PRESBYTERIAN VILLAGE RETIREMENT SERVICES

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed several TCS foods (turkey sausage puree, several cups of spinach and mashed potatoes, and lentil soups) cooling in deep filled containers and/or tightly covered in WIC and in-use RICs in main kitchen. C/A: 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: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Approved cooling methods used.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed floor of WIC in main kitchen in disrepair; rusted with deep crevices, damaged, and not easily cleanable. C/A: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. *3rd consecutive violation; Notice of violation issued. Violation must to be corrected in 30-days, by 4/24/26. Facility operator provided documentation that project is set to be completed by April 19, 2026.*

Food separated and protected — Inspector Note: Observed 2-plates of ready to eat purees stored below several trays of raw ground pork sausage and raw bacon in breakfast RIC in main kitchen. C/A: All ready to eat foods must be stored above raw foods to prevent cross contamination. COS: Food rearranged.