Las Palomas Senior Living

Inspector notes: Observed employees enter the service kitchen, plate food such as bread pudding, handle clean plates for service to residents, and put fingers in mouth to remove ketchup while portioning the ketchup, without washing hands upon entering the kitchen or after contaminating hands (finger in mouth) and prior to handling clean dishes, utensils etc. PIC will retrain all employees about proper hand washing and when to wash. The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Food Code

Inspector notes: Observed plated sweet potato fries and chicken wraps hot holding in the hot cabinet for lunch service, with internal temperatures of 100-106F, probe thermometer, verified by PIC. According to PIC, the food for residents in memory care is plated in the main kitchen, transported, then held in the hot cabinet or in the reach-in refrigerator prior to service. The food was holding in the hot cabinet for around one hour and will be served within the next hour. Discussed keeping hot foods at 135F or above and cold foods below 41F. Emailed info for using time as a control. Maintaining cooked TCS foods at 135F or more during hot holding is required to prevent the growth of pathogens

Inspector notes: Observed no hand soap available in the kitchen. PIC provided soap for washing hands. Discussed storing an extra container of soap or an extra pump of hand soap so that employees are always able to wash hands. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must be maintained so accessible at all times, not used for other purposes than hand washing, and supplied with warm water, soap and paper towels