LHCF - SUNNY VIEW RETIREMENT COMMUNITY

In the kitchen area, on a wooden knife rack, observed two broken/snapped knives stored. [CA] Ensure all utensils and equipment are maintained in good repair. Discontinue use of wooden equipment. Use only approved, smooth, durable, and easily cleanable materials and equipment.

Observed open bags/containers of food in the dry storage room. [CA] Ensure all open bags of dry food are transferred to food grade containers or stored in food grade containers and covered with a fitted lid.

Observed employee drop a container of cooked steak on the floor without contents spilling onto the floor. Employee then attempted to transfer container of cooked steak onto a sheet pan. During the transfer, employee placed the contaminated bottom of the container onto the sheet pan to be used. [CA] Ensure all food contact surfaces are maintained clean and sanitized to prevent possible contamination of food. Food contact surfaces that have been contaminated shall not be used for storage of food. [COS] Operator switched to use a clean sheet pan and moved the contaminated pans for warewashing.

In the kitchen area, at the 2 compartment prep sink, and the 3 compartment warewash sink, measured hot water at 114F. [CA] Ensure an adequate supply of potable hot water is provided and maintained at 120F at all warewash, food prep, and janitorial sinks.

In the kitchen area, in the hot holding unit, measured prepared sandwiches at 112F and cooked steak at 111F. Per operator, potentially hazardous foods prepared about 30 minutes prior. In the 2 door prep unit, measured cut cherry tomatoes at 47F and blue cheese at 46F. Per operator, potentially hazardous foods stored from within 30 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above. [SA] Operator reheated prepared sandwiches and cooked steak in the oven. Operator moved cut cherry tomatoes and blue cheese to nearby refrigeration to facilitate proper holding temperatures.