| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed staff put a box on the hand sink in the kitchen and a vase in the hand sink in memory care. Keep hand sink clear of all items.--CDI- items removed from hand sink. No handwash signs in employee bathrooms.
**5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
**6-301.14 Handwashing Signage - C |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Observed jelly with butter? in it. Use separate utensils for different foods. CDI-jelly disposed of.
**3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Observed dishmachine in main kitchen out of sanitizer. 3-comp sink sanitizer was not dispensing. No sanitizer in sanitizer buckets. Rewash all dishes washed today. CDI-both 3-comp and dishmachine dispensing. Observed ice scoop stored in a slimy container. CDI-sent to dishmachine. Observed ice tea nozzle with excessive mold/slime build-up. CDI sent to dishmachine.
**4-501.114 Maintain sanitizer at correct concentrations. -P
**4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed opened packages of cut lettuce and kale not date marked. Container for jelly getting refilled without washing/changing wrap. CDI-disposed of.
**3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Observed contained of sugar unlabeled in memory care.
**3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Observed couple of flies in kitchen.
**6-501.111 Keep the premises free of insects, rodents, and other pests. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Observed ramekin being used as a scoop in brown sugar. Use a handled scoop.
**Protect food from contamination sources not specifically noted by code. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed wet wiping rag sitting on cutting board.
**3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed clean silverware in memory care stored without handles all facing one way and in a dirty tray. Clean utensils stored in dirty drawer.
**4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
**4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
Observed no test strips for chlorine dishmachine.
**4-302.14 Provide a test kit that accurately measures sanitizer concentrations. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Observed large mixers, food processors, radio on prep table all with spatters. Keep non-food contact parts clean as well.
**4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
Observed a covered wast recepicle in employee bathroom but was situated under sink so lid couldn't be readily closed.
**5-501.17 Provide a covered waste bin in female restrooms. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Observed vents need cleaning.
**6-502.12 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. |