SCARLET OAKS NURSING AND REHAB

3.1(L) - V. Food from Approved Source - Package Integrity - Specifications for Receiving

Code 3.1(L)

20.0(B) - Existing Facilities and Equipment-Requirements for Replacement

Code 20.0(B)

6.0(A)(1)(a) - Indoor areas - surface characteristics

Code 6.0(A)(1)(a)

Equipment and utensils that come into direct contact with food are visibly dirty and need to be cleaned.

Code 4.5(A)(1)

Surfaces that don't directly touch food (like the outside of equipment or shelving) were not being cleaned as often as required.

Code 4.5(D)

The restaurant was not cleaning surfaces or equipment as often as required.

Code 6.4(B)(1)

6.4(N)(1) - Maintaining premises: unnecessary items and litter.

Code 6.4(N)(1)

4.7(C) - Storage of Soiled Linens - Methods

Code 4.7(C)

4.5(C) - VII. Protection from Contamination - Cooking and Baking Equipment - Cleaning Frequency

Code 4.5(C)

4.4(A)(2) - Equipment - Good Repair and Proper Adjustment

Code 4.4(A)(2)

6.4(A) - Repairing

Code 6.4(A)

4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage

Code 4.8(E)(2)(a)(b)

6.1(B)(1) - Floors, walls and ceilings - utility lines

Code 6.1(B)(1)

4.3(B)(2) - Fixed equipment installation - Spacing or Sealing

Code 4.3(B)(2)

Mops weren't being stored properly to dry out after use, which can lead to mold and bacteria growth.

Code 6.4(F)

4.4(D) - Warewashing equipment: Cleaning Frequency

Code 4.4(D)

4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment

Code 4.5(A)(2)(3)

6.4(K) - Controlling Pests

Code 6.4(K)

Food stored in containers that aren't the original packaging must be labeled with the name of what's inside.

Code 3.2(D)

4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage

Code 4.8(E)(1)(3)

5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation

Code 5.1(C)(1)

3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Code 3.4(G)(1)

3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding

Code 3.4(F)(1)(b)

3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

Code 3.2(C)(1)(H)

4.4(F)(2) - Warewashing sinks: Use Limitation

Code 4.4(F)(2)

6.1(F)(2) - Wall and ceiling - coverings and coatings

Code 6.1(F)(2)

6.4(J)(2) - Using Dressing Rooms and Lockers

Code 6.4(J)(2)

4.1(Z) - Temperature Measuring Device - Functionality

Code 4.1(Z)

4.8(A)(1) - Equipment and Utensils - Air-Drying

Code 4.8(A)(1)

5.4(P) - Maintaining Refuse Areas and Enclosures

Code 5.4(P)

3.2(K) - In-use utensils - between-use storage

Code 3.2(K)