Everitt Gardens - Serveries

X The ice machine in the 5th floor servery had visible mold growth in it. Advised staff to discontinue use of this ice machine until it has been cleaned and sanitized.

X Food (Milk, pizza, soup, tuna sandwich, and cake) was observed out on the tables and in the microwave at ambient temperatures or stored on the tops of the steam tables during the inspection. This was noted in the serveries on the 1st, 3rd, and 5th floors. The internal temperature of the food left out at ambient temperatures were found to be the same as the ambient temperature ~25-28C. The internal temperature of some of the food left on the tops of the steam tables measured ~33-37C. Food was discarded by staff during the inspection. , , Ensure high risk or potentially hazardous food items are stored at 4.0 C or colder OR 60 C or hotter. Food items should be cooled quickly, ensure staff are not storing/leaving food items at ambient temperatures or on top of the steam tables., , X The first floor MCU mini fridge temperature measured ~9-11C. The temperature dial was adjusted to the maximum cold setting during the inspection. Advised staff to discontinue use of this refrigerator until the temperature can be maintained at 4C or less. , , X The first floor MCU mini fridge thermometer is broken. The dial on the thermometer read minus 5C at the time of the inspection. Please replace this thermometer., , X The lowest temperature measured in the 4th floor refrigerator was ~9-10C at the time of the inspection. The temperature dial was adjusted from the warmest setting to the coldest setting during the inspection. Advised staff to discontinue use of this refrigerator until the temperature can be maintained at 4C or less.

X Probe thermometers used for measuring food temperatures are not properly stored and not properly cleaned and sanitized in some of the servery units., - Ensure probe thermometers are cleaned and sanitized after use and stored in a manner that prevents contamination., , X The ice machine in the 5th floor servery had visible mold growth in it. Advised staff to discontinue use of this ice machine until it has been cleaned and sanitized.

*Quat based sanitizer concentration tested on 5th floor was less than 200ppm. Refresh and ensure Quat based sanitizer concentration is 200ppm. Corrected on site: refresh sanitizer reading was 200ppm. Discussed with manager how to dispense sanitizer and confirm concentration with test strips.

quat test strips were not available in the serveries. Ensure that serveries are equipped with test strips for confirming concentration of food safe sanitizer., , Dec 5/24, **Found Quat test strips only on the 4th floor servery. Discussed with manager to ensure test strips are available to confirm sanitizer concentration. Ensure all staff understand how to use test strips. Review/educate.

Quat sanitizing solution verified at 100ppm. Ensure that staff are checking and changing solution regularly. , , Quats sanitizing solution in serveries floor 3 & 4 were verified at <200 ppm. Ensure that food sanitizer is being dispensed and maintained at 200 ppm, Please ensure staff are using food safe sanitizer for sanitizing of surfaces in the servery area

Observed uncovered items in the 5th floor servery (bowls of pineapple). Reviewed ensuring that all food items are protected from contamination during transport and storage. Bowls covered with food grade plastic during inspection.

Unlabeled blue spray bottle observed above two compartment sink. Ensure that all chemicals are labeled with contents.

Observed two plates of lunch (covered) on counter in the 4th floor servery. Reviewed ensuring that high risk or potentially hazardous food items are stored at 4.0 C or colder OR 60 C or hotter. Food items should be cooled quickly, ensure staff are not storing/leaving food items are room temperature. Plates moved to fridge during inspection.

Cooler in the 2nd floor servery verified at 9.1 C product temperature. Ensure cooler can maintain food at 4.0 C. Repair or replace cooler.

Observed temperature logs in the servery indicate a consistent hot holding temperature of 160 F of various products over various days. Reviewed ensuring staff are checking and recording the temperature of the food products. Reviewed that current thermometer is not accurate and did not appear to achieve temperatures indicated on log.

Detergent bucket at dishwasher in the 5th floor servery was empty. Ensure that dishwasher is equipped with required chemicals. Ensure staff are checking levels of chemicals. , Detergent replaced during inspection.

Observed french onion soup being dumped in handwashing sink. Build up of soup material in sink prevented access to use of sink. Reviewed ensuring that hand washing sink is not used for any other purpose than hand washing.

quat test strips were not available in the serveries. Ensure that serveries are equipped with test strips for confirming concentration of food safe sanitizer.

Biofilm build up observed inside ice machine in the 5th floor servery. Thoroughly clean and sanitize ice machine and ensure continued routine cleaning & sanitizing.