Griswell Dining Hall

Observed 2 containers of cut lettuce (prepped today) cooling tightly covered in the walk-in cooler in the main kitchen. Advised PIC on proper cooling methods: under refrigeration uncovered or loosely covered. COS: PIC removed covers from the containers of cut lettuce.

Observed the warmer box in disrepair, and not in use. Advised PIC equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of this Rule. Advised PIC to have unit repaired or to replace unit.

Observed the mechanical dish machine not in use due to being in disrepair. Advised PIC A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. Advised PIC to have unit serviced or to replace unit.

Observed food employee wash-rinse metal pans at 3-compartment but utilized 0 ppm quat. for sanitization. Advised PIC utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: Had PIC set-up 3-compartment sink to 100 ppm CL- solution, and dishes were cleaned and sanitized properly.

Observed multiple containers of salads prepped this morning, cooling tightly covered in reach-in-cooler. Advised PIC cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Had PIC loosen covers of salads in reach-in-cooler.

Observed stains on walls at time of inspection. Advised PIC Advised PIC physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. CA: Advised PIC to thoroughly clean ceiling tiles throughout the kitchen area.

Observed high-temperature dish machine not measuring at least 160 degrees F. Advised PIC that when using a high-temperature mechanical dish machine, the minimum temperature shall reach at least 160 degrees F. CA: Advised PIC to utilize 3rd compartment of 3-compartment sink and to have mechanical dish machine repaired.

Observed food contact surface of interior portion of the microwave stored as clean with old food residue and debris. Advised PIC equipment food contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Advised PIC to thoroughly clean interior of the microwave.

Observed nonfood contact surfaces of multiple drawers (interior) stored as clean with excessive debris and residue near the main kitchen area. Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CA: Advised PIC to thoroughly clean the interior of drawers near the main kitchen.

Upon arrival, observed ceiling tiles throughout the kitchen area in need of cleaning. Advised PIC physical facilities, including ceiling tiles, shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. CA: Advised PIC to thoroughly clean ceiling tiles throughout the kitchen area.

Observed high-temperature dish machine not measuring at least 160 degrees F. while in use. Advised PIC that when using a high-temperature mechanical dish machine, the minimum temperature shall reach at least 160 degrees F. Advised PIC to utilize 3rd compartment of 3-compartment sink and to have mechanical dish machine repaired.

Observed multiple TCS items on a rolling cart (sausage patty and sausage link) cooling at room temperature covered tightly. Also observed, in the walk-on cooler, tuna cooling tightly covered. Advised PIC on proper cooling methods. COS: PIC moved cart of sausage patties and sausage links in the WIC and uncovered and removed cover of tuna in the walk-in cooler.

Observed employees wash hands in cold water due to inadequate hot water at handwash sink. Advised PIC to rectify inadequate hot water demands. Advised facility to close.

Observed missing vomit/fecal cleaning procedures and/or cleanup kit at facility during inspection. Advised PIC that a vomit/fecal procedure or kit shall be at the facility in case of a vomit/fecal event at all times. COS: Provided PIC with procedure and to use adequate bleach.

Observed facility with insufficient hot water demands in multiple handwashing sinks and prep sinks in main kitchen. Advised to call maintenance to rectify hot water issue in order to meet demand.