BENTON HOUSE OF GRAYSON

6-1A: .04(6)(f)Observed multiple food items ( Melons, 2% Milk, Cottage Cheese, and Sour Cream) stored in the two door refrigerator closest to the exit that were not being held at 41° F or below for more than twenty four hours. ( See Temp Chart below)// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded the two containers of melons, the two cases of milk, the case of cottage cheese, and two cases of sour cream.

10D: .04(7)(d)Observed that the facility does not have a written consumer notification posted for public view to alert patrons as to what food allergens are located onsite.// 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C) Corrective Actions: The facility created a consumer notification and posted it on the wall where the menu is located.//

12A: .04(4)(q)Observed resident personal food brought from home stored in the two door refrigerator over facility food.// Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: The person in charge relocated the resident's personal food so that it is not a source of contamination for the facility's food.//

15A: .05(6)(a)Observed that the two door cooler was not holding a temperature of 41° F or below. ( See Temp Chart Below).// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: The maintenance person turned the cooler down during the inspection. The temperature was taken and the internal temperature was 41° F or below ( See Temp Chart).//

8-2B: .07(6)(c)Observed sterno cans stored above single use items and linens in the storage closet.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Person in charge rearranged the storage closed so that the sterno cans were stored below any linens are single use items.//

4-2B: .05(7)(b) Per discussion with the person in charge the table tops are being cleaned with a wipe that is not considered food contact surface safe. The wipe is not approved and a second sanitizing step would be required.// Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware.

18: .07(2)(m)Observed back door in kitchen had gaps and was not tight fitting.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)