HOLBROOK ASSISTED AND MEMORY LIVING - SUGAR HILL

2-2A: .03(1)(c)2,3,17Person-in-charge (PIC) unable to communicate employee health policy and responsibility of reporting symptoms and diseases of food borne 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: Training provided on employee health policy at time of inspection. Link provided to red book for future use on knowing when to restrict or exclude employees.

4-2B: .05(7)(a)1Observed ice machine with mold like build-up inside ice bin around ice shoot and roof of ice bin. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-2: .04(6)(h)Multiple food items observed held past 7 days (slaw, canned pineapples, pasta, marinara and cottage cheese). 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 items discarded at time of inspection.

15B: .05(3)(h),(i)Facility does not have test strips for sanitizers utilized in facility (quat and chlorine). 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 test strips or irreversible thermometer for high temperature 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)

12D: .04(4)(g)Employee was cutting peppers that he said were not washed. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Food discarded.

15B: .05(3)(h),(i)Facility does not have an irreversible registering thermometer, nor a test kit, for their dish machine which sanitizes using hot water.

** IF THIS VIOLATION IS NOT CORRECTED BY 7/31/2025 THE FOOD SERVICE PERMIT MAY BE SUSPENDED. ** In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf) Corrective Actions:

15B: .05(2)(dd),(ee),(ff)The water pressure gauge was not measuring the pressure when the hot water sanitizing cycle was running in the dish machine. The data plate stated the final rinse minimum pressure should be 20psi. Person-in-Charge (PIC) stated this was repaired since the last inspection.

** IF THIS VIOLATION IS NOT CORRECTED BY 7/31/2025 THE FOOD SERVICE PERMIT MAY BE SUSPENDED. ** Warewashing machines that provide a fresh hot water sanitizing rinse shall be equipped with a pressure gauge or similar device such as a transducer that measures and displays the water pressure in the supply line immediately before entering the warewashing machine. (C)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw chicken in an open package was stored above raw beef in the walkin cooler 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: Chicken moved to the bottom shelf so that it was not above any other food.

4-1A: .04(4)(n)1Employee used the same gloves to load dirty utensils/items into the dish machine & then to unload the clean items that came out of the dish machine. 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 removed her gloves, washed her hands. Notified PIC (Person-in-Charge) to rewash all items.

15B: .05(2)(y),(z),(aa), (bb)The dish machine hot water sanitizing temperature measuring device/gauge was not properly working. The gauge measures the hot water that is entering the dish machine for hot water sanitizing. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water:

1. In each wash and rinse tank; (Pf) and
2. As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank. (Pf)

15C: .05(7)(a)2,3Sticker residue, food particles/debris left on containers stored clean on the storage shelves. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

4-2B: .05(7)(a)1Mold-like buildup inside the ice machine. PIC stated he cleaned it last week. Food particles on utensils (scoops, ladle, strainer, eating utensils, etc) stored clean. Food particles also found in the holders used to store these "clean" items. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-2: .04(6)(h)Date marked food was held past 7 days. Food was date marked as follows: mozzarella cheese 7/14, chick peas (used for 1 resident) 7/8, coleslaw 7/14. Canned beets in a plastic container was not date marked. A food that requires datemarking shall be discarded if it is appropriately marked with a date or day that exceeds 7 days. (P) A food that requires datemarking shall be discarded if it is in a container or package that does not bear a date or day. (P) Corrective Actions: Food discarded.

10D: .04(4)(d)Working containers of food removed from the original packaging was not labeled: oils, water, salt, seasoning. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Food labeled.

12A: .04(4)(q)Food stored where it was exposed to splash contamination. An uncovered container of salt & butter were stored on the meat prep sink counter while employee was cleaning the sink which had been used to handle raw fish. Drink pitchers (most pitchers were filled with drinks for lunch service), metal pans stored next to the drink station hand sink. Splash guards can be installed to prevent splash contamination. 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: Only the salt & butter were removed.

14B: .05(10)(e) 1,2,4A tomato slicer, blender, RoboCoupe equipment were stored on the meat prep sink while employee was cleaning the prep sink which was used to prep fish - exposed to splash contamination. These items were removed.

Wet food containers were not stored in a self-draining position that allows air drying: some were stacked wet nested, some were not inverted. Containers were unstacked & inverted to allow air drying. // Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1. of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted.

15A: .05(2)(c)Facility was using broken items such as food container with lid, spatula. Multiuse food-contact surfaces shall be smooth in good repair, free of sharp angles, and finished to have smooth seams and joints. They shall be accessible for cleaning and inspection without being disassembled or easily disassembled without the use of common hand held tools. (PF)

15B: .05(2)(dd),(ee),(ff)The water pressure gauge measured 10psi when the hot water sanitizing cycle was running in the dish machine. The data plate stated the final rinse minimum pressure should be 20psi. Warewashing machines that provide a fresh hot water sanitizing rinse shall be equipped with a pressure gauge or similar device such as a transducer that measures and displays the water pressure in the supply line immediately before entering the warewashing machine. (C)

15B: .05(3)(h),(i)Facility does not have an irreversible registering thermometer for their dish machine which sanitizes using hot water. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)