Mesun Health & Rehabilitation Center scored 80; newer inspection records 86

1. 01

   Food-contact surface sanitation

   Item 4-2B ↗

   The facility's ice machine had built up of a brown substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The ice machine was drained and cleaned.

   Inspector’s full note +

   Code .05(7)(a)1

   The facility's ice machine had built up of a brown substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The ice machine was drained and cleaned.

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
2. 02

   Cold holding

   Item 6-1A ↗

   Observed prepped kimbap (steamed rice and mixed vegetables) held at room temperature. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The person in charge advised to place Kimbap under time control if the intent is to serve it at room temperature.

   Inspector’s full note +

   Code .04(6)(f)

   Observed prepped kimbap (steamed rice and mixed vegetables) held at room temperature. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The person in charge advised to place Kimbap under time control if the intent is to serve it at room temperature.

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
3. 03

   Food labeling and containers

   Item 10D ↗

   The facility does not have a written allergen notification declaring major food allergens served in the facility. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

   Inspector’s full note +

   Code .04(7)(d)

   The facility does not have a written allergen notification declaring major food allergens served in the facility. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
4. 04

   Wiping cloth use and storage

   Item 12C ↗

   Observed multiple wet wiping cloths stored on prep surfaces throughout the kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were moved to the sanitizer bucket.

   Inspector’s full note +

   Code .04(4)(m)

   Observed multiple wet wiping cloths stored on prep surfaces throughout the kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were moved to the sanitizer bucket.

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
5. 05

   Utensil storage

   Item 14A ↗

   Observed utensils with the handle stored in food in the flour, sugar, and rice containers in the dry storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water…

   Inspector’s full note +

   Code .04(4)(k)

   Observed utensils with the handle stored in food in the flour, sugar, and rice containers in the dry storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Handles were removed.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
6. 06

   Utensil, equipment and linen storage

   Item 14B ↗

   1,2,4Observed multiple containers in the kitchen stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dishes were removed to be washed, rinsed, and sanitized.

   Inspector’s full note +

   Code .05(10)(e)

   1,2,4Observed multiple containers in the kitchen stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dishes were removed to be washed, rinsed, and sanitized.

   Official report · Item 14B ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.