Murray County Detention Center/ KellWell

Facility had coleslaw measuring at 46F-50F in the steam table located in the middle of the main kitchen. Person in Charge stated the coleslaw came out of the walk in cooler at 8am. There was no time marking on the coleslaw. There must be a time marked to properly discard of food after 4 hours. Inspector went over Time as a Public Health Control regulations with the person in charge.

Two rusty cans of ketchup were stored next to similar cans in good condition within the dry storage area. The inspector noted that the manager on duty was not aware to check the cans for dents and imperfections. Additionally, the inspector noted that the facility did not have a designated dented can area nor an established discard procedure. The manager removed the cans from use.

All items in the walk in cooler measured 44F or greater at the time of inspection. The inspector noted that the ambient temperature of the walk-in cooler was 46F. The facilities manager determined that the cooler was in a defrost setting and adjusted the cooler thermostat. The inspector verified that the cooler was capable of holding at 41F of less prior to exit, all food items were rapidly cooled.

A large pan of baked beans measured 45-47F in the walk in cooler. Per the cook, the beans were prepared the day before and were placed in the walk-in-cooler overnight to cool. The inspector noted that the bean were stored in a large plastic bin that was tightly covered. The beans were discarded.

Two unapproved employee drinks were improperly stored directly above or next to ready-to-eat food items actively being portioned for lunch service. The manager on duty discarded the beverages.

The high temp dish machine measured a maximum of 137F during the final rinse. The inspector noted that dishes were actively being washed at the time of measurement. The manager on duty elected to manually sanitize dishes in the 3-compartment sink until repairs can be made.

Several non-food grade plastic bins were used to store various food products throughout the kitchen.

Food particle accumulation was present of a meat slicer stored as clean in the main kitchen area. The manager on duty instructed staff to clean the meat slicer.

Non-food grade storage containers are used in the walk-in cooler to store various food products.

Non-food grade storage containers are used in the walk-in cooler to store various food products.