PLANTATION MANOR

Observed old peas on the floor of the microwave oven and food debris on the ceiling of the microwave oven. PIC cleaned microwave at time of inspection.

Observed 2-1 gallon jugs of 2% milk not date marked in the "true" refrigerator in the back of the kitchen area. Once opened, the milk shall be date marked to be discarded 7 days after opening or by the factory discard date, whichever comes first. I explained this to the PIC and he said he will have it corrected.

Observed inadequate handwashing facilities, lettuce uncovered in walk-in cooler, milk not properly date marked in the walk-in cooler, etc. It is the responsibility of the food service manager to oversee each of these critical items in the food-service establishment.

Observed that the food-service manager certificate was not posted in the facility. Food-service manager (Melissa Coston) did provide a photo via cell phone of her certificate.

Observed damaged handwashing sink area. Water spews, hot water not working, and sink detached from the wall. Plumbing system shall be installed, designed, and constructed according to law and shall be easily cleanable. Handwashing sink shall be equipped to provide hot water at a temperature of at least 100 degrees fahrenheit.

Observed a box of lettuce stored opened and uncovered in the walk-in cooler. Food shall be stored in covered, food-safe containers.

Observed a gallon of whole milk stored in the walk-in cooler not properly date marked. Time/temperature control for safety food held for more than 24 hours shall be clearly marked to indicate the day or date by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41 degrees fahrenheit or below for a maximum of 7 days. Discard milk by labeled discard date or by factory use by date, whichever comes first.

Observed multiple sources of possible food contamination: standing and dirty water left in the steam table hot holding units which were already covered at time of inspection, multiple pieces of cooking equipment heavily soiled with old grease and debris, and food stored uncovered. Food shall be protected at all times from possible sources of contamination.

Observed that the hot water at the handwashing sink beside the entrance to the main kitchen would not work. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.

Observed broken sink spouts on the handwashing sink at the kitchen entrance and at the 3 compartment sink in the back of the kitchen that was actually tied up with a rag of some sort. Plumbing fixtures shall be properly installed and properly maintained according to law throughout the food service establishment at all times.

Observed several areas (prep tables, hot holding unit, mop closet, walls around the kitchen, floors and walls of walk-in cooler and freezer) that need a good deep cleaning. Mop closet has a hole in the wall and is extremely dirty (looks like mold and mildew on walls and in mop sink). Observed a lot of trash on the ground around the outdoor dumpster area. Overall, the physical facility is in need of a good and thorough cleaning. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed standing water in the bottom of the "true" reach-in cooler in the back of the main kitchen area. Observed food debris on prep tables in the main kitchen area and dirty water left in the hot holding unit in the main kitchen. Food and Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, non-absorbent, easily cleanable, and smooth material and shall be clean to sight and touch.

Observed broken dumpster lid on the outside garbage dumpster and also excessive trash lying around dumpster. Garbage receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food service establishment, shall be kept in good repair, and area should be kept free of excessive accumulations of trash or debris.