Randolph County Jail

Observation: observed ground turkey in container being thawed in standing water. Code: food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow. C/A: pic drained water and placed ground turkey in walk-in cooler.

Observation: observed gauge on dish machine not working properly. Code: Equipment shall be maintained in a state of repair and condition that meets the requirements. No corrective action taken. EH confirmed that dishmachine was reaching proper sanitizing temps with a nonreversible sanitizing test strip.

Observation: observed ground beef on stove top not properly held to 135F or above. Code: except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. C/A: pic reheated ground beef to 197F.

Observation: observe carrots being thawed in standing water. Code: ood shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow. C/A: pic drained water and placed carrots in walk-in cooler.

Observed bags of flour stored on floor in dry storage. Code: food shall be stored at least 6 inches (15 cm) above the floor. C/A: pic placed bags on shelving.

Observation: observed employee handling food wearing watch. Code: 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. C/A: pic removed watch.

Observation: observed water leaking from drain under prep handwash sink. Code: a plumbing system shall be repaired according to law; P and maintained in good repair. No corrective action taken.

Observation: observed no irreversible testing device to check hot water sanitizing temp for dish machine. Code: in hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. No corrective action taken.

Observation: observed soiled dish machine. Code: nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. No corrective action taken.

Observation: Observed two dented diced tomato cans on side stored in stock. Code: Products that are held by permit holder for credit, redemption, or returned to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. C/A: PIC removed can from stock.

Observation: observed t half-pint cartons of milk stored in walk-in cooler beyond expiration date. Code: milk and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. C/A: PIC removed milk from service.

Observation: observed soiled ice scoop container. Code: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. C/A: PIC placed ice scoop container in warewash to be clened and sanitized.

Observation: PIC could not answer basic questions of food safety. Code: Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. No corrective action taken.

Observation: Facility does not have a CFSM. Code: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation. No corrective action taken.

Observation: observed soiled ice machine. Code: equipment food-contact surfaces and utensils shall be clean to sight and touch. C/A: no corrective action taken. EH recommended to person in charge to purchase commercial ice until ice machine could be cleaned and sanitized.

Observation: PIC could not answer basic questions of food safety. Code: Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. No corrective action taken.

Observation: Facility does not have a CFSM. Code: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation. No corrective action taken.

Observed soiled can opener blade. Code: equipment food-contact surfaces and utensils shall be clean to sight and touch. C/A: pic placed can opener in warewash to be cleaned and sanitized. C/A: pic placed can opener in warewash to be cleaned and sanitized.

Observation: dented tomato sauce can on side stored in stock. Code: Products that are held by permit holder for credit, redemption, or returned to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. C/A: PIC removed can from stock.

Observation: gauge on dish machine not working properly. Code: Equipment shall be maintained in a state of repair and condition that meets the requirements. No corrective action taken. EH confirmed that dishmachine was reaching proper sanitizing temps with a nonreversible sanitizing test strip.