Aurora Baycare Medical Center-cafeteria

Year by year

Inspections

1. Mar 19, 2026 Routine · 1 priority, 2 priority foundation, 6 core, 3 repeat
   • Serious Priority Repeat

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     PRIORITY: The Diversify Quat sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM in multiple sanitizer buckets and the three compartment sink in the warewashing area. It was determined that this dispenser needed to be adjusted and operator called to get it fixed. Operator refreshed all sanitizer buckets using the other dispenser with the same sanitizer and instructed employees to refrain from using the three compartment sink in the warewashing area until it is corrected.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The food contact surface on the can opener attached to the work surface is visibly soiled with food debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     The handwashing sink near the patient line and walk in cooler was obstructed by a large trash can. Operator moved the trash can to a different location during the inspection to correct this.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Sliced cucumbers, radishes, and cauliflower in the catering walk in cooler were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - UNWASHED FRUITS AND VEGETABLES SEPARATED FROM RTE FOODS

     Unwashed lettuce stored over RTE cheeses in the catering walk in cooler.

     Correction: Rearrange food storage so that unwashed friuts and vegetables are stored under or away from RTE foods.

     Code 3-302.11 (A) (8)

   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Several individual cutting boards have excessive scratching and scoring.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The inner cavity of the two way hot holding unit and the two door freezer on the fry line have built up food debris.

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

     Code 4-601.11 (C)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The handles on multiple coolers and freezers are soiled to the touch.

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

     Code 4-601.11 (C)

   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean cambros are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

   • Not serious Core

     GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

     No waste receptacle provided at handwashing sink in the salad prep area.

     Correction: Handwashing sinks using single-use paper toweling for hand drying shall be provided with a waste receptacle. Provide a waste receptacle at the handwashing sink.

     Code 5-501.16 (C)

2. May 22, 2025 Routine · 4 priority, 2 priority foundation, 6 core, 5 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     PRIORITY - Cooked roast beef cooling and without cover are stored underneath raw potatoes in the kitchen cooler # 2. Staff rearranged items during inspection.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     PRIORITY - Buckets of pickles in the kitchen cooler #2 are stored under raw shell eggs. Staff rearranged items during inspection.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     PRIORITY - Chicken breast and beef in the white reach in cooler on the patient line are cold held at 46°F and 44-46°F, respectively. Food items were discarded during inspection.

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

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

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     PRIORITY - The quat sanitizer in the three compartment sink near the catering area and the sanitizer buckets on the cold prep area are not being used according to EPA registered label use instructions and is at 0 PPM. Staff dumped out solutions and refresh with new solution with 200 and 300 PPM concentration levels.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     PRIORITY - Utensils are not sanitized after cleaning as the quat sanitizer concentration level in the 3 compartment sink near the catering area was at 0ppm during inspection. The old solution was drained and refilled with a fresh solution with 300 ppm concentration levels during inspection.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Not serious Priority Foundation

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

   • Not serious Priority Foundation

     FOOD LABELS - INFORMATION INCLUDES FOOD ALLERGENS

     Label information for assorted cheese cakes and baked goods at the front service counter are missing allergen identification.

     Correction: Label information shall include the food source for each major food allergen contained in the food.

     Code 3-602.11 (B) (5)

   • Not serious Core Repeat

     PROPER COOLING METHODS - IN EQUIPMENT

     Cut melons, chicken and honey dew in the walk in cooler and blast chiller, respectively are tightly wrapped and covered. The cling wrap on the melons were peeled to allow proper cooling, so was the chicken.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     FOOD LABELS - LABEL INFORMATION

     Various individually packaged assorted cheese cake, cookies and other baked goods at the front service area are missing labeling information. There are common names of foods, ingredients in order of predominance, quantity, name of business or manufacturer.

     Correction: Label information shall include: , color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

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

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the Hoshizaki 2 door freezer on the front counter cook line, interior of the countertop yogurt cooler near the check out station and the fan covers in the 2 white reach in beverage coolers opposite the check out counter are covered in excessive dust and debris and dust accumulation, respectively.

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

     Code 4-601.11 (C)

   • Not serious Core Repeat

     FOOD CONTACT SURFACES - MICROWAVE CLEANED

     Cavity or door seals of in the kitchen microwave are soiled.

     Correction: Clean and maintain microwave at least every 24 hours.

     Code 4-602.12 (B)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils (white totes) in the dish washing room are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     Vent filters over the fryers in the kitchen are soiled with dust and debris accumulations.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

3. Jun 21, 2024 Follow Up · 1 priority foundation, 6 core, 7 repeat
   • Not serious Priority Foundation Repeat

     PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

     The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.

     Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness.

     Code 2-103.11 (O)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Multiple salad dressings, oils and condiments located on the prep table at the salad prep area of the cafeteria are stored in unlabeled containers. Employee was unable to identify the sauces or the contents in the bottles.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Multiple cutting boards in the kitchen and all the ones on the prep tables at the salad prep and grill area of the cafeteria are noted with excessive scratching and scoring. Some of the boards were discolored.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the Hoshizaki reach in freezer and the toasterlocated at the grill area of the cafeteria are noted with excessive food debris accumulations.

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

     Code 4-601.11 (C)

   • Not serious Core Repeat

     FOOD CONTACT SURFACES - MICROWAVE CLEANED

     Cavity or door seals of microwaves in the kitchen are soiled.

     Correction: Clean and maintain microwave at least every 24 hours.

     Code 4-602.12 (B)

   • Not serious Core Repeat

     CONTROLLING PESTS - INSPECTING PREMISE

     Evidence of some type of insects that look like black flies or drain flies in the kitchen especially, the area around the kitchen cooler # 2.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The Kitchen cooler # 1 which is the walk-in freezer is noted with dirty floors littered with food debris, packaging products like pieces of paper and plastic, etc.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

4. Jun 12, 2024 Routine · 3 priority, 3 priority foundation, 9 core, 2 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     PRIORITY- A male employee was observed not washing hands after he picked up trash on the floor, placed it into the garbage, did not wash his hands after removing the gloves and proceeded to prep food. Education provided. Staff was informed to wash hands before proceeding with food prep.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     PRIORITY - Raw/ uncooked potatoes are stored over uncovered containers of pot roast and sliced beef in the kitchen cooler # 2.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     PRIORITY- Multiple individually packaged salads, sandwiches and fruits (melons, honeydew, cantaloupe, etc) stored in the True Grab N Go cooler located in the cafeteria area are cold held at 46 - 48°F.

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

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

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Multiple dressings (chiptole sauce, ranch dressing,etc.) in the prep cooler located on the salad prep section of the cafeteria was noted stored on ice but not really touching the ice hence were at temperatures of 64 degrees F, 68 degrees F, and 65 degrees F, respectively. Staff replaced sauces with a fresh one from the reach in refrigerator.

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

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

   • Not serious Priority Foundation

     PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

     The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.

     Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness.

     Code 2-103.11 (O)

   • Not serious Priority Foundation

     RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

     Multiple salad dressings and condiments from a food processing plant located in the Hoshizaki 4 door salad cooler at the cafeteria section of the establishment was not date marked once the container was opened.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (B)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink located at the cafeteria section near the salad station is noted blocked off with a big cooking equipment (like and oven) and is unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Move equipment from current location to allow access for employees to wash their hands frequently and as necessary as possible.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Multiple salad dressings, oils and condiments located on the prep table at the salad prep area of the cafeteria are stored in unlabeled containers. Employee was unable to identify the sauces or the contents in the bottles.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     Sliced beef in the kitchen cooler # 2 is not in a container that facilitates heat transfer and is tightly wrapped with a cling wrap. The meat was at 46 degrees F when and was noted with condensation. Staff unwrapped the cling wrap and moved the beef into the walk-in cooler to facilitate proper cooling. Inspector rechecked the sliced beef temperature after about 30 -45 minutes and the temperature dropped to 41 degrees F.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The True grab n go cooler located in the cafetera is not maintained in good repair. The cooler is running at a temperature of 46 -48 degrees F.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Multiple cutting boards in the kitchen and all the ones on the prep tables at the salad prep and grill area of the cafeteria are noted with excessive scratching and scoring. Some of the boards were discolored.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the Hoshizaki reach in freezer and the toasterlocated at the grill area of the cafeteria are noted with excessive food debris accumulations.

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

     Code 4-601.11 (C)

   • Not serious Core

     FOOD CONTACT SURFACES - MICROWAVE CLEANED

     Cavity or door seals of microwaves in the kitchen are soiled.

     Correction: Clean and maintain microwave at least every 24 hours.

     Code 4-602.12 (B)

   • Not serious Core

     GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

     No waste receptacle provided at handwashing sink located in the grill area of the cafeteria.

     Correction: Handwashing sinks using single-use paper toweling for hand drying shall be provided with a waste receptacle. Provide a waste receptacle at the handwashing sink.

     Code 5-501.16 (C)

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Evidence of some type of insects that look like black flies or drain flies in the kitchen especially, the area around the kitchen cooler # 2.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The Kitchen cooler # 1 which is the walk-in freezer is noted with dirty floors littered with food debris, packaging products like pieces of paper and plastic, etc.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

5. Jun 9, 2023 Routine · 2 priority, 1 priority foundation, 4 core, 1 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     PRIORITY: Raw chicken and raw meat was stored above ready to eat baked potatoes. PIC instructed employees to move raw food items below ready-to-eat food items. The raw chicken and meat were stored below the baked potatoes during the inspection.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     PRIORITY: The quat sanitizer in the quat dispenser in the 3 compartment sink was not being used according to EPA registered label use instructions and was at 150 PPM. The bottle of sanitizer was changed by an employee and then the quat sanitizer was at 200 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Repeat Corrected on site

     PACKAGE INTEGRITY

     REPEAT: There were multiple dented cans in the dry storage area. PIC instructed employees to inspect the cans in the dry storage areas and discard any damaged cans.

     Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated.

     Code 3-202.15

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Multiple containers of sauces/dressings and a salt container were not labeled.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     A scoop was stored inside the rice container in the kitchen cooler #2. The handle of the scoop was touching the rice.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     TOILET FACILITIES - RECEPTACLES - COVERED

     The stalls in the female bathroom are not provided with a covered waste receptacle.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17

   • Not serious Core

     TOILET FACILITIES - CLEANING OF PLUMBING FIXTURES

     The toilets in the female employee restroom were soiled.

     Correction: Clean plumbing fixtures as often as necessary to keep them clean.

     Code 6-501.18