Mt. Sinai Wellness Center

Observed that the merchandizer cooler in the men's lodge is not reliably holding temperature. Items in the back of the cooler are within temperature range but TCS items in the front and bottom of the cooler are temping between 44-50 degrees F. Staff state that the cooler is opened frequently by customers which is the likely culprit of the temperature variation. COS all items temping above 41 degrees F discarded by staff. Discussed helping cooler maintain better temps by increasing air flow in the unit or storing items more towards the back of the unit.

EPD has determined that this facility's water system requires a permit through their office. Facility notified in 2023 but the process has not been completed.

Observed that the exterior food storage area no longer has a self-closer. All doors leading in and out of the kitchen, bathrooms, and separate food storage area must be fitted with self-closing doors.

Observed that the exteriors of the ice machines had debris. Observed that some of the base boards/walls of the service areas had debris. Observed that some of the gaskets in the main kitchens reach-ins are starting to peel away. Observed that one of the doors has a crack causing the gasket to e loose and sometimes prevent the door from closing. All nonfood contact surfaces must be kept clean and in good repair. Surfaces must be sanitized as often as necessary to prevent debris accumulation.

Facility does not currently have a kitchen manager or CFSM. Facility is in the process of hiring a manager with a tentative start date in roughly 2 weeks. Staff present during inspection were not able to answer routine questions.

No CFSM facility. facility is working to hire one.

Observed that the handwashing sinks at the women's food service line and men's food service line were not properly stocked with soap and paper towels. Staff members informed that the sinks had to be stocked for handwashing at the service lines. Sinks must be properly stocked and operational by follow-up.

Observed food items on the service lines left uncovered. Staff informed and lids returned to items. Advised staff that a staff member should be present during service to monitor food lines and ensure proper storage and handling of food items.

Observed multiple flies in the women's lodge main kitchen and dining room and in the men's dining area. Observed flies in a container of vanilla in the main kitchen. Facility will have pest control will be back by Friday.

Observed flies in a container of vanilla in the main kitchen. Observed raw meats with different cook temperatures stored in the same container. Informed staff of requirements to protect food from contamination and proper storage order. Items discarded.

Observed in-use utensils stored in a manner that will allow for the contamination of the end that will touch food. In the front service line of the men's building, utensils were placed on top of lidded containers that had debris. In the main kitchen utensils were stored with handles and food ends of different utensils touching. In use utensils must be stored in a manner that protects them from debris and prevents their contamination. In-use utensils must be properly stored and staff educated on utensil storage by follow-up.

Observed in-use utensils not stored covered to prevent contamination. All single-use items must be stored covered/in a manner that prevents their contamination. Staff informed.

Observed accumulated physical and food debris in both dining areas white cabinets and drawers. Observed that some cabinets in the women's serving area are screwed shut and cannot be opened for cleaning. Observed accumulated food debris in the gasket and on the handles all coolers in the main kitchen. Observed that the floors of the kitchen and dry storage area had debris. All nonfood contact surfaces must be kept clean and sanitized as often as necessary to prevent debris accumulation.

Observed unsealed wood in the dry storage room. Observed that the floor of the dry storage room is not easily cleanable. Walls, floors, and ceilings must be constructed of hard, non-porous, easily cleanable materials and must be kept in good condition to maintain cleanability.

Observed a grill and fryer outside the kitchen. When asked what they were for, staff stated that the fryer was purchased with the intent of installing it in the kitchen but that plans changed. The grill is used roughly once every three weeks to cook steaks. No outdoor cooking area is available for this process. Outdoor cooking may not occur without proper facilities and procedures in place. Equipment must be removed or cleaned and properly stored by the follow-up date.

Observed multiple canned vegetable and soup products stored on the can rack in the womens' kitchen with significant dents. COS cans were removed from the rack and staff were educated. Cans voluntarily discarded.

Observed mold-like debris on the ice machine baffle of the womens' lodge dining area machine and the water dispensers of both dining area machines. Observed lids in the womens' lodge kitchen stored with dried food debris. Food contact surfaces must be kept clean to not be a source of contamination to food items.

Observed toxic items such as floor cleaner, first aid kits, dish soap, and delime solution stored next to food and single use items such as lollipops, canned soup, and styrofoam cups in both kitchens. Toxic items must be stored separately to prevent the risk of food item and/or single use item contamination. COS toxic items moved and staff educated.

Observed cold toppings such as sour cream, cut lettuce, and tortilla strips displayed for self-service on rolling cart without proper overhead protection in the mens' lodge dining room. Staff educated about proper food protection and self-serve operations.

Observed a cracked tile in front of the reach in cooler/freezer of the mens' lodge kitchen. Observed the wall and floor in the front portion of the womens' lodge kitchen in disrepair and no longer easily-cleanable. Observed the womens' kitchen back door threshold and framing to be in disrepair and no longer easily cleanable. Walls, floors, and ceilings in food storage, handling, prep, and service locations must be constructed of hard, non-porous, easily cleanable materials and must be kept in good condition to maintain cleanability. Manager is aware and will submit work orders.

Observed accumulated physical and food debris in both dining areas white cabinets and drawers. Observed accumulated food debris in the gasket and on the handles of a reach in cooler of the womens' kitchen. Observed accumulated debris in the mens' lodge reach in cooler/freezer door ice tray, control panel of the dishwasher on the door, and inside the reach in cooler. Observed pooled water on the floor beneath the ice machine in the mens' dining area. All nonfood contact surfaces must be kept clean and sanitized as often as necessary to prevent debris accumulation. Staff informed in mens' lodge of areas to address. COS areas in mens' lodge were cleaned with sanitizer by CFSM.

Observed multiple cabinets beneath the salad bar, beneath the steam wells, and above the sink in the mens' lodge dining area with overstock single-use and food items without locks on cabinets. Observed gallons of milk stored in the reach in cooler of the mens' lodge dining area within client access. All food and single use items must be stored in a manner that prevents physical contamination by unauthorized client access. COS CFSM has locks for the cabinets in the dining area and voluntarily discarded the gallons of milk from the dining area cooler. Discussed using single cartons of milk or purchasing a milk dispenser for the dining area. Locks have been fitted on the womens' dining area cabinets containing overstock items.

Observed multiple flies in the mens' lodge main kitchen and dining room and in the womens' dining area. Facility is obtaining quotes from pest control companies for enhanced treatment and prevention options. Staff of mens' lodge instructed to keep air curtain on high to help with pest incursion through back door.

Facility uses DDBSA/lactic acid and chlorine in mens' lodge and QUAT in womens' lodge. Observed facility without chlorine test strips for dishmachine in mens' lodge. Dishmachine currently has work order in, but will not be used untl test strips are obtained. Observed the QUAT sanitizer in the womens' lodge kitchen at proper 400 ppm concentration, but CFSM explained that they do not have test strips for QUAT sanitizer. CFSM of mens' lodge has placed order for both test strips.

Observed accumulated physical and food debris in the mens' dining area white cabinets and drawers. Observed accumulated food debris in the gasket and bottom of the reach in cooler in the mens' lodge dining area. Observed food debris in mens' lodge steam wells. Observed excess coffee grounds and food debris in the drawers beneath the womens' lodge countertop. Observed accumulated debris in the womens' lodge reach in cooler/freezer door ice tray, control panel of the dishwasher on the door, and inside the reach in freezer. All nonfood contact surfaces must be kept clean and sanitized as often as necessary to prevent debris accumulation. Staff informed in mens' lodge of areas to address. COS areas in womens' lodge were cleaned with sanitizer by CFSM.

Observed a row of missing tile in the mens' lodge dining area. Observed unsealed wood on walls and floors of mens' lodge dry storage area. Observed a cracked tile in front of the reach in cooler/freezer of the womens' lodge kitchen. Walls, floors, and ceilings must be constructed of hard, non-porous, easily cleanable materials and must be kept in good condition to maintain cleanability. COS Maintenance is in process of covering walls of dry storage with easily cleanable material and womens' lodge CFSM reported that company quotes were obtained for fixing the floor.

Observed gaskets within reach in coolers of the mens' lodge main kitchen in disrepair and torn. Gaskets must be kept clean and in good condition to ensure proper seal between door and unit. COS CFSM ordered gaskets and will have them installed when they arrive.