LifeSpring

Observed several trays of chicken, vegetable and potatoe below 135F. PIC was placing trays within hot holding unit as inspection began. Asked PIC how long it took him to prep the trays and place them within hot holding unit; about 40 min

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Corrective action: PIC reheated items to 165F during inspection. Discussed preparing smaller batches to maintain temp as prep is handled.

Observed metal bottom shelf within dry storage of kitchen broken

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (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.

Corrective action: Discussed with PIC to have shelf fixed or replaced as soon as possible.

Observed excess build up of ice within white chest freezer near exit door of the kitchen.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Corrective action: Discussed with PIC to have chest freezer cleaned as soon as possible.

Observed cans of bleach cleaning spray stored above single use items located in the dry storage room, just outside of the main kitchen. 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.

PIC to have items rearranged, so that single use items are not stored below chemicals.

Observed bottom shelf of storage rack in the dry storage located in the main kitchen to be broken and in contact with the floor. Storage shelving should be in good repair and should remain 6 inches or more off the floor.

Recommended PIC have the stored items moved to another location or have rack repaired to keep items 6in off of the floor.

Observed inner gasket of the reach in cooler door to be torn and in disrepair. The gasket should be in good repair. PIC should have the gasket replaced.

Observed the need to clean the inner non-food contact surface of the larger white chest freezer (near the side exit door) due to a build-up of ice and food debris in the bottom of the unit. All non-food contact surfaces are to be cleaned at a frequency to prevent accumulations. PIC is to clean.

Observed two employees with bracelets and watches on both wrist.

g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Employees removed bracelets and watches. This was COS.

Observed the following: 2 containers of chicken salad in the walk in cooler with an expiration of 4/19/24; sour cream container in the kitchen refrigerator with an expiration of 4/8/24; heavy cream in the kitchen refrigerator with an expiration of 3/7/24. (b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. EHS informed PIC; PIC discarded all items.

Observed facility re-using a sour cream container to store ranch dressing. (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. EHS informed PIC that containers can not be re-used once emptied of the original product.

Observed water pooling from underneath the 3 Door freezer closest to the 3C sink. (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 to keep watch on the unit to address the cause; unit may be in defrost mode.

Observed facility's need to clean bulk equipment bottom shelving of the prep table from food debri and to clean inside the refrigeration and freezer units in the kitchen. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. EHS informed PIC of the need to clean equipment routinely.

Observed facility's need to clean vents and ceiling tiles from dust build up. 5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(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. Facility is to clean ceiling tiles and vents.

Observed facility's need to clean the debri from flooring underneath the racks in the dry storage room and splatter from walls in certain areas throughout the kitchen. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(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 PIC of the need to clean the noted areas.

Observed facility with ServSafe certification that couldn't be validated; EHS checked certificate number and it was registered to the individual expired certification. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.Facility has until 9/14/23 to obtain certification.

Observed no health reporting forms for the new employees on-site. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. EHS informed the PIC via phone that the employees will need to read/sign the employee health reporting agreement and have forms stored on-site.

Observed an employee cup (disposable cup without lid and straw) stored on top of hot holding line and on top of the chest freezer by the front handsink. All employee drinks must be in a disposable cup with lid and straw so as not to contaminate food, equipment, single service items, and/or prep surfaces. Per staff, facility does not have any straws. In such cases, staff must drink is a designated break area which is outside of the area where food, equipment, single service items, or utensils are stored as well as not in an area of food prep. Facility is to purchase straws and lids for proper employee drinking.

Observed no hand soap at either handsink. (3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Facility is to place soap at all handsinks.

Observed no hand drying napkins at the handsink by the back door. b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Facility is to place hand drying napkins at the back handsink.

Observed food tray boxes opened outside, exposed to the elements and insects/rodents. (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. Facility is to discard all opened tray sleeves.

Observed facility's need to clean vents and ceiling tiles from dust build up. 5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(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. Facility is to clean ceiling tiles and vents.