Southern Crescent Rehabilitation & Retirement Ctr

Observed dead insects in the light shield in the kitchen. Observed dead ants on the wall of the dry storage room behind the shelves. Please have dead insects removed from the kitchen to prevent accumulation and attraction of pests.

Observed dead insects in the light shield in the kitchen. Observed dead ants on the wall of the dry storage room behind the shelves. Please have dead insects removed from the kitchen to prevent accumulation and attraction of pests.

Observed previous inspection report not posted. Most recent inspection report was a 91/A from 10/24/25. The posted inspection report was a 94/A from 4/15/25.

Observed food stains and dust accumulation on the ceiling tiles in the kitchen. Observed dust accumulation on the ceiling in the walk in cooler.

Observed walk in cooler fans with excessive dust accumulation.

Observed interior walls of ice machine with black accumulation. PIC was advised to clean and sanitize machine weekly. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:

(i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P

(ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P

(iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P

(iv) Before using or storing a food temperature measuring device; P and

(v) At any time during the operation when contamination may have occurred. P

2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P

3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if:

(i) In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they are empty;

(ii) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and:

(I) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature:

Temperature Cleaning Frequency

41ºF (5.0ºC) or less 24 hours

41ºF - 45ºF (>5.0ºC - 7.2ºC) 20 hours

45ºF - 50ºF (>7.2ºC - 10.0ºC) 16 hours

50ºF - 55ºF (>10.0ºC - 12.8ºC) 10 hours

and

(II) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food service establishment.

(iii) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under DPH Rule 511-6-1- .04;

(iv) Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues;

(v) The cleaning schedule is approved based on consideration of:

(I) Characteristics of the equipment and its use,

(II) The type of food involved,

(III) The amount of food residue accumulation, and

(IV) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or

(vi) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135ºF (57ºC) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.

4. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods:

(i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse;

(ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel;

(iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or

(iv) Other methods approved by the Health Authority.

(v) Food trays may be cleaned and sanitized the same as table ware.

5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed water leaking from dish machine. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed dish machine wash cycle not reaching 150F or above as indicated on gauge.

Observed ceiling tiles in disrepair in storage rooms and dust accumulation on ceiling tiles. 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

Observed employee food items stored in food items for guests. Employee food items must be stored in designated area where it can not cause contamination to food intended for guests. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. 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.

Observed lights out in front of dish machine and light bulb out where serving shelves were stored.

Observed utensils not stored inverted in the storage area. Utensils must be stored inverted to prevent potential contamination. Person in charge will invert all utensils

Observed expired chemical test strips. Quat test strips used to test the three compartment sink and wiping cloths expired in 2023. PIC will obtain new test strips

Observe wall paint peeling in the hand sink area. Peeling paint could potentially lead to a physical/chemical hazard in the food. PIC will have the wall repaired and painted with a semi-gloss paint

Observed vent covers throughout the kitchen that contained a thick layer of dust build up. PIC will have the vent covers cleaned. One of the vent covers was located above clean utensils.

Open containers of milk and ranch dressing not properly dated marked in the walk-in cooler. All TCS foods must be properly date marked after opening with a discard date within 7 days. CA- PIC will discard opened containers of milk and salad dressings. PIC will label all opened TCS foods products

Employee preparing food with no hair restraint. Non kitchen employees were also observed walking in the kitchen without hair restraints. There is a sign outside the kitchen that states everyone must wear the provided hair Bonet before entering the kitchen. The CEO advised that he would enforce the requirement. PIC was also observed wearing jewelry CA- PIC will provide hair restraints for employees and non-employees entering the food preparation area

Observed utensils not stored inverted in the storage area. Utensils must be stored inverted to prevent potential contamination. CA- Person in charge will invert all utensils

Observed expired chemical test strips. Quat test strips used to test the three compartment sink and wiping cloths expired in 2023. PIC will obtain new test strips

Observe wall paint peeling in the hand sink area. Peeling paint could potentially lead to a physical/chemical hazard in the food. CA- PIC must have the wall repaired and painted with a semi gloss paint

Observed vent covers throughout the kitchen that contained a thick layer of dust build up. PIC will have the vent covers cleaned. One of the vent covers was located above clean utensils.

Observed the sanitizer concentration at 0 PPM quat. PIC did not have knowledge on how to dispense the sanitizer. ECOLAB was called to check the chemical. Everything worked properly and he trained the employees on how to properly use the machine. Chemicals were at 200 PPM quat (COS).

Observed the ice scoop hanging on the shelf with no overhead protection. PIC got a container with a lid and placed the scoop in it (COS).

Observed the vents (blowers) in the walk in cooler with a thick dust debris.

Observed the stove top soiled with old food debris. The stove top should be cleaned daily.

Observed the "wash gauge" on the dishwasher not properly working.

Observed the wall behind the ice machine with a dust debris, and the floors in the dry storage room in need of cleaning due to an accumulation.

Observed the ventilation hood system in need of cleaning due to thick accumulation of grease debris.

Observed the AC vents in need of cleaning due to dust debris.

Observed tan employee's Starbucks drink on the prep table by diced onions. The drink should be stored in a designated area. (Repeat)

Observed cut vegetables and opened shredded cheese without proper date marking information.

Observed large box of single-service cups stored on floor of dry storage room.

Observed employee personal acai bowl stored in the walk-in freezer instead of a designated employee area. Manager stated that employees have their own coolers to keep their items. item was discarded (COS).