Atrium Health Navicent Rehabilitation Hospital

EHS observed mold like substance on the inside of the ice machine. Also, EHS observed microwave in the kitchen that had stains in the back of the unit on the inside. EHS did clarify if this was used for residents or just employees and she stated it is used for residents.

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.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

CA-PIC needs to make sure that employees are routinely cleaning unit to reduce mold like substance from appearing.

EHS observed the reach in cooler not holding temperature. PIC took temperatures of strawberry yogurt and it was at 48-49 degrees. EHS tempted the ambient of the unit and it was at 48-49 degrees.

CA-PIC needs to make sure that a daily temperature log is being maintained daily just incase a unit stops working they can get it serviced and move TCS items to another cold holding unit that is properly working.

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

EHS requested for CFSM and PIC did not have one. She said that she is working on obtaining one.

CA-PIC needs to make sure that at least one employee have a CFSM.

511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) 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. Pf

EHS observed the microwave by the storage closet needed to be cleaned. Inside the equipment there was food debris and stains.

CA-PIC need to make sure that the microwave is being routinely cleaned to reduce build up and possible contamination.

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.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observe hot water temp at hand sink in main kitchen not exceeding 95 degrees Fahrenheit. PIC informed EHS that maintenance did cut off hot water.

(c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf

Informed PIC to have hot water adjusted at hand sink. This must be corrected by 2/19/24

Observed two employees with bracelets on wrist prepping food and cleaning in kitchen

(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. Informed PIC to have employees remove bracelets. This was COS.

EHS observed a build up of ice on WIF floor in main kitchen.

(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.

Informed PIC to have WIF floor cleaned. PIC instructed employee remove ice buildup. This was COS.

EHS observed serving plates and tops with food contact surface facing upwards. 2. Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.

PIC is to either invert plates or wrap the first plates and pull from the bottom. This must be corrected by 07/28/23