ASHTON MANOR AT SUGARLOAF

Observed containers of bell peppers and strawberries with mold-like substance on them. Food shall be safe, unadulterated, and honestly presented. (P).

Observed cooked potato salad hot holding less than 135 F for less than two hours. See temp log. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P).

Observed several dishes stored as clean with food debris present on the food contact surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf).

Observed pink and black mold like substance in the interior of the the ice machine in the independent living kitchen. REPEAT VIOLATION. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf).

Observed employee washing raw chicken in the designated sink for washing fruits and vegetables. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf).

Observed several boxes of food in the walk in freezer with ice accumulation present on the boxes. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C).

Observed ice accumulation on the condenser in the walk in freezer and standing freezer (memory care kitchen). REPEAT VIOLATION. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C).

Observed condensation dripping from air conditioning vent in front of walk-in cooler. REPEAT VIOLATION. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C).

Observed food debris on the floor of emergency food storage room. REPEAT VIOLATION. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C).

Individual containers of yogurt cold holding greater than 41F for more than 4 hours. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P).

Multiple time/temperature control for safety (TCS) foods did not cool to 41F in 4 or 6 hours (see temperature log). Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P).

Observed a package of cabbage sauerkraut and 3 packages of mozzarella cheese held in the facility for more than 7 days. Per person in charge, foods had been opened 2 weeks ago. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P).

The hot water nozzle at the handwashing sink beside the ice machine did not dispense water when turned on. Maintenance on site and discovered that the hot water was not turned on under the handwashing sink. Hot water was turned on under the handwashing sink, but the hot water nozzle would not turn the water off. Maintenance adjusted the hot water nozzle and now the hot water nozzle will not turn. The handwashing sink in the memory care kitchen has a constant water drip when all nozzles are turned off. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C).

Person in charge no demonstrating active managerial control over facility. Multiple public health interventions were made during today's inspection. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf).

Observed pink and black mold like substance in the interior of the the ice machine in the independent living kitchen and memory care kitchen. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf).

Observed 3 open packages of ham, 2 open packages of American cheese, a cut tomato, an open package of feta cheese, and an open package of butter held in the facility for more than 24 hours and not date marked. Per person in charge, ham was opened 4 days ago and he did not know how long the other food items had been open. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf).

Chlorine sanitizer strips for measuring the chlorine sanitizer at the dish machine are water damaged. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf).

Facility using improper methods for cooling TCS foods. Facility cooling cooked chicken and potato soup in a deep plastic container while covered in the walk in cooler. Individual containers of cut melons cooling in the display snack cooler (cooler not working properly). Cooling logs are not maintained to monitor if foods are cooling properly. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C).

Observed 2 packages of bottled water stored on the floor in the emergency food supply storage room. Observed a box of food in the walk in freezer with ice present on the box. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C).

Observed several boxes of single use cups and single use to go containers stored on the floor in the storage rooms in the independent living and memory care facilities. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C).

The ambient air temperature of the display snack cooler in the independent living dining room is greater than 41F. Observed ice build up on the condenser in the walk in freezer and in the standing freezer in in the memory care kitchen. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C).

Observed black mold like substance on the walls behind the dish machines in both kitchen. Observed debris on the floor in the emergency food storage room. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C).

Box of yogurts and container of cottage cheese in walk in cooler kept beyond manufacturer's expiration date. 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).

Observed live roach in main kitchen and two live roaches in memory care kitchen. 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; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C).

Observed two Sink & Surface sanitizer buckets containing wiping cloths with 0ppm concentration. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C).

Most recent inspection report not displayed. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C).

Observed in-use dish machines in both main kitchen and memory care areas dispensing sanitizer at too low of a concentration of chlorine. **SECOND CONSECUTIVE VIOLATION** A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P).

No person-in-charge (PIC) onsite. There must be a person in charge on the premises of the food service establishment at all times. (Pf).

PIC was not aware of employee health policy. Could not answer questions relating to symptoms and diseases associated with foodborne illness and did not know when to restrict/exclude and when to report to health department. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf).

PIC could not locate signed employee health agreements for any employees onsite. **SECOND CONSECUTIVE VIOLATION** Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf).

Hand sink in ice machine area did not have running water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

Observed hand sink at dishmachine area without paper towels. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf).

Facility does not have procedures to clean up vomit/diarrheal incidents. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf).

Facility does not have test strips for three-compartment sink sanitizer. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf).

Observed multiple flies in both main and memory care facilities. 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; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C).

Observed employees improperly cleaning tables with 1 sanitizing bucket only. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware.

Facility does not have allergen disclosure for foods being served. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C).

Observed containers of meat thawing in standing hot water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C).

Observed multiple opened containers of oil being stored on floor. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C).

Observed employee handling food without beard restraint. Observed multiple employees handling food without hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C).

Observed multiple employees handling food with bracelets and watches on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C).

Observed wiping cloths being stored on floor, in sanitizer at too low of a concentration. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C).

Self closing door in employee restroom in memory care unit is broken. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C).

Observed soiled floors, walls, and shelving in walk-in cooler and freezer. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C).

Observed employee snacks, bags, cups, and unopened water bottles being stored above prep areas and with food for facility in walk-in cooler and freezer. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C).