KELLWELL FOOD MANAGEMENT - FLOYD COUNTY PRISON

Observed no hot water provided at 1 of 2 handwash sinks in kitchen area. Sink faucet was also found to be leaking. Corrective Action: PIC was notified. All hand sinks must be properly supplied and accessible for use at all times. It was determined that hot water was turned off due to plumbing leak issues. Hot water was restored. PIC will submit service request to have sink properly repaired by a licensed professional. This will be recheck by Health Dept.

Observed no hot water provided at handwash sink in main restroom in kitchen area. Corrective Action: PIC was notified. All hand sinks must be properly supplied and accessible for use at all times. PIC will submit service request to have sink properly repaired by a licensed professional so that hot water is restored. This will be recheck by Health Dept.

Observed personal drink without lid and straw stored on clean dish rack near dish machine. Corrective Action: PIC was notified. All unapproved drinks were discarded. PIC and food service handlers were educated on proper use and storage of personal drinks.

Observed both handwash sinks in kitchen area not supplied with paper towels. Corrective Action: PIC was notified. Paper towels were provided at both handwash sinks. PIC was reminded to keep hand sinks supplied with soap and papertowels at all times.

Observed large cleaning brush stored in hand sink making it inaccessible for use. Corrective Action: PIC was notified. Cleaning brush was removed. Employees were reminded that hand sinks must be used for hands only.

Observed high temperature ware washing machine not reaching required minimum temperature (160°F) on final rinse cycle. After multiple attempts and calibrating thermometer at the facility, maximum temperature read was 153°F. Corrective Action: PIC was notified and educated on proper sanitizing temperatures and regular testing of ware washing machine. The machine was placed out of service by PIC. The facility will use three compartment sink and single use disposable trays until ware washing machine is repaired by Hobart. Please call the Health Department at (706)295-6316 to have the machine rechecked prior to use. Also discussed purchasing dish wash thermometers or Taylor temperature test strips/stickers to be kept in office.

Observed food buildup and debris on interior, non food contact surfaces of ovens during inspection. Corrective Action: PIC was notified. Employees will be assigned to clean inside of ovens. This will be rechecked.

Observed multiple cans of food items (pizza sauce, corned beef, peaches) with dents to the rim on the can racks. Corrective Action: Notified PIC and discussed requirements for handling dented cans. All dented cans were discarded by PIC. PIC will ensure all food service handlers are properly trained on inspecting canned food items at the time they are received.

Observed high temperature warewashing machine not at minimum temperature (160°F.) After multiple attempts and calibrating thermometer at the facility, maximum temperature read was 145°F. Corrective Action: PIC was notified and educated on regularly testing the machine. The machine was placed out of service by PIC. The facility will use three compartment sink and single use disposable trays until warewashing machine is repaired by Hobart. Please call the Health Department at (706)295-6316 to have the machine rechecked prior to use. Also discussed purchasing disc thermometer for dishwashers or Taylor temperature test strips/stickers.

Observed potentially hazardous TCS foods (shredded cheese, sliced cheese) thawing in running water at a temperature greater than 70°F. Corrective Action: Discussed approved thawing methods with PIC. PIC brought brought back to the cooler to continue thawing. PIC reported the water in the vegetable and meat sink does not get below 80°F which I observed during the time of the follow-up inspection. PIC will notify the facility to have these sinks serviced so that they can run with water at a temperature less than 70°F. In the meantime, the facility should only thaw under refrigeration if not part of the cooking process.

Observed improper horizontal and vertical separation of raw animal foods and ready-to-eat foods in walk-in cooler. Observed multiple cases of raw ground chicken stored above cases of shredded cheese. Observed multiple boxes of raw eggs stored in direct contact with cases of potatoes. Observed ready-to-eat sack lunches stored directly next to raw chicken leg quarters. Corrective Action: Discussed and educated PIC on proper separation of raw animal and ready-to-eat foods during storage. There were no visible signs of contamination; therefore, PIC rearranged food items for proper storage. All food service handlers will be trained on the proper separation of raw animal and ready-to eat foods during storage. Supplemental handouts were provided.

Observed multiple potentially hazardous TCS foods stored above 41 F in walk-in cooler at the time of the inspection. (milk - 44 deg F, sour cream - 45 F, raw eggs - 45 F, sliced cheese - 45 F) Corrective Action: PIC was notified. All items in the cooler were greater than 4 hours old; therefore, all TCS foods found to be at a temperature greater than 41 F were discarded. The facility will not use the walk-in cooler for storage of potentially hazardous TCS foods until properly repaired by a licensed professional and rechecked by the Health Department. Please call the Health Department at (706)295-6316 to have this rechecked.

Observed improper hot holding of potentially hazardous TCS food (BBQ patties) at a temperature less than 135 deg F at the time of the inspection. 3 out of 4 pans of the BBQ patties were found to be below the minimum temperature required for hot holding. The digital thermometer on the exterior was blinking and reading greater than 200 deg F. Per food service handler in kitchen, they have observed the lower portion of the unit is not warm. Corrective Action: PIC was notified. All out of temperature food items in warmer were found to be less than 2 hours old. They were rapidly reheated in the oven to 165 F degrees prior to being placed back in functioning warming unit. PIC and food service employees were educated on proper hot holding and instructed to monitor temperature in warming unit regularly to ensure 135 deg F or above. PIC placed the warming cabinet out of service and will notify the facility to have the unit repaired by licensed professional and rechecked by the Health Department. Please call the Health Department at (706)295-6316 to have this rechecked.

Observed improper hot holding of potentially hazardous TCS food (fried shrimp) at a temperature less than 135 deg F at the time of the inspection. The pan of fried shrimp was stored on the stove top without proper hot holding equipment and measured 102 deg F at the time of the inspection. PIC stated she did not know where they came from or when they were cooked. Corrective Action: Discussed proper hot holding temperatures with PIC. Because it was unclear when the shrimp was cooked, they were discarded.

Due to multiple risk control factors being out of compliance at the time of the inspection, PIC failed to carry out responsibilities as stated in food code. Corrective Action: PIC was educated on basic food safety guidelines and discussed risk control factors out of compliance.

Person in charge was unable to demonstrate knowledge; could not respond correctly to the questions as they related to the food service operations conducted at the establishment, including monitoring temperatures of TCS foods at the time of the deliveries, disposition of self-service items on buffet, critical food temperatures and regularly checking and monitoring cooking temperatures. Corrective Action: Educated PIC on monitoring food temperatures upon receipt of deliveries, disposition of self-service items on buffets, critical food temperatures and monitoring. PIC was provided with supplemental education handouts.

Due to multiple risk control factors being out of compliance, CFSM has failed to supervise and instruct food service handlers in the techniques of sanitary food handling. Corrective Action: Discussed all out of compliance risk control factors with CFSM. CFSM will provide additional instruction to all food service handlers on risk control factors and compliance. CFSM will also monitor food handlers and train as necessary.

PIC unable to provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food service handlers and employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Corrective Action: PIC was educated on employee health policy requirements and duties. The facility was provided with copies of the standard DPH reporting agreement and decision guide. All food service handlers will be properly trained and facility will maintain documentation of training.

Observed unapproved personal drinks (water bottles) stored on prep tables throughout kitchen. Corrective Action: PIC was notified. All unapproved drinks were discarded. PIC and food service handlers were educated on proper use and storage of personal drinks.

Observed 1 of 2 handwashing sinks being used to clean non-food contact surfaces in main kitchen at the time of the inspection. Per PIC, they aren't using it as a handwashing sink because the paper towel dispenser fell off the wall. Corrective Action: Discussed and educated PIC on proper operation and maintenance of handwashing sinks in the main kitchen. All handwashing sinks must be maintained to be accessible at all times for employee use and may not be used for purposes other than handwashing. PIC will notify the facility to have the paper towel dispenser replaced. The sink will be properly cleaned and sanitized to be used as a handwashing sink by food service employees. This will be rechecked by the Health Department in one week.

Observed personal items (orange sweatshirts) stored on/near food items and on/above food contact surfaces throughout main kitchen. Corrective Action: Discussed proper storage of personal items to prevent contamination with PIC and food service handlers. All personal items were relocated away from food items and food contact surfaces.

Observed ice offered as a self-service item without protection from contamination. The ice was stored in large open bowl with scoop. Corrective Action: Discussed proper storage of self-service items with PIC. Ice cannot be offered as a self-service item. PIC will train employees to prepare cups of ice with lid to offer on self-service line.

Improper cold holding of potentially hazardous, TCS foods above 41 degrees observed during inspection. Carton of raw eggs on countertop at baking station were measured at 51 degrees. Corrective Action: CFSM was notified. Raw eggs were found to be about 1-2 hours old and were relocated to reach-in cooler for proper cooling to 41 degrees as required. Discussed ice bath options with CFSM and employees to keep eggs at 41 degrees or below at all times.

Observed unapproved personal drinks stored on prep tables through out kitchen. Observed evidence of food employees eating in kitchen near baking station. Corrective Action: CFSM was notified. All unapproved drinks and food items were discarded. Employees were educated on proper use and storage of personal drinks. No eating is allowed in kitchen area.

Observed no soap or paper towels provided at 1 of 2 hand sinks in kitchen area. Corrective Action: CFSM was notified. Soap and paper towels were provided

Observed mold buildup on interior surfaces of ice machine. Corrective Action: CFSM was notified. Workers were assigned to clean and sanitize ice machine onsite. This will be rechecked. PIC was reminded to clean ice machine regularly. It should also be unplugged, completely drained and sanitized once a month.

Observed improper manual dishwashing procedures at 3 compartment sink during inspection. Employee was observed washing and rinsing dishes, then dipping dishes in 3rd sink compartment with no sanitizer. Sanitizer measured at 0ppm quat ammonia. Corrective Action: CFSM was notified and employee was stopped immediately. Sanitizer compartment was changed out and adjusted to 200ppm quat ammonia as required. All dishes were rewashed and sanitized.

Improper hot holding of potentially hazardous, TCS foods below 135 degrees observed during inspection. Several food items in reach in warmer unit found to be out of temperature. Green Beans 1- 122 degrees, Green Beans 2- 124 degrees, and Beef Patties- 106 degrees. Corrective Action: PIC was notified. All out of temperature food items in warmer were found to be less than 2 hours old. There were rapidly reheated on the stove top to 165 degrees prior to being placed back in warming unit. PIC was educated on proper hot holding and instructed to monitor temperatures in warming unit regularly to ensure 135 degrees or above.

Observed heavy black buildup on interior surfaces of ice machine. Corrective Action: PIC was notified. Workers were assigned to clean and sanitize ice machine onsite. This will be rechecked. PIC was reminded to clean ice machine regularly. It should also be unplugged, completely drained and sanitized once a month.

Observed Hot Water sanitizing dishwasher not reaching required minimum internal temperature of 160 degrees on final rinse. Several wash cycles were conducted with a maximum temperature of 126 degrees reached with internal thermometer. Corrective Action: PIC was notified. All dishes much be properly sanitized in 3-compartment sink until dishwasher has been serviced/repaired to ensure proper final rinse temperature. This must be rechecked by Health Dept.

Observed no internal temperature measuring device provided by PIC for dishwasher as required such as a thermometer or test strips. Corrective Action: PIC was notified that thermometer or test strips must be provided for dishwasher at all times. This will be rechecked