AMICASA ASSISTED LIVING

Observed dish machine with a sanitizer concentration of 0ppm. Chlorine sanitizer water solution shall be between 50PPM-100PPM. Quat sanitizer water solution shall be between 200PPM- 400PPM. PIC instructed to use 3 compartment sink to wash, rinse and sanitize dishes until dish machine is repaired.

Observed pink substance inside the top of ice machine. CA: two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse;

(ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment.

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

CFSM certificate not available at the time of inspection. stored information stated that CFSM certificate expire 3/25/24.PIC has 30 days to obtain CFSM. CFSM classes are offered at health department.

Observed dish machine with a sanitizer concentration on 0PPM. CA: Dish machines shall be in good repair. Chlorine sanitizer water solution shall be between 50PPM-100PPM. Quat sanitizer water solution shall be between 200PPM- 400PPM. PIC instructed to use 3 compartment sink to wash, rinse and sanitize dishes until dish machine is repaired.

Observed interior of ice machine stained and starting to rust. Ice can potential become contaminated if ice machine is used. CA: All food contact surfaces and non food contact surfaces shall be in good repair, cleaned regularly and by sight and touch to prevent buildup. COS- PIC started to melt ice and stated they will not use ice machine until it is serviced.

Observed interior of microwave soiled with food debris. CA: All food and non food contact surfaces shall be cleaned regularly and by sight and touch to prevent build up.

Observed raw meat thawing in sanitize compartment of the 3 compartment sink improperly is stagnant water with a unclean pot in the rinse compartment of the 3 compartment sink. CA: (c) Thawing. 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. If thawing in the 3 compartment sink no dirty dishes shall be in the 3 compartment sink while you are using the 3 compartment sink as a meat sink. COS- put turned on cold water over meat thawing. PIC removed pot from 3 compartment sink.

The most recent inspection report not posted at the time of inspection. Score of 91 from 1/17/24 was posted at the time of inspection but the most recent inspection report was on 7/30/25 with a score of 87.

Pasteurized eggs nots used for high-risk population. Discussed with PIC that that facility serving high risk populations shall use pasteurized eggs.

CFSM certificate not available at the time of inspection. stored information stated that CFSM certificate expire 3/25/24.PIC has 30 days to obtain CFSM. CFSM classes are offered at health department.

Observed raw bacon and raw sausage stored on top of raw shell eggs. Observed raw chicken stored next to raw beef. Discussed with PIC that TCS food shall be store according to its internal cooking temperature. COS- PIC rearranged food properly.

Dishes and utensils stored as clean observed unclean. Observed container holding dishes unclean. Advised PIC that all dishes/ containers shall be stored as clean. Advised PIC to remove dishes that are not in use. COS-Dishes moved to 3 compartment sink to be washed and sanitized.

Observed frozen meat thawing in sink at room temperature. Advised PIC of proper thawing methods. COS- PIC turned on cold water to thaw meat under running water.

Observed back door open at the time of inspection. Advised PIC that all openings shall be closed to prevent pest entry. Advised PIC that they can use air curtains or screens if they would like to keep the door open for air flow. COS- door closed.