CARRIAGE CROSSING SENIOR LIVING

Observed a pan of lasagna and a container of potato soup PIC stated was prepared the night before, holding above 41f in the walk-in cooler. C/A: TCS foods shall be maintained at 41f or below when cold holding COS: Items Discarded.

Observed a container of chicken salad dated 11/9 and a container of vegetable soup, pic stated was prepared two days prior but not date-marked, stored in the walk-in cooler of the main kitchen. C/A: food that requires datemarking shall be discarded if it Exceeds 7 days, is in a container or package that does not bear a date or day, Is inappropriately marked with a date or day that exceeds 7 days. COS: Items Discarded.

Observed lasagna with a prep date of 11/19 and potato soup with a date of 11/20; items were prepped on 11/18. 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. The day of preparation shall be counted as Day 1.

COS: Discarded.

Observed raw chicken thighs thawing on prep table at ambient temperature in main kitchen. Observed bag of raw chicken thawing in 3-compartment sink with no running water in main kitchen.

CA: time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

COS: Chicken was moved to walk in cooler to thaw.

Observed walk in freezer with buildup of food debris in main kitchen.

CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

Observed ice machine with pink slime build up inside. C/A- . Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS- PIC cleaned inside ice machine with sanitizer wiping cloth