|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) - GENERAL COMMENT: Some pink build-up inside ice machine and can opener has some build-up on blade and frame; keep cleaned and sanitized. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) - Pork juice date marked 4/12 in WI cooler should have been discarded on 4/18. Pasta bake labeled 4/21 in WI cooler should have been discarded on 4/27. Upon discussion with manager, the pork juice had been brought out of the freezer a couple of days ago, but had not been properly date marked when removed from freezer. Pasta bake had actually been cooked 4/27 and employee had written wrong date on it. These items were properly date marked during inspection. PIC will discuss with employees to be more careful when date marking foods. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) - Employees left collards, pork and yams out on counter to cool. Food temps had fallen below 135F, but had been out less than an hour. Items were placed in the WI cooler to cool more effectively. Foods must be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 additional hours. A resident's plate had been left on steam table at room temperature for about 1.5hrs and food temps had dropped below 100F. If resident's do not receive their plate within a short period of time, it is recommended that their plate be refrigerated and warmed for them later if needed. Collards, pork and yams were placed in refrigerator. Resident's plate was discarded by manager. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) - Box of potatoes stored directly on floor in WI cooler. Turkeys and rolls of hamburger stored directly on floor in WI freezer; foods should be stored at least 6" above floor. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) - GENERAL COMMENT: Cup used to scoop sugar; always use a scoop or cup with handle and store with the handle extended out of the food. All other dry storage items had cups with handles on them. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification (C) Elevated drainboard on dirty end of dishmachine is not NSF/ANSI approved due to leg braces. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) - GENERAL COMMENT: Additional cleaning needed under cutting board on steam table. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device, When Required (P) - GENERAL COMMENT: Water was turned off to red hose underneath dishwasher, but there was some water and pressure inside hose. Always completely turn water off and completely drain water from hose or remove spray nozzle from hose. Hose was drained during inspection.
5-205.15 (B) Leak pipe etc. not imminent threat - GENERAL COMMENT: Faucet leak at prep sink beside WI freezer; repair faucet leak. |
|