Dodge State Prision Staff Dining

Observed left over cooked food products in freezer -- LO Sausage, LO Bacon, LO Cooked Philly meat being Held overnight without a proper date mark without 7 day date marked. Items need to be date properly date marked when cooked, and cooled as left over.

Observed several wet wiping cloths sitting beside the griddle unit beside bananas. When not in use and or at end of shift/ day wiping clothes need to be stored in sanitizer bucket in between use and / or laundry bag to be laundered.

Non food contact surfaces- observed bottom of stand up freezer shelve frame and around multiple door seals and grill plate on stove top with heavy build up of grease and debris. Items need to be cleaned site to touch within 72 hours.

Cooked to order food products observed on the menu for Staff Dining, yet there was no notification and or disclaimer present on menu. Will need to reassess and establish a menu that presents notification and disclaimer on food products served undercooked.

Observed left over cooked food products in freezer -- Rice, Green Beans, hot dogs opened and more without 7 day date marked. Items need to be date properly date marked when cooked, and cooled as left over.

Upon inspection freezer has unlabeled food stored in unit. Also observed spices and food products removed from their Orig. Container and not properly identified. C. Action -- Labels need to be placed on all spices and food items that are unidentifiable when removed from original container.

Proper cooling methods - procedures and equipment i.e-thermometers need to be put into use and in the equipment- cold hold drawers to check and maintain proper cold hold temperatures. Proper Cold Hold temps need to be maintained fully throughout the entire process of the working kitchen Temps of concern were the pulled lettuce 80 and the beef thawed for prep at 62, degrees stored in CH unit

Vegetable Prep Sink and Meat Prep sink has a significant water leak at faucet Hot water continuously runs unless main valve is shut off. 3 Compartment dish sink is missing some drainplugs and hand wash sink faucet is leaking at plumbing pipes. Plumbing leaks need to be fixed and repaired in a timely manner and kept and maintained in good repair.

PIC/ CFSM Did not take active managerial control when items were pointed out throughout inspection.

Proper cooling methods - procedures and equipment i.e-thermometers need to be put into use and in the equipment- cold hold drawers to check and maintain proper cold hold temperatures. Proper Cold Hold temps need to be maintained fully throughout the entire process of the working kitchen Temps of concern were the ham 47 and the cheese at 48, 49 degrees stored in CH Drawer below the Griddle.

Observed food being stored in Styrofoam cups and bags food needs to be stored in proper food grade storage containers. Also paper towel stand is broken at at hand wash sink and paper towels are 6-feet away sitting on dining staff table. Equipment needs to be fixed and paper towels need to be located at hand wash sink and away from area of potential cross contamination... Discussed with PIC on site

Observed food being stored in Styrofoam cups and bags food needs to be stored in proper food grade storage containers. Discussed with PIC on site.