Brookdale

Inspector notes: Observed cook pick up plastic wrapper from the floor and throw it away and then proceeded to touch clean plate. Notified person in charge and they had cook remove gloves, wash hands and put on new gloves

Inspector notes: Observed tightly covered, deep plastic containers of rice and beans cooling in the walk-in cooler. The rice had an internal temperature of 75-95F and the beans had an internal temperature of 70-75F, probe thermometer, verified by PIC, after 1.5 hours of cooling in the walk-in cooler. PIC placed the cooling beans and rice onto sheet pans in the walk-in freezer to rapidly cool to less than 70F in the next 30 minutes. PIC will retrain the prep cook on proper cooling methods, times, and temperatures. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep (preferably metal), in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed a tightly covered, deep, plastic container of cooling cooked pork in the walk-in cooler and a tightly covered, deep, plastic container of cooling, house-made seafood salad (salmon, shrimp, veggies, mayo, etc.) in the cook-line prep cooler. According to PIC, the cooked pork was cooling from lunch service and the seafood salad was recently prepped. All TCS foods being cooled in deep containers were transferred to shallow containers and placed into the walk-in to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC will retrain employees on proper cooling methods

Inspector notes: Observed cut tomatoes, cut melons, cut lettuce, and cut spinach in the cook-line reach-in cooler, without date marks. PIC labeled the TCS foods with the prep dates. Date marking requirements apply to containers of processed food that have been opened and to food prepared by a food establishment, in both cases if held for more than 24 hours. The Food Code requires that TCS foods be dated and discarded 7 days after opening/prep when held at 41F or less to prevent a hazardous amount of Listeria