THE VILLAS AT SARATOGA - SKILLED NURSING AND ASSISTED LIVING

Observed several flies within the facility. [CA] Ensure facility is kept free of flies to prevent possible contamination of food.

Observed not currently in use cleaned cups were stored with debris and staining. [CA] Ensure all utensils an equipment are properly washed, rinsed, and sanitized using an applicable sanitizer. Ensure all utensils and equipment are properly cleaned and sanitized and free of food residual and debris.

By the warewash machine, observed large hole in a cracked cove base tile below the rinse station. On the left side above the warewash machine, observed cracks/crevices around installed bracket. [CA] Ensure all cracks, crevices, gaps, and holes are sealed to prevent possible harborage of vermin. Ensure all flooring is maintained in good repair.

At the warewash area, below the spray sink, observed a broken cove base tile with a small hole. [CA] Ensure all gaps, cracks, crevices, and holes are sealed to prevent harborage of vermin.

In the kitchen area, holding hot on the stove-top, measured a container of cooked meatballs between 131F and 134F. Per operator, stored on stove-top for 30 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator moved container of meatballs to oven for hot holding.

In the 4 door reach in refrigerator, measured cooked pork cooling between 80F and 98F. Per operator, cooked pork stored for about 1.5 hours. In the walk-in refrigerator, measured vegetable soup cooling at 122F. Per operator, vegetable soup stored in the walk-in refrigerator within the past hour. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135 to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; using shallow containers; separated into smaller portions; using an ice paddle; by adding ice; and/or using rapid cooling technology.

In the dry storage room, observed open bags of dry food stored. [CA] Ensure all open bags of dry food are placed in a covered container, or immediately transferred to a food grade container and covered with a fitted lid.

In the kitchen area, in the 3 door reach in refrigerator, measured ambient air temperature at 51F. Per operator, the 3 door reach in refrigerator is heavily used to prepare and store food that is for the upcoming service. [CA] Ensure refrigeration is fully-functioning and able to maintain potentially hazardous foods at 41F or below. Continue to monitor 3 door reach in refrigerator for proper holding temperatures. In the event that the unit is unable to maintain an ambient air temperature of 41F or below, contact for repairs.