LHCF - CUPERTINO HEALTHCARE & WELLNESS CENTER

In the kitchen area, in the walk-in refrigerator, measured potentially hazardous foods between 56F and 65F including processed American cheese, processed Swiss American cheese, shredded monterey jack cheese, shredded cheddar, shredded parmesan cheese, cream cheese, cottage cheese, yogurt, milk, almond milk, soymilk, tofu, Mexican crema, pasteurized raw shelled eggs, hard boiled eggs, liquid eggs, sliced roast beef, whole turkey breast deli meat, sliced ham, sliced turkey, raw chicken, pesto, tuna salad and egg salad. Per operator, potentially hazardous foods stored from over 4 hours prior. Measured ambient air temperature of walk-in refrigerator at 64F. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Potentially hazardous foods were VC&D due to time and temperature abuse. See VC&D report.

In the kitchen, below the warewash machine, observed rodent droppings on the floor. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal any cracks, crevices, gaps, and holes to prevent possible entrance for vermin. Contact pest control to provide service as necessary.

Measured ambient air temperature of the kitchen at 94F. [CA] All areas of a food facility shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.

Measured ambient air temperature of walk-in refrigerator at 64F. [CA] Ensure refrigeration is properly functioning and able to maintain potentially hazardous foods at 41F and below.

In the walk-in refrigerator, measured pureed broccoli at 74F. Per operator, purred broccoli was prepared 4 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F 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, in shallow containers, by adding ice, using ice paddles, separating food into smaller portions, and/or using rapid cooling technology. [COS] Pureed broccoli was VC&D due to time and temperature abuse. See VD&D report.

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

In the kitchen area, in the steam table, measured cooked broccoli at 130F, cooked vegetables at 125F, cooked rice at 125F, liquefied meat at 90F, liquefied bread at 90F, and refried beans at 90F. Per operator, cooked broccoli, cooked vegetables, and cooked rice stored for lunch service and are to be discarded; and liquefied meat, liquefied bread, and refried beans stored for 20 minutes in the steam table with the intention to reheat. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator discarded cooked broccoli, cooked vegetables, and cooked rice. Operator moved liquefied meat, liquefied bread, and refried beans to steamer to reheat to 165F.

Observed knives stored between edges of prep tables in the food prep area. [CA] Ensure utensils and equipment are properly stored to prevent possible contamination. [SA] Knives removed from between edges of prep tables and to be properly washed and sanitized.

Observed multiple live cockroaches underneath the warewash machine and warewash area. Observed unsealed FRP panels and crevices behind cove base tiles. Observed holes in floor tiles and missing grout around floor tiles. [CA] Facility shall be kept free of cockroach activity. Seal all cracks and crevices to prevent continued harborage. Clean and sanitize all areas with activity. Contact pest control to provide service for the facility. [SA] Facility is a licensed health care facility operating to provide meal service for 170 patients. Cockroach activity was limited to the warewash area, and no live activity or evidence of activity in the food prep and food storage areas. Previous pest control service conducted on 02/07/2025. Operator to contact pest control to provide service by morning 02/11/2025. A follow-up inspection to be conducted to evaluate facility for further activity and to ensure activity has not spread to food prep areas. Any contamination of food and/or cockroach activity in the food prep areas may result in closure of the facility.

Underneath the warewash area, observed cracks and crevices between cove base tiles, and around edges of FRP panels. In the kitchen area, behind the steamer, observed FRP panel installed with crevices between edges. [CA] Ensure all wall panels are properly affixed to the wall and sealed. Seal all cracks and crevices to prevent possible harborage of vermin.