Al Burrus Correctional Training Center

Observed clean dishes being stacked wet after going through the dish machine in the kitchen area, Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food. COS The manager will have all dishes air dried properly after being wash, rinse, and sanitized corrected on 3/4/26.

Observed missing tiles on the side walls on the floor in the kitchen, All floors within the facility should be in good repair and smooth, durable, and easily cleanable for areas where food service establishment operations are conducted. The manager will have maintenance repair the tiles by 4/1/26.

Observed the hot sanitization is not working on the dishmachine for the sanitizing cycle, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or (ii) For all other machines, 180ºF (82ºC). The maintenance will fix the hot water sanatazation for 180 or higher by 10/30/25.

Observed clean dishes being stacked wet after going through the dish machine in the kitchen area, Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food. COS The manager will have all dishes air dried properly after being wash, rinse, and sanitized.

Observed lives flies in the kitchen area, . Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. 2. Insect control devices shall be installed so that: (i) The devices are not located over a food preparation area. The kitchen needs to keep the door closed much as possible because it has a fan at the backdoor.

Observed a ice scoop lying inside the ice machine, all in use utensil such a ice scoop must be stored in container or stored in the ice bend with the handle up between usage o prevent contamination. COS ice scoop removed and placed in a container for protection corrected 6/17/25.

Observed clean dishes being stacked wet after going through the dish machine in the kitchen area, Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food. COS The manager will have all dishes air dried properly after being wash, rinse, and sanitized.

Observed live roaches in the dish room in the kitchen, The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Using methods, if pests are found, such as trapping devices or other means of pest control.

Observed clean dishes being stacked wet after going through the dish machine in the kitchen area, Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food. The manager will have all dishes air dried properly after being wash, rinse, and sanitized.

Observed missing tiles on the floor in the kitchen, All floors within the facility should be in good repair and smooth, durable, and easily cleanable for areas where food service establishment operations are conducted. The manager will have maintanance repair the tiles by 3/1/25.

Observed broken pipe under the rinse sink wouldn't hold the rinse water in the sink, System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. The maintenance will be repairing the plumbing under the sinks.

Observed the employee sanitizing the clean dishes with chlorine sanitizer low than 100 ppm, Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. The manger added the proper chlorine bleach to the sanitizer so the concentration level were correct at 100ppm.

OBserved a carton of stored in the clean ice of the ice machine, food shall be protected from contamination by storing the food. COS The manager removed the carton of milk from the ice.

Observed mildew inside the walls of the ice machine , all food contact surface need to be cleaned and sanitized every 4hr or as needed to prevent the food contact surface from becoming contaminated. COS the inside the walls of the ice machine were cleaned by 6/1/24.

Observed no hair restraint while dishes were being washed, rinses and sanitized, . Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. The manager will have employee wear hair restraint. corrected on 5/28/24.

Observed mildew inside the walls of the ice machine , all food contact surface need to be cleaned and sanitized every 4hr or as needed to prevent the food contact surface from becoming contaminated. COS the inside the walls of the ice machine were cleaned by 1/30/24.

Observed clean dishes being stacked wet after going through the dish machine in the kitchen area, Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food. The manager will have all dishes air dried properly after being wash, rinse, and sanitized in the kitche area.