ARBOR TERRACE HAMILTON MILL INDEPENDENT LIVING

2-2A: .03(4)(a)(b)(c)(e)(f)PIC (Person in Charge) could not inform EHS (Environmental Health Specialist) her awareness of all 5 symptoms and 6 illnesses and when to report 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 advised on the 5 symptoms and 6 illnesses. PIC also advised on illnesses and symptom to report to the health authority.

2-2B: .03(5)(j)1&2Observed employee drinks stored in unapproved bottles stored on prep top table, and behind prep top cooler. 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: PIC relocated employee drinks to office away from kitchen.

4-2B: .05(7)(a)1Observed black buildup inside tea urn nozzles. Equipment food-contact surfaces must be cleaned at appropriate times and often enough to preclude an accumulation of debris buildup. (C)

6-1A: .04(6)(f)Observed TCS (Time/Temperature Control for Safety) food cold held at room temperature and inside RIC (Reach in cooler) above 41 deg F. See temperature observations. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded TCS foods out of compliance.

6-1C: .04(6)(d)Observed several sheet pans of prepped crab salad and cut fruits (melons) that did not cool at a fast enough rate to reach 41 deg F within 4 hours. 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: PIC discarded prepped crab salad and cut fruits.

6-2: .04(6)(h)Observed cheeses prepped 11/17 and salad mix prepped 11/18 stored inside 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: PIC discarded prepped items held over 7 days.

8-2B: .07(6)(f)Observed butane cannisters stored above prep top table and observed butane lighter stored next to clean equipment. Also observed chemicals stored above single use towels on chemical storage rack. Employee's personal location stored on prep table. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles. (P) Corrective Actions: Butane cannisters relocated to chemical storage. Employee's personal lotion relocated to designated employee area. Lighter relocated down and below food prep areas. Chemical storage rack rearranged so single use towels are stored above chemicals.

15A: .05(6)(a)Reach in cooler unable to maintain 41 deg F. Reach in cooler also has gaskets in poor repair. Do not use reach in cooler to store TCS foods until unit is repaired. 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)

17D: .07(4)(b)Observed employee phone stored on prep top table while active food prep was occurring. Also observed employee's lotion stored on prep table. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: PIC relocated personal items into designated employee area.