Monroe County Hospital

Observed that the dishwasher is not dispensing sanitizing solution. The sanitizer concentration is zero. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P The manager contacted the maintenance team. It was fixed on site.

Observed an employee drinking from a plastic water bottle in the kitchen area. However, drinking from a single-service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS the manager will insure all employee will drink from a single service cup with a lid and straw. Correct by 10/10/2026.

Observed cleaning dishes being stacked without being properly air dried, ir-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 ensures all cleaned utensil or dishes or air dried before storing or stacking in the kitchen area.

Observed dishes being washed and not having the 3 compartments sink setup correctly missing a rinse sink, all 3-compartment sink need to be setup correctly for cleaning dishes with wash, rinse, sanitize and air dry to correctly clean dishes properly in a manual washing sink. COS train and teach employee that the correct way to manually wash dishes is in a 3-compartment sink. wash, rinse, sanitize is the correct way. corrected on 3/3/2026.

Observed the floor need to be cleaned under the 3 compartment sink in the kitchen area, The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of the food product. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. The floor will be cleaned daily to remove grease and dirt buildup on the floor. corrected by 3/15/26.

OBserved drink nozzles on the drink machine having syrup buildup , In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS The manager will have the nozzles socked for cleaning every night.

Observed a bag of breadcrumbs not properly sealed while in storage, nd single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. COS The manager will have he bag placed in a plasric wrap or seal plastic bag in the kitchen.

Observed coffee filter in the dry storage not covered properly to prevent contamination, all in-use utensil such a coffee filter need to be stored between usage to prevent contamination. COS the coffee filer placed in plastic sealed bag.

Observed a purse stored on a shelf in the kitchen , . Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. The employee placed their purse in a designated area for employee.

Observed mildew on the top walls of the plastic cover inside the machine, In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment. The manager will have the employee to clean the ice bin by 1/8/25.

Observed residue on the blades of the can opener, Can Openers. Cutting or piercing parts of openers can be readily removable for cleaning and for replacement. The manager will replace the can opener blades.

Observed the microwave that commercial standard to be used in the commercial kitchen, 1-6-1.05(6)(c) - Microwave Ovens (C) (c) Microwave Ovens. Microwave ovens shall be in good repair and meet the safety standards specified in 21 CFR 1030.10 for Microwave ovens. The manager will replace the microwave.

Observed mildew on the top walls of the plastic cover inside the machine, In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment. The manager will have the employee to clean the ice bin by 8/21/24.

Observed handwashing sign missing at all handwashing stations, Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employee. The manager will replace the handwashing signs by 8/21/24.

Observed mildew on the top walls of the plastic cover inside the machine, In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment. The manager will have the ice bin cleaned by 3/21/24.

Observed the lip of the cup stored on the counter not properly protected from contamination, Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. COS the manger willmake sure the lip of the cup are protected by remaining in the sleeves.

Observed carbon buildup on the back plate wall of the stove top grill, Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The manager will have the back side of the stove top will be cleaned by 1/1/24.