SILVER COMET VILLAGE INDEPENDENT LIVING

Observed trays of raw bacon stored above cooked sausage and cooked lasagna and raw tilapia stored below raw ground beef all on pushcart in WIC in main kitchen.

C/A: All ready to eat food must be stored above raw foods and raw fish must be stored above all ground raw beef.

COS: All food rearranged and stored properly.

1. Observed house made tuna salad cooling in deep container with tight lid in bottom of prep top cooler in main kitchen.
2. Observed canned spinach and rehydrated rice cooling in long stray tightly covered with aluminum foil in WIC in main kitchen.

C/A: 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: Food loosely covered.

Observed scoop handles in contact with sugar and flour in bul containers stored in main kitchen.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi)

COS: Scoops removed.

1. Observed soiled floors, walls, shelving and fan grates in WIC in main kitchen.
2. Observed soiled floors and with accumulated food debris in WIF 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 observed during next routine inspection.

Observed black large amounts of mold-like accumulation along floors and walls of dry storage area in main kitchen.

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 shredded cheese in Baine-marie cooler in main kitchen held past 7 day expiration (Prep date 2/28/25).

C/A: A food that requires datemarking shall be discarded if it:

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

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

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

COS: Food discarded.

Observed food items in WIF in main kitchen stored directly on the floor.

C/A: Food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Observed several boxes of single use articles stored directly on the floor of dry storage area in main kitchen.

C/A: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor.

1. Observed soiled floors and WIC and WIF and soiled fan grates in WIC in main kitchen.
2. Observed exterior of warmer cabinet and Baine- marie unit in main kitchen soiled with food debris.

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

Observed food items in WIF and dry storage area in main kitchen stored directly on the floor.

C/A: Food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Observed food employee preparing with beard longer than one half inch in main kitchen without beard restraint.

C/A: 1. 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 non-current CDPH inspection report posted (Score:100) along front food service area/dining room of facility.

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.

1. Observed black, mold-like accumulations along walls, floors, and fan grate in WIC in main kitchen.
2. Observed black mold like accumulation along wall of dry storage area in main kitchen.

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 employee cup and food items stored amongst clean equipment/utensils along shelving area near RIC in main kitchen.

C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS: All items discarded. C/A:

Observed the following food items stored in Baine-marie cooler in main kitchen held past 7 day expiration: -Sliced tomatoes prep date 2/8/24 -Sliced American cheese prep date 2/5/24 -Boiled eggs prep date 2/8/24

C/A: A food that requires datemarking shall be discarded if it:

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

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

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

COS: All items discarded.

Observed food items in WIF and dry storage area in main kitchen stored directly on the floor.

C/A: Food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.