The Pomeroy Center Closed by Health Department

Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.

1. MAINTAIN 100 ppm bleach sanitizing solution or 200 ppm quaternary ammonia solution when any food preparation is occurring. -Observed no sanitizing solution was actively available during active food preparation. Corrected on site - Per Inspector's request, sanitizing solution (both 100 ppm bleach and 200 ppm quaternary ammonia solution) was made available. 2. REMOVE all ice and clean and sanitize ice machine on regular basis to ensure no contamination occurs. -Observed the interior flap of the ice machine appears to have residue buildup on it.

Without sanitizer, wiping cloths become bacteria breeding grounds. One contaminated cloth can spread pathogens to every surface it touches.

1. DISCONTINUE draining wastewater into the food preparation sink basin and provide tubing that can drain into an approved floor sink with a minimum one inch air gap between the tubing and floor sink. -Observed tea/coffee/hot water machine is draining directly into a food preparation sink basin when it should be draining into an approved floor sink.

Sewage contains billions of pathogens including hepatitis A, norovirus, and E. coli. One tablespoon contains 100 million bacteria. Causes immediate severe illness.

-Observed an employee touch their face and adjust their hair net and then resume food service without taking off their gloves and washing their hands. Corrected on site - Education provided. Per Inspector's request, employee removed their gloves and washed their hands with soap and water before putting gloves on and resuming food preparation.

Improper dishwashing spreads pathogens across all dishes. Hepatitis A survives on improperly washed dishes for weeks. Causes recurring outbreak cycles.

1. MAINTAIN test strips for sanitizing solution and mechanical dishwasher at all times to ensure they are properly sanitizing. TEST STRIPS should be used everyday to ensure that the sanitizing solution is at the correct concentration and mechanical dishwasher is reaching the right temperature. -Observed no chlorine bleach test strips, quaternary ammonia, nor high temperature test strips were made available during inspection. Corrected on site - Inspector provided test strips to employees and provided education on usage.

Dirty wiping cloths spread millions of bacteria across surfaces. Cloths used on raw meat spread Salmonella and E. coli throughout kitchen.

-Observed no wiping cloth was in sanitizing bucket after Inspector requested the sanitizing solution be made. Corrected on site - Per Inspector's request, an employee provided a wiping cloth for the sanitizer bucket.

Dirty wiping cloths spread millions of bacteria across surfaces. Cloths used on raw meat spread Salmonella and E. coli throughout kitchen.

-Observed no wiping cloth was in sanitizing bucket after Inspector requested the sanitizing solution be made. Corrected on site - Per Inspector's request, an employee provided a wiping cloth for the sanitizer bucket.