Pulaski State Prison

All major leaks have been repaired but a small leak under the 3 compartment sink was observed from one of the compartments. CA:Plumbing shall be maintained in good repair against leaks. Correct within 72 hours.

Hole in the small dining room ceiling. Any broken or missing ceiling tiles shall be replaced. Correct within 1 week.

Observed multiple employees of the kitchen switching back and forth from various tasks (using the bathroom, mopping, preparing food on the line) without taking time to wash their hands. Hand sink non functional with no sink designated to act as replacement hand sink at beginning of inspection. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. COS: Employees made to cease changing tasks and wash hands.

Observed cheese sitting out at room temperature in the office of the kitchen. Observed milk and bologna in the walk-in cooler out at 42 degrees Fahrenheit. CA: Time/temperature control for safety food that is being cold held must be maintained at 41F or below. COS: Each food item was questioned for how long it had been out of temperature control, items like the milk, and bologna were moved to the an alternate working cooler to cool back to proper temperature. The cheese was voluntarily discarded. No food shall be placed back into the broken cooler until it is fixed and verified to be working by the Health Department.

Observed the meat for the nachos and the sauce for the line both out of temperature control. They read at 65 degrees Fahrenheit and 123 degrees Fahrenheit respectively. CA: Time/Temperature control for safety food shall be maintained at 135 degrees Fahrenheit or above for safety. COS: Meat for the nachos was discarded and changed for a fresh pan and the sauce was sent back to oven to be reheated.

After observation of the operations and conversation with the Person in Charge (PIC), it does not appear that there is active managerial control over the kitchen. Steam wells on the lines unmonitored during lunch service to even determine if they are turned on and functioning to maintain hot holding temperatures and no steps being taken to correct issue when brought up until finally instructed to do so. Handwashing sink is non functional at beginning of inspection, no knowledge of it being broken known despite it being the only handwashing sink in the facility. No alternative handwashing was suggested until told there must be one. CA: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with all of the duties listed on pages 37-39 of the Food Manual, the ones in particular to focus on here would be Employee Hand Washing and Proper Cooking Techniques. There needs to be a set chain of command with at least one supervisor over each line in the kitchen ensuring compliance with the rules and then one supervisor monitoring preparation work and handwashing while the other two are supervising the lines. PIC should be able to make corrective actions before being instructed on what corrective actions need to be made. This is a serious foundation level priority.

Hand sink plumbing was ripped from the wall outlet and the pipe coming from the wall was smashed in deliberately with a foot or blunt object. CA: A hand sink shall be maintained so that it is accessible to employee use at all times. COS: One of the sinks on the line used for just water to fill steam wells was converted to a temporary hand wash station till the actual hand wash sink is fixed. Recommended adding a secondary temporary hand wash station utilizing a cooler of 85 degree water with a spigot that can be opened without need to hold onto it and a catch bucket.

Water observed streaming from the fire sprinkler system near the dish washing area into a catch pan. Water leaking from the hand sink where it is disconnected and ripped from the wall. Bubbling on the ceiling in line with the sprinkler indicates larger issue potentially. CA: Plumbing shall be maintained in good repair against damage and leaks. Correct within 72 hours.

Sewage still backing up into the middle of the kitchen, situation is improved but is still coming up on the middle drain between the cooking equipment and in the dishwashing area. CA: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. Sewage conveyance issue is currently being fixed and has made substantial progress since last inspection. Interior sewer drains under the grates need covers as well to prevent trash from going through system. Needs to be fixed asap.

Outside trash being stored on trailers leaving bags of food filled trash exposed to the outside elements and pests. CA: Except as specified in paragraph 2. of this subsection, refuse receptacles not meeting the requirements specified under subsection (5)(d)1. of this Rule such as receptacles that are not rodent-resistant, unprotected plastic bags and paper bags, or baled units that contain materials with food residue may not be stored outside. Trash cans with lids may be used to store trash on the trailers instead, correct within 2 weeks.

Sloppy Joe mix, rice and mixed greens all recorded out of temperature on several places on the two prep lines. Pans were doubled stacked so the top pans were not in temperature control. CA:Time/temperature for safety food must be maintained at 135F or above for safety. COS: Greens were voluntarily tossed, rice and sloppy joe mix were reheated in the oven before going back to the line.

Observed no paper towels or at the hand wash sink at the time of inspection. Hand sinks shall be properly stocked to encourage healthy handwashing habits.

Heavy presence of flies in the kitchen area and behind it. Fly screens are not working properly and blowing air hard enough to prevent flies. CA: Fly traps are hung up and help some but are not a longer term solution to correct this issue. Fly curtains must be replaced and the exterior doors need to remain closed at all times if possible.

Leaks coming from back walls and floors around the facility, mainly in the walk in coolers on the left side of kitchen. Plumbing shall be maintained in good repair against leaks. Fix immediately.

Sewage still backing up into the middle of the kitchen, situation is improved but is still coming up on the middle drain between the cooking equipment and in the dishwashing area. CA:Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. Sewage conveyance issue is currently being fixed and has made substaintial progress since last inspection. Interior sewer drains under the grates need covers as well to prevent trash from going through system. Needs to be fixed asap.

Outside trash being stored on trailers leaving bags of food filled trash exposed to the outside elements and pests. CA:Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food service establishment shall be designed and constructed to have tight-fitting lids, doors, or covers. 2. Receptacles and waste handling units for refuse and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.

Recommend that if the trash is to be kept on the outside trailers that it be kept in closed cans on the trailer to reduce flies. Cans should be emptied more frequently to reduce amount of buildup.

Observed multiple employees of the kitchen switching back and forth from various tasks (washing dishes, mopping, making food for the next day) without taking time to wash their hands. CA:Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: During food preparation, as often as recessary to remove soil and contamination and to prevent cross contamination when changing tasks. COS: Employees made to cease changing tasks and wash hands.

Observed various food items (milk, bologna sandwiches, pinto beans) out of temperature control at 45 degrees Fahrenheit. CA: Time/temperature control for safety food that is being cold held must be maintained at 41F or below. COS: Each food item was questioned for how long it had been out of temperature control, items like the milk, cheese, and bologna sandwiches were moved to the freezer to cool back to proper temperature. Items like the pinto benas were voluntarily discarded.

Heavy presence of flies in the kitchen area and behind it. Fly screens are not working properly and blowing air hard enough to prevent flies. CA: Fly traps hung during inspection and made significant impact along with shutting the back door. Pest control called and if they plan to keep the back door open in the future a mesh screen curtain should be installed.

Leaks noticed coming from the bottom of the handwash sink out of the wall it is attached too. CA: System shall be maintained in good repair against leaks.

Sewage situation has improved but there is still sewage backing up in the drains in front of the boiling machines to the far right. CA:Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. Sewage conveyance issue is currently being fixed and has made substaintial progress since last inspection. Interior sewer drains under the grates need covers as well to prevent trash from going through system. Needs to be fixed asap.

Outside trash being stored on trailers leaving bags of food filled trash exposed to the outside elements and pests. CA:Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food service establishment shall be designed and constructed to have tight-fitting lids, doors, or covers. 2. Receptacles and waste handling units for refuse and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.

Observed various food items (hotdogs, bologna, milk, and egg whites) out of proper cold hold temperature. CA: Time/temperature control for safety food that is being cold held must be maintained at 41F or below. COS: Each food item was questioned for how long it had been out of temperature control, items like the milk, cheese, and egg whites were moved to the freezer to cool back to proper temperature. Items like the hotdogs, and bologna were voluntarily discarded.

Observed mold-like substances on trays in the dish washing area. According to PIC on duty the trays had been sitting there since last inspection when they swapped to dispoasable trays but due to shortage in the last few days they have had to return to regular trays. CA: Food service equipment and utensils shall be at anytime that contamination has occured during operation. When trays are to be stored and not used for extended periods they should be washed, rinsed, sanitized and then wrapped to prevent contamination. Trays were taken to be throughly washed rinsed, sanitized and then soaked in a bleach solution. Correct within 72 hours.

No backflow prevention observed on the ice machines, one ice machine was dripping straight onto the floor with no gap and the other had a drip pipe laying directly on the floor where back siphonage could occur. CA: Install a proper air gap backflow preventor to prevent back siphonage of sewage water into the ice machines.

Sewage backing up onto the floor of the kitchen in a couple of areas (around ice machine and three compartment sink). CA: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. Sewage conveyance issue is currently being fixed and has made substaintial progress since last inspection. Interior sewer drains under the grates need covers as well to prevent trash from going through system.

Accumulation of mold like substances on walls, floors and ceilings of different areas of the kitchen. Main areas affected are the dish machine area and the area by the three compartment sick, however area around the main kitchen have drooping ceilings suggesting excessive moisture exposure. CA: Walls, floors, and ceilings shall be cleaned at a frequency to reduce and prevent accumulations. Correct within 72 hours.

Ventilation hood system over the top of cooking equipment is not functional and has not been since December according to the PIC. No ventilation is provided in the dishwashing area with the mechanical dishwashers. Ventilation needs to be provided in area with high heat or excessive steam and moisture and any broken ventilation hoods should be fixed ASAP. PIC has already put in request for a maintenance company to fix it.

Observed no paper towels or handsoap at the hand wash sink at the time of inspection. Hand sinks shall be properly stocked to encourage healthy handwashing habits. COS: Restocked sink.

Observed an extreme number of flies in the kitchen on pretty much every surface. Back door being left open during dock cleaning and no fly traps were up. CA: Fly traps hung during inspection and made significant impact along with shutting the back door. Pest control called and if they plan to keep the back door open in the future a mesh screen curtain should be installed.

Sewage not properly disposing and backing up onto the main floor of the kitchen. Area blocked off and water usage minimized during usage. All disposable utensils and cutlery, washing when not cooking to minimize the area impacted. CA: Plumbing is coming out as well as city services, will attempt to correct within 72 hours but will continue these emergency operation procedures till issue resolved.

Observed no paper towels or handsoap at hand wash sink at time of inspection at the handwash sink in the middle of the kitchen. Sink is the main handwash station in the kitchen. Handwash stations must be properly stocked to encourage good handwashing behaviors. COS: Employee restocked sink with soap and paper towels.

Multiple bags of sugar observed loosely rolled shut or wide open. Bags must have a clip or seal or be stored within a container with a lid. COS: Bags stored correctly by employee.

Observed box of bananas stored on the floor open in the dry storage area of the kitchen. Food shall be stored a minimum of 6 inches off of the floor. COS: Employee properly stored box.

Observed multiple flies around facility, pests shall be controlled to minimize their presence in the facility. Recommend fly traps in areas away from food and regular cleaning of the traps.

Water from handsink in middle of kitchen observed running out of the wall behind it. Plumbing shall be maintained in good repair against leaks. CA: Fix immediately.

Observed cup used for scooping sugar stored completely submerged in the sugar itself. Scoops must have a handle and cannot be cups where you must grab the surface that is going into the product. Handles for the scoop shall be stored above the product.

No test strips at time of inspection to determine the concentration of the sanitizer solution in the 3 comp sink. Must have some way of determining concentration.

Teriyaki Chicken waiting to be sent out on cart reading at 80 degrees F. TCS food that is being hot held, must be maintained at a temperature of 135 degrees F or above. COS Food items were not out sitting out of temp for more than 30 minutes, food items were reheated to 165 degrees prior to serving.

Obseved water defrosting from fridge unit and dropping onto food and milk below it. Food shall be stored in a manner to prevent contamination during storage. CA: Put something to catch under or fix drip.

Plumbing issues throughout kitchen, some handsinks out, and wastewater backing up into kitchen area. Plumbing and leak flow preventors shall be properly installed and kept in good repart to prevent wastewater backup and keep facilities functional.

Mold accumulation and food residyue on floors throughout facilitym hot hold line and dishroom floor specifically. Physical faciltities such as walls, floors, and ceilings shall be kept clean and in good repair.