BENTLEY SQUARE PERSONAL CARE HOME BY HARBORVIEW

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no food service permit posted at the facility at the time of inspection. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers. COS: printed and provided permit to the PIC.

Certified Food Protection Manager — Inspector Note: Observed no CSFM employed at the time of inspection. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Correct by: Please provide a copy of the current CSFM certificate to the inspector by 8/9/2026. CSFM certificate can be emailed to [REDACTED EMAIL].

Management knowledge, responsibilities, reporting — Inspector Note: Observed no employee health agreements or verifiable manner of informing employees of their responsibility to report symptoms and illnesses to the PIC. CA:Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Correct by: Providing inspector with evidence of completion of training or other verifiable method of informing employees of their responsibility to report symptoms and illnesses transmissible through food. Evidence can be emailed to [REDACTED EMAIL]. Provided PIC with employee health agreement and employee illness quick decision guide for HSPs handouts.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods held at greater than 41 degrees, see ** in temperature log. CA: Time/Temperature Control for Safety Food, 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 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. COS: Foods were discarded by PIC. Cooler was adjusted to hold at an ambient of 40 degrees or lower.

Proper date marking and disposition — Inspector Note: Observed several RTE TCS food items stored past the 7 day maximum discard date(shredded cheese, half of a ham) and were not discarded. Observed several RTE TCS food items opened past 24 hours and without any date marking indicated(Beef hot dogs, Turkey bacon) and not discarded. CA:A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; (ii) Is in a container or package that does not bear a date or day; or (iii) Is inappropriately marked with a date or day that exceeds 7 days. Correct By: Implementing training to inform employees that all RTE TCS foods must be marked with the day of opening/preparation and/or the discard date.

Toxic substances properly identified, stored, used — Inspector Note: Observed the sanitizer solution coming from the sanitizer dispenser in the 3 compartment sink at 500ppm. Manufacturer label indicated appropriate range is 150-400ppm. CA: Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions). Correct by: Having the sanitizer dispenser serviced to dispense sanitizer at the appropriate range. Sanitizer solutions must be diluted and tested to ensure it is in the correct range before use until the dispenser is serviced.

Toxic substances properly identified, stored, used — Inspector Note: Observed the sanitizer solutions in the sanitizer bucket at 500ppm. Manufacturer label indicated that sanitizer solution should be between 150-400ppm. CA: Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions). COS: PIC diluted the sanitizer water to read at 400ppm in the sanitizer bucket.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the knife rack holding knives made of wood crumbling as the knives were removed from the rack. Bits of wood pieces were on clean knives as they were removed. CA: (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. COS: PIC discarded holder and placed knives inside of 3 compartment sink to be washed, rinsed, and sanitized.

Nonfood-contact surfaces clean — Inspector Note: Observed build-up of food debris, dust or dirt on nonfood-contact surface of racks in dry storage area. CA: (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC stated that he will order new racks.