ALTAVITA INDEPENDENT LIVING

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Inspection history

1. Mar 11, 2026

   ✓
   2 violations

   • 3-501.14 Cooling Potato salad cooling in large 12-inch deep container in insufficient ice bath, 95 deg. F in center after 1 hour, cooling at a rate of 10 deg.F per hr. Cooked potatoes in 12-inch deep covered container in walk-in, 71 deg. F. Hot foods shall be cooled: (1) From 135ºF to 70°F within 2 hours; and (2) to 41°F in the next 4 hours or less. Room temperature prepared foods (cut lettuce, tuna salad) shall be cooled from 70°F to 41°F within 4 hours or less. Use approved methods, including • Solid foods: Break down food into shallow 2-inch pans uncovered or loosely covered in walk-in cooler or freezer. • Liquids: (1) Ice bath with ice water up to level of food in container, stirring regularly (2) Ice wand used with ice bath or refrigeration, stirring regularly • Blast chiller or other approved equipment Potato salad broken down into smaller portions and cooled uncovered in walk-in.
   • 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperature Dish machine final rinse 155 deg. F. at plate surface. Dish machine shall reach 165 deg. F (180 deg. F at manifold) for hot water sanitization. Sanitizer solution will be used to sanitize dishes until dishmachine is repaired and reaching 165 deg.F. 4-501.114(F)(1)-(2) Manual and Mechanical Warewashing Equipment, Chemical Sanitization – Temperature, pH, Concentration and Hardness Sanitizer dispenser producing less than 200 ppm Quaternary Ammonium sanitizer, sanitizer concentrate not pulling through line. No test strips available. Provide 200-400 ppm Quaternary Ammonium sanitizer or per manufacturer instructions. Provide and use test strips to check sanitizer concentration regularly. Stearamine tablets available for use until dispenser repaired.