Dodge County Hospital

PIC Could not produce the employee health policy and or could not find documentation of employee agreements. Gave them adequate time for multiple staff members to pull up information.

Observed staff not using 2 part sanitizer to clean table tops and food prep surfaces. Staff was observed using detergent in 1 bucket and sanitizer in the second bucket. The 2 part cleaning consist of 2 bucket both having adequate sanitizer in each bucket being utilized to clean table tops etc.

salad and pico de gallo tomato mix were the only 2 items on the front serving line out of temp all other items were at 39 degrees and below and the unit was adequately working. Also was determined that the stand up cold hold unit that they were stored in overnight was adequately working--- deduced that the prep and set up process for the food prep serving line process may need to be reworked... possibly pulled those 2 items from fridge and put on cart to roll to front food prep 1st and they sat on the cart while other preparation was being completed causing them to be out of temp.

Observed individual cups and employee food and personal belongings and an umbrella and jacket sitting above and hanging beside touching single service food storage containers. A designated area to store employees food and personal belongings needs to be designated and utilized. Personal items should not come in contact with food service food, equipment or serving containers or utensils.

Observed staff not using 2 part sanitizer to clean table tops and food prep surfaces. Staff was observed using detergent in 1 bucket and sanitizer in the second bucket. The 2 part cleaning consist of 2 bucket both having adequate sanitizer in each bucket being utilized to clean table tops etc.

The chemical test strips found at the 3 compartment sink were expired as of April 2025. Test strips need to be in proper date to have proper efficacy when test sanitizer solutions.

Observed same stand up cold hold unit which stores drinks, individual salad, dummy trays, hamburger fixing and vegetables prep not to maintaining proper cold temp at 41 deg f or below. Food out of temp needs to be discarded or/and brought down to proper cold hold temp rapidly. LO Chicken 49, Baked Chicken 48, Diced tomatoes at 56 and Buttermilk at 54.

Chicken salad and tuna salad were the only 2 items on the front serving line out of temp all other items were at 39 degrees and below and the unit was adequately working. Also was determined that the stand up cold hold unit that they were stored in overnight was adequaately working--- deduced that the prep and set up process for the food prep sereving line process may need to be reworked... possibly pulled those 2 items from fridge and put on cart to roll to front food prep 1st and they sat on the cart while other preparation was being completed causing them to be out of temp. PIC Discarded food on site.

Observed 1 standup cold hold unit which stores drinks, individual salad, hamburger fixing and vegetables prep not to maintaining proper cold temp at 41 deg f or below. Food out of temp needs to be discarded or/and brought down to proper cold hold temp rapidly.

Observed 3 compartment sink faucet leaking as well as hand wash sink constantly running. All sinks need to be repaired against leaks.

No inspection report observed handing up nor could staff find it.

Nonfood contact surfaces- observed slime and build up on drink machine under plating ice lever. Unit needs to be cleaned and sanitized more frequently to avoid buildup.

Ventilation build up at vent area above steamer and stand up hot hold unit. Ventilation needs to be operational and unit needs to be cleaned against buildup.