Harriett G. Darnell Senior Multipurpose Facility - FSP

Food properly labeled; original container — Inspector Note: Observed expired milk dated February 3rd in walk-in cooler. 511-6-1.04(8)(b) - Expired Foods (P) (b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, 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. PIC discarded food.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed a bag of food stored on a container of flour not properly closed in the storage room. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. PIC moved the bag.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean stacked wet dishes on the kitchen racks. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. PIC will ensure dishes are dry before stacking.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed failure to provide test strips for the high temperature ware-washing machine. A high temp irreversible test strip is required for the machine. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device: In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. PIC will purchase a replacement in 3 days.

Physical facilities installed, maintained, and clean — Inspector Note: Observed walk-in freezer and Coolers doors not closing properly, and walk-in freezer is building ice block. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. PIC will place a work order to fix within 5 days.

Insects, rodents, and animals not present — Inspector Note: Observed gap/opening underneath the kitchen back door. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. PIC advised to use weather strip or place a work for maintenance to close the gap and prevent pests from coming in

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pinky mold like substance in the interior of ice machine gray flap. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC will clean and maintain clean.

Proper cold holding temperatures — Inspector Note: Observed in fri t food service area failure o cold hold time/temperature controlled for safety (TCS) food items at 41F or below in ice bath. Observed lettuce at 43 f, cucumbers at 42, and sliced carrots at 45 f. PIC was advised that food items being cold held must be at 41F or below. PIC moved food in walk-in cooler.