Benton House of Covington

2-2D: .06(2)(o)Observed a resident rinse their personal cup and get water from the hand sink faucet as instructed by the staff in the main dinning area. Observed ice dumped in the same hand sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Education was provided to the person in charge stating that the handwashing sink can only be used for handwashing as instructed by the sign posed on the wall.

2-2D: .07(3)(a)Observed no hand soap at the hand washing sink in the dishwasher room. There was an employee activity washing dishes; including handling dirty dishes. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was added.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw unpasteurized shelled eggs stored over gallons of milk that had been opened. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Education was provided to the person in charge concerning the eggs and their location. The milk was relocated

4-2B: .05(7)(a)1Observed black mold like substances in the ice machine. The substance was on the white plastic piece that come in direct contact with ready to eat ice. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The ice was drained from the ice machine and the unit was deep cleaned by properly washing with soap and water, ringing, and sanitizing.

6-1C: .04(6)(d)Observed beef meat sauce that was cooked and placed in the reach in cooler to cool to be reused not cool to 41 degrees within 6 hours. The meat sauce was prepared yesterday 5/19/25. When assessed during the inspection the meat sauce was 44 degrees F. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Education was provided to the person in charge discussing and cooked foods must be cooled from 135-70 within 2 hours and 70-41 within the next 4 hours. Proper cooling methods were also discussed explaining ice baths, placing the food item on the top shelf of the walk in cooler, or the freezer are all approved methods for cooling. The food product was discarded.

15A: .05(6)(a)The ambient temperature of cooler D was greater than 41 degrees F. The cooler was holding items required to be held at 41 degrees or below; the items included over 10 gallons of milks, pasteurized eggs, sliced deli meat, and the cooling meat sauce. The facility has had the unit serviced multiple times. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: The unit must replaced by the next routine inspection 7/1/25

4-1A: .04(4)(n)1Observed an employee enter the kitchen to take food trays out to the residents while in the process of waiting on trays to be completed the employee adjusted their clothing, attempt to kill a fly with their hands, and take a plat to the dish washer to be cleaned and not wash their gloved hands before rolling the food trays out to be served to the residents. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Education was provided to the food employee to inform them on when to wash their hands. The food employee removed their gloves and properly washed their hands before replacing gloves and taking trays out to the residents.

15C: .05(7)(a)2,3Observed dust and debris on the walk of the kitchen. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: All walls must be properly cleaned to the sight and touch by the provided correct by date; 8/23/24.

18: .07(2)(k)Observed an insect controlling devices stored directly over a box of tea, and between creamer and Splenda. Insect control devices shall be installed so that:

1. The devices are not located over a food preparation area; (C) and
2. Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. (C) Corrective Actions: Education was provided to the person in charge discussing areas where the devices are acceptable to prevent possible contamination of food items. The devices were relocated to areas that does not contaminate food items.

2-2A: .03(2)(m)The food employee was not able to demonstrate that they were/are aware of their responsibility to report symptoms and/or illnesses to the person in charge in a verifiable manner. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Education was provided to the food employee on their responsibility to report symptom and illnesses to the person in charge. The food employee signed an employee health policy form as the food employee was was the person in charge at one point. This is the facility's second consecutive repeat of this code provision. If this code provision is violated during the next routine inspection the facility's permit will be suspended.

2-2A: .03(1)(c)2,3,17The food employee was not aware of the food born illnesses to report to the health department. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Education was provided to the person in charge; discussing all 6 diseases should be reported to the health department. ** This is the facility's second consecutive repeat of this code provision. If this code provision is violated during the facility's next routine inspection the facility's permit will be suspended.**

17D: .07(4)(b)Observed an employee personal cell phone sitting on a food prep surface among starting the inspection Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Education was provided to the food employee to ensure personal items are stored properly and way from food items and food contact surfaces. The employee placed the cell phone in their pocket.

18: .07(5)(k)Observed gnats throughout the kitchen area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; (Pf) and
4. Eliminating harborage conditions.(C) Corrective Actions: Education was provided to the directive to ensure routine pest control is being conducted to help eliminate insects.

2-2D: .06(2)(o)Observed the handwashing sink in the memory care unit with dished sitting inside. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Education was provided to the staff to ensure the sink is only used for handwashing. The dishes were removed from the sink

2-2D: .06(2)(c)Observed the handwashing sink in the restroom that is used by the kitchen employees not reach a minimum required temperature of 100 degrees F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf) Corrective Actions: **The facility must make adjustments to ensure all hand sinks are equipped with hot water at a minimum temperature of at least 100 degrees F within the given time frame.

4-2B: .05(8)(a)Observed the food employee clean the food prep area/ prep board on the prep top table with dish soap and water. The food employee did not sanitize the food contact surface after using an approved sanitizing solution and method. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Education was provided to the food employee; discussing after cleaning food contact surfaced to properly sanitize the surface using the sanitizer provided at the facility.

4-2B: .05(7)(a)1Observed mold like substances in the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Education was provided to the staff to ensure the parts are removed and all parts are properly washed, rinsed, and sanitized on a regular cleaning schedule. The machine was turned off and began the draining process to start cleaning.

6-1A: .04(6)(f)Observed multiple TCS items in cooler "D" maintaining a cold holding temperature greater than 41 degrees F. See the temperature log below. The items were not used today for prep or used for service. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All items were discarded.

6-1C: .04(6)(d)Observed banana pudding not cool to a minimum temperature of 41 degrees within 4 hours. The banana pudding was prepped today. Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: The banana pudding was discarded.

11A: .04(6)(e)Observed the banana pudding stored in a large metal bowl with wrapping sealing the top. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Education was provided to the food employee; discussing different methods that they could try including placing the food in the freezer, not having it completely covered, ice baths, and constant monitoring.

12A: .04(4)(q)Observed ribs that were being served for lunch left out in a pan uncovered. During preparation, unpackaged food shall be protected from environmental sources of contamination. (C) Corrective Actions: Education was provided to the food employee; discussing to ensure all food items are properly covered with either a lid or wrapping to protect the food from possible contamination and/or insects.