St. Joseph's Hospital

Sani-bucket at buffet line not reading correct concentration of sanitizer solution. CA: Had PIC remake sani-bucket to correct concentration. RCA: PIC to ensure sanitizer buckets all have correct concentration.

-Observed employees wearing jewelry (watches) while prepping food. CA: Had PIC have employees remove jewelry. RCA: 511-6-1.03(5)(g) - Jewelry (C) (g) 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.

Observed cooked food items in the main kitchen (crab cakes) and items on the front food service line (okra & tomatoes and collard greens) hot holding below 135F. CA: Deviled crab were reheated to 165F. Okra & tomatoes and collards greens were pulled from the line to be cooled. RCA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed multiple metal pans in the clean container storage are to be stacked while still oily to the touch. COS: All dishes were removed to be rewashed. RCA: All dishware must be soaked ( if needed), cleaned, and sanitized such that it is clean to sight and touch.

Observed employee in dish washing area to be actively drying off plates, containers and bowls with a rag. COS/CA: PIC instructed employee to stop. All dishes on the rack currently were rewashed. RCA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. All dishes shall be air dried completed and not dried off using a towel. Cloth drying of equipment and utensils is prohibited to prevent the possible transfer of microorganisms to equipment or utensils.

Observed raw chicken stored next to cooked food for donation ( mac and cheese, rice). Observed raw salmon stored next to whole pork and on top of raw beef butt. Observed raw chicken next to ground beef. CA/COS: PIC rearranged the walk in cooler under supervision. RCA: PIC shall ensure that employee follow the hierarchy set up in the units are followed to prevent cross contamination.

Observed facility to not have a valid Certified Food Safety Manager Certification. The posted certification was for Food Safety Handler. RCA: PIC shall ensure that at least one person within the facility obtains a Certified Food Safety Manager Certification as soon as possible. Food Service Rule: 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 as specified within paragraph (d) of this subsection.