Addington Place of Brunswick

Observed during the course of this inspection that the facility had hand sanitizer instead of handwashing soap at a handwashing sink in the main kitchen . COS: The sink was supplied hand soap. CA: Glynn Eh instructs management to ensure that handwashing sinks are supplied with handwashing soap/cleaner and not sanitizer.

Observed during the course of this inspection that the facility had fruit and vegetable wash test strips and not the Quaternary Ammonium test strips necessary for the available sanitizer. CA: Glynn Eh instructs management to ensure that there are test strips available for the in use sanitizing solutions. (Quat - QT 40/44 test strips)

Observed during the course of this inspection that the facility microwave displayed old food buildup on the inner ceiling. COS: Management cleaned and sanitized the unit immediately. CA: Glynn EH instructs management to ensure that all food contact surfaces including the inner ceiling of the microwave are kept clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility bathroom most closely located next to the kitchen had a handwashing sink that only displayed water temps of 75 deg f. CA: Glynn Eh instructs management to ensure that all handwashing sinks are supplied with warm water of at least 85 deg f.

Observed during the course of this inspection that staff rinsed off cooking utensils in the facility vegetable sink. CA: Glynn Eh instructs management to train staff that the vegetable sink is only to be used for washing fruits and vegetables.

Observed during the course of this inspection that the facility had multiple cooking utensils in storage that had been exposed to dust and debris buildup. COS: Dirty utensils were removed from kitchen. CA: Glynn Eh instructs management to ensure that all cooking equipment is stored in areas that it is not exposed to dust/debris buildup.

Glynn EH suggest that management reduce the amount of excess cooking utensils in the main kitchen area to reduce the amount of potential exposure.

Observed during the course of this inspection that the facility did not have quat test strips for the in use sanitizer. CA:Glynn EH instructs management to ensure that test strips are purchased for the facility for all chemical sanitizers in use.

Observed during the course of this inspection that the facility had two hand washing sinks located in the main kitchen that displayed mineral buildup on the hot water handles that came off when used. CA: Glynn Eh instructs management to ensure that the handwashing sinks are being serviced often enough to keep them clean and maintained.

Observed during the course of this inspection that the facility had a handwashing sink located the the dishwashing area that was completely blocked by carts COS: Management immediately re arranged the carts to allow access to the hand sink. CA: Management stated that handwashing sinks will be kept accessible at all times and carts will not be stored in front of them.

Observed during the course of this inspection that the facility had a case of single service aluminum pans stored directly on the floor. COS: Management immediately elevated the case of pans. CA: Management stated that staff will be trained to keep single service items elevated off of the floor at least 6 inches off of the floor at all times.

Observed during the course of this inspection that the facility was thawing partially frozen uncooked hamburger patties on a table then inside of the meat sink with no running water. COS: Management began thawing the meat under cool running water. CA: Management stated that staff will be trained to thaw raw meats in the meat sink under cool running water.