JOHNSON STATE PRISON

Observed uncovered pans of macaroni (uncovered due to cooling process) sitting directly on top of macaroni food stacked in a cold hold box in WIC which could lead to potential source of cross contamination. Also observed with bologna stacked on top of uncovered bologna. Also, Observed bag of wheat flower sitting on floor in kitchen. All items were placed in proper locations and stacked with room in between.

Observed Roaches in kitchen facility. The presence of insects, rodents, and other pests shall be controlled by:

1. Routinely inspecting incoming shipments
2. Routinely inspecting premises for pests
3. Using methods of pest control This has been an on going problem

Hand wash sink in main kitchen did not have hot water running to sink. All handwasher sinks must have hot water availability.

lumbing sink 1 out of order handwash sink, drain lines from 3 compartment dish sink need to be address they are not draining properly. And 2 compartment prep sink on the east side faucet is not working.

Scoop at ice machine observed sitting on top of ice machine panel and the panel was dirty . Ice scoops need to be stored in a clean protected location in between use.

Hot hold food wells line 1 and line2 are not working. Multiple equipment out of order - 4 ovens, 4 wic, 1 freezer. All equipment needs to be repaired and in good working order. Also wash room Hobart machine part is in order using back up 3 compartment sinks for lg pots.

Fish Sticks that were prepared for lunch service were located on the hot hold line temped at 136, 96, 94 103 degrees. All food being hot held for service needs to be held at 135 degrees and above. Hot hold food wells line 1 and line2 are not working. Discussed with 1st shift manager reheating fish sticks prior to service. Food reheated to 167

Observed cheese sandwiches, prepped in the morning along with a full box of cheese sitting in a non working cold hold unit. COS- Food was discarded on site at time of inspection. When asked the PIC about the items, she was unaware they were in there as the unit stays locked.

No paper towels or hand soap available at handwashing sink. All handwashing sinks shall always have (paper towels) hand drying provisions and hand cleansers available at each handwashing sink.

observed sweat shirt, and rags in 2 separate locations sitting on top of cooking equipment that was in use. and on food (rice and peanut butter) COS staff removed items from prep lines and placed in designated location

Observed wiping clothes in several different location sitting on prep tables etc. and not in current use. When not in Use wipe clothes need to be stored in sanitizing buckets or in Laundry basket

Hose nozzle observed submerged in a bucket of water near the tilt skillet. Hose is used to clean floor but also tilt skillet. C. A: Hose needs to have proper separation from being submerged in water due to back siphonage and the hose needs to have a hose reel and be kept off the floor when not in use.

Hot hold food wells line 1 and line2 are not working. Multiple equipment out of order - 4 ovens, 4 wic, 1 freezer. All equipment needs to be repaired and in good working order. Also wash room Hobart machine part is in order using back up 3 compartment sinks for lg pots.

Plumbing sink 1 out of order handwash sink, drain lines being worked on for main kitchen both sides handwash sink 2 went down this morning.

Multiple equipment out of order - 4 ovens, 4 wic, 1 freezer. All equipment needs to be repaired and in good working order. Also wash room Hobart machine part is in order using back up 3 compartment sinks for lg pots.

Lights above food in food storage areas (dry storage) freezer need to be shatter proof bulbs and or have protective shields.

NO CFSM in the facility. Food service establishments shall have a certified food safety manager to ensure food safety is being managed. CA: PIC/Nutrition director is going to take the class aug 8-10 they got a food handlers and were told to get a food managers certificate.

Observed ware washing process not being completed in the proper sequence and the sanitizing solution was not reading proper concentration levels wen tested. Read zero. Discussed and went through chemical mixing process with staff and COS the Sanitizer Solution in the 3 compartment sink

Observed potato salad and turkey recently prepped (observed both on the Service line)-- These Items were not adequately cooled prior to being placed on the food service line for lunch service despite having adequate time to cool product. Staff removed items from serving line and too them to Walk In Freezer to rapidly cool

Observed kitchen crew dropping repeatedly a bag of bulk ice on the floor to break up the ice. The floor has floor drains (in use daily) Source for cross contamination as the ice was being used as a cooling parameter for food items on the service line. PIC told staff to go rinse off the bag of ice. I then explained where / how a better technique to use for breaking the ice and the potential source of contamination from the bag of ice ripping and ice touching floor.

Several bulk items - oil, flour rice bran flakes canned goods-- all observed with holes in bags rat dropping and pee sprayed on bags in storage facility. Items need to be lifted off the floor, properly wrapped and area needs to be cleaned and repaired due to rats and roaches. Also discussed with multiple wardens and staff protective - corrective actions about the food being wrapped with plastic wrap and being stored higher off the ground also, they will be moving flour etc to large cold hold storage. Staff has been very proactive and combating this issue they are doing great at making provisions due to current situation.

Multiple foods cold holding temped above 41°F. All tcs items shall be cold held at 41°F or below. COS: Discarded during inspection. Items not cooled properly from last night. Discussed cooing methods with PIC. Walk in unit 1 was fixed (replaced fan and compressor). The second walk in cooler was also fixed both the fan and the compressor and then when staff went in to unit this morning it was not working again. Walk in freezer was fixed. Several reach in units were not working properly.

Observed multiple RATS and Roaches in kitchen facility. The presence of insects, rodents, and other pests shall be controlled by:

1. Routinely inspecting incoming shipments
2. Routinely inspecting premises for pests
3. Using methods of pest control This has been an on going problem with little to no change- cages that were being ordered last time still have not been put into place- Pest control company allowed to come on site and start properly treating rat and roach infestation. Bait boxes were observed set out for rats and gel treatment was in place for roach treatment. They are still being observed but they are working to correct issues.

Multiple sinks out of order due to leaking or just not turning on at all. All plumbing systems shall be maintained in good repair. Toe tap or foot pedals for hand wash sink using both hard to get toe taps to work...Hot water needs to be available at all sinks.

East side kitchen hot serving line out of order/ not working-- unit needs to be repaired as needed. 2 Cold hold units 1- on each serving line. Also Ware wash machine 1 , 5 cooking ovens, 1 tilting skillet, 1 cooking kettle, 1 griddle, 1 smaller freezer unit, 1 bulk ice machine are not working- C. Action all items are in need of repair and or replacement as needed.

Floors walls and ceiling have several holes, tiles broken that need to be fixed and repaired. this could be a potential contribution to the rat and roach infestation.

Food sitting directly on the floor Large quantity of canned goods in boxes-- boxes were observed wet. Several bulk items - oil, flour rice bran flakes canned goods-- all observed with holes in bags rat dropping and pee sprayed on bags in storage facility. Items need to be lifted off the floor, properly wrapped and area needs to be cleaned and repaired due to rats and roaches.

Multiple foods cold holding temped above 41°F. All tcs items shall be cold held at 41°F or below. COS: Discarded during inspection. Items not cooled properly from last night. Discussed cooing methods with PIC.

Fish Sticks that were prepared for lunch service were located in hot boxes temped at 110, 118 124 and 132 degrees. All food being hot held for service needs to be held at 135 degrees and above. Discussed with 1st shift manager reheating fish sticks prior to service.

Person-in-charge not performing duties; not ensuring or monitoring time/temperature control for safety foods (TCS) to maintain proper cold holding temperatures. PIC not ensuring prisoners are wearing gloves when handling ready-to-eat foods. The PIC did not ensure handwash soap was at each handwash station. COS - Went over every item with the PIC and gave information on where to find the food manual.

No paper towels or hand soap available at handwashing sink. All handwashing sinks shall always have (paper towels) hand drying provisions and hand cleansers available at each handwashing sink. When discussed with 1st shift manager he said he did not know where the key was to unlock the soap dispensers to add soap

Observed multiple RATS and Roaches in kitchen facility. The presence of insects, rodents, and other pests shall be controlled by:

1. Routinely inspecting incoming shipments
2. Routinely inspecting premises for pests
3. Using methods of pest control This has been an on going problem with little to no change- cages that were being ordered last time still have not been put into place- An SOP needs to be discussed with the Prison Warden and corrective measures need to occur.

Multiple sinks out of order due to leaking or just not turning on at all. All plumbing systems shall be maintained in good repair.

East side kitchen hot serving line out of order/ not working-- unit needs to be repaired as needed. Also Ware wash machine 1 , 5 cooking ovens, 1 tilting skillet, 1 cooking kettle, 1 griddle, 1 smaller freezer unit, 1 bulk ice machine are not working-C. Action all items are in need of repair and or replacement as needed.

Floors walls and ceiling have several holes, tiles broken that need to be fixed and repaired. this could be a potential contribution to the rat and roach infestation.

OBserved multiple flies and rates in facility. The presence of insects, rodents, and other pests shall be controlled by:

1. Routinely inspecting incoming shipments
2. Routinely inspecting premises for pests
3. Using methods of pest control
4. Eliminate harboring conditions CA: Pest control is being put out, and maintenance has been contacted regarding rats. All food compromised by the rats is discarded.

Multiple sinks out of order due to leaking. All plumbing systems shall be maintained in good repair.

Walk in freezer has a build up of ice on floor (not on food) due to condenser not functioning properly. All physical facilities shall be maintained clean and in good repair. CA: Maintenance called for both the units and plumbing issues.

Multiple foods cold holding temped above 41°F. All tcs items shall be cold held at 41°F or below. COS: Discarded during inspection. Items not cooled properly from last night. Discussed cooing methods with PIC.

Corn and beef//Taco salad hot holding on steam table temped at 110°F. All tcs items being hot held shall be maintained at 135°F or above. COS: Reheated during inspection.

NO CFSM in the faciliy. Food service establishments shall have a certified food safety manager to ensure food safety is being managed. CA: PIC/Nutrition director is going to take the class aug 8-10.

No paper towels or hand soap avaliable at handwashing sink. All handwashing sinks shall always have (paper towels) hand drying provisions and hand cleansers avaliable at each handwashing sink. COS: Added during inspection.

OBserved multiple flies and rates in facility. The presence of insects, rodents, and other pests shall be controlled by:

1. Routinely inspecting incoming shipments
2. Routinely inspecting premises for pests
3. Using methods of pest control
4. Eliminate harboring conditions CA: Pest control is being put out, and maintanence has been contacted regarding rats. All food compromised by the rats is discarded.

Multiple sinks out of order due to leaking. All plumbing systems shall be maintained in good repair.

Walk in freezer has abuild up of ice on floor (not on food) due to condenser not funcitoning properly. All physical facilities shall be maintained clean and in good repair. CA: Maintanence called for both the units and plumbing issues.