IN THE KITCHEN: Hometown Senior Center

Health Department Inspection Report

During a February 8th, 2017, routine, inspection by a Putnam County Board Of Health Sanitarian, Hometown Senior Center, of 40 1st Avenue North, Hometown, was cited for the following repeat violations:

Hometown Senior Center – Inspection Report

Inspection Information:

Facility Type: Other
Inspection type: Routine
Inspection date: 08-February-2017
Violations: A summary of the violations,  found, during the inspection, are listed below:

 

4-202.16
Milk crates used as shelving in walkin freezer.
Provide equipment that is designed and constructed to be easily cleanable.
4-501.11
Repeat Dishwasher not operating.

6-501.16
Repeat Mops stored on floor in mop room.
Store mops to allow them to air dry without soiling walls, equipment and supplies.
7-201.11(A)
Corrected During Inspection: Repeat Raid stored with single service trays behind front counter.
Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

Comments:
No open drinks in kitchen.

 

Hometown Senior Center – Inspection Report

Inspection Information:

Facility Type: Other
Inspection type: Routine
Inspection date: 16-November-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

 

4-501.11
Repeat Milk dispenser and dishwasher not operating.

5-501.113
Corrected During Inspection: Dumpster was open when observed.

6-501.16
Repeat Mops stored on floor in mop room.
Store mops to allow them to air dry without soiling walls, equipment and supplies.
7-201.11(A)
Corrected During Inspection: Anti-freeze directly on top of milk refrigerator and bread.

Comments:

 

Hometown Senior Center – Inspection Report

Inspection Information:

Facility Type: Other
Inspection type: Follow up
Inspection date: 13-July-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

 

4-301.12
A 3 compartment sink with stoppers is not provided according to law.
Provide a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils.
4-501.11
Milk refrigerator not operating. Men’s toilet seat torn.
Maintain equipment in good repair.
6-501.16
Mops on floor in mop room.
Store mops to allow them to air dry without soiling walls, equipment and supplies.
6-501.18
Men’s urinal dirty.
Clean and maintain (describe) facilities daily and more often as needed.

 

The following violation(s) have been corrected since the last inspection.
5-203.14/BACKFLOW PREVENTION DEVICE, WHEN REQUIRED (AIR GAP)
Prerinse hose hanging in sink.
Provide an air gap to preclude backflow of a solid, liquid, or gas contaminant into the water supply system
5-402.11/BACKFLOW PREVENTION
A direct connection exists between the sewage system and a drain from ice machine.
Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Provide an indirect connection.
6-303.11/INTENSITY
Couple kitchen lights out.
Provide appropriate lighting intensity in all work and storage areas.

Comments:

 

Hometown Senior Center – Inspection Report

Inspection Information:

Facility Type: Other
Inspection type: Routine
Inspection date: 05-July-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

 

4-301.12
A 3 compartment sink with stoppers is not provided according to law.
Provide a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils.
4-501.11
Milk refrigerator not operating. Men’s toilet seat torn.
Maintain equipment in good repair.
5-203.14
Critical Repeat Prerinse hose hanging in sink.
Provide an air gap to preclude backflow of a solid, liquid, or gas contaminant into the water supply system
5-402.11
Critical A direct connection exists between the sewage system and a drain from ice machine.
Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Provide an indirect connection.
6-303.11
Couple kitchen lights out.
Provide appropriate lighting intensity in all work and storage areas.
6-501.16
Mops on floor in mop room.
Store mops to allow them to air dry without soiling walls, equipment and supplies.
6-501.18
Men’s urinal dirty.
Clean and maintain (describe) facilities daily and more often as needed.

Comments:

Hometown Senior Center – Inspection Report

Inspection Information:

Facility Type: Other
Inspection type: Routine
Inspection date: 14-April-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

 

3-305.11
Some food on walkin freezer floor.
Store all food items 6 inches above the floor. .
5-203.14
Corrected During Inspection: Critical Repeat Prerinse hose hanging in 3 comp sink.
Provide an air gap to preclude backflow of a solid, liquid, or gas contaminant into the water supply system

Comments:

 

Hometown Senior Center – Inspection Report

Inspection Information:

Facility Type: Other
Inspection type: Follow up
Inspection date: 19-January-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

5-205.15(B)
Prerinse hose not fastened to cabinet.

 

The following violation(s) have been corrected since the last inspection.
3-501.16 (Cold)/POTENTIALLY HAZARDOUS FOOD, COLD HOLDING
Milk at 44F in milk dispenser.
Maintain cold potentially hazardous foods at or below 41°F
5-203.14/BACKFLOW PREVENTION DEVICE, WHEN REQUIRED (AIR GAP)
Prerinse hose hanging in sink.
Provide an air gap to preclude backflow of a solid, liquid, or gas contaminant into the water supply system

Comments:


Hometown Senior Center – Inspection Report

Inspection Information:

Facility Type: Other
Inspection type: Routine
Inspection date: 05-January-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

3-501.16 (Cold)
Critical Milk at 44F in milk dispenser.
Maintain cold potentially hazardous foods at or below 41°F
5-203.14
Critical Repeat Prerinse hose hanging in sink.
Provide an air gap to preclude backflow of a solid, liquid, or gas contaminant into the water supply system

Comments:

INSPECTION PROCESS

  • Inspection Frequency Facility inspections are conducted one to four times per year, depending on the complexity of a facility’s menu and their potential risk of a foodborne illness. Inspection reports will become available throughout the year, as inspections are conducted per the frequency requirements.
  • Violations (Two types of violations may be cited)
    • Critical Violations Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness. Examples include improper temperature control of food, and the improper cooking, cooling, refrigeration or reheating of food. Such problems can create environments that cause pathogens (bacteria/viruses) to grow and thrive, which put consumers at risk for food-borne illness.
    • Non-Critical Violations Violations not directly related to the cause of foodborne illness, however if uncorrected, could affect the operation of the facility and lead to critical violations. Examples include a lack of facility cleanliness and maintenance, or improper cleaning of nonfood-contact equipment.
  • Types of Inspections
    • Standard This inspection is unannounced to the facility. A local health department sanitarian will conduct a complete inspection covering all items in the regulations for compliance.
    • Thirty Day Inspection This is a standard inspection that must be conducted no more than thirty days after a license is issued to a new Food Service Operation or Retail Food Establishment.
    • Pre-license Inspection This inspection is not required, but may be conducted by the local health department prior to issuing a license to a new Food Service Operation or Retail Food Establishment. The purpose of this inspection is to provide consultation and education to the operator.
    • Critical Control Point (CCP) This inspection may be scheduled or unannounced. A sanitarian will spend time reviewing a facility’s food processes that may directly contribute to food contamination or illness and educates the facility on proper procedures.
    • Process Review (PR) This inspection may be scheduled or unannounced. This type of inspection is similar to a CCP inspection; however the inspections are conducted in facilities such as grocery stores or convenience stores. The inspection will focus on a specific process that may directly contribute to food contamination or illness.
    • Follow-up Inspection This is an inspection for the specific purpose of re-inspecting items that were not in compliance at the time of the standard, CCP and/or PR inspection. These inspections are scheduled.
    • Complaint This is an unannounced inspection conducted as a result of a complaint received by a local health department. The specifics of the complaint will be evaluated and discussed with the person in charge of the facility.