Bryant Health & Rehabilition Center

Buildup of soil residue observed on the exterior of multiple pieces of equipment including the reach in cooler in the dish wash area. CA: Non food contact surfaces shall be cleaned at a frequency necessary to preclude the accumulation of food and soil residues. Clean the exterior of your equipment within 72 hours.

Kitchen area needs to be cleaned more in depth than is currently being done. Multiple pieces of trash and food debris around the dishwashing and kitchen areas. Damage to the wall behind one of the prep tables with the sheet rock exposed. CA: Physical facilities shall be maintained in good repair and cleaned at a frequency necessary to reduce the buildup of trash and debris. Clean facility within 72 hours and repair wall within 2 weeks.

Approved thawing methods- EHS Observed a pan of raw chicken sitting in a pan in the Vegetable prep sink while vegetables were being rinsed in the meat prep sink. Then came back around and the raw chicken was removed from the pan and sitting directly in the unlabeled meat prep sink with heavy running water just running over them and draining out. Vegetable prep and meat prep sink need to be labeled accordingly. There needs to be proper division with plexi glass, metal or durable plastic dividing sinks for cross contamination. And the proper thawing method needs to be put in place. Meat needs to remain in a pan, placed in the sink with water over food and the water left trickling/ slightly running over food product to keep water in food pan agitated. Discussed with CFSM and she spoke to staff

Observed buildup of mold on seals to cold hold storage and in Ice cooler lid and the microwave was observed dirty. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues (food, grease).

Grease container located outside needs to be placed completely on a cleanable, smooth, washable surface. Observed the grease container on site where the front of the grease container was directly on grass and the rear container sitting on small block.

Mechanical Warewashing machine was reading 155F on the their testing device. Mechinal warewashing machine is supposed to read at 160F at the dish or utensil level. Have maintanence come by and calibrate the machine. Sanitize dishes in the 3 comp sink for now until corrected.

Observed soap and sanitizer stored above and beside food in the dry storage area in the corner of the kitchen. Chemicals and other toxic substances shall be stored away from food preparation and storage area, or beneath the food items so long as the food is in containers. COS: Chemicals moved.

Observed cube steak being hot held on steam well table at temperature of 123 degrees. Except during preparation, cooking, cooling, or when time is used as a public health control, TCS food that is being hot held shall be maintained at a temperature of 135 degree or above. COS: CFSM discussed and informed me the food had been cooked for only at most an hour prior. Cube steak was reheated in oven to 165 degrees and steam well temperature was adjust and rechecked.