| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observation: Cut leafy greens (70F), cut melon (52F) placed in extension approved kitchen not on ice during meal production and foods saved for re-refrigeration; Gallons of milk (48-55F) being placed on carts for distribution/pouring at satellite dining areas(activity kitchens) without being kept cold OR a time control policy implemented for controls; CDI:These foods were voluntarily discarded after lunch service as a corrective action;
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Maintain TCS foods in cold holding at 41F or less. -P |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
Observation: Food products are not covered being served on countertops in activity kitchens; Splash guards not installed on the hand sinks and food items, dishware being produced, stored adjacent dish sink.
3-307.11 Miscellaneous Sources of Contamination (C)
Protect food from contamination sources not specifically noted by the code. |
|
40
|
1
|
Personal cleanliness |
No |
No
|
Yes |
Observation: Hair restraints are not being used while performing productions tasks in the dining services areas.
2-402.11 Effectiveness - Hair Restraints (C)
Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
2-302.11 Maintenance - Fingernails (Pf)
(B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food.
Verification for corrective action 5/24/26. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
Observation; Wole fruit (apples) are not being washed prior to being distributed to residents for consumption; Whole fruits and vegetables are required to have label(stickers) removed and than rinsed in water prior to consumption; CDI: Apples were removed from service to be washed and re-wrapped.
3-302.15 Washing Fruits and Vegetables (C)
Wash fruits and vegetables prior to use. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
Observation: Air drying of cups and reusable dishware, glassware is not being fully air dried after removal from dish machines in dining/servery kitchens. Cups observed stacked wet on dispensing counter; Plates and glass observed removed and not allowed to air dry before stacking. **REPEAT**
4-901.11 Equipment and Utensils, Air-Drying Required (C)
(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Observation: Gasket on the prep refrigerator server kitchen 1 has a torn gasket. Ensure all equipment is maintained good repair.
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Maintain equipment in good repair.
Observation: The refrigerator installed in dining service area/server kitchen areas where production tasks are occurring are not commercially rated refrigerators.
4-205.10 Food Equipment, Certification and Classification (C)
Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the equipment is not certified or classified for sanitation, the equipment shall comply with Parts 4-1 and 4-2 of the Food Code |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
Observation: An irreversible temeprature measuring device is not available to monitor the high temperature dish machine in the 1st floor service kitchen extension - Verification for corrective action by 5/24/26.
4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing. (Pf)
(B) In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
Observation: The refuse dumpster/grease receptacle in the dumpster corral have buildup - Replace these refuse containers to deter harborage conditions.
5-501.116 Cleaning Receptacles (C)
(B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Observation: Flooring tiles have missing grout, tiles are broken within floor coverings/ wall cove base areas. Repalce all broken tiles throughout kitchen and regrout those areas missing grout preventing proper cleaning. (Current corrective plan being developed for floor repair as noted); Walls and floors in servery kitchens do meet meet requirements for commercial kitchen.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
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. |