PRESBYTERIAN VILLAGE RETIREMENT SERVICES

Observed 2-plates of ready to eat purees stored below several trays of raw ground pork sausage and raw bacon in breakfast RIC in main kitchen.

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

COS: Food rearranged.

Observed several TCS foods (turkey sausage puree, several cups of spinach and mashed potatoes, and lentil soups) cooling in deep filled containers and/or tightly covered in WIC and in-use RICs in main kitchen.

C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans;

(ii) Separating the food into smaller or thinner portions;

(iii) Using rapid cooling equipment;

(iv) Stirring the food in a container placed in an ice water bath;

(v) Using containers that facilitate heat transfer;

(vi) Adding ice as an ingredient; or

(vii) Other effective methods.

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

COS: Approved cooling methods used.

Observed floor of WIC in main kitchen in disrepair; rusted with deep crevices, damaged, and not easily cleanable.

C/A: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

3rd consecutive violation; Notice of violation issued. Violation must to be corrected in 30-days, by 4/24/26. Facility operator provided documentation that project is set to be completed by April 19, 2026.

1. Observed food debris stuck to interior blade of meat slicer on prep table in grill area of main kitchen and accumulated debris along can-opener blade at prep table in main kitchen.
2. Observed knives stored on wall holder with dust and debris in main kitchen.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: All equipment cleaned and sanitized.

Observed floor of WIC in main kitchen in disrepair; rusted with deep crevices, damaged, and not easily cleanable.

C/A: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

Facility operator advised that the project is n progress for repairs to floor.

1. Observed food debris stuck to interior blade of meat slicer and accumulated debris along can-opener blade at prep table in main kitchen.
2. Observed pink accumulations along deflector inside ice machine in main kitchen.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: All equipment cleaned and sanitized.

Observed no hot water supplied to hand-sink near 3-compartment sink in main kitchen; hot water is supplied to all other areas.

C/A: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Hand-wash stations must be supplied with hot water of at least 100F.

Employees must utilized other hand-wash sink in main kitchen until hot water is supplied. EHS will conduct informal follow-up in 10-days.

COS- Informal 1/7/2025: EHS observed hot water exceeding 100F at hand-sink near 3-ocmpartment sink in main kitchen.

Observed floor of WIC in main kitchen in disrepair; rusted with deep crevices, damaged, and not easily cleanable.

C/A: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

Observed blown bulb in RIC#2 and RIF#1 in main kitchen.

C/A: The light intensity shall be: At least 20 foot candles (215 lux):

(i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;

(ii) Inside equipment such as reach-in and under-counter refrigerators;

Observed pink slime along interior deflector of ice machine in main kitchen; observed soil and food build-up along can-opener blade at prep table in main kitchen.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: Ice machine cleaned during inspection and can-opener blade removed for cleaning at 3-compartment sink.

Observed food employee(s) preparing food in main kitchen with beard longer than one half inch.

C/A: 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.

Observed no irreversible registering temperature indicator/thermometer to measure final rinse of in-use high temp dish-machine in main kitchen.

C/A: In hot water mechanical ware-washing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.

Observed food debris and accumulations along interior wall/base of RIC #3 in main kitchen.

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

Observed 2 pans of squash casserole stored uncovered in the warmer cabinet 4 in the main kitcen. C/A: Food shall be stored covered in order to prevent the possibility of contamination. COS: Pans covered.

Observed dishes being sanitized in the 3 compartment sink in sanitizer measuring 0ppm for quat in the main kitchen. C/A: Quat sanitizer shall be maintained between 200-400 ppm when sanitizing dishes after wash. COS: PIC re-made sanitizer solution that measured 200 ppm.