| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes in walk in at 44F. PIC discarded tomatoes. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed expired foods (pizza sauce, veggies) in front line bottom reach in. PIC discarded expired food. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF Observed foods in walk in covered while cooling without allowing air flow. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
(1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. PIC open container to allow air flow. |
|
38
|
1
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two food service workers preparing food while wearing a smart watch. Informed PIC that the food service workers must remove jewelry while preparing food.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food service worker preparing food with out wearing hair restraint. One of the workers dawn a hair net during the inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths on food prep table instead of sanitizer. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet equipment stacked and stored on drying rack. Allow all equipment to air dry before stacking on top of other equipment on drying rack. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for quat sanitizer during inspection. Observed test strips for the lactic acid sanitizer used at the three compartment sink. Provide quat sanitizer test strips for quat sanitizer unless you discontinue use. If discontinued, replace quat sanitizer with food grade sanitizer and provide test strips for the sanitizer in use. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed wet accumulated residue on nonfood contact surface of food service line in the kitchen adjacent to the main kitchen. Cleaned nonfood contact surfaces at a frequency necessary to preclude accumulation of soil residues. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C
5-501.116 Cleaning Receptacles - C Observed trash around dumpster area. Police up the trash around dumpster at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Informed PIC, no points taken because dumpster is shared by all departments of the nursing home. |