Country Gardens Senior Living

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed that the final rinse temperature at the dishwasher was 150 degrees.C/A Advised the manager to use the three compartment sink for dishwashing until the unit is repaired and the rinse temperature reaches AT LEAST 165 degrees.

Toxic substances properly identified, stored, used — Inspector Note: Observed unlabeled spray bottle of chemical stored on shelf in dish wash area. Operator identified chemical as degreaser and labeled bottle during inspection. 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) 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. Pf

Food properly labeled; original container — Inspector Note: Observed container of brown sugar without label stored on shelf next to cook line in kitchen. Observed container holding tea and several cooked items without labels stored on shelf in walk in cooler. Advised PIC to properly label all food items during inspection. 511-6-1.04(7)(c) - Food Labels (Pf, C) (c) Food Labels. 1. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee iced beverage without lid stored on food preparation table in kitchen. Person in charge discarded beverage during inspection. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Food in good condition, safe, and unadulterated — Inspector Note: Observed several dented cans stored on shelf in dry storage closet. Operator removed dented cans from shelf and segregated food items during inspection. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Proper cold holding temperatures — Inspector Note: Observed sweet cream butter, cooked mac and cheese and macaroni salad temperature 42-44 degrees on shelf in walk in cooler. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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)