Medical Management Health and Rehab Center LLC

Observed several items within walk in cooler above 41F (Ham, tuna salad, beef roll and sliced cheese). Ambient temperature and other items within unit were reaching 41F or below. PIC mentioned they had a delivery this morning and some of the items were left out as they were being stocked within cooler and Walk in cooler door was left open for an extended amount of time.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold 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 discarded tuna salad and placed rest of the items within reach in freezer for rapid cooling.

Observed burger patty at 115F sitting next to the steam table.

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: Had patty reheated; temperature 178F

Observed milk cooler with gap located where door closes due to bent gaskets.

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.

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.

Corrective action: Discussed with PIC to have gaskets fixed and gap closed.

Observed that only handwashing sink in the kitchen blocked by a cart. At all times, the handwashing sink must be accessible for all employees. PIC stated that this was not the usual location for cart and moved item.

Observed that the facility's most recent inspection report was not displayed for public viewing. Inspection report was stored in the manager's office. Explained that inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Discussed with PIC an appropriate location. PIC will post new inspection report.

EHS observed disposable styrofoam cups used in bulk storage as scoops.

Single-service and single-use articles may not be reused.

EHS advised PIC to replace with dedicated, washable scoops.

EHS observed flashing by seal on lower right of WIC door peeling off from backing, exposing absorbent material underneath.

Equipment shall be maintained in a state of repair.

EHS advised PIC to replace or repair flashing.

EHS observed cracked floor tiles by service area, coving damage underneath 3C, and wall abutting dish mashine on lower right needing repair.

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

EHS advised PIC to replace tiles/coving in question.

Observed facility's Food certification was renewed as a food handler. ood 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. EHS informed PIC that the manager must have Food Safety Manager Certification. The facility has 60 days to obtain.

Observed damaged slats on one of the hood vent panels. (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 have the panel replaced.

Observed cracked floor tiles, flooring in the dry storage area in need cleaning(slight debri, dead bugs), and the wall underneath the dish machine area in need of cleaning. (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 address the noted issues.