Agrace Hospicecare

Year by year

Inspections

1. Dec 18, 2025 Routine Inspection · No Reinspection Required

   No violations cited.

2. Nov 22, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of Southeast section of hood vents have some dust accumulation present.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Cooler that is not currently being used for storing any products is not currently functional due to left-side door not being attached.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

3. Dec 4, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Mac & cheese sauce cooled improperly in deep container.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

4. Oct 19, 2022 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Metal shelving racks that are exposed to splash, spillage, or other food soiling is no longer easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on public menu is missing symbol on specific items (cooked to order raw shell eggs) that are offered raw or undercooked. Reminder statement is printed on the bottom of the menu. Consumer advisory is not required for undercooked pasteurized eggs.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor) Corrected on site

     HSP PROHIBITION

     Raw eggs are used for the preparation of French toast that is marinated in advance and served to highly susceptible population.

     Correction: Use pasteurized egg products in the preparation of recipes with eggs that are not combined immediately before cooking. This does not apply to exemptions listed in WFC 3-801.11(F).

     Code WFC 3-801.11(B)(2)

   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD

     Grab n' go items are missing a weight or count on label. Cookies packed in Grab n' go lunches are missing a label.

     Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; an accurate declaration of the net quantity of contents; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

     Code WFC 3-602.11

   • Serious Priority (CDC risk factor)

     NON-CONTINUOUS COOKING

     Raw animal food cooked using a non-continuous cooking process has not received prior approval. Operator described using non-continuous cook process for bacon. Bacon is partially cooked, cooled, and then reheated to finish cooking process.

     Correction: Raw animal foods cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority.

     Code WFC 3-401.14

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Written plan requires updating to include items that are held in hot box. Form is maintained onsite and times are marked on items held using TPHC.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths used for steam wand improperly stored wet on counter.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

5. Oct 22, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

6. Mar 1, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

7. Apr 26, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

8. Apr 28, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

9. May 18, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

10. Mar 11, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

11. Mar 13, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

12. Feb 7, 2012 Routine Inspection · No Reinspection Required

    No violations cited.