Canton Center for Nursing and Healing

Observed chicken cooked to 119ºF then placed in steam table. Must cook chicken to at least 165ºF before hot holding. COS by placing chicken back in oven to continue cooking.

Observed mashed potatoes and gravy reheated to temperatures below 165ºF, then placed in the steam table. Must reheat TCS food to at least 165ºF before hot holding. Health Authority suggests to stir food and take temperatures in multiple areas to ensure food is 165ºF throughout before placing in steam table. COS by placing food back in oven to continue reheating.

Observed substantial mold-like accumulation inside ice machine. Also observed residue on drink tray storing clean cups face down. Food contact surfaces shall be cleaned at a frequency that prevents soil accumulation. Must deep clean ice machine within 72 hours. COS by rewashing cups and drink tray.

Observed no hot water supplied to hand sink in kitchen area. Hand sinks must be supplied with water of at least 85ºF. Must fix within 72 hrs.

Observed eggs and sausage cooked this morning stored in small, deep containers covered with saran wrap while still cooling. 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; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 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 by loosely covering food cooling.

Observed time/temperature control for safety (TCS) foods hot held in steam table and warmer cabinet below 135°F. All TCS foods must be hot held at 135°F or above. After discussion with PIC, Health Authority was informed they use the steam table to reheat food before placing in warmer cabinet. PIC was unable to provide document showing proof that the steam table is equipped to reheat food within 2 hrs. Mashed potatoes were hot held in warmer cabinet at 120°F. These mash potatoes were likely not reheated to 165°F prior to placing in warmer cabinet. COS by reheating all items from steam table and warmer cabinet to 165°F or above. Health Authority recommends reheating on stove top or oven before placing in hot holding units.

Observed minimal mold-like buildup in ice machine. Food contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean ice machine.

Observed can opener blade with significant rust build up. All food contact surfaces must be clean to the sight and touch. Must replace can opener blade.

Observed cups stored upside down on trays with debris on them. All food contact surfaces must be clean to the sight and touch. COS by rewashing cups and trays.