Alexanderiv Senior Living

Inspector notes: Observed the following items in the REF with prep dates of 11/19/25 and 11/26/25: tuna salad:11/26; chopped eggs:11/26; diced tomatoes:11/19; and diced ham: 11/26. (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P EHS informed the cook the discard the items a...

Inspector notes: Observed pears for display at the front service area that were not wrapped. u) Food Display. 1. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. P 2. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to intercept contaminants which may be expelled from the customer's mouth or nose. 3. All food, whether on display, being prepared for service or placed for consumer self-service must be protected from contaminat...

Inspector notes: Observed ice building around the walk in freezer door. (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC of the need to address the issue.

Inspector notes: Observed ice machine in self service area on molded wooden planks. (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. EHS informed the PIC of the need to remove the planks and that the unit could not be propped up on anything; if legs need to be purchased then the facility should do so.

Inspector notes: Observed facility's need to place coving around baseboards in the food storage/office area. (c) Floor and Wall Junctures, Coved, and Enclosed or Sealed. 1. In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). 2. The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. EHS informed the PIC of the need to place coving along the baseboards.

Inspector notes: Observed facility's need to clean cabinets from spilled coffee grinds in the front self-service area, clean mold-like substance from kitchen ceiling vents and from the dining room ceiling vents. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the PIC of the need to clean routinely.