ARCHBOLD MEMORIAL HOSPITAL

REPEAT VIOLATION: Observed multiple temperature control for safety foods not properly held at 41 degrees or below throughout coolers and freezers of facility (see temperature log for details). Food observed throughout facility being prepped or held at room temperature when not in use. All food discarded by PIC at time of inspection. Employees should be immediately retrained on proper cold-holding temperatures, cold-holding protocols for food during preparation, proper food storage techniques to ensure cold-holding of food, signs of temperature abuse on frozen food items ("freezer burn"), proper temperature monitoring, and use of digital thermometer for checking internal temperature of food.

REPEAT VIOLATION: Observed multiple temperature for safety foods not properly hot held at or above 135 degrees Fahrenheit (see temperature log for details). All out of temperature food was discarded at time of inspection. Observed employees not properly monitoring hot holding temperatures while serving and preparing food. Employees should be immediately retrained on proper hot holding, reheating, and monitoring of temperatures while working with food.

Observed multiple food items not stored properly covered when not in use. Examples: tomatoes on counter uncovered and open bag of grilled chicken in WIC. All food must remain covered when not in use in order to prevent contamination. PIC removed and discarded foods at time of inspection.

Observed multiple food contact surfaces of equipment and utensils soiled with encrusted food debris after cleaning and prior to use. Observed soiled vegetable slicer, soiled and pitted cutting boards, mold and mildew covering top interior of ice machine, interior roof of microwave encrusted with old food debris, multiple soiled knives put away clean. Observed pans and utensils washed in food prep sinks and stored on unclean and surfaces not sanitized. Observed several sanitizing buckets with concentration of chemicals that did not meet minimum requirements. QAC sanitizer must be at proper levels in buckets and in 3-compartment sink. PIC emptied buckets and filled with accurate strength sanitizer during inspection. All food contact surfaces should be cleaned and sanitized prior to being put away for future use. PIC also put dirty dishes and utensils aside to be cleaned and sanitized prior to use.

Observed knife stuck in between counter and equipment at sandwich prep station. During pauses in food preparation or dispensing, utensils shall be stored in a manner to prevent contamination.

Observed pans and containers stored stacked on shelving while still wet. Equipment and/or utensils are not being air-dried or adequately drained after cleaning and sanitizing before using them in contact with food. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Discussed with PIC- staff will be retrained on proper air drying in equipment.

Observed to-go containers not stored inverted or covered. Observed to-go containers encrusted with dried rice and other food debris. All single service articles must be stored in a manner to protect against contamination. PIC stored items correctly or tossed contaminated items during time of inspection.

Observed loose drain cover with large hole under at WIC entrance. Observed smoothie cooler in need of defrosting at front food service area. Observed multiple coolers and equipment in need of cleaning - See photos attached. Observed garbage and food debris on floors throughout facility. All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed excessive grease over grill and fryers in front food service area. Observed mold on air conditioning vent in front food service area. Heating, ventilation and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food contact surfaces, equipment, or utensils.