|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -PfObserved no paper towels at the back handsink. CDI- soap was placed in the unit. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -PObserved bags of pasta in the dry storage room stored in opened bags (one bag was rolled up and the other was in an open ziplock bag). CDI- Bags were placed in a plastic bin with a lid. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat Non-Compliance: 4-501.114 Maintain sanitizer at correct concentrations. -PObserved sanitizer bucket at 0ppm quat. CDI- Bucket was remade. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -PObserved sausage gravy on the stove at 121F. CDI-Burner turned up for product to reach 135F. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat Non-Compliance: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved unlabeled slaw, roast, turkey meat, ham hock, and pasta in the wallk in cooler. CDI- Items labeled and or discarded. |
|
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 employee preparing food without hairnet or beard guard on. CDI- Both hair and beard net was placed on. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed spatchulas, whisks, and other utensils with burned, pitted handles.Replace. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Observed walkin cooler shelves with a build up of gray furry residue.-Observed build up inside of the microwave.Clean both.*Note: Do not allow food items that are prepared/made in the activities room to be stored in or served from the kitchen.Ms. Kim Whitt present during the inspection. Inspection emailed to nosullivan@brookdaleliving.com |