Abercorn Rehabilitation Center, LLC

Observed no CFSM certification present at time of inspection and was unable to produce certification at the time of inspection. COS: PIC was able to pull-up certification from serve-safe website and was advised to print and post it in public view. CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times and shall be made available for inspection by the Health Authority.

Observed no verifiable proof of how employees were trained regarding their reporting responsibilities at time of inspection. COS: PIC printed DPH reporting agreement paperwork required and had employee's sign. CA: 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.

Observed hand sink in the main kitchen not reaching minimum hand washing temperature of 85 degrees F when arrived. COS: PIC informed maintenance and they were able to increase the temperature above 85 degrees F. CA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.

Observed no paperwork describing the response to a vomit or diarrheal event and PIC could not fully explain the clean-up procedure. COS: PIC printed out response clean up from DPH website. CA: 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.

Observed multiple employee items placed on rack above single service items. COS: PIC placed items at the bottom of the rack. CA: Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur

Observed cartons of milk stored under packages of raw ground beef in the walk in cooler. Observed a box of raw chicken stored on the same shelf and next to ground beef and porkchops. Observed porkchops stored below packages of ground beef.

CA: PIC moved the cartons of milk to a different shelf and rearranged the items in the walk-in to allow for proper separation. Food shall be separated based on cooking temperatures such that there is no risk from cross contamination.

Observed no CFSM certificate posted at the facility and certification was unable to be produced at the time of inspection.

RCA: CFSM certification shall be posted and able to made available for review.

Observed build-up of residues/debris on the inside of the ice machine in the main kitchen and in the pantry.

RCA: PIC shall ensure ice machines received regular cleaning on the inside to reduce the build-up residues. Ice machines shall be emptied and sanitized.

Observed two containers of molded strawberries within the walk in cooler. RCA: PIC discarded containers of strawberries. RCA: All food shall be checked regularly to ensure that they are safe, unadulterated, and honestly presented.

Observed raw ground beef stored next to 2 boxes of raw chicken on the bottom shelf in the walk in cooler. Observed the 2 boxes of raw chicken to be stored next to a box of cooked chicken breast. COS/CA: PIC moved chicken to a separate bottom shelf ( only item on this shelf) and moved cooked chicken to a higher shelf with all cooked foods). RCA: Food shall be separated based on cooking temperatures such that there is no risk from cross contamination.

Observed forks and spoons to be stored with the eating surface exposed upright (handles in container). RCA: 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.

Observed multiple shelves (under steam table) and racks (walk in cooler)throughout the facility to be soiled. RCA:PIC shall ensure that areas are cleaned regularly to avoid any accumulation in and on equipment.

Observed one of the holding cabinet on the right storage area to have a containers of old and molded food (bread and eggs). COS/CA: PIC removed, discarded food item and set to be washed. RCA: Facility shall ensure that all cabinet are rechecked to ensure that food is being discarded. Food Service Rule: Food shall be safe, unadulterated, and honestly presented

Observed hand sink in main kitchen to not have an soap at the start of inspection. COS/CA: PIC got the maintenance team to restocked soap. RCA/ Food Service Rule: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed hand washing sink to not be stocked with any hand drying items. COS/CA: PIC restocked paper towel dispenser. RCA/ Food Service Rule: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;
2. A continuous towel system that supplies the user with a clean towel;
3. A heated-air hand drying device;
4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures

Observed wet stacking of bowls and plates in cabinet near the stovetop. RCA: Facility shall allow all dishes to air dry completely prior to stacking. Food Service Rule: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.