| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed an uncovered employee drink stored on the food prep table. Corrected- Moved to designated area. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
-Observed open bags of food in the dry storage. Corrected- Bags wrapped. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
REPEAT: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P
Observed the chlorine sanitizer at the dish machine at 0ppm chlorine. Corrected- Maintenance person visited the facility and fixed the strength. (No dishes were being washed at the time). Machine is now at 200ppm. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observed a basket of butters stored at 71F. Corrected- discarded and informed the PIC to only place a few out at a time and/or use an ice bath. (Less temp violations since last inspection). |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
No Points Deducted: 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 a chicken quiche in the walkin cooler dated 11/29. Corrected- Discarded. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
-Observed gnats in the kitchen and in the memory care dining room. Provide pest control. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
-Observed pans of lunch stored under the hand soap and directly by the sink in the memory care. Corrected- Food moved.
-Observed the prep table stored directly by the handsink with no splash protection. Corrected- table moved. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
-Observed an employee making lunch plated without a hair covering. Corrected- Hair net placed on. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
-Observed no chlorine test strips for the dish machine. Corrected- test strips were provided and more were ordered. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
No Points Deducted: 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.
-Observed splash buildup on the wall by the large mixer. Clean. |