DAWSONVILLE SENIOR CENTER, LLC dba MANOR LAKE ASSISTED LIVING

Cooked Time/Temperature Control for Safety Food ( wild rice) not cooled from 135F to 41F within 6 hours. 1 container of wild rice cooked yesterday @ 3:00 p.m per PIC in WIC @ 45F and large accumulation of condensate on lid.COS: PIC discarded cooked rice.

Observed half consumed can of red bull, on prep tables while employee was actively prepping food . Drinks may be in the kitchen if in single-service cups (disposable) with a secure lid and straw and stored to prevent any possible contamination of food/food contact surfaces. COS: PIC discarded drink.

Time/Temperature Controlled for Safety (TCS) food items that are labeled as "keep refrigerated" were not discarded as per manufacturer's expiration date or sell -by date. COS: Pic discarded container of cottage cheese ( 1 large container) found in prep top cooler.

Several bags of partially thawed reduced oxygen packaged fish( salmon) in walk in cooler that bears label indicating that it is to be kept frozen until time of use . It shall be removed from the reduced oxygen environment. COS: Person in charge cut bags and removed fish to finish thawing process.

Observed a large lexan container of cooked chicken legs ( 44F-45F),a large plastic tub fully covered of fried rice (89F), a large plastic tub fully covered of housemade pasta salad (67F). Potentially hazardous food must be cold held at 41 degrees Fahrenheit or lower. Per manager food was prepared last night. Cos: Manager voluntarily discarded chicken legs, pasta salad and fried rice.

Several ready to eat items stored in prep-top cooler and walk-in cooler missing datemarking. Refrigerated ready-to-eat, time/temperature control for safety foods to be held in the establishment more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed or discarded not to exceed a maximum of 7 days COS: CFSM datemarked containers, most of the food was prepared/open yesterday.

Cooling methods being used/observed were not adequate in rapidly cooling Time/Temperature Control for Safety Foods. Observed Full hotel pan of meatballs tightly wrapped for cooling in walk-in-cooler For rapid cooling, loosely wrap and use method such as ice bath to speed cooling. COS: meatballs were placed in small containers and in walk-in-freezer.

The most current inspection report is not displayed in public view. It shall be displayed within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. COS: Today's inspection will be posted.

No proper chemical test kit provided for measuring the concentration of the sanitizer solution . A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Purchase test kit for QUAT sanitizer.

Observed dumpsters with door open. Keep them closed to prevent attraction of pests.COS: Manager closed doors.

Observed Old equipment, doors stored in dumpster area - Keep area free of unnecessary items prevent place for insect /rodent harborage.

Accumulation of mold along wall /3 compartment sink, floor/wall juncture in dishamchine area. Accumulation of old food debris inside cold holding units.

Keep these areas clean and in good repair.

Hand wash sink at bistro area lacking proper hand drying provisions. COS: Person in Charge restock paper towel dispensers.

Ice machine at bistro area with large amount of mold inside. Ice machine at kitchen with slime accumulation along curled end of baffle.

Equipment food-contact surfaces and utensils shall be clean to sight and touch.

. Ice machine bin will need to be emptied to completely clean and sanitize.

Unwrapped ready to eat apples in basket at resident's bistro area.

Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.

COS: CFSM wrapped apples with food grade film.

Food employees preparing food in kitchen without hair restraint. Employees preparing or handling food shall use effective, clean, disposable or easily cleanable nests or other hair restraints approved by the Health Authority and worn properly to restrain loose hair. COS Food employees put on hair nets .

All equipment on the inside and outside have a build up for food debris and residue. Nonfood-contact surfaces of equipment shall be kept free of accumulation of dust, dirt, food residue and other debris. Cleaning should be done at a frequency to avoid the accumulation of food debris.

Dumpster missing half the top lid. To prevent insect/rodent attraction, all doors and top lids need to be in good repair and able to be closed. Contact dumpster company to replace dumpster.

Dumpster area needs good cleaning - bags of trash/debris around on pavement. Pick up trash and have area pressure washed. Keep this area clean to prevent attraction for insects/rodents.

Ceiling panels and vents dusty in kitchen. To prevent dust from falling onto food/food contact surfaces, clean frequently to prevent dust build-up.

Accumulation of mold along wall /3-compartment sink, floor and wall juncture in dishmachine area. Paint is peeling above handwash sink next to 3 compartment sink. Keep this area clean and in good repair.

Observed half consumed bottled drink, half consumed can of soda on prep tables . Drinks may be in the kitchen if in single-service cups (disposable) with a secure lid and straw and stored to prevent any possible contamination of food/food contact surfaces COS: Drinks voluntarily discarded .

Ice machine baffle with large amount of mold along curled end of baffle. Ice machine bin will need to be emptied to completely clean and sanitize.

Can opener with large accumulation of dried food debris on blade. Food contact utensils/surfaces should be clean and sanitized at least every 4 hours and stored clean and ready for use. COS. PIC took can opener to dishwasher.

Large container of in-house made pasta salad in walk-in-cooler with preparation date 9/01. Ready-to-eat foods that require datemarking shall be discarded if the datemarking exceeds the allowed 7 days - the day of preparation is counted as day one and add six days for a maximum of 7 days. COS: Pasta salad voluntarily discarded by CFSM.

2 Hand wash sinks of 4 lacking proper hand drying provisions. COS: Person in Charge restock paper towel dispensers.

In house made chicken salad dated 2/27, opened cottage cheese container dated 2/14. Ready-to-eat foods that require datemarking shall be discarded if the datemarking exceeds the allowed 7 days - the day of preparation is counted as day and add 6 days for a maximum of 7 days. COS: All items voluntarily discarded by CFSM.

Bottle of degreaser under prep table, next to lemonade mix box.COS: Person i Charge removed it to chemical storage.

Several bags of partially thawed reduced oxygen packaged fish inside prep top cooler that bears label indicating that it is to be kept frozen until time of use. It shall be removed from the reduced oxygen environment. COS: Person in charge cut bags and removed fish to finish thawing process (39F)

Floors need cleaning under shelving units in dry storage , walk-in- cooler, under stove and steam table. There is accumulation of grease, old food/debris. Keep areas clean to prevent attraction of pests.