COGIR OF ARDREY OAKS- KITCHEN

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P ** Observed a cook is cooking sandwiches between RTE food and raw burgers on the grill top. Not observed hand washing after handling raw burgers. CDI- PIC corrected the process and issue has been addressed properly at the time of inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf ** Observed no soap available at hand sink in memory care kitchenette, no paper towels available at the bar sink. CDI- Ensure to provide all hand washing supplies at all hand sinks at anytime.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. ** Observed all three dishwasher machines (main kitchen, memory care, and AL) are not working as high temp machine nor chemical. All machines shall be working properly and if it is chemical machine, test strips for chemicals shall be available as well. VERIFICATION NEEDED within 3 days (10/1/26) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P ** Observed girl chicken in water holding temperature at 125F at the grill station. Items just finished cooking and putting in water to keep moist. CDI- PIC reheat the items to above 165F and keep warm. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P ** Observed TCS food items (ham, turkey, slice tomatoes, etc..) at flip top holding temperature above required for food safety. CDI- PIC stated items was refilled right before opening for lunch today. The flip top lid had to stay open because it is a busy time. EHS suggests TPHC procedures and allow for food to be used until the end of serving. Ensure to TCS food always kept cold at 41F or below at anytime. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). ** Observed food items date marking for total of 8 days (9/24- 10/1). CDI- EHS and PIC discussed in detail proper date marking 7 days total from first day that items was prepared or made. Correct date marking should be (9/24- 9/30). The machine had been corrected to reflect 7 days total. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-205.15 Maintain a plumbing system in good repair. ** Observed faucet is not working, not providing running water at hand sink in dishwasher room AL. Plumbing shall be addressed and made available running for hand washing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw beef patties and raw salmon cake stored above RTE foods in WIC. CDI- storage rearranged to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at handwashing sink near dry storage room. Keep hand sinks stocked at all times. CDI- soap supplied.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple TCS foods holding above 41F in RIC. Items were placed in unit this morning. Unit is not holding properly and is in need of repair or replacement. PIC stated that they are getting it replaced. See temperature chart. CDI- all foods moved to WIC to quickly cool down. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple TCS foods in RIC and line holding above 41F. Ambient temperature of RIC is 46F. CDI- All TCS foods in RIC were voluntarily discarded as they have been in the unit since overnight. All foods on the line were placed on TPHC due to service lasting 2 hours and any remaining food is discarded after service. EHS explained TPHC process and emailed template to PIC. Work order placed for RIC cooler. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed not date mark on cut lettuce in RIC. PIC stated lettuce was cut yesterday. CDI- date label added. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged walls behind dish machine drainboards and 3 compartment sink. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple TCS foods holding above 41F in RICs. See temperature chart. All items prepped less than 4 hours before inspection. CDI- all items moved to WIC to rapidly cool down. REPEAT 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed cooked mushrooms with no date in RIC. PIC stated mushrooms were cooked yesterday. CDI- date added to mushrooms after verifying cook date with PIC. 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 - Observed cut lettuce that was moved to WIC to cool back down cooling with lid on. Also through discussion with PIC, lettuce is cut and then placed in RIC to cool down. CDI- EHS discussed with PIC proper cooling methods and cooling foods down in WIC. Fish and cut lettuce were uncovered to aid in cooling process. 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 .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged walls behind dish machine drainboards and 3 compartment sink. PIC stated that a work order has been put in.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed a certified food protection manager not on-site until end of inspection. Since last inspection morning cook was sent to food handler class by Servasafe. This class does not count for cert food protection manager For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some old sticky tape residue on clean plastic containers. CDI-dirty items returned to dish area, discussion with dishwasher. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in 2 coolers >41F. See temp chart 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a couple small cups of salt and pepper not labeled.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed open unprotected single service in the interior dock area. Keep containers sealed.

4-501.11 Maintain equipment in good repair. Observed 2 upright coolers not holding food <41F. Repair or replace equipment that is not working properly.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed staff rolling garbage can to prep area to dispose of food waste. Did not wash hands before retrieving containers of food in upright cooler. CDI-discussion with PIC

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lettuce heads stored over ready to eat vegetables. CDI-produce rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tea nozzles are not being broken down for cleaning. Residue build up on interior of nozzles. CDI-sent to dishmachine 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed soup prepared yesterday at 44F in WIC. Container was on speed rack with another speed rack above it blocking air flow. CDI-soup disposed of voluntarily 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Hot Dogs and sliced tomatoes >41F see chart. Upright cooler near walk ins doesn’t maintain food temps properly. CDI-foods 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food.- P. Observed chemical dispenser in chemical storage in kitchen dispenses sanitizer from same tube as degreaser, floor cleaner and disinfectant. Sanitizer needs its own tube. Verification required. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer in 3-comp sink 600-800 ppm quat. Have dispenser calibrated. Use test strips to check for proper concentration. Verification Required

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed jewelry/watches on kitchen staff.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in a soiled container. CDI-all sent two dishwasher

4-501.11 Maintain equipment in good repair. Observed 2 lowboy coolers and 1 upright cooler not holding food temps <41F. Cold holding equipment needs to maintain proper temperatures or be removed from kitchen. Observed cracked bin lids for sugar and flour.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed minor wall damage in dish room.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed a dusty ceiling vent in dish area.