FOLKSTON PARK

No quaternary ammonia sanitizer at the dishwashing machine. When asked, a food employee said that Ecolab took the sanitizer bucket "a while ago, maybe in January". COS: Charlton EH ordered that use of the dishwashing machine as a sanitizing step be immediately stopped and for Ecolab to be contacted to properly supply the machine and service it as the temperature during the sanitizing step was not reaching 120° F. CFSM had employees start to sanitize dishes in bleach water (50 PPM) that was made during inspection and called Ecolab right after.

Observed evidence of mop/cleaning wastewater dumped onto ground.

Observed dishes with chipped edges.

Test strips not being used as evidenced by no sanitizer in the dishwashing machine.

Observed missing tiling in the kitchen and damaged walls (gaps/holes) in the dry storage.

Observed dishes with chipped edges and a food prep table with a large, missing chunk of metal on the edge facing food preps when preparing food.

Observed missing tiling in the kitchen.

All foods in one reach-in-freezer were found not frozen solid as required due to the RIF door not being shut at some earlier time. COS: All foods in the RIF were discarded. Charlton EH suggested CFSM train staff on ensuring that they doublecheck the doors to cooling units are always closed after opening them.

Quaternary ammonia sanitizer solution showed 0 ppm when tested with test kit. COS: CFSM tilted the quat. ammonia dispenser bottle to have the sanitizer dispense properly. Charlton EH advised CFSM to contact Ecolab to have them service their equipment to make sure it dispenses to the minimum 220 ppm required. Dishes were placed back in sanitizer solution.

Observed a pumpkin pie prepared by FSE marked with a use by date of 23 August 2025. COS: CFSM discarded the pumpkin pie after a temperature was taken.

Test strips not being used as evidenced by no sanitizer in the sanitizer solution.

Observed a bag of cubed ham sitting in a container of 59° F water. Ham temped at 57° F. COS: Food prep discarded out of temperature food and Charlton EH discussed proper thawing methods with CFSM and facility administrator. Charlton EH also discussed with administrator about permit revocation if this continues to happen.

Observed deep scratches and gouges on cutting boards, chipped knife blades or chunks missing from the knife blade, and plastic tipped tongs that were cracked and chipped.

Observed build-up on the interior of the dish warmer at the bottom of the plate holder as well as a broken plate.

Observed a small, steady stream of water from a pinhole in the water supply to the hot water heater. The piping and water heated is outside of the building. The leak is spraying onto the raw wood rafters/studs and it appears there is mold or mildew possibly starting to grow as a result.

Observed multiple plates and pans with food residue on them after being cleaned. COS: The plates and pans were removed from service by Charlton EH to be recleaned and sanitized. Discussed with CFSM about precleaning plates and pans to remove food residue since the dishwashing machine would be unable to.

Observed a bulk container of ground beef on the vegetable prep sink drain board. Temped at 77° F. CFSM stated that it had thawed in refrigeration but had been removed earlier that morning so they could prep it. COS: Charlton EH ordered the food to be discarded and the CFSM discarded the food in the trash. Charlton EH told CFSM that the only approved thawing methods for this FSE are: cooking, thawing in refrigeration, or microwaving. Since this is a recurring issue at this FSE, Charlton EH instructed CFSM to write up a plan of correction (POC) for review to ensure no more thawing of food at room temp. Charlton EH also advised that when they remove food from temperature control for preparation, they need to focus on that food prep and do so in quantities that will ensure the food maintains a safe temperature.

Observed evidence of mop/cleaning wastewater dumped onto ground.

Observed build-up on the interior of the dish warmer at the bottom of the plate holder as well as a broken plate.

No Certified Food Manager for establishment.

Observed a bag of onions stored on the floor in the corner of the kitchen behind an entry door. COS: PIC discarded the bag of onions. Improper food stacking of opened and repackaged frozen foods in reach-in-freezer.

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. The inspection report was in the PIC's office. The glass had broken.

Observed damaged and missing tiling in the kitchen near the 3-door RIF and the ware washing station.

Observed a bell pepper sitting bare on the floor of the reach in cooler. COS: Food discarded and inspector told PIC to make sure food is in a container if it sits on the bottom of the RIC.

Equipment and/or utensils are not being air-dried or adequately drained after cleaning and sanitizing them before using them in contact with food.

Observed gaps/damage on walls and coving in kitchen. Repeat.

Observed applesauce in a bulk container with mold growth and date marked "5-10". COS: Food was discarded.

No sanitizer being dispensed at 3-comp sink. The container for the quaternary ammonia did not have the dispenser in it and therefore was not properly functioning. COS: Maintenance fixed the sanitizer dispenser.

Food applesauce removed from original container stored past disposal date marked. COS: Discarded.

No person in charge designated. Multiple critical violations.

No Certified Food Manager from an accredited program for establishment.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. PIC unable to answer foodborne illness questions.

No partition at meat/produce sink to prevent splash contamination when washing food.

No test kit for measuring bleach sanitizer concentration. Employees not testing quat. ammonia sanitizer solution at 3-compartment sink.

Observed an employee drink with unsecured lid stored in RIF on top of frozen produce. COS: Employee removed their drink and inspector discussed proper drink storage.

Stored frozen food was not being maintained frozen.

Observed a bulk container of pork chops thawed at room temperature that were temped at 67° F. This is a recurring issue at this FSE. Food prep stated that she removed the pork chops that morning to thaw because night shift did not place them in refrigeration. Inspector went over proper thawing procedures and stated that they may not use running water because the water temperature is over 70° F. COS: Food discarded.

Observed a box of hot dog buns stored on the floor in the kitchen. Observed a cell phone and a bottle of bleach on a food prep table. COS: Hot dog buns discarded, cell phone and bleach removed from food prep table and table cleaned. Inspector discussed issues with food employees and PIC.

Observed a saucer dish being used as a food scoop in a bulk container of cornmeal. COS: Dish removed, inspector told PIC to get a food scoop with handle for that container.

Observed gaps/damage on walls and coving in kitchen. Cardboard used as a sealant in A/C duct/blower.

Observed potentially hazardous food (meat) thawed at room temperature.

Observed cracks/holes in walls.

Hand sink missing from kitchen entirely.

Observed opened/prepared container/package of ready-to-eat potentially hazardous food that does not bear a consume/sell by date/label. Food may not be served.

Thermometers for measuring ambient air temperature of coolers either absent or obscured by boxes of food.

Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/ware washing machine (quat. sanitizer solution was not being dispensed, discovered only when inspector tested solution) and at dishwasher (bleach test strips strewn all over the top of machine, wet and not being used).

Food items in storage containers were not identified with the common name of the food item.

Observed evidence of mop/cleaning waste water dumped onto ground.

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.

Observed wet stacking of some food containers.

Observed accumulation of grease on the exhaust hood above the stove.