The Phoenix at Union Hill

Observed raw beef held on an improper ice bath near grill area, temping 44°F. TCS food must be cold held at 41°F or below. A proper ice bath should be ~80% ice, 20% water and come up to the highest level of the food. COS by fixing ice bath.

Observed container of milk cold held at 45°F in reach in cooler near drink station. After discussion with PIC, it was determined this milk was potentially improperly cold held during service to memory care residents. Must ensure milk is consistently cold held at 41°F when transporting to and from memory care. Must ensure milk is not left on the counter during service. COS by leaving milk in cooler to cool back down.

Observed rice and soup hot held below 135°F on stove. TCS food must be hot held at 135°F or above. Must keep the stove heat on or discard food after use. Cannot let TCS food drop below 135°F. COS by discarding rice. COS by reheating soup to 200°F.

Observed pre-portioned cups of salsa and sour cream temping above 41°F in walk in cooler. After discussion with PIC, it was determined these items were left on counter (out of temperature control) for lunch service, for residents to grab themselves. TCS food must be consistently cold held at 41°F or below. This facility cannot utilize Time as a Public Health Control and/or leave TCS items out of temperature control then cool them down for later use. COS by discarding. Health Authority suggests using ice baths or keeping reach in cooler close to service area.

Observed fish hot held below 135°F in steam table and under heat lamp. Also observed fish and rice hot held below 135°F in warmer cabinet next to oven. TCS food must be hot held at 135°F or above. Observed very low water in steam table. Must ensure water is high enough to hot hold TCS food. Must ensure TCS food does not sit under heat lamp for too long, as this can lead to temperature abuse. Observed ambient air temperature setting of warmer cabinet at 167°F. Must fix before hot holding TCS food within it again. COS by reheating all items to 165°F or above, and adding water to steam table.

Observed pasta with a prep date of 2/19 in grill reach in cooler. Also observed chicken salad (made in house) with a prep date of 2/16 in reach in cooler under prep top unit. TCS food subject to date marking must be used or discarded within 7 days (day of prep counting as day 1). COS by discarding.

Observed jalapeno peppers with mold-like accumulation inside walk in cooler. According to PIC, these peppers were delivered 2 days ago. Products that are held by permit holder for credit, redemption, or returned to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. COS by separating and labeling "do not use, for refund". Must check food deliveries to ensure they are delivered in safe condition.

Observed moldy strawberries in walk in cooler. Food shall be safe, unadulterated, and honestly presented. COS by discarding.

Observed several time/temperature control for safety (TCS) foods cold held above 41°F in reach in cooler next to tea dispensers. TCS food must be cold held at 41°F or below. The ambient air temp of the unit was 44.6°F. COS by moving TCS food to different coolers. Must ensure unit is fixed and can cold hold TCS food at 41°F before putting TCS food within it.

Observed several critical violations that have the potential to lead to foodborne illness. It is the responsibility of the CFSM to ensure proper food safety procedures are taking place.

Observed several food items left uncovered while not actively being used in walk in cooler. Food not actively being used or cooling should be covered to prevent overhead contamination. COS by covering.

Observed can opener stored as clean while visibly dirty (PIC states can opener was not used today). Food contact surfaces stored as clean must be stored clean to the sight and touch. COS by placing in 3 compartment sink to be rewashed.

Observed mold-like buildup inside ice machine. Food contact surfaces must be cleaned at a rate that precludes soil accumulation. Must empty and deep clean ice machine within 72 hours.

Observed employees using 1 bucket of soapy water and then using 1 bucket of quat sanitizer to clean food contact surfaces without a rinse step in between. If using soapy water, must have a water rinse step in between soapy water and quat sanitizer. Health Authority suggests to use 2 buckets of quat sanitizer, 1 for cleaning and 1 for sanitizing.

Observed dish machine only reaching 158°F at plate level after being ran several times. For proper heat sanitation, dishes must reach 160°F plate level. Must use dish machine to get rid of food debris then dip dishes in quat sanitizer in 3 compartment sink until dish machine is fixed.

Observed tartar sauce with a prep date of 6/3 in walk in cooler, and salsa cups with a prep date of 6/3 in reach in cooler next to tea dispenser. Must use or discard TCS food within 7 days, with day of prep counting as day 1. COS by discarding.

Observed cottage cheese with a best by date of 3/10/25 and 6/2/25 in walk in cooler. Prepackaged food must be used or discarded by the best by / sell by date. COS by discarding.

Observed sausages in grill cooler with substantial mold buildup on them. Also observed mold accumulation on peppers in walk in cooler with a prep date of 5/13. Food shall be safe, unadulterated, and honestly presented. COS by discarding.

Observed pulled pork reheated on stove top to 154°F then placed in steam table. Must reheat to 165°F before placing in steam table, and ensure it is 165°F throughout all parts of the food. COS by putting back on stove top to reheat to 169°F.

Observed pasta salad cold held on an improper ice bath temping above 41°F. Time/temperature control for safety (TCS) food must be cold held at 41°F or below. A proper ice bath should roughly be 80% ice, 20% water and come up to the highest level of the food. COS by adding more ice and water.

Observed slices of cheese cold held above 41°F in prep top. TCS food must be cold held at 41°F or below. Cheese was stacked above the fill line. Must ensure food isn't sticking out of temperature control in prep top unit. COS by moving to different cooler.

Observed fries hot held in steam table below 135°F. TCS food must be hot held at 135°F or above. COS by reheating in fryer.

Observed pulled pork hot held below 135°F in steam table. TCS food must be hot held at 135°F or above. After discussion with PIC, it was determined the pulled pork was reheated in the warmer cabinet to the right of the steam table. Must reheat TCS foods on stove top unless providing Health Authority evidence the warmer cabinet is sufficient to reheat TCS food to 165°F within 2 hours. COS by reheating on stove top to 169°F.

Observed mash potatoes on counter temping 101°F, and carrots on counter temping 81°F. TCS food must be hot held at 135°F or above. COS by discarding.

Observed cucumber salad not cooled properly due to improper cooling methods. cucumber salad prepped at 12:30 PM temping 49°F at 4:15 PM, then temping 47°F at 7:00 PM. Must cool TCS food from 70°F to 41°F within 4 hours. Cucumber salad was stored in a deep container covered with a lid. Highly suggest to cool in shallow, small portions left uncovered in walk in cooler. COS by discarding.

Observed several critical violations that have the potential to lead to foodborne illness. The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. 2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed.

Must retrain staff on proper food safety practices.

Observed pasta prepared on a previous day without a date marking label. Must date mark TCS food prepared and held for more than 24 hours. COS by adding label.

Observed cream sauce prepared on 5/20 and 5/21 in walk in cooler. Also observed pizza sauce prepped on 5/16 and peppers with a prep date of 5/13 in walk in cooler. Must use or discard TCS food within 7 days, with day of prep counting as day 1. COS by discarding.

Observed can opener and food contact surface of waffle maker stored as clean while visibly dirty. Food contact surfaces stored as clean must be stored clean to the sight and touch. COS by rewashing.

Observed several cans with dents near the seal on rack near back door and in dry storage. Products that are held by permit holder for credit, redemption, or returned to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. COS by separating cans.

Observed gap under back door and no door sweep. Outer openings must be protected from pest entry. Must add door sweep or adjust door to be tight fitting.

Observed pressure for dish machine only reaching ~5 PSI. Must reach 15-25 PSI. Must fix.

Observed containers storing clean lids with debris accumulation. Nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. COS by putting lids in clean containers.

Observed several TCS food items held past 7 days.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days . P

COS by discarding.

Observed employee with beard significantly longer than 1/2 inch preparing food and not wearing a beard guard. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS by putting on beard guard.

Observed concentration of quat sanitizer bucket on cook line 0 ppm. Must be 150-400 ppm. COS by remaking sanitizer at 400 ppm.

Observed time/temperature control for safety (TCS) foods on ice bath being cold held above 41°F. Products were not in direct contact with ice. COS by showing employees how to make a proper ice bath.

Observed ribs and penne pasta prepared at 11:30 AM not cooled to required temperature within allotted time. At 5 PM ribs were at 62°F and pasta was at 59°F. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

COS by discarding.

Observed no person in charge (PIC) present. The must always be a PIC present.

Observed no Certified Food Safety Manager (CFSM) for facility. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed residue buildup vegetable sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Sink must be thoroughly cleaned and sanitized.

Observed no consumer advisory on menu for tuna, burger, and salmon offered less than well. This was noted on previous inspection. Except as specified in subsections (5)(a)3, and (5)(a)(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf

2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf

Observed 12+ TCS food items held past 7 days.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days . P

COS by discarding.

Observed several TCS food items not date marked. TCS food items held longer than 24 hours must be dated. COS by discarding.

Observed concentration of quat sanitizer bucket on cook line <100 ppm. Must be 150-400 ppm. COS by remaking sanitizer at 400 ppm.

Observed three cartons of buttermilk that expired 8/14/24 stored in walk-in cooler. Also observed yogurt that expired 9/29/24 stored in expo cooler. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date.

COS by discarding.

Observed ribs cooling while tightly covered in foil. Also observed penne pasta cooling in large, deep container in walk-in and stored tightly covered. Food must be uncovered or loosely covered while cooling. COS by discarding as food did not cool within allotted time.

Observed ice cream scoops stored in room temperature water. If utensils are going to be stored in water, it must be at least 135°F.

Observed no paper towels at one of the hand sink in the kitchen next to the dish washer and the hand sink at the cook line is blocked by a trash can. Hand sinks must always be accessible. COS by moving the trash can and providing paper towels. Soap and paper towels at the hand sink in the bar area must be closer to the sink. Right now soap and paper towels are provided on the wall. Recommended to provide a small hand soap with pump at the sink and paper towels on the counter.

Observed foods stored past disposal date. COS by discarding.

Observed lack of max registering thermometer or temperature strips to measure the final rinse temperature at the hot water sanitizing dishwasher.

Provide thermometer or test strips at the dishwasher.