PRESBYTERIAN VILLAGE HOMES

Observed sanitizing cloths nut fully submerged in sanitizing solution buckets (many hanging over side). Keep sanitizing cloths in sanitizing solution. COS

Observed small serving bowls on floor kitchens stored upright and exposed. Keep bowls and plates stored inverted, covered, or use cover (wrapped) dish. COS

Observed original protective plastic covering on some equipment (dish washer, booster heater, rolling tray racks, etc.) that needs to be removed to provide easily cleanable and durable surface. Complete removal of plastic by 12/5/25.

While DW (Main Kitchen) functioning properly and providing proper final rinse (173at dish), DW booster heater operation light is out. Repair or replace light.

Observed accumulations of debris on tip skillet frame, sliding tray rack rails, and wire rack/plastic shelving in WIC's. Clean surfaces by 12/5/25.

Observed accumulations of debris, splash or grease/oils on floor of walk in units, ceilings of dish area, and WIC fan grills. Clean surfaces by 12/5/25.

OBSERVED HANDSINK IN ONE OF THE "COUNTRY KITCHENS" BEING USED AS A DUMPSINK (ICE IN SINK). CA: DO NOT USE HAND SINKS FOR ANY PURPOSE OTHER THAN HANDWASHING.

HANDSINK IN DISHPIT OUT OF PAPER TOWELS. CA: ALL HANDSINKS MUST BE STOCKED WITH HANDWASHING PROVISIONS AT ALL TIMES TO ENCOURAGE PROPER HANDWASHING. COS - PAPER TOWELS RESTOCKED

NO HANDWASHING SIGN POSTED AT HANDSINK IN COUNTRY KITCHEN

SINGLE SERVICE TOGO CONTAINERS STORED IN DRY STORAGE UNCOVERED, OUT OF PROTECTIVE LINER, AND NOT INVERTED. STORE EITHER COVERED, IN PROTECTIVE LINER, AND/OR INVERTED TO PROTECT FROM CONTAMINATION. COS - CONTAINERS INVERTED

Observed handwash stations blocked with utensils/equipment in them and/or accumulations of debris demonstrating staff using hand sinks for purposes other than handwashing. Keep hand sink unblock and clean at all times for hand washing purposes only. COS.

Observed cases of food items stored on floor of bsmt WIF (last delivery reported as 11/14/24). Keep all food items at least 6" off floor. Staff assigned and placing cases on shelving 6" + off floor.

No clean plate advisory on return trips to buffet lines. Post clean plate advisory at all self-service lines for return trips to buffet by 11/25/24.

Observed staff in main kitchen and smaller kitchen stations upstairs handling food with excessive jewelry (watches, bracelets and multiple rings on hands and wrists). Food handlers may only wear a single metallic band type ring when handling food. Staff correcting.

Staff observed wet stacking/nesting clear containers prior to containers being fully air dried. Clear containers wet nested returned to dish line for cleaning.

Several TCS (Time/Temperature Control for Safety) foods cold held with temperatures above 41°F. CA: All TCS items must be cold held at or below 41°F. COS: Items out <2 hours relocated to WIC, items out over 2 hours discarded. Please do not double stack pans in coolers. Ensure no gaps in cooler tops, to prevent cold air escaping. Insulated items like eggs in cartons and milk should be kept in bottom of coolers.

Eggs in momory care #1 hot held at temperature below 135°F. CA: All TCS items that are hot held must be at or above 135°F. COS Items discarded.

Observed employee coffee cup stored on prep table while employee was prepping food. CA: Employee drinks must be stored away from food prep surfaces and kept in a single service cup with a lid and a straw.

Handwashing sink at back of kitchen missing paper towels. CA: Ensure all handwashing sinks are stocked with paper towels at all times. COS: Towel replaced.

Observed large bunch of steel wool and food debris in Handwashing sink in dish pit area. CA: Ensure handwashing sinks are unobstructed at all times and are used for handwashing only.

Observed raw burger patties in tray stored on top of ready to eat (RTE) products (cold cuts and hotdogs). All raw products shall be stored away from and below RTE foods to avoid potential cross contamination. Raw products removed and RTE products disposed. Also observed coolers previously designated for resident use with food service operation foods in them. Only food products from approved sources shall be stored in conjunction with food service operation food stuffs. Personal foods separated.

Observed TCS (temperature control for safety) foods being held above 41F on cold hold prep unit in main kitchen (several products at 51F to 53F), and precooked ground beef in a reach-in cooler being held at 60F while prep date was listed as 12-19. All TCS foods shall be cold held at or below 41F. Out of temperature products disposal onsite.

Salad cooler not holding potentially hazardous foods at 41°F or lower. Unit not mechanically refrigerated. Halt use of salad bar until replaced with mechanically refrigerated salad buffet line. Items discarded onsite by PIC. Submit spec sheet for salad buffet cooler, prior to purchase for health department approval. Repeat code provision violation.

Chicken salad in prep cooler cold well not fully cooled to 41°F prior to placing in make line. Relocated salad to walk in cooler.

2nd floor country kitchen hand sink sensor not working. Had to turn water on via vales under sink. Repair as soon as possible.