BENTLEY SQUARE PERSONAL CARE HOME BY HARBORVIEW

Observed the knife rack holding knives made of wood crumbling as the knives were removed from the rack. Bits of wood pieces were on clean knives as they were removed. CA: (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. COS: PIC discarded holder and placed knives inside of 3 compartment sink to be washed, rinsed, and sanitized.

Observed build-up of food debris, dust or dirt on nonfood-contact surface of racks in dry storage area. CA: (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC stated that he will order new racks.

Manager lacking proof of Food Manager Certification and no one certified at this location. At the time of inspection PIC was asked for ServSafe Certification. The PIC stated that the certificate expired. Informed to provide within 60 days.

Food service license not properly displayed. Informed PIC to always display the permit, inspection and ServSafe.

Observed dishwashing machine not operating properly. PIC indicated that order was submitted to replace missing part. Informed PIC to provide invoice after repair is completed.

Observed wall underneath and top portion of (3) compartment sink and wall damaged. Observed wall underneath prep top damaged. Clean all vents. Informed person in charge to repair.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. At the time of inspection, observed reach in cooler holding at 44 degrees and pork holding at 66 (discarded). The pork was cooked 3 or 4 hours ago. Informed PIC to repair RIC to lower temperature to below 41 degrees.

Manager lacking proof of Food Manager Certification and no one certified at this location. At the time of inspection PIC was asked for ServSafe Certification. The PIC stated that the certificate expired. Informed to provide within 60 days.

Observed uncovered deli meat (turkey)in reach in cooler. Inform PIC to properly protect food item from cross contamination by properly covering before storing. PIC removed and covered properly and placed back into freezer because of temperature in RIC.

Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing and dish machine. Observed/tested ppm level of dish machine and manual (both low). Informed person in charge to contact manufacture to correct sanitizer levels with 3 compartment sink and dish machine.

Observed that there was not a suitable thermometer provided and/or readily accessible to measure the internal temperatures of food product. Informed PIC to provide thermometer to check temp for cooling and hot holding.

Observed walk-in cooler gasket torn/in disrepair (refrigerator temperature elevated). Informed PIC to repair immediately.