BIBB ALC, LLC dba ST FRANCIS ASSISTED LIVING COMMUNITY

Observed items within reach in cooler above 41F. Items were checked on at 10:45am and 11:30am; temperatures did not improved. PIC explained she has been coming in and out of cooler this morning. Cluttered reach in cooler

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: Had items from previous days discarded and items used today moved to freezer. Advised PIC to better organize cooler as clutter could prevent proper air flow. Unit ambient is at 41F, recommended PIC maintain unit closed to cool down food.

Observed bodily fluid kit not within facility. Manager explained they had a incident recently, but have yet to replace the kit but they have bleach. Did not observed the other items required for a complete kit nor the instructions. PIC mentioned it was three weeks ago.

511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment 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

Corrective action: Discussed with PIC that just having bleach isn't enough. That they can order a new kit or acquire the necessary items with the instructions.

Observed black and pink mold like substance within the baffle of the ice machine within kitchen. PIC mentioned ice machine is cleaned once a month.

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Corrective action: Discussed with PIC to have ice machine cleaned at a increased frequency to preclude accumulation.

Observed resealed bag of rice within dry storage on the floor.

511-6-1.04(4)(q) - Food Storage (C) (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.

Corrective action: PIC moved rice bag to the shelf.

Observed wiping cloth used for wiping the counter not kept within sanitizing container within kitchen; kept out on the counter.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

Corrective action: Discussed with PIC to have wiping cloth to clean counters placed within a sanitizer container.

Observed hand sink leaking from hot water handle when opened.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Corrective action: Discussed with PIC to have handsink fixed.

Observed inspection report posted from 3/11/2025; most recent inspection is from 9/26/2025.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current 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.

Corrective action: Discussed with PIC, that most recent inspection report is required to be posted.

Observed scoop with handle submerged within container of sugar.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (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;

Corrective action: PIC removed scoop from container and discussed handle cannot touch the sugar if kept within.

Observed clay full of sugar within kitchen with a broken lid remediated with aluminum foil. Noticed pot was not labelled.

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 replace clay pot, with a proper food grade container and to label.

Observed phone and Bluetooth speaker within dry storage next to plates and other utensils.

511-6-1.07(5)(n) - Maintaining Premises, free of unnecessary items/litter (C) (n) Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Corrective action: PIC had items removed, recommended placing items in a designated area where items would not cause possible contamination.

Observed sausage gravy (45), yogurt (49), pimento cheese (49), rotisserie chicken (48), lasagna (50) and sloppy joe (47) stored in the facility's reach in cooler above the required 41F or less for cold holding. Items were not prepped today according to date labels and menu discussion with kitchen staff. All time/temperature control for safety foods must maintain 41F or less for cold holding. For items that would go through a kill step, allowed PIC to cool. Facility is to monitor unit.

Observed no soap available at the only handsink in the kitchen area when entered to wash hands. At all times, a cleaner must be available for appropriate handwashing. Obtained soap from staff and placed in kitchen.

Observed no paper towels available at the only handsink in the kitchen area when entered to wash hands. At all times, either disposable paper towels or hand drying devices must be available for appropriate handwashing. Obtained a roll of paper towels from staff and placed in kitchen.

Observed a brown and pink mold like substance on the baffle of the bulk ice machine in the kitchen area. At all times, food contact surfaces are to be clean to sight and touch. PIC is to have ice machine cleaned.

Observed multiple glassware stored as clean on the utensil storage shelf that had visible food debris on the food contact surface. All utensils shall be clean to sight and touch. Facility is to rewash. If facility will not be using these utensils, items should be removed from service.

Observed the reach in refrigerator in the main kitchen area unable to maintain temperature of time/temperature control for safety (TCS) foods at 41F or less. Observed unit ranging between 52-56F. Per PIC, unit may fluctuate if staff do not close unit properly. However, even after recheck, unit was found to have remained elevated. Per PIC, facility plans to replace.

Observed a liner for the coffee cups in the area where the bulk ice machine is located heavily stained and with visible crumbs. All non-food contact surfaces are to be cleaned at a frequency to prevent accumulations. PIC is to replace.

Observed the liners for the clean dishes (plates and cups) severely stained i in the main kitchen area. All non-food contact surfaces are to be cleaned at a frequency to prevent accumulations. PIC is to replace.

Observed the outside of the toaster oven stored near the oven heavily crusted with yellow debris on the outside. All non-food contact surfaces are to be cleaned at a frequency to prevent accumulations. Facility is to clean thoroughly.

Observed multiple spills and stains on the dry storage shelves in the dry storage room. All non-food contact surfaces are to be cleaned at a frequency to prevent accumulations. PIC is to have staff do a detailed cleaning.

Observed facility's need to clean under sinks, and sweep. EHS observed heavy debris.

(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 a Informed PIC to have floors under sinks cleaned, and ensure they are cleaned at a frequency to avoid buildup.

Observed facility's need to clean inside the toaster, the blender, and various containers on the seasoning cart(i.e oil squirt bottle) as build up was present. (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 that equipment should be cleaned on a routine basis to prevent accumulation and residues.