| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks on prep counters and refrigeration units. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed in all satellite kitchens dump sinks have soap and hand wash sign. Remove hand wash signs and soap from all dump sinks (sinks w/o splash guards) and make sure all handsinks (sinks with splash guards) have handwash signs.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a large garbage can in front of the handsink in the main dish area (twice). CDI-garbage can moved (twice) |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above pre-washed produce. CDI-through discussion |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 41F. -P Observed lunch items on stovetop turned off and <135F. Staff said these were extra and in their cooling stage while staff is delivering food to the 3 satellite kitchens. CDI-reheated to 180F. Keep food >135F or actively cool it. |
|
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 mashed potatoes in hot box at 118F. Maintain >135F If fall <135F during prep reheat before hot hold. CDI-reheated >165F |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed double stacked ham at 46F. Do not double stack. CDI-ham voluntarilly discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 Observed incorrect date on cooled pan of lasagna. Date was for today item not cooked today. CDI-discarded voluntarilly |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples in dining room serving station where residents would have access. Apples and any other fruit with edible skin must be wrapped. |
|
38
|
0.50
|
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 kitchen staff with watch and bracelet. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed cups without handles and scoops with handles in food in ice cream sprinkles and sugar. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions - C Observed main dishmachine wash water not reaching 150F as required on data plate. Do not use until operating correctly. |