BROOKDALE CARRIAGE CLUB RESTAURANT

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 melons and tomatoes cooling drop only one or two degrees in an hour and a half. Melons and tomatoes had just been cut shortly before initial temperature. After about 20 minutes of cooling the temperatures hadn’t dropped so tomatoes were moved to a metal pan and lids/covers were removed from both containers. The facility was cooling while putting away a large delivery in the WIC. CDI- Melons and tomatoes were moved to thinner pans and placed nearer to the fans to increase cooling speed. Staff had also finished putting away delivery. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed extremely scored red cutting boards in need of resurface of replacement. CDI - Red cutting boards were removed and replaced during inspection. REPEAT.

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. Observed max/min thermometer for testing dish machine had a dead battery. CDI - Facility will get a new battery and can use one of the max/min thermometers in other kitchens to test dish machine until the facility gets a new battery.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on ice cream scoop holder, microwave, and cooler below microwave. Observed build up around sides of drink dispenser. Needs cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce at salad prep at 43F - 44F. CDI - Lettuce placed in unit at approximately 1 PM and items were moved to the WIC for rapid cooling. 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 .

3-501.18 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) Observed chicken salad improperly date marked 04/17 - 04/20. Observed chub of ham date marked 4/2 - 4/8. Observed deli ham with non-legible date mark. CDI - Chicken salad was prepared on 4/15, date mark was corrected. Ham was 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles of oil and butter throughout the kitchen with no label.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal pans stacked together wet.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed chipped spatulas hanging above the 3 compartment sink. CDI - Spatula removed. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed extremely scored red cutting board in need of resurface of replacement.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed 2 hoses hanging below the flood rim of the mopsink. CDI - PIC was educated and hoses were removed from below the flood rim.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P EHS observed a food employee touch her hair before going to resume working with food. CDI. EHS informed PIC and the food employee was instructed to rewash their hands. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. EHS observed a food employee attempt to wash hands with a hand brace on. CDI - EHS informed PIC and food employee removed the brace in order to wash her hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a commercial container of sour cream with green growth. CDI. PIC voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Numerous dishes being stored clean were seen with noticeable food debris, residue, and other debris. CDI. PIC had all dishes brought to the dish-machine. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Several food employees were seen in the kitchen without wearing hairnets. All food employees should be wearing hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Multiple wiping clothes were observed outside of sanitizer buckets. CDI. PIC placed all wiping cloths into buckets.

4-501.11 Maintain equipment in good repair. A Freezer unit had significant ice buildup due to condensation leakage. PIC states that a work order has been put in, the unit is still maintaining necessary temperatures. * REPEAT *

5-202.12 Provide at least 100F water at handsinks. Observed handsinks in memory care floor 1 at 98F and memory care floor 2 at 75F. All handsinks must be able to provide water at 100F or higher throughout facility and satellite kitchens.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed waffle maker in main facility kitchen that was used for breakfast the day prior that had not been properly W/R/S with visible soiling. Must increase cleaning thoroughness and frequency. -No increase in point due to improvement in food contact surfaces cleanliness from last inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed salmon to be held as hot in the main kitchen with a temperature of 131F. Observed multiple dishes of food on HH in satellite kitchens (first floor of memory care and assisted living) below 135F including Monte Cristo Sandwiches, beef mix, and mash potatoes. -CDI- Salmon in main kitchen was reheated back up to 165F before going back to HH. HH food in satellite kitchen will be held using TPHC moving forward. 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 broccoli in skilled nursing kitchen, memory care kitchen, and assisted living kitchen above 41F and observed ham sandwiches on first floor of memory care all above 41F. Ham sandwich voluntarily discarded. -3-DAY VR- -No point escalation due to improvement in cold holding since last inspection. 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 .

3-501.15 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 TCS croissant sandwiches cooling in WIC very over stacked together and wrapped with plastic wrap. Temperature did not decrease after 20 minute window. -CDI- Sandwiches went straight to immediate service. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored directly on the floor in WIC, dry storage, and in WIF of main facility. -CDI- Food moved off the floor -No point escalation due to improvement in amount of food stored 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed tarp with plastic tubing hanging from ceiling, food passes underneath tarp when entering the kitchen, to be placed in HH or refrigeration. Tarp is used to catch water from leaking ceiling and drain directly into ware-washing sink in skilled nursing kitchen. EHS will follow up to ensure compliance.

4-501.11 Maintain equipment in good repair. Observed gaskets peeling on the standup RIC in sandwich prep area of main kitchen, observed stand up RIC adjacent to warewashing area not functioning.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving below prep surfaces throughout main facility with buildup of food debris and residue. Must increase cleaning frequency and thoroughness.

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 ceiling tiles missing with makeshift water catching tarp tied to the ceiling in skilled nursing facility.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- Observed a total of 7 risk factor violations 6 of which were repeated violations. Violations listed are as follows: Hands clean and Properly Washed, Seperate raw animal foods from RTE foods, Food contact surfaces clean to site and touch, maintaining of TCS HH foods above 135F, maintaining of TCS food in cold holding under 41F, date mark labeling of food and discarding food past date. Facility must ensure food safety and handling per the food code is met. 10 day verification visit required. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Observed employee go from sweeping the floor to handling clean dishes in the ware washing area. Hand washing must be done before engaging with clean equipment. -CDI- employee washed hands after directed by EHS.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw salmon stored over RTE produce and Crema. -CDI- PIC moved salmon so that it was no longer above RTE foods. Observed raw pork sausage stored above RTE foods on speed rack inside the WIC. CDI - Storage order was 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 multiple dishes, pans, lids, deli slicer and utensils visibly soiled with food debris and residue. -CDI- Moved soiled equipment back to ware washing area for proper W/R/S. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed biofilm buildup in facility main kitchens ice machine and skilled kitchens ice machine. Cleaning frequency and thoroughness must be increased. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken tenders in the assisted living kitchen hot holding at 124F. -CDI- PIC began reheat of chicken tenders in microwave to be placed back in HH. 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 food in lowboy of the cook line being held above 41F. Observed multiple dairy products in the stand up RIC of the main facility kitchen holding above 41F. PIC discarded all foods in facility above 41F. 3 day verification required. 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 Tuna salad in Skilled Nursing with no date marking present. . -CDI- PIC voluntarily discarded 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) Observed 2 containers of tuna salad (9/13) Lima beans (9/12) past there discard time in the WIC. -CDI- PIC voluntarily discarded. 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 . 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 corned beef cooling at rate of 0.09F/min food should be cooling at a rate of 0.12F/min. -CDI- PIC adjusted cooling methods so that corned beef was no longer wrapped in plastic and was put into a shallow metal pan. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed sausage thawing under running water, water temperature was 95F both in the thawing container as well as the water temperature coming out of the faucet. Sausage was observed at 90F. -CDI- PIC voluntarily discarded thawing sausage.

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 multiple salts above prep area in back of facility of main kitchen with no labeling on them. All working food containers must be labeled. -CDI- PIC labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed numerous boxes of food present on the floor of dry storage, WIC, and WIF. Food must be kept at least 6 inches above the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no head covering. -CDI- Food employee put on a hair net.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed multiple wet wiping clothes stored throughout the facility in the main kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacked pans, and containers. On drying rack of ware washing area. -CDI- PIC moved pans and containers to be properly W/R/S and dried.

4-501.11 Maintain equipment in good repair. Observed non functioning lowboy cooler on prep line, ambient air of 55F. Observed non functioning RIC in main facility kitchen at 65F ambient air. Must repair non functioning cold holding equipment.

4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf- Observed no thermometers to measure high temp dish machine in memory care facilities (both floor 1 and 2 kitchens). 10-Day VR required

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup of food debris and soiling through the facility on equipment, shelving, prep surfaces and shelving. Cleaning frequency and thoroughness of Non Food contact surfaces must be increased.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed buildup of trash outside of the dumpster facilities. Keep free of buildup to prevent potential pest harborage sites.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed multiple water bottles throughout facility stored on or above prep area. Create designated spaces throughout the facility for storing employee beverages.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed 8 risk factor violations noted on the inspection, including multiple Priority items (Hand washing, date marking, separation of raw and RTE, changing gloves when damaged or soiled, storage of toxic substances). EHS will conduct 10-day verification visit to assess improvements on priority violations and update on WIF repair. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and did not use paper towel barrier to turn off faucet and prevent contamination of hands. CDI - Employee washed hands properly. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink in back prep area with no paper towel. CDI - Paper towel was added to the hand sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink at the cook-line run out of soap during the inspection, facility could not locate soap to replenish the dispenser. EHS will follow-up.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp and sausage stored above RTE BBQ pork inside the WIC. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee washing dishes, employee scrubbed soiled dishes and placed clean dishes on racks to dry with same gloves non-disposable gloves. PIC educated employee on glove change and hand washing when handling soiled and clean dishes.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes, stored clean, throughout the drying racks with food debris present on the food contact surface. CDI - Dishes were removed and placed in the dish pit to be washed, rinsed and sanitized properly. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked meatballs not maintaining 135F. Observed at 121F. CDI - Heat was increased to reheat meatballs to proper temperature before HH. 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 .

3-501.18 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 Observed quesadillas held longer than 7 days. (6/5) Observed quesadillas date marked (6/5 - 6/12) 8 day holding time. Observed milk with no date marking. CDI - Items 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed unknown green substance located on top shelf in dry storage in metal pan above RTE items inside the dry storage and on top of the prep table in the back prep . CDI - Unknown substance was voluntarily discarded.

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 sliced tomatoes cooling in tightly wrapped metal pan. Sliced tomatoes decreased 0F over 50 minute span. CDI - Tomatoes were unwrapped and placed in area with better air flow. Observed broccoli salad cooling in plastic wrapped pan, broccoli observed cooling 1F in 40 minute time span. Rate 0.025F/min. Items should cool at a rate 0.12F/min for ambient cooling. CDI - Broccoli salad unwrapped to promote rapid cooling. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous fruit flies in the dry storage area, dish pit, and some in the back prep area. Facility should increase pest control.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of sweet potatoes, not delivered today, stored on the floor in the rear prep area. CDI - Sweet potatoes were removed from the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee making soup cups with no hair restraint. CDI - Employee put on hair restraint.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed ice cream scoops stored in dipper well with no running water. CDI - Water was turned on.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on drying shelves.

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 single-use and single-service items stored on the floor inside the office. Plastic hinge lid containers.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed blade of deli slicer rusted. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards in need of resurfacing or replacement. CDI - Voluntary Discard.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employees (x2) wash hands and did not use paper towel barrier to turn off faucet knobs to prevent contaminating hands again. CDI - PIC intervened and employee washed hands properly.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed ground beef stored above pork tenderloins. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items (ham, turkey, sliced cheese) held above 41F inside the sandwich prep unit. CDI - Items were placed on make line when preparing for lunch and Items were placed in an ice bath to rapidly cool. 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 .

3-501.18 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 Observed TCS food items (slaw, chicken, tuna salad, chicken salad and pasta) prepped and date marked inside the WIC for 8 day holding times. CDI - Date marking was corrected on all items. 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 tightly sealed containers of chicken salad and tuna salad cooling at a rate of 0.075F/min. Items should be cooling at a rate of 0.12F/min. CDI - Items were unstacked and uncovered to promote rapid cooling. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed sausage thawing in standing water inside the prep sink. CDI - Sausage was placed under running water while thawing.

5-203.13 Provide at least one service sink or curbed cleaning facility for cleaning of mops and disposing of mop water. Observed hand sink in the prep area of the kitchen not draining.