North Central Health Care Facility

Year by year

Inspections

1. Apr 7, 2026 Routine · No items found

   No violations cited.

2. Apr 1, 2025 Routine · 1 priority foundation
   • Not serious Priority Foundation

     WAREWASHING MACHINE - HIGH TEMPERATURE - WASH SOLUTION TEMPERATURE

     The temperature of the wash solution of the high temperature dishmachine is less than 160°F.

     Correction: Maintain the wash temperature in the high temperature warewashing machine at a temperature indicated in 4-501.110 (A) or indicated by the manufacturer.

     Code 4-501.110 (A)

3. May 20, 2024 Routine · 1 priority, 2 priority foundation, 2 core, 1 repeat
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Cottage cheese and sliced ham in the cafeteria cold holding buffet line were observed cold held at 44.0 and 48.0°F respectively.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring foods during cold holding. This is regarding food found out of temperature control in the cafeteria cold holding buffet line.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Cafeteria buffet line cooler is not sufficient in capacity to hold foods at temperatures below 41F.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Core Repeat

     FOOD LABELS - LABEL INFORMATION

     Chicken and turkey wraps packaged for retail sale in the Bistro do not list the ingredients used in the ingredients of the wrap.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     An employee was observed touching the food contact part of tongs when retrieving them from storage.

     Correction: Handle utensils in a manner to avoid contamination to the food and lip contact surface.

     Code 4-904.11 (A)

4. Jun 6, 2023 Routine · 1 priority foundation, 2 core
   • Not serious Priority Foundation

     WHERE TO WASH

     Employee observed dipping hands into sanitizer in a warewashing sink rather than washing hands in an approved handwashing sink.

     Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

     Code 2-301.15

   • Not serious Core

     FOOD LABELS - LABEL INFORMATION

     Sandwiches and salads offered for retail sale are missing the ingredient statement and 'contains' statement, on the food labels. Information has been provided via email with this inspection report.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Containers that previously held sour cream, yogurt, and cottage cheese from the original manufacturer are observed being washed, rinsed, sanitized and reused to store food.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)