Smith Medical Nursing Care Center

Observed corn, rice, and sliced tomatoes dated 6/9 at 51F, 51F, 49F, respectively. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

PIC discarded food items. RIC seems to be having cooling issues.

Observed packaged deli meat thawing in standing water. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C).

Demonstrated to kitchen staff how to thaw under room temperature running water.

Observed evidence of live pests in dishwashing and kitchen area. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Increase pest control efforts.

Observed evidence of live pests in dishwashing and kitchen area. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Increase pest control efforts.

Observed container of lemonade sitting next to raw chicken in RIC. Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented.

Container was removed and lemonade was discarded.

Observed no sanitizer concentration reading on strips. After trouble shooting, it was found that sanitizer was not being dispensed into 3 compartment sink. Troubleshooted further with PIC and found the water line was not on properly. Advised PIC to be sure to check the concentration EACH time sanitizer water is made and to also only touch the strips with clean, dry hands to decrease the chance of a false reading.

Observed fish thawing in standing water. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C).

Demonstrated to kitchen staff how to thaw under room temperature running water.

Observed evidence of live pests in dishwashing and kitchen area. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Increase pest control efforts.

Observed dead pests on top of mechanical dishwasher. Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Observed no sanitizer concentration reading on strips. After trouble shooting, it was found that sanitizer was not being dispensed into 3 compartment sink. Troubleshooted further with PIC and found the line stopped up. Dispenser may also need servicing. Advised PIC to be sure to check the concentration EACH time sanitizer water is made and to also only touch the strips with clean, dry hands to decrease the chance of a false reading.

Observed excessive buildup of mold/mildew like substance behind deflector of the ice machine.

Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Administrator took ice machine out of service and disposed of ice. Ice machine should be thoroughly cleaned and sanitized before it is put back into service.

Observed bottle of cleaner with no label stored by meat slicer. Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material

Administrator disposed of bottle and contents.

Observed live pests behind the stove. Increase pest control efforts by contacting a certified pest control company.

Observed minimal hot water while inspecting the kitchen. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.

Investigated water heater and saw that it had a capacity of 40 gallons. Water heater should be replaced so that peak hot water demand may be met.

Observed log with documented sanitizer concentration of 200ppm. Upon checking, the concentration was inaccurate.

Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

After further investigation, it was found that the employee may be touching the strips with sanitizer on her hands, resulting in an inaccurate reading. Advised employee on proper techniques when checking and dispensing sanitizer.

Observed excessive grease buildup on oven and fryer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Administrator began cleaning the equipment.

Implement more routine cleaning.

Observed buildup of soil, grease, and food debris on the floor in the cooking area. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Increase cleaning frequency.

Observed jelly and pimentos with an "IN" date of 9/10 and an "OUT" date of 9/17.

A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days.

Items were discarded.

Observed evidence of pests in the dish room as well as behind the stove. Increase pest control efforts by contacting a certified pest control company.

Observed garden peas stored in ice cream bucket. Single-service and single-use articles may not be reused. Use proper storage containers.