ANDERSON MILL CENTER FOR NURSING & HEALING - FOOD

Observed large box of raw pork sausage links and a large raw ground sausage roll stored above 2-boxes of ready to eat turkey and ham in WIC in main kitchen.

C/A: All ready to eat foods must be stored above raw foods to eliminate cross contamination.

COS: Food rearranged properly.

Observed 40 boxes of 2% pasteurized milk date marked by manufacturer to be discarded 10/13/2025 stored in RIC in main kitchen.

C/A: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety.

COS: All milk discarded.

1. Observed accumulated food debris and dirt along floor in WIF in main kitchen.*
2. Observed gaskets soiled with black accumulation along RIC in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

*2nd consecutive violation; Notice of violation will be issued if noted at next inspection.

Observed several TCS foods cold holding at above 41F in main kitchen (see asterisks).

C/A: All TCS foods which are cold held must be maintained at 41F and below.

COS: PIC advised that food was of temperature for less than 4-hours, foods placed in cold holding units to be rapidly cooled. See temperature section for cooling temperature observations.

1. Observed accumulated food debris and dirt along floor of WIF and WIC in main kitchen.
2. Observed build-up along walls of WIC in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed employee actively dishes at 3-compartment sink in main kitchen utilizing QUAT sanitizer measuring less than 100ppm.

C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g): QUAT 150ppm-400ppm.

COS: Sanitizer corrected to 100ppm- Chlorine.

Observed raw chicken defrosting improperly defrosting in stagnant water in meat sink in main kitchen.

C/A: time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

COS: Approved method used.

Observed dishes stacked-wet nested along dish rack in main kitchen.

C/A: . 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.

COS: Dishes moved to 3-compartment sink for cleaning/sanitizing.

Observed maximum hot water temperature at hand-wash station in main kitchen at 96F.

C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.

Informal will occur in 10 days for hot water compliance.

COS: Informal 2/12/24: Hot water temperature exceeding 100F at kitchen hand-wash station.

Observed hotdogs and American sliced cheese stored in WIC in main kitchen not date marked with prep date or 7-day expiration.

C/A: refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 (5°C) or below for a maximum of 7 days after the original container is opened.

COS: All items date marked.

Observed 2-chemical spray bottles in main kitchen not labeled with common name.

C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

COS: Containers labeled.

Observed non-current CDPH inspection from 2022 posted in hallway entering cafeteria.

C/A: 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.

Observed dishes stacked-wet nested along dish rack near stove in main kitchen area.

C/A: 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.

Observed garbage disposal at dish machine in main kitchen in disrepair; pooling water on floor with pungent odor.

C/A: Repair unit; equipment shall be maintained in good repair. C/A:

Observed maximum hot water temperature at 3-compartment sink in main kitchen at 96F, unable to reach 110F after 2-minutes of continuous flow.

C/A: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F (43°C) or the temperature specified on the cleaning agent manufacturer's label instructions.

COS: Informal-2/12/24: Observed hot water at kitchen 3-compartment sink exceeding 110F.

Observed splatter along along exterior of juice machine and interior of microwave in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed splatter and debris along walls and ceilings throughout main kitchen (food prep area and storage areas).

C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed floor of WIC in main kitchen in disrepair and not easily cleanable.

C/A: Repair floor; floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed shelled eggs on countertop above 41 F.

CA: TCS foods being cold held shall be 41 F or below.

COS: Discarded

Observed pureed mixed vegetables hot holding on steam table in main kitchen at below 135F. C/A: Maintain all TCS foods hot holding at 135F and above. COS: Dish removed from steam table to be reheated to 165F.

Observed slime accumulations along interior of ice machine in main kitchen area. C/A: Clean/sanitize ice machine; maintain adequate cleaning frequency of ice machine. COS: PIC began cleaning ice machine during the inspection.

Observed several dishes wet nested along dish rack near stove in main kitchen area. C/A: Ensure all utensils/dishes are air-dried prior to storage.

Observed accumulated debris and stagnant water along floor in dish machine area of main kitchen. C/A: Clean/sanitize floors in area and maintain clean; ensure floors are cleaned as often as necessary to keep them clean.