Twelve Oaks Senior Living

Could not verify that employees have been trained on their responsibility to report. CA: Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the PIC, information about their health and activities as they relate to diseases that are transmissible through food. Blank copy given, CFSM will get food employees to sign forms.

Ham in the reach in cooler that was opened last week was not date marked. CA: A food that requires date marking shall be discarded if it is in a container or package that does not bear a date or day. COS: Discarded during inspection.

Facility does not have a written procedure for cleaning vomit or diarrheal event. CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment 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. Facility has 72 hours to write a written procedure.

Ham in the reach in cooler that was opened on Saturday was not date marked. Turkey deli meat that was opened this past Saturday was not date marked. CA: A food that requires date marking shall be discarded if it: Is in a container or package that does not bear a date or day. COS: Both discarded during inspection.

Raw bacon stored over RTE food in the stup cooler. CA: Food shall be protected from cross contamination by: separating raw foods from RTE food; cos: moved during inspection.

Build up of residue on the ice machine. CA: Equipment food contact surfaces shall be clean to sight and touch; COS: Ice machine turned off, facility will clean before using.

1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables,P and (II) Cooked ready-to-eat food;P and (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type,P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented,P and (III) Preparing each type of food at different times or in separate areas;P (iii) Cleaning and sanitizing equipment and utensils; (iv) Except as specified under paragraph 2 of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; (v) cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. 2. The requirement in paragraph 1.(iv) of this subsection does not apply to: (i) Whole, uncut, raw fruits and vegetables and nuts in the shell that require peeling or hulling before consumption; (ii) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (iii) whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (iv) Food being cooled in cooling or cold holding equipment loosely covered, or uncovered if protected from overhead contamination; or (v) Shellstock. COS: Moved to the top shelf during inspection.

Raw eggs stored above milk. Pepperoni stored over raw beef. RTE chicken stored under multiple raw foods. Food shall be protected from cross contamination by separating raw animal foods during storage by arranging each type of food in equipment so that cross contamination of one type with another is prevented; COS: Moved during inspection.

Multiple foods stored in working container not labeled. All containers holding food that are removed from their original packages shall be clearly identified.

Food in the outside freezer stored on floor. All food shall be stored 6" off floor.

Observed employee prepping food without hair restraint. A hair restraint shall always be worn during prep or handling food.

Single use items stored in storage shed stored on floor. All single use items shall be stored 6" off floor.

Observed PIC switch tasks without changing gloves (took a phone call and didn't change gloves or wash hands before continuing task). Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: after touching bare human body parts other than clean hands and clean, exposed arms; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; when switching between working with raw food and working with ready-to-eat food; before donning gloves to initiate a task that involves working with food; after engaging in other activities that contaminate the hands. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. COS: Explained rule to PIC.

Could not verify that employees have been trained about their responsibility to report. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. CA: Employee health policies are locked in administrator's office. PIC will get a copy and put in the kitchen for easy access.

Cups being stored in the back storage room on the floor. All single-service/single-use items shall be stored 6" off floor in a clean, dry location.

Residential equipment being used in the kitchen (toaster, blender). All equipment shall be commercial equipment.

No test strips to test the concentration of quaternary sanitizing water. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed employee cell phone on prep table. Lockers or other facilities shall be used for storage of personal possessions.