JOHNSON STATE PRISON

Sanitizing solution was not reading proper concentration levels wen tested. Read zero. When asked staff and PIC about sanitizer they stated none was delivered from Chemical today. Discussed with staff and PIC that before they start washing they need to make sure they have sanitizer on site and that it is tested and at the right strength before use and went through chemical mixing process with staff. Also. Bulk ice machine was observed with mold on interior and on outside edging. Ice machine needs to be cleaned prior to further use. Note-- Ice machine appeared to be not working at full capacity (Ice watered over) and filters were discussed about needing to be changed and keeping extras on site for boil water events.

Plumbing leak observed at ware wash machine dish sink was bound together with a towel to stop leak. Also, drain lines from 3 compartment dish sink for large pots was also observed bound with cloth and tape need to be address and fixed properly.

Observed several bottles throughout kitchen with unknown substances in them 1 spray bottle, 1 bulk spice bottle with orange liquid and 1 water bottle with yellow liquid without any form of labels. All spray bottles and or in use- working bottles need to have common name of substance in bottles located on them.

Multiple equipment pieces are observed out of order - 4 Freezers, 3 small and 1 main walk in freezer. The main meat freezer observed to be potentially going down-- loud clanking sound in condenser and temperature was observed at 10 degrees which is far above normal for this unit. All equipment needs to be repaired and in good working order. Also wash room Hobart machine part is in order using the 3 sinks on dish line but machine is still out of order.

Interior of several ovens were heavily encrusted with food on food racks as well as non food contact surfaces- door closure. Items need to be cleaned and degreased accordingly.

Ceiling have several holes, that need to be fixed and repaired. this could be a potential contribution of water leaking into kitchen.

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.

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.

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.

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.

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.

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.

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.

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.

NO CFSM in the facility. Food service establishments shall have a certified food safety manager to ensure food safety is being managed.

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.

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.

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.

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.

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

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.

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.