| Violation Date |
Code |
Description |
| 2018-08-21 |
49 |
5-205.15 maintain a plumbing system in good repair. observed front handsink in odr leaking. |
| 2018-08-21 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed ham not dated and hot dogs that were held from 8/7. cdi items discarded. |
| 2018-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved items in reach in unit holding above 45f in a unit with ambient air at 59f. cheese in an improper ice bath. cdi items discarded. verification required. |
| 2018-02-19 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed wall underneath the 3 compartment sink at the officers kitchen in disrepair. |
| 2018-02-19 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-02-19 |
45 |
4-501.11 maintain equipment in good repair. observed two blast chillers not working properly. facility has two more blast chillers that properly work and enough walkin cooler space for cooling/holding storage. |
| 2018-02-19 |
42 |
4-903.11(a) cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed cleaned ute |
| 2018-02-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one fly in the main kitchen. advised to prevent pests from entering kitchen. |
| 2018-02-19 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed food on time control for t |
| 2018-02-19 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f.-p observed potatoes that did not meet time/temperature cooling criteria in the walkin cooler at the main kitchen. potatoes did not go t |
| 2018-02-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed no quat sanitizer at the 3 compartment sink dispenser in the officers kitchen. cdi - provided quat sanitizer to the dispenser hose. |
| 2018-02-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed handsink with no papertowels in dispenser at the officers kitchen. cdi - provided papertowels to handsink. |
| 2017-09-18 |
8 |
~ 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked by a cart in the odr and the food prep area hand sink in the main kitchen with wet rags and a sanitizer bucket in it. cdi-cart and bucket rel |
| 2017-09-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a pan of baked beans holding below 135f in the odr. cdi-voluntarily discarded. |
| 2017-09-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items holding above 45f in the upright reach-in cooler in the odr. cdi-product voluntarily discarded.repeat |
| 2017-09-18 |
45 |
. 4-501.11 maintain equipment in good repair. observed several rusted shelves throughout the facility. replace as needed. observed the ambient air temp in the upright reach-in cooler in the odr at 50f. repair or replace immediatelyverification required. |
| 2017-03-23 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed floor in walk-in freezer in disrepair. |
| 2017-03-23 |
49 |
5-205.15 maintain a plumbing system in good repair. observed recirculating pump on dish machine leaking. |
| 2017-03-23 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed chicken and two carts of potatoes in walk-in cooler above 45f. pic state |
| 2017-03-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken and two carts of potatoes in walk-in cooler above 45f. see temperature chart for temperature observations. cdi items voluntarily discarded. |
| 2017-03-23 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee handling soiled equpment then handling clean equipme |
| 2016-11-16 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf pic stated inmate employees do not receive and are not trained on employee health policy before beginning work. cdi policy r |
| 2016-11-16 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed several pans of sliced potatoes in blast chiller that did not cool below 70f within 2 hours of initiation of cooling proces |
| 2016-11-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed mac n cheese, two containers of spinach and two containers of cheese all holding above 45f. see temperature chart for temperature observations. cdi mac n cheese placed in bla |
| 2016-11-16 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed gravy prepared at unknown time/date not date marked. cdi employee who prepared gravy questions and item labeled. |
| 2016-11-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed employee tightly covering mac n cheese to place in walk-in cooler to cool |
| 2016-11-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of tomatoes stored on floor in walk-in cooler. cdi tomatoes relocated to approved lcoation. |
| 2016-11-16 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed bulbs not shielded or shatter-resistant in two dry storage areas. |
| 2016-11-16 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in equipment throughout facility. |
| 2016-11-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed booster heater heavily leaking. |
| 2016-11-16 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed flooring throughout freezer (walk-in) in need of repair. |
| 2016-11-16 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf observed employee with fingernail polish working with exposed food. cdi employee don |
| 2016-09-27 |
53 |
no points deducted6-501.11floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed walls, floor throughout in need of re-painting, observed floor |
| 2016-09-27 |
45 |
4-501.11maintain equipment in good repair.observed numerous split / torn gaskets on walk-in cooler doors in need of repair. observed condensation leaks in all walk-in coolers and walk-in freezer creating dripping and ice build-up. |
| 2016-09-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2016-09-27 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed numerous phf rte foods inside walk-in cooler 10 days past time/temp window, (deli turkey). cd |
| 2016-09-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved bbq patties hot holding at 130f, pasta hot holding 105f in hot box. cdi patties and pasta reheated to 165f and properly hot held. |
| 2016-09-27 |
17 |
3-403.11 (c )reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -pobserved several pans of cooked carrots reheated to only 45-75f and placed into hot holding box. cdi carrots properly reheated. |
| 2016-06-06 |
53 |
(no points deducted)6-501.11floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed broken base board tile in walk-in cooler; observed damaged f |
| 2016-06-06 |
20 |
(repeat)3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut lettuce on ice at salad bar measuring 60f; tphc procedures needed if salad bar setup is used. cdi tphc procedures given to staff to implement. all tcs foods moved to |
| 2016-06-06 |
8 |
6-301.14 post a handwash sign at each handsink. observed no sign posted at two of the hand washing sinks. |
| 2016-03-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut lettuce on salad bar over stocked measuring 53 f, cdi lettuce portioned out to maintain uniform temp, observed lettuce at 45f or below at in of inspection. (tphc procedures |
| 2016-03-21 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed deli meats (bolagna, roast beef, corn beef) 6 days past 7 day holding requirement. cdi deli m |
| 2016-03-21 |
36 |
(no points deducted)6-501.111keep the premises free of insects, rodents, and other pests.observed live ants in employee cabinets in dining hall. |
| 2015-12-28 |
53 |
6-501.11floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed repair issues to physical facilities (flooring inside walk-in freezer with damag |
| 2015-12-28 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (ice build up inside walk-in freezer) |
| 2015-12-28 |
45 |
4-501.11maintain equipment in good repair. observed leak at wash sink at 3 comp sink setup in need of repair. observed faucet leaking at 3 compartment sink in need of repair. observed split / torn gasket on walk-in cooler door. |
| 2015-12-28 |
37 |
(general comment) 3-306.11 protect food on display using shields, packaging, or other effective means. observed prep sink in very close proximity to hand washing sink within splash zone. install or provide protection with either 12 inch high splash guard |
| 2015-03-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans stored on the drying rack stacked wet. |
| 2015-03-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed ants in odr dining kitchen. pic has called for exterminator service call. |
| 2015-03-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hamburger being hot held on grill <135f. cdi by reheating to 165f. observed hamburger steak on steam table in large kitchen stored < 135f. cdi by discarding food product. |
| 2014-12-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed open bags of bulk dry food. cdi by placing in sealed containers with a label. |
| 2014-12-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked metal pans on the drying rack. |
| 2014-12-31 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine in retherm area not reaching hot water temperature for sanitizing (130f). cdi pic adjusted machine and observed sanitizing at 1 |
| 2014-12-31 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. hot water booster not activating on large dish machine. repair. |
| 2014-09-22 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed wash water at production 3 comp sink at 92f. change wash water.4-501.15 operate a warewashing mach |
| 2014-09-22 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed pulled pork 4-17-14, and processed turkey 9-14-14 in walk-in coolers. items discarded. |
| 2014-09-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed small amount of build up in the odr ice machine. pic will have machine cleaned and wiped with a well wrung sanitizer cloth. |
| 2014-05-12 |
47 |
4-602.13 nonfood contact surfaces-non food contact surfaces must remain clean to sight and touch. observed build-up on cooler door gaskets in the odr kitchen. clean. |
| 2014-05-12 |
46 |
4-204.118 warewashing machines, flow pressure device- observed dish machine operating at 40-45 psi. guage may be inaccurate. data plate reads 20-25 psi for normal operation. repair. |
| 2014-05-12 |
42 |
4-901.11 equipment and utensils, air-drying required- air dry utensils prior to stacking on the drying rack. observed several metal pans on the drying rack stacked wet. |
| 2014-05-12 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils- maintain all food contact surfaces of equipment clean to sight and touch. observed microbial build-up on chute of ice machine in odr. observed food residue build-up on |
| 2013-12-10 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding- maintain all hot held tcs foods at 135f during storage and transport. observed salmon fillets stored in hot hold drawer behind counter (officer di |
| 2013-12-10 |
8 |
6-301.12 hand drying provision- all handwash sinks must be supplied with hand drying device. observed hand wash sink without hand towels. cdi by adding hand towels. |
| 2013-12-10 |
14 |
4-501.111 manual warewashing equipment, hot water sanitization temperatures- hot water dishmachine must have a final rinse temperature of 180f. thermolabel did not register for 160f utensil surface temperature. cdi by using alternative hot water dish mach |
| 2013-12-10 |
37 |
3-305.11 food storage-preventing contamination from the premises- store all dry foods in sealable containers once original packaging is opened. observed open bags of dry foods. |
| 2013-12-10 |
51 |
5-203.12 toilets and urinals- keep toilets in good repair. observed toilet lid coming loose from base in inmate restroom. |
| 2013-12-10 |
45 |
4-501.12 cutting surfaces- cutting surfaces must be free of scratching or scoring and shall be resurfaced if they can no longer be cleaned and sanitized effectively. observed cutting board in uncleanable condition.4-202.11 food-contact surfaces-cleanabili |
| 2013-12-10 |
42 |
4-901.11 equipment and utensils, air-drying required- utensils must be completely air-dried prior to stacking. observed wet tight stacked metal pans on drying rack. |
| 2013-12-10 |
53 |
6-201.11 floors, walls and ceilings-cleanability- repair floor in mop sink room next to first dish machine on right side. |
| 2013-08-08 |
33 |
3-501.13 thawing- observed raw chicken and whole roast beef thawing in prep sink in standing water. thaw under running water. cdi by running water. |
| 2013-08-08 |
37 |
3-305.11 food storage-preventing contamination from the premises- observed dry foods stored in open bags. store all dry foods in sealed containers once original package is opened. |
| 2013-08-08 |
42 |
4-901.11 equipment and utensils, air-drying required- observed wet stacked metal pans on drying rack. allow to air dry prior to stacking. |
| 2013-08-08 |
14 |
4-501.115 manual warewashing equipment, chemical sanitization using detergent-sanitizers- maintain sanitizer at proper strength at 3 compartment sink in officers dining room. reference manufactuers required strength for product being used. observed saniti |
| 2013-08-08 |
47 |
4-602.13 nonfood contact surfaces- observed excess microbial build-up on cooler door gaskets in officer dining room. clean. |
| 2013-08-08 |
46 |
4-302.14 sanitizing solutions, testing devices- use test strips to test sanitizer strength in 3 compartment sink. |
| 2013-03-28 |
45 |
observed gaskets on coolers in poor repair in odr. |
| 2013-03-28 |
45 |
observed cutting boards in poor condition. remove cutting boards that are not smooth and easily cleanable; and have flaking/peeling surfaces. |
| 2013-03-28 |
20 |
maintain all cold held foods at 45 degrees f or below. observed egg salad; potato salad on buffet > 45 degrees f. observed seafood salad in cooler beside grill > 45 degrees f. cdi by voluntary discard. |
| 2013-03-28 |
14 |
utensils should be clean to sight and touch after cleaning. observed food debris/residue on pans stored as clean on drying rack. (officers dining room)cdi by sending utensils back to wash. |
| 2013-03-28 |
1 |
person in charge must be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an american national standards institute (ansi)-accredited program |
| 2012-10-01 |
45 |
a) utensils shall be maintained in a state of repair or condition that complies with the requirements specified under parts 4-1 and 4-2 or shall be discarded.observed spatulas in poor repair. |
| 2012-10-01 |
47 |
c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. observed build-up on gaskets of reach-in cooler. clean and sanitize. |
| 2012-10-01 |
8 |
each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a) individual; disposable towels; pf obserevd handwash sink w/o papertowels in dining room. |