| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Employees changed tasks and did not wash hands properly, but sometimes when they changed their tasks they would. It’s like they forgot, but it’s very important to not forget. Discard items stored in fridge that have expired out of the date marking window. Several utensils stored clean with food residue. |
|
8
|
2
|
Hands clean & properly washed |
No |
Yes
|
No |
2-301.14 When to Wash (P) Any time a task is changed, you must washed your hands properly. Employees would be observed at times where they would change tasks and not wash hands, but some times they would. Always remember to wash your hands no matter the change of tasks (handling dirty utensils/dishes, washing dishes, leaving the food preparation area, etc). **Repeat** |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Heavy grease and food residue left on utensils that are stored as clean. There were serving spoons, tongs, plates used to serve the residents food observed with food residue. Ensure that utensils and dishes are washed thoroughly. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
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 oatmeal with a date of 6/10/26 and pork roast with a date of 6/15/26. PIC discarded items. **Repeat** |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed some wiping cloths stored on tables that were wet. Any wiping cloth that is wet must be stored in a bucket of sanitizer in between uses. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed the sugar scoop stored on a dirty surface. PIC took the scoop to the wash sink and will ensure that it is stored on a clean surface. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying resident plates that were observed with food residue and ran through the dish machine. EHS educated PIC that dishes are not to be cloth dried and must be placed in a self draining position that allows for air drying. CDI |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 Characteristics - Materials for Construction and Repair (P)
Floor of the walk in freezer buckles, rust and corrosion on the shelving; need a new cooler. **Repeat** |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Stove top, in the corners in the walk in, sinks, shelving, fryer, the steam wells on the food serving table. Clean walls in the walk in cooler and around the evaporator. Around the dish machine needs to be cleaned frequently to avoid the build up of food debris and soil accumulation. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.13 Service Sink (C) The can wash right outside the side door of the kitchen where the mop water is disposed of, needs to be cleaned out. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. The toilet in the employee restroom could use cleaning. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. A trash can needs to be stored at the hand sink in the kitchen, that way you don’t have to go and find one of the big trash cans to throw your paper towels away after washing your hands and recontaminating your hands to lift the lids of those big trash cans.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. One of the dumpsters is missing both of the lids.
5-501.114 Using Drain Plugs (C) Dumpster in the back is missing a drain plug.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several items from the facility stored by the dumpster area that has accumulated that is not necessary for operation and needs to be picked up. This will continue to accumulate the longer it sits there. I advised PIC to get in touch with facility maintenance regarding the items stored out here.
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Dumpster needs to be replaced. On the back, the bottom and side wall is crimped to where there is damaged opening where liquid can leave and rodents and files can enter the dumpster. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) At the threshold for door, need cleaning. Floors in the corners under the dish-machine, in the corners of the kitchen, under shelving, and the walls at the sinks. **Repeat**
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. |