| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and use bare hands to turn off faucet. CDI: Employee educated and then properly washed hands during remainder of inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee deliver cart to memory care area with food on it, while wearing gloves. Employee then came back into kitchen and began plating food with no glove change. CDI: Employee directed to change gloves, and wash hands whenever changing tasks. Employee discarded gloves, washed hands, and then donned new gloves to begin plating food. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bucket of sanitizer to be empty at dish machine. Observed that hose from bucket leading to machine has some crystals in it. PIC changed bucket out with a brand new one that was full of stock sanitizer, however the button to prime the machine is behind a locked panel that the kitchen does not have a key for. Environmental health specialist (EHS) recommends getting a key from the dish machine company so that facility can prime machine. CDI: Facility will serve on disposable plates, with disposable utensils and disposable cups until dish machine is fixed. VERIFICATION REQUIRED |
|
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 two containers of melted butter stored on shelf above stove below 135F. Butter was from yesterday. CDI: Butter discarded. Observed pureed food on plates held below 135F. PIC stated that items go in the warmer and will reach 165F by the time of service. At service, food was 110F. CDI: Items were prepared within 1 hour of service. Items served and leftovers discarded. PIC advised to change procedure so that foods are either held hot (do not go below 135F) or are rapidly reheated to 165F after plating, and before placing in warmer. Last option is to use TPHC. Form was provided today via email along with 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
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 food items from yesterday and 2 days ago with no date marking in the walk in cooler (corn, beef, deli meats). CDI: PIC dated food items. REPEAT VIOLATION |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans stored of use on can rack. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in 0ppm sanitizer solution in sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on walk in cooler door. |
|
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 inside of microwave with food debris. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed rusted air vent above dish machine area. |