ELITE NURSING AND REHABILITATION CENTER health score and inspection history

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location./ CFSMs on staff who have not registered their certifications with JCDH.

5-205.15(B) Repair condensate leak in the WI freezer./ Heavy frost build-up on the fan unit, plumbing line, food packaging, and shelving.

Provide appropriate, readily accessible thermometers for all hot holding units./ A working air temperature thermometer is not provided in the hot food holding cabinet in the kitchen.

Clean the floors under the shelves in the dry storage room as often as necessary to maintain cleanliness./ Old rodent droppings and wastes.

Clean the floors in the dry storage room as often as necessary to maintain cleanliness./ Old rodent droppings and wastes on the floors under the shelves.

6-303.11(C) Provide at least 50 foot candles of light in warewashing areas./ Replace blown and/or dimmed bulbs in light fixtures in the dishmachine room where needed.

Provide wash solution temperature in a chemical sanitizing dish machine at a minimum of 120 F./ The wash solution temperature of the chemical sanitizing dishmachine is reading maximum 97F-98F on the gauge and with a max-registering thermometer after multiple, repeated runs of the machine.

Discard RTE/TCS foods that have exceeded 7 days./ Cooked, diced chicken found stored in the RI cooler and date-marked 09 OCT 2025 was voluntarily discarded. Discard in-house prepared TCS food after 7 days following the date of preparation (Day 1) + 6 days = 7 days refrigerated storage limit.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue./ The underside of the shelf over the steam table is heavily soiled with dried food particles and residues. The work-table mount for the can opener apparatus needs to be cleaned.

Store food at least 6 inches above the floor./ Food is stored on the floor in the WI freezer.

Prevent the contact of food with food contact surfaces that are not properly cleaned and sanitized./ The blade of the can opener apparatus was found heavily soiled with accumulated, dried, and impacted food residues: it was removed to the warewashing sink during the inspection and scrubbed clean, rinsed, and sanitized. Wash, rinse and sanitize the can opener blade as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use.

Provide shielded or shatter-resistant light bulbs in areas where there is exposed food; clean equipment, utensils, linens, and unwrapped single service/single use articles (sleeves and end caps)./ Unshielded light bulbs in an uncovered fixture over the tray line in the kitchen.

ADPH 420-2-22-.03(3) Provide the country of origin of a covered commodity and differentiate for farm-raised or wild caught fish as required by the Alabama Seafood Labeling Law./ The Nursing Home Kitchen was briefed on the revised Alabama Seafood Labeling Law and provided a copy along with the updated signage for posting as required by the law.

Provide wash solution temperature in a chemical sanitizing dish machine at a minimum of 120F./ The wash solution temperature of the chemical sanitizing dishmachine is reading maximum 97F-99F on the guage and with a max-registering thermometer after 6 repeated runs of the machine.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ Dusty, soiled ceiling and fixtures throughout the food operations areas. Old rodent droppings, wastes, and debris on the floor under the shelves in the storage room.

(C) Maintain ambient air thermometers to be accurate and in good repair./ The temperature display for the hot food holding cabinet is not working.

Provide an air gap between the water supply inlet of the prewash sprayer at the dishmachine and the flood level rim of the basin./ The sprayer is descended below the flood level rim of the prewash basin: repair or replace the suspension spring and provide an air gap between the sprayer and the rim of the basin of no less that one inch.