Gold City Health and Rehabilitation

Observed the ice machine to have mold-like debris on back side of the baffle. Ice is a food item and the ice machine must be cleaned and sanitized as often as necessary to prevent debris accumulation. Observed ready to use bowls, plate, and knife with dried food debris. COS maintenance will clean ice machine, dirty multiuse items moved to dishpit.

Observed four dirty wiping cloths on the dish machine drainboards. Observed dirty wiping cloth on broom base used for cleaning on buckets in dishpit. Observed dirty wiping cloth on a prep table. All in use wiping cloths must be stored in sanitizer buckets with sanitizer of proper concentration. COS dirty wiping cloths moved to dirty laundry bin.

Observed the ice machine to have mold-like debris on the interior walls and baffle. Observed the "de-scale sanitize" indicator light on the unit. Ice is a food item and the ice machine must be cleaned and sanitized as often as necessary to prevent debris accumulation.

Observed metal pans stacked wet on air drying shelves above the meat and vegetable prep sink. All multi-use dishware and utensils must be completely air dried prior to stacking for storage to avoid moisture retention and bacteria growth.

Observed several stacks of Styrofoam bowls stored unprotected in the dry storage closet. Observed single use napkins and bowls stored unprotected on a cart with food and physical debris. Observed single use cups and lids stored unprotected in a tray with dried liquid and physical debris under the tea preparation station. All single use items must be stored protected to prevent contamination. COS all unprotected single use items discarded

Observed shelves in the dry storage closet and bottom shelves on multiple prep tables that are no longer easily cleanable. These surfaces had rust and debris build-up and must be scrubbed, scraped, and resealed with a food-safe sealant. Observed FRP peeling off the wall behind the dish pit air drying table. Observed caulking around the hand wash sink in disrepair. FRP must be resecured to the wall and caulking must be scraped and reapplied to ensure wall and sink area are easily cleanable.

Observed food and physical debris on prep table bottom shelves, bottom shelf of steam table, food and spice containers in the dry storage area, shelves in dry storage room, gaskets of r.i.c and r.i.f., various carts around the main kitchen, the outside of the dishmachine, toaster, and blender base, and switch covers and piping lines of vent hood. These surfaces must be kept clean and sanitized to prevent accumulation of debris and prevent contamination of employee hands, food items, and in-use utensils.

Observed screen door in disrepair with multiple rips in the screen. Observed the 3 compartment sink with a leak at the faucet and a slow leak from the drain of the sanitize basin. Sanitize basin slowly drains down the pipe but plumbing is intact below sink.

Observed an employee drink on a prep counter next time tea. Employee drinks must be stored away from food items, food storage, and food preparation areas to prevent contamination. COS employee drink discarded.

Observed knives stored in a wall mounted rack with debris on them. All ready to use utensils must be washed, rinsed, and sanitized prior to use and must be stored in a way that prevents contamination.

Observed plastic storage containers with excessive staining and etching. All food storage containers must be monitored for signs of common wear and tear from usage and must be replaced when they become excessively weathered.

Observed all sanitizer buckets to be at 0 ppm QUAT upon arrival. Kitchen staff were engaged in food handling and warewashing duties upon arrival. Sanitizer of proper concentration (200-400 ppm QUAT) must be made and ready for use when food handling or warewashing duties are occurring. COS Expired red buckets of QUAT sanitizer were dumped and remade from 3 comp sink line.

Observed multiple metal pans, plastic food storage containers, and plastic storage container lids stored throughout kitchen and ready for use with physical and food debris on them. All pans, pots, and food storage containers must be properly washed, rinsed, and sanitized prior to usage. COS all dirty equipment brought to dishpit for recleaning.

Observed nozzles of tea urns to have debris when a straw was used to wipe interior surfaces. Tea nozzles are food contact surfaces and must be washed and sanitized to prevent debris accumulation and contamination of tea.

Observed a hole in the wall above the exterior door leading to the walk-in units that seemingly extends completely from inside the kitchen through to the outside screened area. All exterior walls must be constructed in a manner that prevents pest incursion.

Observed the threshold to the outdoor walk-in cooler and the area below it in disrepair with rust and a hole. The food within the walk-in cooler must be protected from pests and other sources of contamination.

Observed both the outdoor walk-in cooler and walk-in freezer unlocked. These units are excessed from outside the main kitchen and therefore must remain locked when kitchen staff are not actively accessing the units to prevent unauthorized access to food items and potential contamination.

Observed Kitchen Manager in a food handling role while wearing rings. Manager educated on proper hand hygiene and jewelry wearing.

Observed the hot water at the single hand wash sink in the main kitchen to only reach 79 degrees maximum during inspection. As inspection progressed, hot water temperature continued to decrease. Water temperature noted at 77 and 71 degrees as inspection proceeded. It appeared that usage of the chemical dishmachine adversely effected the water temperature at the hand sink. Hot water generation must meet the requirements of the kitchen. Maintenance was onsite during inspection to address the issue.

Kitchen staff reported that dirty mop water is brought outside and dumped into the grass. Dirty wastewater must be disposed of in the facility's mop sink.

Observed shelves in air-drying area above prep sinks, air-drying area behind dry storage room door, air-drying area in dishpit, dry storage area, and outdoor walk-in-cooler that are no longer easily cleanable. These surfaces had rust and debris build-up and must be scrubbed, scraped, and resealed with a food-safe sealant.

Observed stacks of pans with excessive carbon build-up that are no longer easily cleanable. Cookware and utensils that are no longer easily cleanable must be removed from use and replaced to prevent contamination of food items.

Observed food and physical debris on prep table bottom shelf, bottom shelf of steam table, food and spice containers in the dry storage area, shelves in dry storage room, walls of main kitchen and dishpit, and switch covers of vent hood. These surfaces must be kept clean and sanitized to prevent accumulation of debris and prevent contamination of employee hands, food items, and in-use utensils.

Observed one of the facility dumpsters to have a hole in the bottom corner. Observed liquid waste to be spilling from the hole onto the pavement. Dumpsters must be maintained to ensure no liquid or solid debris may leak.

Observed stacked wooden pallets, desks, and lawn chairs stored behind the dumpsters. The area around the dumpsters must be kept clean and free of accumulated debris in order to limit pest harborage.

Observed the exterior door leading to the walk-in units in disrepair on the bottom. All exterior doors must be in good condition to prevent pest incursion and unwanted entry to the kitchen.

Observed the ceiling in the dishpit in disrepair. Floors, walls, and ceilings within food storage and preparation and warewashing areas must be non-porous and remain easily-cleanable.

Observed an employee sweater hung on a storage rack for metal pans in the main kitchen. Employee belongings must be stored in a manner that prevents contamination of all multi-use dishware and equipment. COS sweater removed and pans recleaned in dishpit.

Observed metal pans and plastic containers stacked wet on air drying shelves above the meat and vegetable prep sink and in dishpit area. All multi-use dishware and utensils must be completely air dried prior to stacking for storage to avoid moisture retention and bacteria growth.

Observed dry and wet wiping cloths stored on food contact services with food debris on them. All in-use wiping cloths must be stored in sanitizer buckets with sanitizer of the proper concentration. COS dirty cloths were discarded into the dirty linen container.

Observed metal containers and pans stacked wet on air drying shelves above the meat and vegetable prep sink. All multi-use dishware and utensils must be air dried prior to stacking for storage to avoid moisture retention and mold growth.

Observed shelves in the main kitchen reach-in-cooler, outdoor walk-in units, and air-drying area above prep sinks as well as the bottom surface of the reach-in-cooler that are no longer easily cleanable. These surfaces had rust and debris build-up and must be scrubbed, scraped, and resealed with a food-safe sealant. Surfaces must be addressed prior to next routine inspection.

Observed stacks of cooking pans stored in the air-drying area with built-up carbon debris that are no longer easily cleanable. Cookware and utensils that are no longer easily cleanable must be retired from usage and replaced to prevent contamination of food items.

Observed food and physical debris on prep table shelves, rolling carts, food storage and spice containers, vent hood pieces above the dryer station, and dry storage shelves. These surfaces must be kept clean and sanitized to prevent accumulation of debris and prevent contamination of employee hands, food items, and in-use utensils.

Observed stacked wooden pallets, shower chairs, and a wheelchair stored behind the dumpsters. The area around the dumpsters must be kept clean and free of accumulated debris in order to limit pest harborage.

Observed only one dumpster on a non-porous concrete pad. Both dumpsters are shared by this facility and Gold City Personal Care. Both dumpsters must be stored on hard, non-porous, easily cleanable pads.

Observed the exterior door leading to the walk-in units in disrepair on the bottom and without a self-closing mechanism. All exterior doors must be in good condition and self closing to prevent pest incursion and unwanted entry to the kitchen.