SERENITY ADULT DAY CARE CENTER

Observed employee cellphone and speaker stored on in-use food preparation counter in main kitchen. C/A: 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. COS: Cellphone and speaker stored in designated area.

Observed cooked sloppy joe (prepared yesterday) and sliced turkey (prepared 2-days ago) stored in RIC in main kitchen with no date mark. 2. Observed cooked chili stored in Ziploc bag for an unknown period of time in RIC in storage room with no date mark. C/A: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: Chili-like dish discarded; turkey and sloppy joe discarded.

Observed ready to use plates and bowls stored facing up in main kitchen not protected from contamination. C/A: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted.

Observed several employee foods and food service foods comingled in RIC in main kitchen. C/A: Areas designated for employees to eat, drink, and use tobacco shall be located so that food and equipment are protected from contamination. COS: The items were relocated.

Observed employees rinsing dishes and discarding beverages at hand-wash station in main kitchen. C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: Hand-wash station cleaned and sanitized.

Observed interior of lower cabinets in main kitchen soiled with food debris and dirt. C/A: Clean and sanitize area; Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed insufficient hand-soap at hand-wash station in main kitchen. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: Hand-soap provided.

1. Observed soiled toaster oven in main kitchen lined with aluminum foil. 2. Observed microwave in main kitchen with food debris along exterior and interior of unit. C/A: Clean and sanitize area; Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The use of aluminum foil is only permitted if used on clean surfaces and replaced every day.

PIC unaware of the reportable foodborne illnesses and unaware of some of the symptoms. Observed the PIC was unable to provide documentation that employees are trained on reportable foodborne illnesses and/or symptoms.