| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed employee covered drink with straw stored on top of side prep table where prep was taking place. (Area around the straw and cup is not tight. Liquid could spill out). Store employee drinks covered with lid and straw below and away from food, food prep area, utensil, utensil storage area, single service articles, single service article storage area, clean linen and clean line storage area. CDI- Relocated. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed employees in the MC unit making cups of water for the resident's to drink from the handwashing sink. CDI- Informed the employees that water from handsinks can NOT be used for drinking/consumption. Provide drinking water from a food prep sink in the kitchen, fountain, or gallon.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
No Points Deducted: Observed buildup around the nozzles and backsplash area of the juice machine. Clean. CDI- Showed the person that cleans the unit (with a mirror) where to clean.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat:
-Observed an opened ham in the walkin cooler without a date.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
-Observed a container of gravy dated 11/21. CDI- Discarded.
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 |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
No Points Deducted: Observed an unlabeled product that is not easily identifiable in MC. Per an employee, it is sugar. Label.
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
No Points Deducted: Observed the wash water at 91F during the dish washing process. CDI- Educated the person washing the dishes, and water was replaced.
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
-Observed residue in the drawers under the tea urn, juice machine, etc. Clean.
-Observed residue and buildup inside of the refrigerator in the MC unit. Clean.
-Observed buildup and/or debris on the walkin cooler shelves and shelf under the slicer. Clean.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
-Observed debris on the kitchen and dry storage floor. Clean.
-Observed splash on the walls by the large mixer. Clean.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
No Points Deducted: All of the lights in the ceiling fan do not seem to be shatterproof in the dish machine room. Ensure all are, and provide proof (light bulb boxes).
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |