Inspection Information
Facility Name: Liberty Nursing Center of Mansfield
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection type: Standard/Critical Control Point
Inspection date: 18-January-2019
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. At time of inspection, wiping cloth observed stored on three compartment sink. CORRECTED, wiping cloth relocated to dirty laundry

3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Corrected During Inspection [52] Improper storage of single-service and single-use articles. At time of inspectioin, single use coffee grounds liner were observed subject to sneeze, splash, dirt and dust CORRECTED, listed item properly inverted

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Unclean nonfood-contact surfaces. At time of inspection, walls adjacent to Hobart warewasher had excessive dirt and grease residue

3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. At time of inspection, warewashing sink observed with leaky faucet

3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Floor and wall junctures not properly coved or closed and/or floor drains not provided. At time of inspection coving observed missing at wall juncture in warewshing room

Conducted inspection with PIC Latonda Williams; reviewed inspection findings with PIC. Level IV activities include: High risk clientele
I - P - Employee Health: The operation had an employee health policy on file.
I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
III - P - Preventing Contamination by Hands: Observed food employee washing hands when required.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.