SUNRISE OF FIVE FORKS

8-2B: .07(6)(g)Observed sanitizer in the warewash sink with a reading above the 200-400 ppm recommended on the instructions of the sanitizer container. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: PIC discarded sanitizer and re-made sanitizer at the appropriate conentration.

14B: .05(10)(e) 1,2,4Observed metal food containers on a shelf in the kitchen that were stacked wet. Observed ceramic mugs stored in a cabinet in memory care that were stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Wet stacked containers and mugs were set aside to be re-washed.

15B: .05(3)(h),(i)The facility does not have an irreversible way to assess the final rinse temperature of the dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)

15C: .05(7)(a)2,3Observed mold-like accumulations in the compartment behind the shield above the ice within the machine. Observed an accumuation of dust along the filter compartment along the right side of the ice machine. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

18: .07(5)(k)Observed several flying insects throughout the kitchen. Most of the flying insects were located in the dry storage room. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and
4. Eliminating harborage conditions.(C)

1-2A: .03(2)The person identified as the PIC was not present in the facility during the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf)

2-2A: .03(1)(c)2,3,17During PIC interview, PIC was not able to demonstrate knowledge of what symptoms and disesases must be reported to the health authority. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC was informed of what symptom and which diseases must be reported.

4-1A: .04(4)(n)1Observed an employee handling dirty dishware pick up a towel that had fallen to the floor then continue on to handling clean dishes without first washing hands and changing gloves. Observed same employees handling (rinsing, pushing into dishwasher) dirty dishes then move to putting away clean dishes without washing hands and changing goves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Employed washed hands and changed glove.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed unwashed produce stored above washed, ready-to-eat produce in the walk-in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

12A: .04(4)(q)Observed jars of jelly stored on a shelf in the kitchen approximately 2.5 in. above the floor. Observed an emergency food box in an exterior storage room that was stored directly on the floor. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C)

13A: .07(3)(d)Observed that there were no employee handwasing signs in employee bathrooms. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C)

13A: .02(1)(f)(1)The curent permit was not posted. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C) Corrective Actions: Current permit was located and printed for posting.

15B: .05(3)(h),(i)Observed that the facility did not have an irreversible way to assess the final rinse temperature of the dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)

15C: .05(7)(a)2,3Observed mold-like accumulations in the mechanical compartment of the ice machine and along the edge of the shield above ice withing the ice machine. Observed and accumuation of spider webs and dust along the filter compartment of the ice machine. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

18: .07(5)(k)Observed several flying insects in the room where dry food was stored. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and
4. Eliminating harborage conditions.(C)

2-2A: .03(2)(m)Two food employees could not provide a verifiable manner their responsibility to the employee health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2E: .03(6)Facility does not have effective disinfectant for carpet area. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

15A: .05(6)(a)The dish machine in the memory care is not dispensing sanitizer. The cooler underneath the countertop is holding TCS food items above 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

2-2B: .03(5)(j)1&2Observed evidence of employees drinking from an unapproved cup and opened water bottle in the kitchen stored on prep table. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: An unapproved cup and water bottle removed.

2-2E: .03(6)Facility does not have effective disinfectant for carpet area. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

3-1B: .04(3)(a)PIC accepted a bag of spinach from delivery received at 43F. Refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received. (P) Corrective Actions: Bag of spinach discarded.

4-2B: .05(6)(n)Dish machine in memory care actively being used but does not present effective chlorine concentration. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Dishes will be sanitized using dish machine in the kitchen.

6-1A: .04(6)(f)Observed multiple TCS foods with temperature measured above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items cold holding longer than 4 hours discarded.

6-1C: .04(6)(d)TCS foods found out of temperature did not cool down to 41F in 4 hours. (see temp log) Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Items cooling longer than 4 hrs discarded. Items cooling less than 4hrs allowed to cool.

11A: .04(6)(e)TCS foods found out of temperature did not cool down to 41F in 4 hours. (see temp log) 1. 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: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: Items cooling longer than 4 hrs discarded.

15B: .05(3)(h),(i)Facility has expired chlorine test strips. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. (Pf)

15B: .05(3)(h),(i)Facility does not have maximum registering thermometer or other method to test high temp dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)

15B: .05(6)(d),(e)Observed low temperature dish machine in memory care not dispensing chlorine. A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. (C)

1-2A: .03(2)Person in charge not present at the time of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Person in charge arrived during inspection.

1-2A: .03(2)(a)-(l), (n)Facility has 10 observed critical violations. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

6-2: .04(6)(h)Observed pudding, sausage sauce, chicken gravy and various other items date marked with a date beyond 7 days cold holding in the walk in cooler. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: All out of date items discarded.

6-2: .04(6)(g)Observed shrimp, potato salad, tomatoes in the salad prep cooler and eggs in the walk in cooler that were prepared longer than 24 hours prior that were not date mark. Observed milk, hot dawgs, ham and turkey that were not date marked longer than 24hrs after opening. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: All items discarded.

12A: .04(4)(q)Observed food in boxes stored in the walk in a leaking condenser with ice build up on the boxes. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food checked for contamination. Food individually vacuumed sealed within the boxes. Food moved from under the leak and stored properly.

12B: .03(5)(g)Observed employees prepping food with bracelets and watches on. 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). (C) Corrective Actions: Bracelets and watches removed.

12C: .04(4)(m)Observed wet wiping clothes stored wet outside of sanitizer solution in the proper concentration. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping clothes returned to sanitizer with correct concentration

14B: .05(10)(e) 1,2,4Observed metal pans stacked wet in the container storage area by the stove. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Pans rewashed, rinsed and sanitized.

14B: .05(10)(e) 1,2,4Observed knifes stored in knife holder on the wall with an accumulation of dust and debris build up. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C) Corrective Actions: Knifes sent to be washed, rinsed and sanitized. Knife holder on wall cleaned and sanitized.

15A: .05(6)(b)Observed several plastic cutting boards with deeply cut grooves and surfaces that are no longer smooth and easily cleanable. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. (C)

15A: .05(6)(a)Observed evidence of walk in cooler pip leaking with ice frozen around pipe. Observed leak from condenser in walk in freezer Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15B: .05(3)(h),(i)Facility does not have test strips for quat or chlorine sanitizers for ware washing. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

2-2A: .03(1)(c)2,3,17Person in charge (PIC) not able to properly demonstrate knowledge of all diseases associated with foodborne illnesses Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: EHS provided PIC with restriction, exclusion and reporting sheet and explained sheet to person in charge.

17A: .06(5)(h)Observed bathroom used by employees, residents and guests without a covered receptacle for sanitary napkins and feminine hygiene products. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. (C)

17D: .07(3)(h)Observed employee phone, keys, coffee, and empty unapproved drink cup stored above prep surfaces in the kitchen. Flavored water stored above resident food in walk in cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: All items moved to employee designated area.

2-2B: .03(5)(j)1&2Observed evidence of employees drinking coffee from an unapproved cup in the kitchen stored on prep table. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Coffee removed.

2-2E: .03(6)Facility does not have a vomit and diarrheal kit that is effective against norovirus with procedures. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

4-1A: .04(4)(n)1Observed employee wearing gloves touch trash, clean dish tray on clean side of dish washer without washings hands and changing gloves in between. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Employee changes gloves and washed their hands. Dishes were rewashed, rinsed and sanitized.

4-2B: .05(7)(a)1Observed the interior of the ice machine with a build up of black mold like accumulation. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

4-2B: .05(7)(a)1Observed a build up of metal shavings inside of can opener. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Can opened cleaned and sanitized.

5-1A: .04(5)(a)Observe chicken cooked from raw confirm by employee with an initial cook temperature of less than 165 degrees Fahrenheit. (See temp log) Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a minimum temperature and time according to the food being cooked unless a there is a consumer advisory. (P) Corrective Actions: Chicken cooked until it reached a minimum internal temperature of 165 degrees Fahrenheit.

6-1A: .04(6)(f)Observed several temperature control for safety/ (TCS) foods which were cold holding both 6+ hrs and some TCS items cold holding less than 4 hrs. (see temp Log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items cold holding longer than 4 hrs discarded. Items holding less than 4hrs allowed to cool.

4-2B: .05(7)(b)Observed a build up of mold like accumulation in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)