Chelsey Park Health & Rehabilitation

Observed multiple ready to use utensils stored throughout the kitchen with dried debris on them. Utensils must be washed, rinsed, and sanitized prior to storage and must be protected from contamination when stored between uses. COS utensils moved to dishpit for rewashing

Observed a reach in cooler in the main kitchen with food items ranging between 47 and 49 degrees. Per staff, food items had not been removed from refrigeration since yesterday. Observed uncooked hot dogs on a cart on the outdoor patio at 52 degrees. All TCS must be cold held at or below 41 degrees or hot held at or above 135 degrees. COS food items voluntarily discarded

Observed cooked hamburger patties on a cart on the patio temping between 113-136 degrees. All TCS must be cold held at or below 41 degrees or hot held at or above 135 degrees. COS food items voluntarily discarded.

Observed the handwash sink for the outdoor patio inaccessible to the staff handling food on the patio without passing through physical barriers. Handwash sinks must be accessible at all times to promote proper hand hygiene. Observed no hot water available and ready for use at the main kitchen handwash sink when the Inspector arrived. Hot water with a temperature of at least 85 degrees must be available at all hand wash sinks. COS staff boiled more water for use.

Observed the usage of an outdoor grill on an unenclosed patio. Outdoor cookers must be enclosed to control the presence of pests. COS outdoor cooker will not be used until approved by EH.

Observed multiple containers of uncovered food items on a cart on the outdoor patio. All food items must be stored covered to prevent contamination. COS food items covered

Observed a staff member wearing rings on hands and a watch on wrist. No jewelry, with the exception of a plain wedding band, may be worn during food handling tasks. COS employee removed jewelry and washed hands.

Observed in use grilling utensils stored on a cart unprotected from contamination on the patio. In use utensils must be protected from contamination to prevent contamination of food items. COS utensils moved to dish pit and employee educated.

Observed a food handling employee touch their mouth, face, apron, clothing, and cellphone without changing gloves. Gloves must be swapped after touching your face, hair, body, or clothes, handling raw food items, handling dirty equipment or utensils, swapping from one task or another, or any other activities that may contaminate clean gloves. Before donning fresh gloves, hands must be washed. COS staff educated, discarded gloves, washed hands, and donned new gloves.

Observed multiple nonstick frying pans with flaking coatings. All food contact surfaces must be monitored for signs of wear. Food contact surfaces must remain easily cleanable and durable as not to be a source of food item contamination. COS pans voluntarily discarded by manager.

Observed 7 cans in dry goods storage with varying degrees of dents along hermetic seal at tops of cans. Cans were labelled in Sharpie marker by staff with received date. COS Manager educated about dangers of cans with damaged seals, and voluntarily discarded cans. Manager advised that staff should be monitoring dry good deliveries and should put aside dented cans, not place them on common dry good shelves.

Observed build-up of debris on microwave handles in main kitchen and second floor staging, observed build-up of debris in steam wells in staging kitchens. These surfaces must be kept clean and free of accumulated debris. COS surfaces cleaned with sanitizer.

Observed puddles of grease in enclosure. COS grease to be soaked up and concrete pad pressure washed.

Observed salad dressings, boiled eggs, cheeses, and other food items temping at 49 degrees and above in the low boy cooler by the stovetop. Staff discarded all TCS food items from the cooler and will not use the cooler until it is maintenanced. Observed butter and cooked fruit cups in the third floor kitchen lowboy cooler tempting at 46 and 47 degrees. These items were discarded and this unit will also be maintenanced.

Observed the hand wash sinks in the second and third floor kitchen areas without soap. The second floor kitchen area was also out of paper towels. All hand wash sinks must be kept fully stocked with paper towels, soap, hot water, and a trash can at all times.

Observed packages of pudding mix in the dry storage area that were expired. Observed containers of deli meat, vegetables, and fruit that were kept after their labelled expiration date. All expired items were discarded. Dry goods and food items must be gone through often as necessary to prevent items from being kept after their expiration.

Observed multiple food items with illegible date marking labels. Food date labels must be clearly written and must reflect either the date the food item was prepped or opened, or the date the food item must be discarded.

Observed food debris on a ready-to-use hanging pan and ladles. The pan and ladles were removed from storage and re-sanitized. Observed a nonstick pan with scoring on the teflon. Observed multiple baking spatulas with worn plastic tips. Once the nonstick coating begins to wear and flake and spatula tips rip, these items must be removed from service to prevent food contamination.