| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
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 on prep table. Store employee drinks below food, clean dishes or single service. |
|
6
|
2
|
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 seconds, rinse, and dry without recontaminating hands. -P Observed staff turning off faucet with hand after hand wash. Use paper towel to turn off water so hands are not recontaminated. CDI-through discussion with PIC |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - C Observed no hand washing signs at hand sinks including in employee bathrooms and neighborhood serveries.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in kitchen and 1 neighborhood. CDI- paper towels stocked
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed blocked hand sinks in kitchen and dishwashing area. Maintain access to hand sinks. CDI- through discussion with PIC. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
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 45F. -P Observed sliced beef roast in cooler at 50F, cooling from last night. Improperly cooled, no temperature logs or cooling procedures in place. CDI-meat disposed of. Verification Required to check on cooling procedures and practices. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed non-shelf stable creamers labeled "keep refrigerated" stored at room temperature in 2 neighborhood dining areas. CDI-creamers disposed of.
Green beans, mashed potatoes, pork roasts on speed rack in kitchen, all food 50-56F. Staff said speed rack was brought up after breakfast service from walk-in cooler on lower level at least an hour before. Staff does not have procedures in place to keep food brought from WIC to kitchen cold. TCS food cannot sit on speed rack, counter waiting to be "gotten to".
Verification Required to see what procedures have been put in place to maintain proper cold holding temperatures. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 numerous TCS items prepared more than 24 hours previously not date marked, in main kitchen and neighborhoods. CDI-items disposed of.
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 Observed house-made deviled ham salad date marked 11/4 at 38F. Ham shelf life of 7 days was exceeded. CDI-ham discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Cooling Methods - PF Observed TCS foods cooled in deep containers, tightly covered, put into cooler above 135F, etc.
Properly cool food, shallow pans, speed rack trays, cut into smaller portions, ice baths and temp check to 45F or less before wrapping tightly. Verification required to check what cooling procedures have been established. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread in bread rack on floor. Bread in bottom rack. Keep food at least 6 inches above floor. Observed opened bag of corn meal in lower level pantry. Bulk items cannot be opened in pantry, no hand sink. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch on food employee.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no beard net on staff in kitchen. |
|
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 wiping rag on counter near beverage station.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on floor on cook line. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables - C Observed some unwashed apples in neighborhoods for grab n go. Wash apples (or any other fruit where the peel is eaten) in vegetable prep sink and individually wrap before setting out for residents. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Observed some items wet stacked, air dry completely before stacking.
4-904.13 Preset Tableware - C Observed tables preset without protection in 1 neighborhood. Glassware and silverware needs to be protected in dining room from residents. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed spills and splatters on ice and water dispensers, clean utensil trays. Keep areas clean. |