Promiseland Ministries

Certified Food Safety Manager (CFSM) not provided. Must provide CFSM at all times, and the CFSM is responsible for training the person-in-charge (PIC). This is a repeat violation. The PIC cannot be adequately trained on food safety and sanitation in the absence of a CFSM. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. An establishment must employ a CFSM within 60 calendar days of initial permit issuance, change of ownership permit issuance, or termination of employment of its CFSM. The CFSM is responsible for providing active managerial control for the risk factors within an establishment so it is very important to have a CFSM for each establishment within a reasonable amount of time. Instructed PIC that a CFSM must be provided immediately (provide no later thank February 25, 2026).

A few flies and dead roaches observed in facility. Discussed with PIC pest control measures to prevent entry of them.

EXISTING FLOORS, WALLS HAVE STRUCTURE OR MAINTENANCE ISSUES. STRUCTURE DOES HAVE SERIOUS INTEGRITY ISSUES. FLOORS THAT ARE COMPOSED OF RAW WOOD MUST BE SEALED OR COVERED WITH APPROPRIATE FLOOR COVERING. BECAUSE OF THE BUILDING HAVING HABITUAL AND ONGOING STRUCTURAL INTEGRITY ISSUES, IT HAS BEEN AND IS CURRENTLY DIFFICULT TO CONTROL FOR PESTS, PROPERLY CLEAN, AND CARRYOUT REQUIRED FOOD SAFETY AND SANITATION MEASURES. MULTIPLE DISCUSSIONS, EMAILS, CORRESPONDENCES HAVE OCCURRED WITH THE FACILITY DIRECTOR EMPHASIZING THE NEED FOR A FOOD SERVICE ESTABLISHMENT BUILDING. A NEW KITCHEN PLAN WAS PROVIDED TO THIS DEPT IN 2024; HOWEVER, THERE IS NO TIME LINE ESTABLISHED FOR ITS COMPLETION. Hand-delivered compliance schedule dated 2-17-2026 regarding items discussed in this inspection and previous inspections.

Certified Food Safety Manager (CFSM) not provided. Must provide CFSM at all times, and the CFSM is responsible for training the person-in-charge (PIC). This is a repeat violation. The PIC cannot be adequately trained on food safety and sanitation in the absence of a CFSM. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. An establishment must employ a CFSM within 60 calendar days of initial permit issuance, change of ownership permit issuance, or termination of employment of its CFSM. The CFSM is responsible for providing active managerial control for the risk factors within an establishment so it is very important to have a CFSM for each establishment within a reasonable amount of time. Instructed PIC that a CFSM must be provided immediately (provide no later thank February 13th, 2026).

Dishes (bowls and spoons) observed to still have some residual food product on them. Instructed PIC to ensure thorough washing, rinsing, sanitizing, and air drying of all food contact surfaces. (noted to invert dishes to prevent potential wet stacking). PIC returned soiled dishes to 3-compartment for rewashing, rinsing, sanitizing, and air drying.

Observed cranberry almond chicken salad opened in outside refrigerator unit without a date mark as to date it was opened. Ensure all ready-to-eat foods and/or potentially hazardous foods (Time Temperature Controlled foods) are marked as to date of opening and discarded within 7 days.

Observed goat cheese crumbles in dining hall refrigerator use by 12-18-2025. Observed Seafood Chowder in outside refrigerator unit with use by date of 1-16-2026. Sealed house salads in outside refrigerator with sell by dates of 1/22/26. Ensure products that have use by/expiration dates are discarded and not consumed. PIC discarded goat cheese crumbles, salads, and seafood chowder.

Evidence of gnats around/inside refrigerator unit on back porch; evidence of small rodents (observed small fecal pellets along base of interior walls inside kitchen facility) and small dead roaches in kitchen behind handsink. Discussed with PIC of pest control measures.

EXISTING FLOORS, WALLS HAVE STRUCTURE OR MAINTENANCE ISSUES. STRUCTURE DOES HAVE SERIOUS INTEGRITY ISSUES. FLOORS THAT ARE COMPOSED OF RAW WOOD MUST BE SEALED OR COVERED WITH APPROPRIATE FLOOR COVERING. BECAUSE OF THE BUILDING HAVING HABITUAL AND ONGOING STRUCTURAL INTEGRITY ISSUES, IT HAS BEEN AND IS CURRENTLY DIFFICULT TO CONTROL FOR PESTS, PROPERLY CLEAN, AND CARRYOUT REQUIRED FOOD SAFETY AND SANITATION MEASURES. MULTIPLE DISCUSSIONS, EMAILS, CORRESPONDENCES HAVE OCCURRED WITH THE FACILITY DIRECTOR EMPHASIZING THE NEED FOR A FOOD SERVICE ESTABLISHMENT BUILDING. A NEW KITCHEN PLAN WAS PROVIDED TO THIS DEPT IN 2024; HOWEVER, THERE IS NO TIME LINE ESTABLISHED FOR ITS COMPLETION. By January 29, 2026, please provide plan of correction and/or action to comply with checklist provided to establishment's director on 1/26/2026.

Observed an outside double-door upright refrigerator with substantial mold on degrading fruits and vegetables. Mold was observed on stalk onions, turnips, purple grapes, apples, eggplant, the interior walls of this unit. All fruits and vegetables in this unit were degraded to the extent of being unfit to consume. Instructed PIC to discard all contents of unit. PIC stated that this unit is not used for the facility; however, it is adjacent to the food service operation. This is a repeat violation from 1-7-26, same unit/same product.

Repeat from 1-7-26 inspection. Cooler with expired milk and cottage (same product from previous inspection) at ambient temperature and expiration from 12-9-25. PIC assured me that the food will be discarded in dumpster today.

Repeat violation with same product from 1/7/26. Expired Shell eggs observed in reach-in unit on back porch that had use by dates of 12-25-25. PIC assured me that these eggs will be discarded today.

Person in charge lacked managerial control over food safety operations and sanitation measures. A person in charge (PIC) ensures the continuous monitoring and managing all food establishment operations and is authorized to take actions to ensure that the Chapter's objectives are fulfilled. During the day-to-day operation of a food establishment, the PIC is immediately available and knowledgeable in both operational and Chapter requirements is needed to respond to questions and concerns and to resolve problems.

Certified Food Safety Manager (CFSM) not provided. Must provide CFSM at all times, and the CFSM is responsible for training the person-in-charge (PIC). This is a repeat violation. The PIC cannot be adequately trained on food safety and sanitation in the absence of a CFSM. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. An establishment must employ a CFSM within 60 calendar days of initial permit issuance, change of ownership permit issuance, or termination of employment of its CFSM. The CFSM is responsible for providing active managerial control for the risk factors within an establishment so it is very important to have a CFSM for each establishment within a reasonable amount of time. Instructed PIC that a CFSM must be provided immediately (less than 30 days from 1-7-26).

Observed ashtray with discarded cigarettes in the tray on the left side of the 3-compartment sink. Instructed PIC to discard ashtray with discarded cigarettes. Tobacco use/smoking is prohibited in the kitchen.

Inside all refrigerators (2 outside on back porch), refrigerators inside the dining hall, and refrigerator inside the back porch enclosure observed to be heavily soiled on the interior, such as the shelving, drawers, etc. Instructed PIC to deeply clean and sanitize all cold-hold units. In addition, the steam table had build-up debris on it that could potentially cross-contaminate the food that is placed on the steam table. Instructed PIC to deep clean all food contact surfaces frequently and/or after use

Evidence of gnats around/inside refrigerator unit on back porch; evidence of small rodents (observed small fecal pellets along base of interior walls inside kitchen facility) and small dead roaches in kitchen behind handsink. Discussed with PIC of pest control measures.

EXISTING FLOORS, WALLS HAVE STRUCTURE OR MAINTENANCE ISSUES. STRUCTURE DOES HAVE SERIOUS INTEGRITY ISSUES. FLOORS THAT ARE COMPOSED OF RAW WOOD MUST BE SEALED OR COVERED WITH APPROPRIATE FLOOR COVERING. BECAUSE OF THE BUILDING HAVING HABITUAL AND ONGOING STRUCTURAL INTEGRITY ISSUES, IT HAS BEEN AND IS CURRENTLY DIFFICULT TO CONTROL FOR PESTS, PROPERLY CLEAN, AND CARRYOUT REQUIRED FOOD SAFETY AND SANITATION MEASURES. MULTIPLE DISCUSSIONS, EMAILS, CORRESPONDENCES HAVE OCCURRED WITH THE FACILITY DIRECTOR EMPHASIZING THE NEED FOR A FOOD SERVICE ESTABLISHMENT BUILDING. A NEW KITCHEN PLAN WAS PROVIDED TO THIS DEPT IN 2024; HOWEVER, THERE IS NO TIME LINE ESTABLISHED FOR ITS COMPLETION. DISCUSSED FURTHER WITH PIC. WILL DISCUSS FURTHER WITH FACILITY DIRECTOR.

Observed an outside double-door upright refrigerator with substantial mold on degrading fruits and vegetables. Mold was observed on stalk onions, turnips, purple grapes, apples, eggplant, the interior walls of this unit. All fruits and vegetables in this unit were degraded to the extent of being unfit to consume. Instructed PIC to discard all contents of unit. PIC stated that this unit is not used for the facility; however, it is adjacent to the food service operation.

Observed expired gallon milk (>12 gallons) throughout food service establishment with best by dates ranging from 11/25/25 to 1/5/26. Observed over 5 dozen shell eggs in egg cartons with sell by dates ranging from 12/25/25 to 1/5/26. Observed 4+ bags of expired deli meat (ham and turkey) ranging from 9/19/2025 to 1/4/2026 inside the storage room refrigerator. Items were in states of decomposition and unfit for consumption. Instructed PIC to discard expired food products.

Refrigerator in dining hall had food product, such as milk and cooled green beans, registering at 46.4F and 46.8F, respectively. Refrigerator with produce outside the food service establishment with the spoiled/molded food product was not operable and registered above 66F. Milk held in white igloo-type cooler was 57F. Cottage cheese was also found inside this cooler but not temped since all the milk was over 45F and not under controlled refrigeration. Refrigerator on the back porch that has the door being held closed, registered above 45F. Milk product at 45.4F, rice casserole type dish (previously served/cooked) was 47F. Deli sandwiches on service tray open with partial plastic wrap registered at 66F. Instructed PIC to discard sandwiches, milk (gallon milk and cottage cheese) products over 41F, deli meat over 41F, green beans in unit over 41F, and rice/bean type casserole. All cold holds must be kept at 41F or below at all times while in service or in cold storage. PIC discarded cooled green bean and milk. Food (milk, creamer, rice casserole, etc) in unit on back porch that was found to be over 45F, PIC instructed to discard.

Person in charge lacked managerial control over food safety operations and sanitiation meausures. A person in charge (PIC) ensures the continuous monitoring and managing all food establishment operations and is authorized to take actions to ensure that the Chapter's objectives are fulfilled. During the day-to-day operation of a food establishment, the PIC is immediately available and knowledgeable in both operational and Chapter requirements is needed to respond to questions and concerns and to resolve problems.

Certified Food Safety Manager (CFSM) not provided. Must provide CFSM at all times, and the CFSM is responsible for training the person-in-charge (PIC). This is a repeat violation. The PIC cannot be adequately trained on food safety and santiation in the absence of a CFSM. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. An establishment must employ a CFSM within 60 calendar days of initial permit issuance, change of ownership permit issuance, or termination of employment of its CFSM. The CFSM is responsible for providing active managerial control for the risk factors within an establishment so it is very important to have a CFSM for each establishment within a reasonable amount of time. Instructed PIC that a CFSM must be provided immediately (less than 30 days from today).

Observed paper towels missing from the dining hall's hand sink. Instructed PIC that the facility must provide paper towels at all times at designated hand sink in dining hall. PIC provided paper towels at handsink.

Inside all refrigerators (2 outside on back porch), refrigerators inside the dining hall, and refrigerator inside the back porch enclosure observed to be heavily soiled on the interior, such as the shelving, drawers, etc. Instructed PIC to deeply clean and sanitize all cold-hold units. In addition, the steam table had build-up debris on it that could potentially cross-contaminate the food that is placed on the steam table. Instructed PIC to deep clean all food contact surfaces frequently and/or after use.

Observed lack of datemarking on multiple qualifying TCS foods including but not limited to deli meats, open containers of gallon milk, casserole previously cooked being held in cold hold, etc. Must date mark all TCS foods the date removed from freezer, where applicable; date mark all TCS foods prepared, opened container, mixed, diced, sliced, then stored, etc as discussed. All commercially donated foods (from grocery stores, ie) typically come with a use by date. Date the day of receiving, recommend discarding those donated TCS foods that are ready-to-eat after 3 days from receiving. All other ready-to-eat TCS (potentially hazardous foods as discussed), should be dated as discussed and discarded no later than the 7th day after the date-marked. Discussed date-marking with PIC.

Observed wasp spray, fly strips, and rodent traps stored with cleaning chemicals. Separate all insecticides and rodent/pest control products from all other cleaning chemicals. Instructed PIC to remove insecticides and rodent/pest control products from kitchen.

Evidence of gnats around/inside refrigerator unit on back porch (one the door is being held shut with a propane tank); evidence of small rodents (observed small fecal pellets along base of interior walls inside kitchen facility. Discussed with PIC of pest control measures.

Water pressure at all water-using fixtures inside the kitchen was observed to be low. Per PIC, the water pressure decreases when other campus water is being used (laundry, showers, etc).

EXISTING FLOORS, WALLS HAVE STRUCTURE OR MAINTENANCE ISSUES. STRUCTURE DOES HAVE SERIOUS INTEGRITY ISSUES. FLOORS THAT ARE COMPOSED OF RAW WOOD MUST BE SEALED OR COVERED WITH APPROPRIATE FLOOR COVERING. BECAUSE OF THE BUILDING HAVING HABITUAL AND ONGOING STRUCTURAL INTEGRITY ISSUES, IT HAS BEEN AND IS CURRENTLY DIFFICULT TO CONTROL FOR PESTS, PROPERLY CLEAN, AND CARRYOUT REQUIRED FOOD SAFETY AND SANITATION MEASURES. MULTIPLE DISCUSSIONS, EMAILS, CORRESPONDENCES HAVE OCCURRED WITH THE FACILITY DIRECTOR EMPHASIZING THE NEED FOR A FOOD SERVICE ESTABLISHMENT BUILDING. A NEW KITCHEN PLAN WAS PROVIDED TO THIS DEPT IN 2024; HOWEVER, THERE IS NO TIME LINE ESTABLISHED FOR ITS COMPLETION. DISCUSSED FURTHER WITH PIC. WILL DISCUSS FURTHER WITH FACILITY DIRECTOR.

CFSM LEFT EMPLOYMENT OVER 30 DAYS AGO. FACILITY IS REQUIRED TO HAVE A CFSM. PIC STATED THAT THEY WERE GOING TO REGISTER FOR THE CLASS. GAVE 60 DAYS TO PROVIDE FROM TODAY, APRIL 14.

HAND SOAP MISSING FROM KITCHEN'S HAND SINK. INSTRUCTED PIC THAT SOAP MUST BE PROVIDED FOR WASHING HANDS AT THE DESIGNATED HAND SINK AT ALL TIMES.

OBSERVING THAWING OF CUBED HAMBURGER MEAT ON COUNTER. DISCUSSED WITH PIC PROPER THAWING METHODS VIA REFRIGERATION OR COOL RUNNING WATER IN THE MEAT SINK.

HOT AND COLD WATER NOT PROVIDED AT MEAT SINK. MUST HAVE AN OPERABLE MEAT SINK WITH COLD AND HOT RUNNING WATER.

BLACK REFRIGERATOR USED FOR PRODUCE HAS A DOOR THAT DOES NOT PROPERLY SEAL WHEN CLOSING. REPAIR. DISCUSSED METHODS OF REPAIR. NEEDS TO COMPLETELY SEAL TO ENSURE TEMPERATURE CONTROL OF 41F OR BELOW.

Shelving, cabinets, wood surfaces observed soiled, not maintained clean, and, in some cases, not sealed where paint is chipping. Clorox sanitize all nonfood contact surfaces (cabinets, storage units, shelving, etc) at a minimum of once per week to decrease food and grime accumulation. (ADDITIONAL AREAS INCLUDE UNDER THE 3-COMPARTMENT SINK AND BEHIND THE DINING HALL'S SINK.

EXISTING FLOORS, WALLS HAVE STRUCTURE OR MAINTENANCE ISSUES. STRUCTURE DOES HAVE SERIOUS INTEGRITY ISSUES. FLOORS THAT ARE COMPOSED OF RAW WOOD MUST BE SEALED OR COVERED WITH APPROPRIATE FLOOR COVERING. BECAUSE OF THE BUILDING HAVING STRUCTURAL INTEGRITY ISSUES, IT IS HARD TO CONTROL FOR PESTS, PROPERLY CLEAN, AND PERFORM ROUTINE FOOD SERVICE OPERATIONS. A NEW KITCHEN PLAN WAS PROVIDED TO THIS DEPT BUT NO TIME LINE ESTABLISHED FOR ITS COMPLETION. DISCUSSED FURTHER WITH PIC.

OBSERVED DENTED CANS (3-4) STORED WITH UNDENTED CANS STORE WITH UNDENTED CANS IN THE DRY STORAGE ROOM. DENTED CANS MUST BE DISCARDED DUE TO RISK OF BOTULISM. PIC DISCARDED DENTED CANS.

CFSM LEFT EMPLOYMENT OVER 30 DAYS AGO. FACILITY IS REQUIRED TO HAVE A CFSM. PIC STATED THAT THEY WERE GOING TO REGISTER FOR THE CLASS. GAVE 30 DAYS TO PROVIDE FROM TODAY, NOVEMBER 5TH.

DATEMARKING LABELS MISSING ON SEVERAL OPENED/PREPARED TCS FOODS (DELI MEAT, MILK, SANDWICHES). DATE LABEL EVERY ITEM DATE OPENED, DATE PREPARED, OR DATE TAKEN OUT OF THE FREEZER. DUE TO MANY COMMERICIAL DONATIONS, FOODS CANNONT BE HELD LONGER THAN 3 DAYS PAST OPEN DATE. DON'T HOLD ANYTHING PAST EXPIRE DATE. PIC CORRECTED BY DATING OR DISCARDING PRODUCTS IN QUESTION. IN ADDITION, MONITOR DATES ON CANNED FOOD ITEMS. DISCARD BY 'SELL BY DATE'.

FACILITY ONLY HAS ONE IN-USE REFRIGERATOR FOR MAIN KITCHEN. NEED MORE REFRIGERATION PROVIDED ASAP. PRODUCE REFRIGERATOR FOR WHOLE, INTACT PRODUCE WAS OVER 41F. ADVISED PIC OF THE IMMINENT NEED FOR ADEQUATE REFRIGERATION.

THERMOMETERS NOT PRESENT IN PRODUCE REFRIGERATOR. KEEP A THERMOMETER PRESENT AND ACCESSIBLE IN EVERY COOLER AT ALL TIMES.

WHOLE POTATOES IN BAGS STORED DIRECTLY ON THE FLOOR IN THE STORAGE ROOM. ALL FOOD AND STORAGE MUST BE AT LEAST 6" OFF OF THE FLOOR.

DEAD ROACHES, DEAD SPIDERS (WITH WEBS), AND LIVE FLIES OBSERVED IN THE KITCHEN AND KITCHEN'S DRY STORAGE ROOM. MAINTAIN CLEAN AND FREE OF INSECTS. REMOVE COBWEBS. DISCUSSED WITH PIC AND POSSIBLY USING A FLY LIGHT OR EQUIVALENT FOR THE CONTROL OF FLIES IN THE KITCHEN.

MEAT SINK WITHOUT HOT WATER. PROVIDE HOT WATER AT ALL SINKS.

Shelving, cabinets, wood surfaces observed soiled, not maintained clean, and, in some cases, not sealed where paint is chipping. Clorox sanitize all nonfood contact surfaces (cabinets, storage units, shelving, etc) at a minimum of once per week to decrease food and grime accumulation.

EXISTING FLOORS, WALLS HAVE STRUCTURE OR MAINTENANCE ISSUES. STRUCTURE DOES HAVE SERIOUS INTEGRITY ISSUES. FLOORS THAT ARE COMPOSED OF RAW WOOD MUST BE SEALED OR COVERED WITH APPROPRIATE FLOOR COVERING. BECAUSE OF THE BUILDING HAVING STRUCTURAL INTEGRITY ISSUES, IT IS HARD TO CONTROL FOR PESTS, PROPERLY CLEAN, AND PERFORM ROUTINE FOOD SERVICE OPERATIONS. A NEW KITCHEN PLAN WAS PROVIDED TO THIS DEPT BUT NO TIME LINE ESTABLISHED FOR ITS COMPLETION. DISCUSSED FURTHER WITH PIC.

OBSERVED SPAGHETTI WITH MEATBALLS ON COUNTERS AT ROOM TEMPERATURE. ALL COLD HOLD PRODUCTS MUST BE 41F OR LESS AT ALL TIMES. PIC DISCARDED PRODUCT INTO THE GARBAGE.

OBSERVED BEANS IN REAR ROOM REFRIGERATOR AT 48F. BEANS WERE NOT PROPERLY COOLED AFTER QUESTIONING PIC OF COOLING PROCEDURES. ENSURE ALL COOLED PRODUCTS ARE COOLED FROM 135F TO 70F IN 2 HOURS AND THEN FROM 70F TO BELOW 41F IN 4 MORE HOURS OR LESS. DISCUSSED WITH PIC METHODS FOR RAPID COOLING. PIC DISCARDED BEANS IN THE GARBAGE.

OBSERVED MEAT PREP SINK HEAVILY SOILED. WASH AND SANITIZE WITH 100PPM BLEACH OF SOLUTION. SANITIZE AFTER EACH USE.

DATEMARKING LABELS MISSING ON SEVERAL OPENED/PREPARED TCS FOODS (DELI MEAT, MILK, SANDWICHES). DATE LABEL EVERY ITEM DATE OPENED, DATE PREPARED, OR DATE TAKEN OUT OF THE FREEZER. DUE TO MANY COMMERICIAL DONATIONS, FOODS CANNONT BE HELD LONGER THAN 3 DAYS PAST OPEN DATE. DON'T HOLD ANYTHING PAST EXPIRE DATE. PIC CORRECTED BY DATING OR DISCARDING PRODUCTS IN QUESTION. IN ADDITION, MONITOR DATES ON CANNED FOOD ITEMS. DISCARD BY 'SELL BY DATE'.

PAPER TOWELS MISSING FROM RESTROOMS. SUPPLY.

EXISTING FLOORS, WALLS HAVE STRUCTURE OR MAINTENANCE ISSUES. STRUCTURE DOES HAVE SERIOUS INTEGRITY ISSUES. FLOORS THAT ARE COMPOSED OF RAW WOOD MUST BE SEALED OR COVERED WITH APPROPRIATE FLOOR COVERING. BECAUSE OF THE BUILDING HAVING STRUCTURAL INTEGRITY ISSUES, IT IS HARD TO CONTROL FOR PESTS, PROPERLY CLEAN, AND PERFORM ROUTINE FOOD SERVICE OPERATIONS. A PLAN OF ACTION LETTER WAS SUBMITTED TO DEPARTMENT A COUPLE OF YEARS AGO. SINCE THEN, DEPARTMENT HAS NOT BE UPDATED ON PLANS FOR A NEW FACILITY.