WINNWOOD RETIREMENT COMMUNITY

5 findings recorded on Nov 4, 2026. 5 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed black/pink residue build up on the inside of the ice machines in the Teem kitchen and Sullivan Kitchen. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed black/pink residue build up on the inside of the ice machines in the Teem kitchen and Sullivan Kitchen. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Both ice machines were turned off and a do not use sign was placed until both machines are cleaned. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

2. Repeat violationItem 6-1A ↗

   Cold holding

   Winn Kitchen Observed multiple TCS items cold holding above 41F (see asterisk* items) along the buffet line in the Winn kitchen dining area. Observed single serve butter cold holding above 41F in the Winn kitchen RIC.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Winn Kitchen Observed multiple TCS items cold holding above 41F (see asterisk* items) along the buffet line in the Winn kitchen dining area. Observed single serve butter cold holding above 41F in the Winn kitchen RIC. Teems Kitchen Observed multiple TCS items cold holding above 41F (see asterisk* items) in RIC in Teems kitchen. Observed ham and tomatoes cold holding above 41F in freezer in Teems kitchen. Observed single serve butter cold holding above 41F on dining tables in Teem kitchen dining area. Sullivan Kitchen Observed multiple TCS items cold holding above 41F (see asterisk* items) in RIC in Sullivan kitchen. CA: TCS food items shall be maintained at 41F or below when cold holding. COS: All items discarded. Winn Kitchen Discussed TPHC for buffet line (For eggs - only if using pasteurized eggs). Teems kitchen Upon discussion with PIC, EHS learned that the RIC door was left open overnight and was found open this morning by staff. All other TCS items in the RIC not cold holding at 41F or below were discarded. Discussed TPHC for butter on dining room tables and buffet line. Observed RIC with ambient temperature of 41F. Sullivan Kitchen EHS observed RIC with an ambient temperature of 51F. All TCS items not cold holding at 41F or below were discarded. All TCS items at 41F or below were moved to the main kitchen RIC or WIC and an out of order/do not use sign was placed on the RIC. Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Violation recordedItem 6-1B ↗

   Hot holding temperatures

   Observed pork sausage hot holding below 135F in a warmer tray on the buffet line in the Winn kitchen dining area. CA: When hot holding, TCS food items shall be maintained at 135F or above.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

   Code 511-6-1.04(6)(f)

   Observed pork sausage hot holding below 135F in a warmer tray on the buffet line in the Winn kitchen dining area. CA: When hot holding, TCS food items shall be maintained at 135F or above. COS: Item discarded. Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.