SILVER COMET VILLAGE INDEPENDENT LIVING

Food separated and protected — Inspector Note: Observed trays of raw bacon stored above cooked sausage and cooked lasagna and raw tilapia stored below raw ground beef all on pushcart in WIC in main kitchen. C/A: All ready to eat food must be stored above raw foods and raw fish must be stored above all ground raw beef. COS: All food rearranged and stored properly.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: 1. Observed house made tuna salad cooling in deep container with tight lid in bottom of prep top cooler in main kitchen. 2. Observed canned spinach and rehydrated rice cooling in long stray tightly covered with aluminum foil in WIC in main kitchen. C/A: 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: Food loosely covered.

In-use utensils: properly stored — Inspector Note: Observed scoop handles in contact with sugar and flour in bul containers stored in main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi) COS: Scoops removed.

Nonfood-contact surfaces clean — Inspector Note: 1. Observed soiled floors, walls, shelving and fan grates in WIC in main kitchen. 2. Observed soiled floors and with accumulated food debris in WIF in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. *2nd consecutive violation; notice of violation will be issued if observed during next routine inspection.*

Physical facilities installed, maintained, and clean — Inspector Note: Observed black large amounts of mold-like accumulation along floors and walls of dry storage area in main kitchen. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.