| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed green beans dumped inside/clogging hand sink inside HSP kitchen.
CDI - Green beans removed from hand sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed No paper towels available inside the HSP Kitchen.
CDI - Papertowel provided. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed multiple pans stored as clean in the HSP Kitchen with food debris present on the food contact surfaces.
Observed scoops stored as clean in AL kitchen with food debris on the food contact surface.
CDI - Items were moved to the 3 compartment to be properly washed, rinsed and sanitized.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed pink build-up on the interior of the ice machine in AL kitchen. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed multiple containers of textured food (Sloppy joe beef) in HH at the HSP kitchen below 135F.
CDI - Items were removed and reheated/replaced.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed containers of sour cream, and half n half inside the upstairs memory care kitchen above cold holding above 41F.
Ambient of the RIC was observed at 52F.
Non-compliant Items voluntarily discarded. Items maintaining 41F were moved to working cooler.
3 day verification visit required.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed sliced deli ham date marked 4/13 - 4/27.
Observed heavy cream date marked 4/13 - 4/22.
CDI - Date marks corrected to reflect 7 day maximum hold time.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed many fruit/drain flies in the skilled nursing kitchen near the drink machines and hand sink. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed hand sink in the down stairs memory care kitchen.
Facility has sink near the hot line that will be used as hand sink until repair.
Hand sink must be repaired, EHS will do follow-up visit.
Observed significant leak at the dish machine in skilled nursing kitchen. Observed facility using plastic container to catch excess water. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf
No dish thermometer was available in downstairs memory care kitchen.
10 day verification required. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee drink stored with resident food inside the RIC of AL Kitchen.
CDI - Drink was removed. |