Manor Lake at Bridge Mill Assisted Living and Memory Care

Observed soup/stew in soup kettle in dining room at 128F.

Items must be held above 135F for hot holding COS - Discarded Soup/stew

Observed mold along interior portion of ice machine. Cleaning log shows that it has not been cleaned in over a month.

Discontinue use of ice machine until cleaned - Increase frequency to prevent accumulations - Weekly to biweekly recommended.

Observed prep table that bottoms shelf with ingredients stored on it less than 6" form the floor.

Repair, replace or remove prep table

Observed Ham without datemark in silver refrigerator - Observed deli meat in walk in cooler without date mark.

COS: Discarded

Observed True refrigerator at an ambient temperature of 48F. Milk was temped at 49F. - TCS foods must be stored at 41F or below at all times besides when processing, cooling or using time as a public health control. Repair, Replace or Discontinue use of this unit.

COS: Discarded Milk, Ranch & Cream Cheese

Observed Turkey and Macaroni/Ham salad in walk in cooler without date mark and deli ham in whirlpool refrigerator without datemark. TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

COS by discarding and dating items recently prepped

Observed buildup of ice preventing walk in cooler door from being fully closed, also buildup of food and debris on floors/under shelves - Repair walk in cooler to prevent buildup of ice and clean floors/under shelves.

Correct by 10/24

Observed time/temperature control for safety (TCS) foods in reach-in cooler (to right of bulk ice machine) being improperly cold held at temperatures greater than 41°F. Ambient temperature of cooler was 57°F with milk temping 48°F. 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 or below. COS by discarding milk. TCS foods may not be stored in unit until minimum cold holding temperature can be maintained.

Observed chicken and soup being hot held in warmer cabinet below 135. Chicken was 86-88°F and soup was around 128°F. Ambient temperature of unit was at 98°F. COS by reheating and turning warmer cabinet to highest setting.

Observed no person in charge (PIC) present at time of inspection. The assigned PIC does not have to have a management position, but they should be trained on proper food safety and handling.

Employee health policy could not be located. Must locate or have all employees read and sign new forms. Forms must be easily accessible at time of inspection.