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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink cup stored on shelf above prep table and next to food in prep. CDI- Drink removed. |
|
24
|
0
|
Pasteurized foods used; prohibited foods not offered |
Yes |
No
|
No |
3-801.11 (A), (B), (C), (E) and (G) Pasteurized Foods, Prohibited Re-Service, and Prohibited Food - P Present kitchen worker explained they will offer over-easy eggs to residents of this HSP and that they use non-pasteurized shell eggs. 3-801.11 (C)(2) Does not allow serving under-cooked eggs to an HSP. The present certified PIC explained offering under-cooked eggs to their residents is not part of their operating procedure. She said they do not and will not offer under-cooked eggs and will train kitchen worker on their procedure. CDI- Corrected by instruction/ education. Cooking of eggs not observed today. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 pan of sausages and tub of hashbrowns cooling approx. 1 hr 45 min with no cooling methods in use above 70 degrees (see temp chart). As foods cooled below 135 be sure to use proper cooling methods to speed up cooling process. CDI- Foods moved to walk in cooler in shallow vented pans and observed below 70 degrees by 2 hrs of cooling. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed air thermometer in small prep cooler broken/ inaccurate. CDI- Working thermometer provided. |
|
42
|
0
|
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 a few pans stored face up with some water collecting inside and a few pans tight stacked while wet. Need to let air dry and store inverted to prevent water collecting. |
|
47
|
0.50
|
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 chip drawer unit with debris on drawer pans, inside unit, and on drawer tracks. Needs better cleaning. |
|
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 door to can wash closet damaged and in poor condition. |
|
54
|
0
|
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 personal food item stored above food for residents in WIC. CDI- Food moved away from residents' food.
GENERAL COMMENT: #21, Observed cole slaw date marked for todays date but cabbage was actually opened/ prepped yesterday. Be sure foods are being date marked consistently (as all foods date marked for date of prep or all foods date marked with date of disposal) and dated for oldest date mark required ingredient. CDI- Slaw date changed for yesterday's date of prep. |
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