Heritage Senior Center

Contamination prevented during food preparation, storage, display — Inspector Note: Observed boxes of cabbage and sweet potatoes that were recently delivered stored on the floor in pooled water caused by four boxes of raw boneless chicken breast and rib meat sitting in stagnant water leaking on the floor.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed the area around the dumpster in need of cleaning due to build up of debris, trash , and vegetation. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the paint chipping on the walls in the dishwashing area and a black mold-like accumulation by the dishwasher. Also, observed water damaged on the ceiling on the serving line in the kitchen. Observed several ceiling tile missing throughout the kitchen. The PIC advised that the ceiling tiles are getting replaced due to stains and accumulation. Observed the restroom ceiling tile (grids) with accumulation of rust. The door must be treated for rust, cleaned, and repainted. Observed the two back doors in the kitchen with a mold like accumulation. The mold must be treated and cleaned and the doors must be resealed. Mold like accumulation also observed on the baseboards on the side of the meat preparation sink area.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed serval vents throughout the kitchen in need of replacing due to rust accumulation and build up. Also observed rust build up on hood above the tilt skillets.

Insects, rodents, and animals not present — Inspector Note: Observed several flies in the kitchen and serving area. The backdoors have air curtains however, they both need to be adjusted to better prevent the entry of flies. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed clean utensils stored in the drawers with old food build up accumulation. Observed pans and a scoop stored with old build up. Make sure to clean all items after each use.

Toxic substances properly identified, stored, used — Inspector Note: Observed two packages of fly killer stored next to seasonings in the kitchen. Also observed two chemical bottles stored on the dish rack. Sanitizer buckets were stored next to single service oatmeal packets. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

Food properly labeled; original container — Inspector Note: Observed (4) gallons of buttermilk stored in the walk in cooler with a expiration date of 12/26. PIC removed the buttermilk to be discarded (COS). 511-6-1.04(8)(b) - Expired Foods (P) (b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no quaternary ammonium test strips in the facility to properly test the sanitizer buckets. Advised PIC to order test strips for the facility. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf 2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf

Nonfood-contact surfaces clean — Inspector Note: Observed the exterior of the water machine (line) and ice machine chute in need of cleaning due to black mold like build up around the surface of the water machine line and the ice chute. Observed the pass thru warmer with accumulation. The warmer will need to be cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed the area around the dumpster in need of cleaning due to build up of debris and trash. Also, observed no drain plug on the outside dumpster. Please contact your dumpster company to replace the drain plug. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the paint chipping on the walls in the dishwashing area. Also, observed water damaged on the ceiling on the serving line in the kitchen. Observed the ceiling tile throughout the kitchen with stains. The stains must be cleaned and repainted or replaced. Observed the floors in need of cleaning in the utility room. Observed the restroom ceiling tile (grids) with accumulation of rust. The door must be treated for rust, cleaned, and repainted.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed an employee's personal items (bag and cellphone) stored on top of the cooking equipment in the kitchen. The items were removed (COS). 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed serval vents throughout the kitchen in need of replacing due to rust accumulation and build up.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed clean utensils stored in the drawers with old food build up accumulation. Observed the produce chopper and meat slicer stored with old build up. Make sure to clean all items after each use. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Toxic substances properly identified, stored, used — Inspector Note: Observed multi surface cleaner stored by fudge brownies and bleach stored by cane sugar on the serving line. Advised PIC to make sure all chemicals are stored in a designated area to avoid contamination (COS). 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P