SOUTHMINSTER RETIREMENT CENTER PROMENADE

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P **Observed sanitizer solution at 3 compartment sinks measured less than 200 ppm. CDI- refill and chemicals and provided complete concentration at the time of inspection. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . ** Observed cleaned pots and pans on clean shelves with old stickers on at dish areas. CDI- Items sent to be washed again properly. Ensure to remove old stickers and thoroughly clean all dishes every time.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P ** Observed shredded cheese in the lowboy next to grill top, rice made a day before in the blast chiller, fruit cocktail, stir fry measured above 41F. CDI- cheese was discarded at the time of inspection, staff explained about rice was taken out and left it on the counter this morning waiting to be cooked for fried rice, was putting it in the blast chiller while waiting to be fried. Fruit cocktail and stir fry were made this morning, time is still permitting, items go to blast chiller to cool quickly. ** Points remain the same at this time. 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 .

REPEAT 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 date marking on items are wrong (date 10/8/26 when it is 10/5/26, date 10:46 PM when it’s actually AM) on several items in blast chiller and cooler. Proper date marking shall be implemented and stay consistent across the board. All RTE food items once cooked or opened shall be within 7 days date making. VERIFICATION NEEDED within 10 days. 10/15/26. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. **Observed no written procedure for TPHC for buffet bar, only temperature log available, some sheet was not marking the date nor giving detail of the entire procedure that supposed to be followed. EHS email the form and discuss in detail with PIC at the time of inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-901.11 Equipment and Utensils, Air-Drying Required (C) 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. ** Observed several wet stacking of clear plastic containers on shelving. Ensure to air dry all clean dishes before stacking them up. CDI- items were corrected at the time of inspection.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf ** Observed sensor running water at several hand sinks are too hot for proper handwashing. The temperature measured at 123F. Suggest comfortable tempered water for proper hand washing at 110F at any handwashing sinks in the kitchen. In addition the sensor at those sinks need to be adjusted for longer time to allow proper hand washing. VERIFICATION NEEDED within 10 days. 10/15/26.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee eating/chewing gum while prepping food. REPEAT

6-301.14 Post a handwash sign at each handsink. Observed several Handwashing sinks without signs. Also observed cart blocking hand washing sink. CDI EHS left signs. Cart was removed

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce over washed produce. Also Observed unwashed strawberries over RTE food. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties and sausage links hot held below 135F..CDI food was reheated to 178(patty) link (169) 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 several TCS food held over 41F.. CDI food was sent to WIC to cool down quickly 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 several cartons of open milk without dates..CDI dates were 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing bracelets and watches.REPEAT

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.Observed clean dishes stacked as wet. 4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean dishes stored in bins with visible debris.

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 a RIC coolers in need of wiping down, along with inside of coolers. Also observed bins with dry storage in need of cleaning,

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.Observed a food employee chewing gum while prepping food. Observed employee removing clean dishes from the dish machine while chewing gum.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee go from soiled dishes to clean dishes without washing hands. CDI - EHS had employee wash hands.

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 one squeeze bottle without label to identify contents.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live pest crawling on the floor near the dish pit.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees prepping food with wrist watch and bracelets on.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on prep table.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting broccoli before it was washed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep grooves. CDI - PIC voluntarily discarded cutting board.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility with damaged test strips. CDI - PIC voluntarily discarded test strips and provided new ones.

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 an employee cup at Lola’s back kitchen area over the prep unit.

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. Whole meat loafs from early in the AM were 49.0 F after noon, tightly wrapped. All meat loafs 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Salmon cake in hallway WIC 45.0 F dated four days previous. Diced tomatoes in reach in cooler 43.0 F dated for two days previous. Both 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 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 : Whole meat loafs were tightly wrapped at 49.0 F in WIC after 5.5 hours of cooling. PIC 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Frozen. Tasso in running water of 84.0 F overflowing from pan. When using running water to thaw, the water must be less than 70.0 F. CDI: volume reduced to allow for cooling of water in pan.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf: Designated area for dented cans is an upper shelf over produce. CDI- Designated area moved to lower shelf, below produce.

4-501.11 Maintain equipment in good repair. Severely torn gaskets in reach in cooler near bakery area.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF : Facility management could not confirm all employees have been informed of required symptoms / illnesses as required NC Food Code Manual. CDI- sent compliant poster and sign off sheet to facility while on site. Administrative staff was implementing while on site. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: found ready-to-eat hotdogs in protein unit at kitchen grill stored under raw proteins. CDI- hot dogs moved to upper shelf. No cross contamination observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P: Link sausage said to be held on TPHC in kitchen grill station is not covered by procedures. Cut fruit at Fallswater on TPHC not recorded in log book. CDI- discussion with PIC about documentation, and revisions made to procedures. Sausage and fruit discarded.