Ascension Health-patient Service

Year by year

Inspections

1. Mar 25, 2026 Routine · 1 priority foundation, 2 core
   • Not serious Priority Foundation Corrected on site

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Spatulas on clean equipment storage area noted with cracks and staining-disposed of onsite.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Core

     WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION

     The door seals and gasket area of warewash machine is not cleaned at a frequency that prevents recontamination. Noted old food buildup in these areas

     Correction: Clean warewashing machine and components or the compartments of warewashing sinks at a frequency necessary to prevent recontamination of equipment and utensils.

     Code 4-501.14 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of middle cooler under microwave are noted with crumbs and old food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

2. Mar 14, 2025 Follow Up · 1 priority foundation, 3 core, 4 repeat
   • Not serious Priority Foundation Repeat

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Some of the plastic lids used for covering hot held foods are cracked.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Cooking oils are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Repeat

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     The kitchen hood has some condensation build up that is forming into droplets that could contaminate food and clean equipment.

     Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

     Code 4-204.11

   • Not serious Core Repeat

     CONTROLLING PESTS - INSPECTING PREMISE

     Fruit flies/drain flies are observed in the garbage storage area and near the mop sink.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment. Provide effective pest control measures to eliminate pests.

     Code 6-501.111 (B)

3. Jan 28, 2025 Routine · 1 priority, 2 priority foundation, 4 core
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The quat sanitizer is not being used according to EPA registered label use instructions and is at 100 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Monitor concentration of sanitizer and change out as necessary. Sanitizer was changed during inspection.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Some of the plastic lids used for covering hot held foods are cracked.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES

     Water temperature for the sanitization rinse in the high temperature warewashing machine is at 202° F.

     Correction: Adjust the water temperature so the hot water is between 180 °F and 194 °F or have the unit serviced immediately. Food establishment shall cease operations unless alternative warewashing is available.

     Code 4-501.112

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Cooking oils are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     The kitchen hood has some condensation build up that is forming into droplets that could contaminate food and clean equipment.

     Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

     Code 4-204.11

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at handwashing sink near cookline.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Fruit flies/drain flies are observed in the garbage storage area and near the mop sink.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment. Provide effective pest control measures to eliminate pests.

     Code 6-501.111 (B)

4. Jul 17, 2023 Routine · 1 priority, 1 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after drinking on prep line. Reminded staff of handwashing requirements when drinking during food prep. Manager will have employee drink station relocated to wall next to handsink

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Not serious Core Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     Cheese sauce is noted tightly wrapped or covered during the cooling process.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)