SOUTHMINSTER RETIREMENT CENTER OAK LEAF GRILLE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P *** Observed olives, sausage in four doors refrigerator. Individual packages of ham and cheese sandwiches, and tuna salad in the display case holding temperature above 41F. CDI- PIC volunteer to discard items at the time of 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 .

6-301.14 Post a handwash sign at each handsink. Observed several Handwashing without hand washing signs. CDI EHS left several signs

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 squeeze bottles without Lables to identify contents. REPEAT

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 watches and bracelets.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed visible debris inside cavity of microwave.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Ham, cheese, and lettuce above 41F please see temp chart. CDI items were sent to cooler to quickly cool. REPEAT 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed medication stored with clean equipment. CDI medication was moved.

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 squeeze bottles without lables to identify contents.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored as cleaned with stickers still intact.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed pizza pedal stored between low boy units. Facility needs to find a different storage area, that can be cleaned.

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 utensils stored cleaned stacked wet. CDI items were arranged to properly dry. 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 visible debris in bins that house clean utensils.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone store on food cart.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility could not confirm two out of four employees picked at random had been exposed to required information regarding reportable illnesses or symptoms. Return visit within 10 days to check on updated employee sign off sheet. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: Salmon on menu cooked to order from US Foods / Blue Glacier has no parasite-free guarantee. PIC received letter of guarantee from Blu-Mar, parent of Blue Glacier while on site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found multiple items in coolers above 41.0 F. CDI: All 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 .

3-501.18 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: Red peeper cream sauce dated from June. 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 .