AlexanderIV Senior Living

Observed male employee bring cart of dirty dishes into the kitchen, load the dish machine with dishes already sitting on the pre-rinse sink and then proceed to put the clean dishes from the drain board on the storage shelf. (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

EHS informed PIC that staff are to wash hands and re-glove when switching task and in this case(switching from dirty to clean dishes).

Observed the following held past the discard date: diced ham-5/27, shredded cheese-5/31, and sliced ham-5/29 and the following without discard dates: boiled eggs and gravy substance. (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P EHS informed the PIC of ensuring items are discarded by its discard date.

Observed all employees working without hair restraints. (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Restraints were donned when EHS went to go over the inspection with the PIC.

Observed ice build up on walk in freezer door and heavy accumulation inside. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed the PIC of the need to address this issue.

Observed household toaster oven. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. Facility is to ensure that all equipment is commercial grade.

Observed facility's need to clean the bottom level of all prep tables, the inside of the warming cabinet, the fryers, inside the ice cream chest at the front service area (coffee bar), and the chutes of the ice/drink machine at the front service area. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed the PIC of the need to routinely clean all equipment.

Observed the following items in the REF with prep dates of 11/19/25 and 11/26/25: tuna salad:11/26; chopped eggs:11/26; diced tomatoes:11/19; and diced ham: 11/26. (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P EHS informed the cook the discard the items as they were far beyond their 7 day hold.

Observed pears for display at the front service area that were not wrapped. u) Food Display.

1. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. P

2. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to intercept contaminants which may be expelled from the customer's mouth or nose.

3. All food, whether on display, being prepared for service or placed for consumer self-service must be protected from contamination from consumers standing or sitting within eight feet of the food, except that table side finishing as approved by the Health Authority and hibachi grills will be allowed when food preparation is for immediate service. EHS informed PIC of the need to clean and wrap pears as the skin is edible and serving unwrapped serves as a contamination factor.

Observed ice building around the walk in freezer door. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC of the need to address the issue.

Observed ice machine in self service area on molded wooden planks. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. EHS informed the PIC of the need to remove the planks and that the unit could not be propped up on anything; if legs need to be purchased then the facility should do so.

Observed facility's need to place coving around baseboards in the food storage/office area. (c) Floor and Wall Junctures, Coved, and Enclosed or Sealed.

1. In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm).

2. The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. EHS informed the PIC of the need to place coving along the baseboards.

Observed facility's need to clean cabinets from spilled coffee grinds in the front self-service area, clean mold-like substance from kitchen ceiling vents and from the dining room ceiling vents. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. 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. EHS informed the PIC of the need to clean routinely.

Observed apples for display at the front service area that were not wrapped. u) Food Display.

1. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. P

2. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to intercept contaminants which may be expelled from the customer's mouth or nose.

3. All food, whether on display, being prepared for service or placed for consumer self-service must be protected from contamination from consumers standing or sitting within eight feet of the food, except that table side finishing as approved by the Health Authority and hibachi grills will be allowed when food preparation is for immediate service. EHS informed PIC of the need to clean and wrap apples as the skin is edible and serving unwrapped serves as a contamination factor.

Observed scoops for bulk product hanging on the front of the bins exposing them to contamination(clothing brushing up against scoops). k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). EHS informed the PIC to find another storage method for the scoop to prevent exposure to contamination and not the contaminate the product inside by letting the handle touch the product.

Observed dishes and other equipment not stored inverted in the kitchen, exposing items to contamination. e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and 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. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted.EHS informed PIC of the need to store the items inverted to prevent contamination of the food contact surface.

Observed single service lids stored on the counter in the front service area with the food contact surface exposed. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and 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. EHS informed the PIC of the need to store items inverted to protect the food contact surface.

Observed ice building in and around the walk in freezer door; condensation/leak from overhead plumbing leading to/from walk in cooler/freezer unit. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC of the need to address the issue; she is aware and stated that maintenance is supposed to look into the issue.

Observed countertop ice machine in the front service area propped up on wood. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed the PIC that legs should be purchased for the unit and that it can not be propped up.

Observed the fryers; plate holder and base shelving of various prep tables in need of cleaning from food debri/grease accumulation. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed PIC of the need to clean equipment routinely.

Observed facility's need to clean the walls and flooring the walk in cooler and accumulating residues on the kitchen floor. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. 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. EHS informed the PIC of the need to clean routinely.

Observed coving missing from baseboard in dry storage area. (c) Floor and Wall Junctures, Coved, and Enclosed or Sealed.

1. In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm).

2. The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed.

EHS informed PIC of the need to notify management of the need to install coving to create a flushed seal along any exposed baseboards.

EHS requested bodily fluid kit from PIC. PIC informed EHS that they do not have a bodily fluid kit.

Corrective action- PIC needs to get a bodily fluid kit for the kitchen. This is to ensure that in case there is a vomit incident the staff can properly clean it up.

511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf

EHS observed dishes in main kitchen area not stored inverted. Violation: clean equipment and utensils shall be stored in a clean, dry location, where not exposed to contamination, at least 6 inches off floor, in a self draining/drying position, and covered or inverted. CA: invert dishes or get shelf liners to create solid shelf above dishes.

EHS observed plastic food storage containers in dry good storage area wet stacked. Violation: clean equipment shall be stored in a self-draining/drying position. CA: allow equipment to completely air dry prior to stacking.

EHS observed toaster and microwave that were for household use only. Violation: Chapter 511-6-1-.15(2)(jj) all equipment shall be commercial grade. CA: remove equipment for kitchen and/or label as employee use only and move to a non-food preparation area.

EHS observed utensil storage drawer under prep table with food debris in drawer. Violation: non-food contact surfaces shall be kept clean of accumulations at all times. CA: clean drawer at frequency to prevent accumulations.

EHS observed employee phone on shelf above prep table where seasoning were kept. Violation: personal items shall be kept in designated areas located where contamination of food, equipment, linens, and single service articles is prevented. CA: Phone removed from area.