Gold City Personal Care Center

Facility operating without a CFSM. Facility Director Jennifer Frazier will be CFSM and reportedly has exam scheduled for Friday, 1/16. As of today's inspection, Jennifer has not completed the course or received a CFSM certification. CA: Facility Director or delegate MUST obtain a CFSM certification.

Observed the facility to have a fresh-filled sanitizer basin at the 3-compartment sink with QUAT sanitizer between 0-100 ppm QUAT. CA: QUAT sanitizer must be maintained at 200-400 ppm. COS: discussed water temperature with staff and Inspector helped staff to make fill line in sink basin for water level then measure, with an incremented measuring cup, QUAT sanitizer to make a solution at 300 ppm.

Observed a several cutting boards, pots, and ready to use utensils with food and physical debris. Observed a mixing bowl and wooden rolling pin in poor condition. CA: All food contact surfaces must be kept in good condition and free of debris. COS: items moved to the 3-compartment sink for sanitization.

Observed multiple dented cans of vegetables and soup in the dry storage closet ready for use. Staff reported these cans were to be used first. Observed one carton of strawberries and two whole melons in poor condition in the reach in cooler and dry storage closet. Food items from dented cans may not be served due to risk of botulism. Food packages must remain intact until the food item is used. Fresh produce must be inventoried routinely to ensure quality is good. COS staff educated and all food items voluntarily discarded.

Facility has been operating without a CFSM. Facility Director Jennifer Frazier attempted to take CFSM exam on 1/9/2024, but online proctor was not functioning correctly. Per 4/16/24 inspection, Jennifer found an in-person proctor and was scheduled to take exam in-person. As of today's inspection, Jennifer has not completed the course or received a CFSM certification. Corrective action: Facility Director or delegate MUST obtain a CFSM certification.

Observed the counters in the main kitchen to be in disrepair with large seams, cracks, and holes and no longer easily cleanable. Observed the kitchen cabinets to be no longer easily cleanable with paint peeling from the door faces. The finish on all food and non-food contact surfaces must remain hard, noporous and easily cleanable. Per maintenance manager, counters will be replaced by March 28th. Advised Facility Manager to share intended project details with our office for approval.

Observed food and physical debris on equipment handles, gaskets, and shelves as well on dry storage shelves and the floor of the dry storage closet. All nonfood contact surfaces must be cleaned and sanitized as often as necessary to ensure they cannot contaminate in use equipment or utensils, employee hands, or food items. COS kitchen staff sanitized surfaces and will implement general cleaning on a more routine basis.

Observed dishmachine operating without dispensing sanitizer. Sanitizer levels must be monitored at least daily to ensure proper concentration of sanitizer is maintained. COS Maintenance drained, primed, and refilled the unit. Bucket of QUAT sanitizer was recently replaced. Unit maintained concentration of 200 ppm after priming.

Observed QUAT sanitizer spray bottle ready for use with concentration above 400 ppm. Sanitizer is prepared in-house by staff. COS Inspector educated kitchen staff on proper concentration and staff were able to dilute concentration within spray bottle to 400 ppm.

Observed a mosquito and multiple flies in the kitchen throughout the inspection. All food preparation areas and food, single service, and equipment storage areas must be free of pests. Facility uses Orkin monthly for pest control. Discussed having pest control done more routinely with the PIC. PIC calling Orkin for service.

Observed QUAT sanitizer in use for tables and counters as well as in the mechanical dishmachine without proper test strips in the facility. Appropriate test strips are necessary to determine and adjust the concentration of chemical sanitizer in order to ensure it is properly maintained between 200-400 ppm. COS Manager ordered QUAT test strips.

Observed the mechanical dishmachine temperature gauge to be nonfunctional. Mechanical dishmachines must reach a minimum wash temperature of 120 degrees and gauge must be functional for ease of reading. Gauge was to be ordered after previous inspection, but maintenance is still in process of ordering from supplier.

Observed food and physical debris on cabinet door faces, drawer and cabinet bottoms, cooler shelves, dry storage shelves, the lid of a condiment container, and on handles of equipment. All nonfood contact surfaces must be cleaned and sanitized as often as necessary to ensure they cannot contaminate in use equipment or utensils, employee hands, or food items. COS kitchen staff sanitized surfaces and will implement general cleaning on a more routine basis.

Observed no sanitizer in spray bottle used for tables and counters. QUAT sanitizer is transfer into spray bottles from original jug for ease of use. COS Staff discarded the solution in the bottle and replaced it was properly concentrated QUAT sanitizer.

Observed no sanitizer in dish machine. Sanitizer levels must be monitored with test strips daily. Dishmachine will not be used until sanitizer can be obtained. Three compartment sink set up for wash-rinse-sanitize purposes.

Observed QUAT sanitizer in use for tables and counters as well as in the mechanical dishmachine without proper test strips in the facility. Appropriate test strips are necessary to determine and adjustment the concentration of chemical sanitizer in order to ensure it is properly maintained between 200-400 ppm. COS Manager ordered QUAT test strips.

Observed the mechanical dishmachine reach a wash temperature of 110 degrees F. Mechanical dishwashers that use chemical sanitizer must reach at least 120 degrees F. COS Maintenance was called and determined that the hot water heater for the unit was unplugged. Maintenance plugged unit back in restored hot water to the unit.

Observed the temperature gauge on the mechanical dishwasher unit to be non-functional. Maintenance was called to inspect the unit and determined it needed to be replaced. COS maintenance ordered replaced gauge and will install upon arrival.

Observed unsealed wood on the face of the kitchen cabinets. Observed crevices and joints in the kitchen counters that may trap debris and cause contamination. All surfaces in food preparation and food handling areas must be maintained to ensure they are non-porous and easily cleanable. Manager stated that there are plans to refinish the cabinets and replace the counters in the kitchen.