MAGNOLIA SENIOR LIVING AT SUGAR HILL

10D: .04(8)(b)Observed multiple bags of cut lettuce held in the upright cooler past the manufacturer's expiration date. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: PIC (Person in Charge) discarded the bags of cut lettuce.

13A: .02(1)(d)Observed most recent inspection report not displayed in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Todays inspection report was displayed in public view.

2-2B: .03(5)(j)1&2Observed multiple employee drinks in unapproved cups in the kitchen prep area. 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: Person in Charge (PIC) moved the employee drinks to the designated employee area.

17A: .07(2)(l)Observed employee restroom in the break room was not self-closing. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C)

2-2D: .07(3)(b)Observed hand washing sink in the kitchen prep area not properly supplied with paper towels. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Person in Charge (PIC) added a roll of paper towels to the paper towel dispenser.

2-2D: .07(3)(a)Observed hand-washing sink in the main dining area not supplied with hand soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed yeast rolls stored below raw fish and raw beef in the upright freezer. Also observed unwashed lettuce stored above cooked and RTE (Ready-to-eat) pork and rice in the up-right cooler. All foods were open and/or removed from their original packaging. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, 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) 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. Corrective Actions: PIC reorganized the up-right cooler and up-right freezer to follow adequate separation protection guidelines.

6-2: .04(6)(g)Observed pre-cooked turkey deli meat, mozzarella cheese, american cheese, mozzarella/cheddar cheese mix, and beef broth without a date-mark showing when the packages were opened. 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: The american cheese, mozzarella/cheddar mix, and beef broth were labeled with the day they were opened. The turkey deli meat and mozzarella cheese were discarded as the PIC was unaware of the day the packages were opened.

11C: .04(6)(c)Observed PIC utilizing improper thawing methods for the pot roast (left in a sink without running water). Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: PIC opted to immediately cook the pot roast.

13A: .07(3)(d)Observed no handwashing signage at the handwashing sink in the dining area. 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)

14A: .04(4)(k)Observed the scoop handles stored downward/inside the food within the dry food containers. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Scoops were repositioned to ensure the handles were facing upward and not in contact with the dry foods.

17A: .06(5)(h)Observed employee restroom without a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. (C)

12C: .04(4)(m)Observed a wet wiping cloth stored on the prep table in-between uses.// 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: Person in charge placed the wet wiping cloth in a sanitizer bucket in-between uses.//

13A: .02(1)(d)The most current inspection report is not on display to the public.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Person in charge posted the most current inspection report within public view.//