Pruitt Health Monroe

Observed light coming in on the right corner of the backdoor, , outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (iii) Solid, self-closing, tight-fitting doors, The manager will have maintenance fix the backdoor 5/30/26

Observed the mildew on the inside the chute of the ice machine, In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. The inside shield of the ice machine will be cleaned by 1/6/26

Observed employee wearing rubber wristbands while prepping in the kitchen, Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS the manager had the employee to remove the rubber wristband while in the kitchen area.

Observed a employee prepping drinks and food in the kitchen with no beard guard,

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. The manager will order beard guards for the employee to wear while prepping in the kitchen area. corrected by 9/5/25

Observed no rising water in the middle sink when washing dishes in the 3-compartment sink, Use of a distinct, separate water rinse after washing and before sanitizing if using:

(i) A 3-compartment sink, or

(ii) A 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment. COS the manager will make sure all 3 sink are setup when washing dishes in the 3-compatment sink setup is required

Observed heavy carbon buildup on the back of the metal p[ans in the kitchen area, Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The manager will have the back of the metal pans cleaned by 8/30/25

Observed employee wearing rubber wristbands while prepping in the kitchen, Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS the manager had the employee the wristbands removed the employee wrist.

Observed grease buildup on the front side of the 4-eye burner of the stove, . The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. The manager will have the accumulation removed by 3/15/25

Observed coffee filter being stored under the shelf not protected from contamination, d single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination. COS the coffee filter were placed in the plastic container with a lid.

Observed grease buildup on the front side doors of the oven in the kitchen, 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. The manager will have the outside of the oven cleaned by 11/20/24

Observed the grease on the floors under the fryer and stove in the kitchen area, The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products and floor getting buildup of grease under equipment in the kitchen

Observed boxes of single used items stored on the floor in the dry storage area, all food container must be stored 6 inches on the floor and away from the wall to prevent contamination of the food items. The manager will remove the boxes off the floor and place on the shelves in the dry storage area

OBserved buildup on the side of the stove by the fryer, The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. The manager will clean the side of the stove of accumulation by 8/10/24

Observed the grease on the floors under the fryer and stove in the kitchen area, The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products and floor getting buildup of grease under equipment in the kitchen

Observed the chlorine sanitizer in the dishwasher is registering above the 50-100ppm and the range the dish machine is around 200ppm, all chlorine sanitizer used to sanitize the clean dishes must be between 50-100 ppm to be safe on the food contact dishes after being cleaned. The manager will have the (Ecolab) maintenance company come and check the chemical in the dishmachine and lower to the correct PPM in the chlorine sanitizer.

Observed light coming in on the right corner of the backdoor, , outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (iii) Solid, self-closing, tight-fitting doors, The manager will have maintenance fix the backdoor 1/30/24

Observed leaking faucet on the 3-compartment sink in the kitchen area, System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. They will have maintenanc repair the faucet by by 2/10/24

Observed the metal pan on top of the 3 compartments sink not properly air dried after cleaning, Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: COS the manager will ensure that all dished and utensil are air dried after being properly washed.

Observed the dishmachine not properly sanitizing the clean dishes in the kitchen, Equipment food-contact surfaces and utensils shall be cleaned, A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; to insure the dishes are clean and sanitized as needed. The manager will have maintenance come check the dishmachine.

Observed a plastic scoop handle buried in the sugar of the white plastic container, n food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. COS the handle was removed from the sugar and replaced in the sugar correctly with the handle bove the food.

Observed mildew on the walls by the dishwasher in the dish room, The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products or dishes being stored on the shelves. The manager will have the walls cleaned by 7/15/23