CAMBRIDGE POST ACUTE CARE CENTER

2-1C: .04(4)(a)1,2,3Observed employee bare handing ready to eat peppers. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: All peppers were discarded. Employee washed and donned gloves.

2-2B: .03(5)(k)1&2Observed 2 employee drinking from water bottles in food prep areas. 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: Employees were asked to remove water bottles from food prep areas and relocate to employee designated area.

4-2B: .05(7)(a)1Observed a mold like substance in ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Ice machine was drained to be cleaned and sanitized.

11C: .04(6)(c)Observed hot dogs being thawed in stagnant water in meat sink. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Hot dogs were allowed to thaw completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F.