Bear Creek Senior Center

Observed clean utensils stored in dirty container in the dish storage area. PIC corrected on site.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, 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. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Observed flaking paint on the wall in the dishwashing/storage area. Paint chipping falling on dishes. PIC advised that dishes are not being used. PIC will relocate dishes. Wall needs to be repaired by 01/24/26. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

15c.Observed exterior surfaces of the dish machine in need cleaning due to accumulated dust.

17c. Observed ceiling tile in need of near the walk in cooler due to accumulated dust.

17C. Observed flaking and and unseal sheet rock walls in kitchen which need painting with a washable type paint.

Observed grease build up in the storage area with clean dishes.CA- PIC will remove the dishes and properly clean and sanitize the area by 2/1/25.

11-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed paint peeling on the storage room wall. PIC advised to have the wall repaired by 2/15/25. CA- PIC will not stored dishes below the wall that is damaged.

Observed build up on the floor beneath equipment in the deep fryer area. PIC will have the area deep cleaned by 2/15/25.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed soap not provided at one of the hand sink

Ceiling vents contained dust build up in several areas.

Employee drinks improperly stored above food in the walk-in cooler and food contact surfaces in the prep area. Water bottles stored on cabinet where clean utensils are being stored

Proper test strips not provided for the three compartment sink sanitizer and wiping cloth buckets

Observed build up on vent covers

Observed TCS food (American cheeses) held past discard date. Manager discarded items (COS).