| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed food employees able to list 3 out of the 5 reportable symptoms and foodborne illnesses. Ensure to review and know the 5 symptoms and 5 foodborne illnesses. CDI EHS educated staff members on 5 foodborne illnesses and symptoms during the inspection and gave employee health flyers to hang. Repeat violation. Points were not esculated due to employees knowing more reportable symptoms and foodborne illnesses and reviewing with the EHS. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed employee washing hands in the dump sink. Ensure handwashing is done in a handsink only. CDI PIC redirected employee to wash hands in the handsink. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee preparing salad and cutting tomatoes wearing only one glove and bare-handing cut tomatoes to place in a container. Ensure to wear gloves at all times when touching ready-to-eat foods. CDI PIC had employee wash hands properly and donned gloves before continuing prep. PIC voluntarily discarded cut tomatoes that came in contact with bare-hands. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed a dented can in dry storage area. Ensure to inspect cans for dents before use and place dented cans in a designated area. CDI PIC removed can and placed in a designated area for dented cans. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple plates, bowls, and a ladel stored as clean soiled with food debris. Observed deli meat slicer food-contact surface and robo-coup soiled with food debris. Ensure to properly wash, rinse, and sanitize food contact surfaces and utensils. CDI PIC placed utensils, broke down deli meat slicer, and robo-coup into the 3 comp sink to be properly washed.
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed high temperature machine reading 152-156F on a dish plate thermometer. After several cycles, hot water plate temp did not reach 160F or greater. CDI PIC contacted EcoLab and all dishes were manually washed at the 3 comp sink. Items washed previously were rewashed at the 3 comp sink. High temp dish machine was able to be fixed during the inspection and had a plate temp of 162F. |
|
21
|
1.50
|
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 pureed green beans dated for 10/15. Observed coleslaw and pasta salad dated incorrectly. Coleslaw and pasta salad were made the day prior but dated with today's date. Ensure to discard food after the time/temperature window has expired. CDI PIC voluntarily discarded container of pureed green beans and properly dates container of coleslaw and pasta salad. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed coleslaw and pasta salad cooling in large portions, covered. Observed french toast mix cooling in a covered container. Ensure to quickly cool foods using methods such as shallow pans and thinner portions. CDI PIC put coleslaw in smaller portions, uncovered, and placed in the walk in freezer. French toast mix and pasta salad cooled to 45F during the inspection (see temp chart). |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of grits not labeled. Ensure to label food ingredients to easily identify. CDI PIC labeled container of grits during the inspection. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer at proper concentration between uses. Observed damp wiping cloth on prep table not held in sanitizer. QUAT sanitizer bucket concentration was 0ppm. Ensure to maintain wet-wiping cloths in sanitizer and at proper concentration. CDI PIC refilled sanitizer bucket to 200ppm during the inspection. Repeat violation. |
|
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 several pans and plates wet nested. Ensure to air dry before storing.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and covered or inverted. Observed forks and spoons inverted in memory care dining kitchen. Ensure to invert utensils to avoid contamination. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on shelving and interior of the hot box. Observed low shelfs with serving plates and bowls with food debris build up. Ensure to increase cleaning frequency. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 Backflow Prevention, Air Gap - P Observed dish machine without a proper air gap. Ensure to provide an air gap to prevent contamination. CDI PIC had maintanence fix air gap pipe during the inspection. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 several AC vents in need of cleaning and walls in need of cleaning. Ensure to increase cleaning frequency. Repeat violation. Points were not escuated due to previous items fixed from the last inspection were fixed. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and clothing stored on cart with single service articles. Ensure to designate an area for employee possessions. |