JESUIT RETREAT HOUSE

Observed rodent droppings on the floors in multiple locations as noted under violation K23. [CA] Clean and sanitize all areas affected by rodent activity.

1. Observed Vermin: Documented in the following areas: Fresh rodent droppings at their approximately amount: - 2x on top of the low temperature dish machine - 20x throughout the deep fryer (currently not in use); evidence of nesting was observed in this unit - 10x on the ground directly below the dish machine - 5x on the ground around the dish machine chemicals - 1x in the lower storage cabinet to the left of the cooks line - 15x on the ground behind the cooks line - 40x on the top surface of the unused two door reach in cooler (in the space below the preparation table surface above) - 2x on a box in the downstairs storage 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: C. Hee 4. Notification: The person in charge during inspection, Father Chanh Nguyen, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Observed shelving near the cooks line affected by rodent droppings [CA] Clean and sanitize affected food and non-food contact surfaces affected by rodent activity

No sanitizer was detected at the three compartment sink during active warewashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] The sanitizer bottle was manually re-primed to remove the air bubble and properly dispense sanitizer. The dishes previously washed were returned to the 200 ppm quaternary ammonia sanitizer solution.

Observed unused equipment (two door reach in cooler upstairs, unused equipment downstairs) throughout the facility. [CA] Remove any unused/excess equipment to prevent the harborage of vermin.

Facility lacks appropriate sanitizer test strips (chlorine and quaternary ammonia.) [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed numerous rodent droppings and dead insects in the downstairs food storage/basement area (prepackaged foods only): - Majority on the floor underneath the storage shelves - Few droppings on top of packaged biscuit and brownie boxes [CA] The premises of each food facility shall be maintained free of vermin or non-disease carrying insects, weevils, ants, gnats, and fruit flies. Vermin infestation shall not lead to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. [SA] Packaged biscuit and brownie boxes will be discarded. Facility is to remove all rodent droppings and clean and sanitize food storage area within 24 hours. **NOTE** Per PIC, facility receives monthly pest control service reports. Unable to locate reports at the time of inspection. Provide pest control service reports within 24 hours.

Observed raw meat thawing from frozen in a container of standing water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment in food facility. A valid food handler card shall be provided within 30 days after the initial date of hire. Food handler cards shall be available for review.