Elite Personal Care Home

Observed no certified food safety manager (CFSM) employed at the facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Provided link to person in charge with list of approved CFSM courses. Have an employee certified in an approved program immediately.

Person in charge could not provided any documentation that food service employees are aware of foodborne illnesses. shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee. I provided person in charge with an employee health document. Have all food service read and sign form.

Observed no paper towels at the hand sink in the main kitchen.(b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:1. Individual, disposable towels. Employee placed paper towels at the hand sink.

Observed facility using chlorine based sanitizer but lack the appropriate test strips/ kit. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Purchase chlorine based test strips.

Observed cooked chicken noodle soup and cooked macaroni and cheese inside the reach in cooler of the main kitchen not date marked. Also observed cooked hot dogs and cooked sausage inside the other kitchen not date marked. Person in charge did not know when such foods were prepped. A food that requires datemarking shall be discarded if it: Is in a container or package that does not bear a date or day. Food items were discarded.

Observed both kitchen operating with household stoves. Per person in charge, the commerical unit malfunctioned. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. Purchase commerical grade equipment.

Observed facility using chlorine based sanitizer but lack the appropriate test strips/ kit. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Purchase chlorine based test strips.

Observed an unshielded bulb above the cooking range. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Replace bulb with shatter proof bulb or place shield arounnd the bulb.

Observed several time/temperature control for safety (TCS) foods above 41°F inside the reach in cooler near the dry storage area: Sliced Turkey 46°F, Whole Milk 47°F, Coleslaw Mix 48°F. Ambient air temperature of the unit is 48°F. Per person in charge the items were inside the unit over night. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Food discarded.

No Certified Food Manager for the establishment. Several employees have food handlers certificates, but I'm unable to verify if the new administrator is certified in food safety. The new administrator must take the training and a test to be certified as a Certified Food Manager. The food handler course is not approved for managers.