ALDERSLY GARDEN RETIREMENT COM

In the preparation table, eggs egg Benedict container, had internal temperature readings were 85F and 91F, raw shell eggs 78F, and egg batter 78F were observed to be stored at ambient temperature. I the sandwich station, liquid whole egg, had an internal temperature reading of 65F, and was observed to be stored in the cold holding unit, and fruit with cut melons was at 67F. The container was stored on the table. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot. [Corrected onsite] The foods mentioned above were voluntarily discarded.

Code CHSC 113996

Handwashing facility in the preparation area, was observed without pressure and providing warm water at 77 °F. This is the only handwashing facility for the preparation and storage area. [Corrective action] Handwashing facilities shall be equipped to provide warm water under pressure. The temperature of the water shall be at least 100F but not greater than 108F.

Code CHSC 114192