CARRIAGE CROSSING SENIOR LIVING

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the WIC with an ambient temperature of 44.6 degrees F. Advised PIC equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of this Rile. Advised PIC to have unit serviced.

Nonfood-contact surfaces clean — Inspector Note: Observed nonfood contact surfaces of exterior of pan stored as clean on shelving rack near the 3-comparment sink with severe food debris. Advised PIC that nonfood contact surfaces of equipment shall be kept free of accumulation, dust, dirt, food residue, and other debris. Advised PIC to clean exterior of pan.

Insects, rodents, and animals not present — Inspector Note: Upon arrival, observed screen door and back door propped open. Advised PIC that outer openings shall be protected against rodents and posts by sloid, slef-closing, and tight-fitting doors. COS: PIC closed the screen door in oder to eliminate visible light entry.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS food items cold holding in the temperature danger zone above 41 degrees F in the main kitchen's WIC. Advised PIC that when cold holding raw and ready-to eat TCS foods, foods shall cold hold at 41 degrees F. or below. COS: PIC discarded all TCS items.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed container of coleslaw prepped this morning cooling tightly covered in walk-in-cooler. Advised PIC cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Had PIC uncover container of coleslaw.

Nonfood-contact surfaces clean — Inspector Note: Observed shelf across 3-compartment sink with stains and residues in need of cleaning. Observed plastic shelf near 3-compartment with staining and residue. Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Proper hot holding temperatures — Inspector Note: Observed scrambled eggs and beef sausage patties out of temperature at steamtable, hot holding for 1 hour. Advised PIC hot and cold Holding. 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 135°F (57°C) or above. COS: Had PIC reheat for hot holding.