Pinewood Manor

Observed the household cooler in the kitchen not holding the proper cold holding temperature for any of the items in the cooler. CA: Time/temperature control for safety food must be maintained at 41 degrees Fahrenheit or below for safety. COS: Food had not been out of temperature for more than 4 hours, food had also been delivered this morning where the cooler was left open. Cooler to be maintained closed and verified working before continued use. Food moved to working cooler for time being.

Eggs in facility observed not pasteurized, after further questioning they are used in certain recipes in which more than one egg is broken or combined. There is no HACCP plan in place for the preparation of such food either. CA: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 COS: Pasteurized eggs to be used from now on.

No chemical sanitizer registering from the mechanical dish washing machine. Upon further inspection no sanitizer was present in the bucket for the machine. CA:A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3. of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA) registered label use instructions. Chlorine solutions above 120 degrees Fahrenheit shall have a minimum concentration of 25-49mg/L. COS: Sanitizer changed out and ran to recalibrate.

Observed hamburger steaks holding at below 135 degrees Fahrenheit in the kitchen steam well. CA: Time/temperature control for safety food being hot held shall be maintained at a temperature of 135 degrees fahrenheit and above. COS: Remaining Hamburger steaks reheated to above 165F before being placed back on the steam well. More water added to steam well.

Interior of the steam wells on the steam table seem to have burnt or caked on residue or grime. These wells need to be properly drained and then cleaned thoroughly. CA: Non-food contact surfaces shall be cleaned at a freuquency necessary to prevent accumulations.

Box of single-serve cereal left out on the floor in the dry storage area. Food and single service items shall be stored 6 inches off the floor to prevent contamination. COS: Placed on 6inch high milk crate.

No sanitizer coming out of mechanical warewashing machine and test strips were not being used to identify the lack of chemical in the machine. Machine concentrations should be checked daily to determine proper functionality of the machine. Use 3 compartment sink until sanitizer for mechanical machine is corrected.

Observed cooler in the corner of the dining area with food in ranges above 45 degrees F. TCS food being cold held must be maintained at 41 degrees F or below. COS: Food out of temperature discarded.

Observed mop sink not functioning because of a leak and other leaks noticed around dishwash area. Plumbing shall be maintained in functioning good repair against leaks and other maintaince issues.

Observed sizeable hole in bottom of the wall in the prep area as well as some missing coving around the prep area that is exposed to water. Physical facilities shall be maintained in good repair.

Observed 2 lights underneath vent hood that did not have any protective shielding on them. Glass light bulbs shall have a protective plastic shielding to prevent glass shard contamination in the even of a breakage.

Observed 2 lights underneath vent hood that did not have any protective shielding on them. Glass light bulbs shall have a protective plastic shielding to prevent glass shard contamination in the even of a breakage.

Observed 2 lights underneath vent hood that did not have any protective shielding on them. Glass light bulbs shall have a protective plastic shielding to prevent glass shard contamination in the even of a breakage.

Eggs cold holding at 46°F. Eggs were not cooled properly. All foods cooling shall be cooled from 135°F to 41°F in 6hrs. COS: Discarded during inspection. Advised cooling methods- cooling with lid off or put on ice.

No sanitizer registered when using test strips. Dish machine not pulling sanitizer correctly. Sanitizer from dish machine shall meet manufacturer requirements. CA: Continued running and testing and primed. If still not registering, facility shall use 3-comp. Registered by end of inspection.

Build up around rinse sink in dish area (walls and floors). Physical facilities shall be maintained clean and in good repair.