Serenity Adult Day Health II

Observed 0 parts per million (ppm) of chlorine inside the sanitizer compartment of the 3C sink. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a concentration level of 50-100 ppm. Employee discarded the solution in order to make correct sanitizing batch and re-washed the dishes.

Observed the interior of the microwave heavily soiled with food splatter. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Employee will clean the microwave.

Person in charge could not provide documentation that the current employees have been trained as it relate to foodborne illness. The permit holder 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: Has any of the following symptoms: Vomiting, Diarrhea, Jaundice, Sore throat with fever, or a lesion containing pus. Have all employees read and sign the employee health document.

Observed chili inside the reach in cooler with a prepped date of May 15. A food that requires datemarking shall be discarded if it: Exceeds 7 days, not including the time that the product is frozen. Chili was discarded.

Observed open container of honey ham not date marked, per employee ,the ham was opended yesterday. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety.

Observed open containers of coleslaw and sliced deli meats inside the reach in cooler not date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1. Employee will date mark the food items.

Observed containers of pulled pork BBQ, boiled eggs, and beef stew with no date marking inside the reach in cooler. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee discarded containers.