| 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 Repeat Observed employees to only know a few symptoms and illnesses from employee health policy. Employees were not aware of their duty to report diagnosed illnesses and exposures to the health department. CDI: EHS advised that PIC train employees on the employee health policy. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee bread raw flounder, place it in fryer, remove gloves, and then proceed to don new pair of gloves to work with ready to eat food without a hand wash. CDI: EHS educated employee on proper hand washing procedure. Employee washed hands before donning gloves. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF Observed hand washing sink by dish machine to be slow draining. CDI: PIC to have maintenance unclog sink pipes. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed grilled chicken in walk-in cooler from last night above 41F. Grilled chicken did not cool to 41F within 6 hours. CDI: PIC reminded of proper cooling methods. Points not taken and chicken not voluntarily discarded due to this being the first inspection since January 1, 2019. Points to be taken on next inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried fish holding at temperatures below 135F on steam table of satellite kitchen. CDI: fish to be voluntarily discarded after lunch. Lids were sitting off to side and food was not currently being served. EHS advised that lids be placed back on top of food items when items are not being served to maintain temperatures. |
|
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 milk holding above 41F in satellite kitchen reach-in cooler. Other milks were below 41F. EHS thermometer and cooler thermometer read ambient air temperature of 45F. PIC stated milk may have sat out during serve. EHS advised that milk be placed back into cooler as soon as it is done being used. Points not taken due to this being the first inspection since January 1, 2019. Points to be taken on next inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 Repeat Observed cheese sauce with date of 3/12 in walk-in cooler. Observed ham with date label of 3/19 in prep cooler. PIC stated ham was sliced yesterday along with turkey but employee forgot to put the day. Turkey was properly labeled as 3/25/19. CDI: ham properly date labeled and cheese sauce voluntarily discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer to be mislabeled with wrong chemical name. CDI: spray bottle properly labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 grilled chicken from last night in walk-in cooler in deep pan with tightly wrapped plastic that had not cooled. CDI: EHS advised that items cooling be placed on sheet pan or in shallow container, left to vent so that they quickly cool. Observed plate of food above 45F in satellite kitchen reach-in cooler cooling from breakfast with tightly wrapped plastic. EHS advised that food items not be cooled in this cooler due to cooler maintaining temperatures above 41F. PIC stated that plates are to be discarded anyway. Observed salad, portioned cottage cheese, milk, and cut melon cooling in main kitchen reach-in coolers. Reach-in cooler doors are opened frequently throughout service. EHS advised that these items be cooled to 41F or below (in walk-in) after portioning before being placed into these units. |
|
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 ants crawling near drink station and on jelly packets of satellite kitchen. Increase pest control and keep area clean. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C Observed tea, water, and other drink pitchers being stored uncovered in dining rooms, exposed to residents. EHS advised using plastic wrap to keep drinks protected or using some other type of shield. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed cup being stored in sugar container on satellite kitchen. Observed spoon with handle to be submerged in brown sugar of satellite kitchen. Ensure only scoops with handles are stored in food products and that handles are stored out. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Repeat Observed cleaning needed in clean utensil bin in dry storage. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cleaning needed in single-service article storage bins of satellite kitchen. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed reach-in cooler of satellite kitchen and reach-in coolers of main kitchen holding foods above 41F. VERIFICATION REQUIRED to ensure coolers are capable of holding foods at 41F or below at all times. Observed ice cream freezer lid to be broken with internal foam exposed, no longer easily cleanable. PIC stated ice cream freezer lids has been ordered.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed food processor lid to be cracked with piece missing leaving jagged edges. CDI: PIC stated new lid is to be ordered. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Repeat Observed cleaning needed in the bottom of reach-in cooler of satellite kitchen, on the back of slicer (non-food contact portion), on jelly packets in satellite kitchen. gaskets of main kitchen reach-in coolers, in microwave of satellite kitchen, and in the base of ice cream freezer. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain hand washing sinks, toilets and urinals clean. Observed cleaning needed around the faucet of the hand sink by dish machine and cleaning needed on the hand sink by prep sink. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 cleaning needed on the floor, under shelving in dry storage area. |