| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12(A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC Servsav certificate as a certified food handler completed June 27, 2022. PIC stated that he possibly took the wrong test online and will retest. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed employee twist top water bottle stored above retail food in freezer. Observed employee reusable water bottle stored above retail food in freezer. CDI- PIC moved items. -REPEAT- 0.5 |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee enter the kitchen to serve RTE cereal to resident. Observed employee directly go to clean food contact surfaces and food without prior washing hands. CDI: EHS stopped employee and had her wash hands. Wash hands before serving food.
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed two food employees wash hands and recontaminate hands by turning off soiled faucet handles without a barrier. Use a barrier, like a paper towel, to turn off soiled faucet handles. CDI - EHS provided education and employees properly washed hands.
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food handler not wash hands after handling mop and before handling food in the reach-in. CDI: EHS stopped food handler from handling fish thawing in sink with same soiled gloves. EHS directed food handler first to remove gloves and wash hands. Observed food handler instead of handwashing don new gloves.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food handler remove soiled gloves after handling mop and then don new gloves prior to handling fish thawing. EHS directed food handler a second time that handwashing is needed when changing tasks and before donning new gloves. CDI: EHS provided direction to wash hands before replacing gloves. Food handler washed hands. -2- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at sink. CDI: EHS asked for paper towels and PIC pointed to paper towels at prep table a distance away from the sink. Keep paper towels at handsink. -0- |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed unwashed produce including tomatoes, celery, and field cut lettuce stored in reach in above RTE fully cooked ham. Keep foods properly organized and separated. CDI: PIC reorganized shelf order. EHS provided PIC poster for proper storage order. -REPEAT- -1.5- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - REPEAT- Observed brown residue on inside of ice machine. Observed long hair inside ice bin near ice. CDI: PIC stated he would have maintenance clean. EHS had PIC remove hair. NOTE: Point deduction remains the same since violation number has been improved from last inspection. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - Observed three plates of breakfast items above 41F stored at room temperature. In conversation with PIC items included reheated RTE hash browns, eggs, and grits. PIC stated he holds the plates there for resident that sometimes requests extra breakfast. PIC stated when she asks he will then reheat in the microwave. CDI- EHS provided guidance on keeping food either cold or hot but not in the danger zone. PIC voluntarily discarded plated TCS foods. -REPEAT- 1.5 |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (B), Use approved thawing methods including under running water and for a period of time that does not allow thawed portions of a raw animal food to be above 41.0 F. Pf Observed raw tilapia in prep sink without running water upon arrival. PIC turned on water after start of inspection. Observed portions of the fish at 76.0. CDI: EHS informed PIC of temperature and PIC voluntarily cooled in reach in cooler. Thaw under running water until 41.0 degrees is met. REPEAT -0.5- |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 (B) Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed PIC provide meat thermometer without a small diameter probe. Maintain thin probed thermometer accessible in the kitchen. CDI: PIC secured thin probe thermometer from his car by the end of the inspection. -0- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several drains throughout the facility kitchen with several fruit/drain small flies. Also observed flies throughout the kitchen near sinks. Observed live brown roaches (i.e. live German roaches) in the food prep area near the juice machine and under the dishwashing area. Treat as needed to prevent the pests.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed sticky traps covered in dead insects. Direct pest control company to remove dead insects. -1- |
|
40
|
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 food handler wearing watch while handling food. Observed PIC wearing bracelet while handling raw fish and food in reach in. Remove jewelry while handling food. -0- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food debris in bottom of freezer. Observed food accumulation on rangetop. Observed buildup of black residue on food prep table shelving. General cleaning needed throughout equipment.-0- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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. - REPEAT- Observed floors, baseboards, and walls with cracks, chips and absent tile or baseboard. Observed absorbent floor where absent tile is noted. Observed toilet paper dispenser on wall in bathroom broken off. Repair as needed. -1- |