Ridgecrest Post Acute

Inspector notes: Observed cooked chicken tenders, grilled cheese, pureed ham, pureed green beans, and mechanical sliced ham hot holding in the tray-line steam table with internal temperatures of 105-126F, probe thermometer, verified by PIC. According to PIC, the TCS foods have been hot holding at the steam table for about an hour prior to inspection. Cook reheated the hams and green beans to 165F and will discard the chicken tenders and grilled cheese within an hour. Discussed the importance of keeping TCS foods outside of the danger zone (41-135F). Maintaining cooked TCS foods at 135F or more during hot holding prevents significant regrowth of heat-injured microorganisms and prevents recontamination with bacteria that are newly introduced

Inspector notes: Observed inside main walk in unit with medium size container full of cooked sausage patties placed together and tightly sealed. Internal temperature with inspector thermometer was 48*F-52*F. Notified Person In Charge (PIC). PIC confirmed internal temperatures. Per PIC the sausage was leftover from breakfast around 8:30-9:30am. Time of inspection is after 5pm. TCS foods sausage needed to be below 70*F at 11:30am. ===== Within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less. 2nd Consecutive Violation

Inspector notes: Observed inside main walk in unit with medium size container full of cooked sausage and cooked sausage crumbles placed together and tightly sealed. Internal temperature with inspector thermometer was 74*F-80*F. Notified Person In Charge (PIC). PIC confirmed internal temperatures. Per PIC the sausage was leftover from breakfast around 9:30am. Time of inspection is after 3pm. TCS foods sausage needed to be below 70*F at 11:30am. ===== Within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less

Inspector notes: At time of inspection hand sink to left of office was completely blocked by rack of prepared waters and juices. Notified Person In Charge (PIC). PIC had employee move full rack away.=== Hand sinks need to maintained so accessible at all times