SILVER COMET VILLAGE MC AL LIVING

1. Observed hotdogs stored below trays of raw breaded fish in WIC in main kitchen.
2. Observed raw ground sausage and beef stored above several tray of raw bacon on push cart in WIC in main kitchen.

C/A: Food must be stored by according to internal cook temperatures; all ready to eat food must be stored above raw food and raw ground beef or pork must be stored below lean cuts of pork.

COS: Food rearranged properly.

Observed milk and TCS butter cups cold holding at above 41F on pushcart in serving area.

C/A: 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 and above.

COS: All items out of temperature from less than 1 hour; milk discarded and butter cups moved to cooler to rapidly cool.

Observed hotdog and sweet potatoes hot holding at below 135F in warmer cabinet in main kitchen.

C/A: All TCS foods hot held must be maintained at 135F and above.

COS: All out of temperature less than 1-hour per PIC; hot dog discarded and sweet potatoes reheated to 166F.

Observed cooked mechanical chicken (prepared 10/28/25) held beyond 7-day expiration in WIC in main kitchen.

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 inappropriately marked with a date or day that exceeds 7 days .

COS: Chicken discarded.

Observed 26- prepackaged cups of lemon and orange thickeners date marked by the manufacture to be used by 8/2025 and 9/2025 stored on shelving in server area of main kitchen.

C/A: 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: All items discarded.

Observed several ready to eat foods stored more than 24-hours without 7-day expiration in Baine-marie cooler (boiled eggs, sliced tomato, chicken salad, sliced deli meat) and WIC (cooked sweet potato and sliced American cheese) in main kitchen.

C/A: 1. Refrigerated, ready-to-eat, time/temperature control for safety 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 (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

2. 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 food properly date marked.

Observed prepackaged container of coleslaw date marked as opened on 2/28/25 with manufactures use by date as 3/7/25 held past expiration in WIC in main kitchen.

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 inappropriately marked with a date or day that exceeds 7 days.

COS: Food discarded.

Observed 4-bags of prepacked soups improperly defrosting in staganat water in prep 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; PF or

2. Completely submerged under running water:

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

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

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

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) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; 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 defrosting method used.

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

C/A: 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 and above.

COS: All items out of temperature from less than 1 hour; moved back to cold holding unit.

Observed boiled eggs without shell hot holding on stove at less than 135F in main kitchen.

C/A: 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 (5°C) or below or 135°F (57°C) or above.

COS: Food discarded.

Observed no paper towels at hand-wash station near beverage station and ice machine in main kitchen.

C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

COS: Paper towels provided.

1. Observed can-opener stored for use with soiled can-opner blade along prep table in main kitchen.
2. Observed black accumulations along interior of ice machine in main kitchen.

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

COS: All items cleaned during the inspection.

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 employee preparing food wearing bracelet in main kitchen.

C/A: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed floor of WIC in main kitchen soiled with food debris and spillage.

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.