ATRIUM HEALTH CAROLINAS REHAB - MARKET COFFEE

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in hand washing sink. CDI. Sink was cleaned out.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer buckets reading 0ppm. CDI sanitizer was remade 300ppm For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black build-up on interior of ice machine.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) : Found opened soy milk with date opened of 10/29, with instructions on product label to “Keep Refrigerated After Opening” and “Use within 7 Days of Opening.” CDI- Soy Milk voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : Found mozzarella cheese in prep top not date marked. Found pulled commercially cooked chicken not date marked. Found canned black beans not date marked. Found commercially prepped corn dated as prep within 7 days but expiration on label of 5/17. CDI- discussion on proper date marking systems, allowed to date with prep date. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P : Roasted tomatoes found in prep top dated 3/11 as prep date. CDI- voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found deli sandwiches made today in two door flip top unit while in cooling process. Sandwiches were wrapped / covered and were 53 F after one hour. CDI- sandwiches moved to freezer and uncovered for cooling to be completed within 3 hours. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black build-up on interior of ice machine.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found breaded chicken breasts in small prep cooler at 79.0 F, covered during cooling. Cool in larger stand-up freezers or coolers in kitchen; cool to 41.0 F or below before transporting to Market Rehab, or hold hot at 135.0 F or above. CDI- transferred to stand-up freezer, uncovered. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified person at permitted facility at start of inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P : Meatballs holding 123.0 F For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified person at permitted facility at start of inspection. Facility has 180 days from permit date for PIC to obtain certification. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Date mark mozzarella cheese after opening. Found opened bag. CDI allowed to date with today’s date. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found opened mozzarella cheese 48 F in holding equipment. Cheese had been out for pizza assembly and was cooling back down. When cooling TCS foods, leave uncovered and unwrapped to allow air to contact food. CDI- moved cheese in a shallow pan and place in freezer. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf: Facility does not have a means of measuring surface temperature of equipment and utensils passing thru cycle of high temp machine. Send photo to inspection within 10 days.