Summerhill Elderliving Home & Care

Observed yogurt (53°F) and sliced tomatoes (54°F) inside the front reach in cooler above 41F. Ambient air temperature of the unit is 56F. 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 items were discarded.

Observed several Time/Tempeature Control for Safety (TCS) foods inside the walk-in cooler above 41°F. The ambient air temperature was originally at 52°F, decreased to 48-49F, but increased to 55°F (possibly due to entering and exiting the unit). Not aware of how long the walk-in cooler was warm, but informed of a food delivery arriving around 11:30 am-12 pm today. Possibly the unit door was opened too long when the establishment received a food delivery today. All cold hold TCS foods must be 41°F or below. Corrected on Site (COS): TCS foods held inside the unit for less than 4 hours were transferred to the walk-in freezer and reach-in cooler. TCS foods held for more than 4 hours were discarded. Told representative from a company called AC Cooling and Air was en route to the establishment to repair the unit. No TCS foods are allowed inside the walk-in cooler until the unit has been repaired and the ambient air temperature is set between 36-38F.

Observed chicken (129F) below 135F inside the steam table. The container was stored on top of the steam table, not inside the unit, where the hot water does not come into contact with the outside of the container, which is an indication of why the food item was not at the correct hot holding temperature. All hot hold Time/Temperature Control for Safety (TCS) foods must be 135°F or above. Corrected on Site (COS): Food item discarded.

The Person In Charge (PIC) is not ensuring that the ambient air temperatures are recorded on the temperature log sheets. Observed no documentation of the ambient air temperatures for the walk-in cooler recorded on the temperature log document on the walk-in cooler door for today. The last time the ambient air temperatures were recorded was on June 16th. Employees are properly cold/hot holding time/temperature control for safety food, being particularly careful in holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the holding temperatures using appropriate temperature measuring devices properly scaled and calibrated. Corrected on Site (COS): Discussed with management to record temperatures of the ambient air temperatures for the cold hold units accordingly.

Observed three severely dented cans of beets on the storage racks used for canned items. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Person in charge (PIC) placed the three dented cans on the dented can discard shelf. Educate employees on checking can integrity and not stocking dented cans for service.

Observed 0ppm of quat sanitizer coming out of the sanitizer spicket tube at the three compartment sink. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times shall meet manufacturers specifications (quat 200ppm-400ppm). Contact EcoLab and have them come out and fix the issue. Person in charge (PIC) emptied compartment and had an employee make it manually from the bottle.

Observed several stainless steel food grade containers wet stacked on the rack next to the three compartment sink. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Recommend pyramid stacking and re-washing, re-rinsing, and re-sanitizing the wet-stacked containers.

Observed shredded lettuce (55 F) and diced tomatoes (55 F) doubled pan in the front food service area without any ice surrounding the container to keep the foods cold. Told the food items had been inside the container since this morning. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. A proper ice bath must be done to keep TCS foods at the correct cold hold temperatures. Corrected on Site (COS): Food items discarded.

Observed leftover peas with a discard date of September 22nd. A food that requires date marking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. Corrected on Site (COS): Peas discarded

Observed egg salad tightly covered while in the cooling process. When cooling Time/Temperature Control for Safety (TCS) foods, the food item must be either completely uncovered or loosely covered to allow air to enter inside the container for the food item to cool down at the correct time and temperature. Corrected on Site (COS): Egg Salad loosely covered (vented).

Observed egg salad filled to the top of the food grade container while cooling inside of the walk-in cooler. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled by placing the food in shallow pans and/or separating the food into smaller or thinner portions. Corrected on Site (COS): Egg salad was spread out on a bigger container to allow proper cooling.

Observed chopped meatloaf (101F) inside the steam table in the front serving area. Temperature of the water was 124F. Person in charge stated the steam table has been on for five hours. 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 135°F or above. Food discarded. Have the unit serviced before placing any time/temperature control for safety (TCS) foods inside.

Observed slimy pink organic matter along the baffle inside the ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers: At a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Remove ice and wash, rinse, and sanitize the ice machine at least once a week to avoid build-up.

Observed raw time/temperature control for safety foods improperly stored on an ice bath near the fryers: Swai 67F and Pork Chop 51F. 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. Employee placed more ice on the food items and placed inside the walk in cooler to decrease the temperature.

Observed black and pink slimy build-up on the baffle inside of the ice machine. Food contact surfaces and utensils shall be cleaned frequently to avoid contamination of food. Remove ice and wash, rinse, and sanitize the ice machine at least once a week to avoid build-up.