Galilee Mission

Inspector notes: At the time of inspection, two packages (sliced bread and hot dog buns) were observed adulterated by rodent gnawing. Both packages were voluntarily disposed of at the time of inspection.

Inspector notes: Deli Meats were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation and not held for more than seven days from the date of preparation unless frozen. (If frozen, the thawing date will be day two.) Items were properly date marked at the time of inspection.

Inspector notes: The presence of rodents is not controlled as evidenced by droppings and gnawed food product. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. (Per facility manager, current pest control has recently been increased to biweekly visits.) PIC/Owner is to: - Schedule Pest Control Service for weekly visits with a new Evaluation and request a written "Plan of Action" - Follow Pest Control Plan of Action and implement it into daily operations until activity is resolved. - Clean and sanitize any food contact/prep surfaces of equipment prior to business daily - Thoroughly clean and sanitize all equipment/shelving affected by rodent activity and thoroughly clean under/behind shelving and equipment - Search for and properly close any and all cracks and crevices (inside and outside) allowing for possible rodent access and entry - Maintain a log book pertaining to any rodent activity to make pest control aware - Protect food items by storing in containers with lids to prevent contamination and adulteration by rodent contact/gnawing Please send the Pest Control Plan of Action to RIDOH Inspector

Inspector notes: The basement area was observed to have droppings along the wall inside and outside the dry storage area. The facility is to be cleaned as often as necessary to keep clean and to aid in the current pest control program.

Inspector notes: Raw animal foods (Eggs) were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented. Eggs were moved to the bottom shelf at the time of inspection.

Inspector notes: At the time of inspection, the establishment did not have a person certified in food safety on site. Establishment is to ensure a person certified in food safety is on site at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. (Per the PIC at the time of inspection, food safety course is to be completed asap.)

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pasta was observed to be cooling in containers greater than 4 inches deep at 68 degrees Fahrenheit. Pasta was moved to shallow pans and placed in the freezer for rapid cooling at the time of inspection.

Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine.

Inspector notes: The floors in the basement have an accumulation of water pooling from an unknown source. The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine in the kitchen.

Inspector notes: Quaternary ammonium sanitizer was not available at the 3-bay sink.