Historic Roswell Place, Assisted Living & Memory Care

Observed several food cans rusted and with rodent droppings on the top.PIC discarded all the cans and is advised to check the integrity of the cans frequently to make sure they are not damaged. 511-6-1.04(3)(e) - Package Integrity (Pf) (e) Package Integrity. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf

Observed 2 hand sinks in the kitchen. One hand sink did not have soap or hand drying towels and other one did not have hand drying towels.PIC refilled the paper and soap and is advised to keep them stocked all the time. 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Observed several food contact surfaces oven, microwave and grill with grime and food debris buildup inside. Observed ice machine had a dark mold like buildup inside. Observed all the cutting boards in preparation area had black coating and are severely damaged by usage.PIC advised to replace all the cutting boards in the kitchen. PIC advised to make a cleaning schedule and have all the food contact surfaces cleaned to sight and touch. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

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

Observed dish machine does not provide enough sanitizer to sanitize the dishes and the test strips provided by PIC showed 0 ppm of sanitizer in it. CA: Advised PIC to utilize three compartment sink until dish machine can properly sanitize.

511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

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)

Observed rodent droppings in the dry storage area. PIC provided the pest control check from 1/23/2026 and they had several corrections to the facility and the corrections were not fixed since April 2025. CA: PIC advised to get more frequent pest control visits and have all the corrections suggested by pest control company to be fixed ASAP.

Observed kitchen floor with food debris and some areas with build up. Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. C/A: Ensure floor are maintained clean and free of debris, clean frequently to prevent build up.

Observed containers with sugar and flour not labeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. C/A COS: PIC placed labels on containers

Observed dish machine unable to reach final rinse of min 180F (Final rinse: 170F) CA: Advised PIC to utilize three compartment sink until dish machine can properly sanitize. 1. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf (ii) For all other machines, 180ºF (82ºC). Pf

Observed a build-up of mold-like debris inside of the ice machine in main kitchen area. CA: Advised PIC to routinely clean ice machine to sight and touch. . Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed heavily scorched cutting board on prep-top table across from grill area. CA: Advised PIC to replace cutting board.