Gardens of Shiloh Point

PIC informed inspector that the non-pasteurized shell eggs are used for the eggs cooked to order (example: PIC stated he cooks eggs over easy per resident request). COS: PIC understood pasteurized eggs are to be used when resident orders eggs undercooked. CA: (a) In a food service establishment that serves a highly susceptible population: 2. Pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of: (i) Foods such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages, P and (ii) Except as specified in paragraph 6 of this subsection, recipes in which more than one egg is broken and the eggs are combined; P 3. The following foods may not be served or offered for sale in a ready-to-eat form: P (i) Raw animal foods such as raw fish, raw-marinated fish, raw molluscan shellfish, and steak tartare, P (ii) A partially cooked animal food such as lightly cooked fish, rare meat, soft-cooked eggs that are made from raw eggs, and meringue; P and (iii) Raw seed sprouts. P (iv) Packaged foods as specified under (5)(e) of this Rule. 4. Except when washing fruits and vegetables, food employees shall handle ready to eat food as specified under (4)(a)2. of this Rule. P 5. Time only, as the public health control may not be used for raw eggs. P 6. The requirement in paragraph 2(ii) of this subsection does not apply if: (i) The raw eggs are combined immediately before cooking for one consumer’s serving at a single meal, cooked to 145°F (63°C) for 15 seconds, and served immediately, such as an omelet, soufflé, or scrambled eggs; (ii) The raw eggs are combined as an ingredient immediately before baking and the eggs are thoroughly cooked to a ready-to-eat form, such as a cake, muffin, or bread; or (iii) The preparation of the food is conducted under a HACCP plan that: (I) Identifies the food to be prepared, (II) Prohibits contacting ready-to-eat food with bare hands, (III) Includes specifications and practices that ensure: I. Salmonella Enteritidis growth is controlled before and after cooking, and II. Salmonella Enteritidis is destroyed by cooking the eggs to 155°F (68°C) for 17 seconds or (IV) Contains the information specified under DPH Rule 511-6-1-.02(8)(e) including procedures that: I. Control cross contamination of ready-to-eat food with raw eggs, and II. Set forth cleaning and sanitization procedures for food-contact surfaces, and (v) Describes the training program that ensures that the food employee responsible for the preparation of the food understands the procedures to be used.

Inspector observed facility without a written allergen notification posted for consumers (i.e. employees & guests). CA: 1. If required by law, consumer warnings shall be provided.

2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered.

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. Inspector provided informational documents.

Inspector observed plumbing leaking at the 3 compartment sink and the dish machine's preflush sprayer. CA: A plumbing system shall be repaired according to law and maintained in good repair.

Inspector observed refuse area not clean (garbage bags, gloves, cardboard, paper). CA: (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.

Inspector observed dumpster side door open. CA: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: 2. With tight-fitting lids or doors if kept outside the food service establishment.

Inspector observed Ceiling Vents & Light Fixtures throughout the main kitchen with a buildup of dust/grease. Inspector observed walk-in cooler vent covers with a buildup of dust & fuzzy, dark mold-like growth. Inspector observed sides of equipment with a buildup of food residue / grease. Inspector observed seams around the ice machine lid with a buildup of dust. Inspector observed rear exterior kitchen door in disrepair (water-like damage to bottom of door - deadbolt lock missing & a dish cloth filling the hole). Inspector observed floors throughout the main kitchen in disrepair (pieces missing - large cracks unsealed). Inspector observed floor cove base near mop sink peeling off the wall. Inspector observed FWC throughout the main kitchen & walk-in cooler with build-up of food debris, food residue, grease. Inspector observed cabinet doors in dining rooms with copious amount of brown residue. CA: (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Inspector observed plumbing leaking at the 3 compartment sink and the dish machine's preflush sprayer. Corrective Action: A plumbing system shall be repaired according to law and maintained in good repair.

Dish Machine reading less than 160.0 degrees F at plate level. Advised PIC to have dish machine maintained to read 160.0 degrees F or above at plate level. PIC stated will use Quat in 3 compartment sink to sanitize utensils after washing them.

Observed single service articles on the floor and a few open packages or unwrapped items in an outside storage building. Advised PIC to discard any open packages and store all single service articles 6" off the floor.