PLEASANT VILLA RETIREMENT HOME health score and inspection history

Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests.//Dead bugs present on multiple sticky traps throughout, especially in dry good storage. Rodent droppings found in dry good storage.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).//Manager with ServSafe certification was not present during inspection. EHS recommended to employee on duty that having multiple staff members with certification would be beneficial.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors under equipment to remove food residue and grease build up. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Chipped paint on walls throughout.

Clean dish machine and attached equipment.//Limescale build up on dish machine and underneath.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean walls in room with all RI coolers and freezers to remove debris. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Paint peeling off of walls in kitchen.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.//clean ventilation covers throughout to remove dust build up.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean area around table top fryer to remove excess grease with special attention to table top, back of fryer, and near floor drain underneath the table.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean walls throughout to remove food debris and build up with special attention to walls behind and around all RI cooler units.