables, on the can opener, several microwaves, and on various other surfaces around the main kitchen. This areas must be cleaned and sanitized as often as necessary to prevent debris build-up.

Observed multiple areas with unsealed wood including the prep top coolers in the dining room and the magnetic knife rack. Observed two lights in the main kitchen that were not shatterproof or protected. Observed caulking behind the prerinse sink in the main kitchen was non smooth and had cavities. All surfaces in the kitchen must be cleaned, sanitized and made smooth, non-porous, and easily cleanable to prevent potential contamination.