MANOR LAKE ASSISTED LIVING

3 findings recorded on Oct 8, 2026. 3 marked corrected on site.

1. Violation recordedItem 1-2A ↗

   Person in charge

   Person in charge not performing duties; employee hand washing was not being monitored. PIC is responsible for ensuring employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing.

   Inspector’s full note

   Inspection item: PIC present, demonstrates knowledge, performs duties

   Code 511-6-1.03(2)(a)-(n)(p),(q)

   Person in charge not performing duties; employee hand washing was not being monitored. PIC is responsible for ensuring employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing. COS: PIC and staff were informed by EHS on proper monitoring for handwashing. Handwashing procedure chart given to PIC. Corrected On-Site. New Violation.

   Official report · Item 1-2A ↗

   Marked corrected on site

2. Violation recordedItem 2-1B ↗

   Handwashing

   Observed PIC and staff improperly wash their hands throughout the duration of today's inspection. Employees were observed turning off faucet with their bare hands.

   Inspector’s full note

   Inspection item: Hands clean and properly washed

   Code 511-6-1.03(5)(b)

   Observed PIC and staff improperly wash their hands throughout the duration of today's inspection. Employees were observed turning off faucet with their bare hands. After correction from EHS, employees were observed turning off faucet with paper towel and then using the same paper towel to dry their hands. 1. Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P 3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. 4. If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands or surrogate prosthetic devices. COS: PIC and staff were informed by EHS on proper procedure for handwashing. Signage describing proper procedure for handwashing was given to PIC. Corrected On-Site. New Violation.

   Official report · Item 2-1B ↗

   Marked corrected on site

3. Violation recordedItem 2-1B ↗

   Handwashing

   Observed employees actively prepping food perform a glove change without washing their hands before donning new gloves. 1.

   Inspector’s full note

   Inspection item: Hands clean and properly washed

   Code 511-6-1.03(5)(c)

   Observed employees actively prepping food perform a glove change without washing their hands before donning new gloves. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P COS: EHS instructed PIC to interrupt employee and have them wash their hands before donning new gloves and returning to work with food. Corrected On-Site. New Violation.

   Official report · Item 2-1B ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.