SUNRISE ASSISTED LIVING

Observed a food container of eggs, cut tomato, shredded cheese, cut avocado, and spice stored in the reach-in cooler without any lids or coverings. CA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Food employee provided plastic coverings for each food container in the reach-in cooler

Observed an ice bath with food containers sitting above the ice. CA: 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 by placing the food in shallow pans; separating the food into smaller or thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; other effective methods.

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and 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 employee added ice to submerge the food containers in the ice bath.

Observed multiple food boxes were stored directly on the floor in the walk in freezer. CA: Discussed with the person in charge that food must be stored at least 6 inches (15 cm) above the floor.

Observed condensation is dripping on the foods in the walk-in cooler. CA: Discussed with the person in charge that the foods need to be relocated until the walk in cooler gets fixed.

Observed cleaned food contact surfaces (such as pans and trays) are stacked wet on the rack. CA: Discussed with the person in charge that equipment needs to be air dried before stacking.

Observed the shelves in the walk-in cooler is very rusted and dirty. CA: Discussed with the person in charge that nonfood contact surfaces of equipment shall be cleaned frequently.

Observed multiple food boxes were stored directly on the floor in the walk in freezer. CA: Discussed with the person in charge that food must be stored at least 6 inches (15 cm) above the floor.

Observed food employees were handling food items wearing wrist watches, bracelet and rings. CA: Discussed with the person in charge that food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food except for a plain ring such as a wedding band.

Observed cleaned food contact surfaces (such as pans and trays) are stacked wet on the rack. CA: Discussed with the person in charge that equipment needs to be air dried before stacking.

Observed food employee has personal reusable cup without straw, while cutting fruits at the prep table. CA: Discussed with the person in charge that employees are allowed to eat and drink in the designated areas separated from food preparation area and also can drink water from single serve cup, covered with lid and straw.

Observed a food employee was chewing gum in the food prep area. CA: Discussed with the person in charge that food employees are only allowed to eat and drink in the designated area separated from food preparation area. COS: Food employee removed the gum.

Observed handwashing sink near 3-compartment sink doesn't have available soap to wash hands. CA: Discussed with the person in charge that each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed food employee washed thermometer in the handwashing sink. CA: Discussed with the person in charge that a handwashing sink may not be used for purposes other than handwashing.

Observed multiple food contact surfaces (plates, cups, pans, spoons, blender) stored in the dish rack has old food debris and can opener has accumulated heavy build up. CA: Discussed with the person in charge that equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Person in charge cleaned the food contact surfaces and utensils.

Observed dish machine at the satellite cafe, didn't reach the final rinse temperature at minimum 160F. CA: Discussed with the person in charge that the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than for a stationary rack, single temperature machine, 165ºF (74ºC) or for all other machines, 180ºF (82ºC). COS:Informed the person in charge that dish machine cannot be used for sanitizing dishes until repair has been done.

Observed whole milk expired on (04/08/2024) in the reach in cooler. CA: Discussed with the person in charge that 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: Person in charge discarded the milk and cream.

Observed boxes of juices are stored directly on the floor in the walk in freezer and also food items were stored directly on the floor in the dry storage area. CA: Discussed with the person in charge that food must be stored at least 6 inches (15 cm) above the floor.

Observed food employee was handling items without wearing hair restraints. CA: Discussed with the person in charge that employees preparing or handling food shall use effective and clean hair restraints worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed food employee was wearing diamond rings while handling foods. CA: Discussed with the person in charge that food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food except for a plain ring such as a wedding band. COS: Person in charge removed the ring.

Observed cleaned food contact surfaces (such as plates, cups,pans) are stacked wet on the rack. CA: Discussed with the person in charge that equipment needs to be air dried before stacking.