WHITE OAK MANOR - CHARLOTTE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some debris on 3 small plates stored as clean on shelf under steam table line. CDI - Plates were moved to dirty dish area to be cleaned. 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 purée pork at 125F in the hot box. CDI - Purée pork was moved to stove to be reheated. Staff stated the pork was puréed after cooking and then placed in the hot box. EHS recommended taking the temperature again before placing food in the hot box as it likely lost heat while being puréed. 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 turkey in WIC dated for 10/10 to 10/17. This is 8 days not 7. Observed spaghetti sauce in reach in dated 10/5 to 10/18 which is 14 days. Needs to be dated for 7 days. CDI - Dates were corrected and spaghetti sauce 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 .

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed metal sheet pans wet stacked. Needs to be air dried before stacking.

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 low grout in some areas of the kitchen. Needs repair. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep table. Needs to be stored in designated area for employee possessions.

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 facility cooling sandwiches and sandwich ingredients in reach in coolers tightly wrapped with no significant change in temperature after 35 minutes (see temperature log). The reach in where food was being cooled was also reading as an ambient temperature around 60F. CDI - Food was moved to cool in WIC uncovered or 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 Observed egg and tomato at small kitchen reach in reading over 41F. Observed foods in large kitchen reach in reading over 41F. CDI - Foods from large kitchen reach in were voluntarily discarded. Foods from the small kitchen reach in will be placed on TPHC as they were made for the lunch and not properly cooled before placing them in cold holding refrigerator. All leftover food shall be voluntarily discarded after 12:30 lunch. 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 food cooling in reach covered or tightly wrapped or packaged. CDI - Food was moved to cool in WIC or uncovered. EHS also recommended using the WIF if in need of faster 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at small kitchen reading to high. Needs to be adjusted.

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 low grout in some areas of the kitchen. Needs repair.

General Comment: 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed cleaning spray chemical stored on the same shelf/next to single use items in the satellite kitchen. CDI- PIC rearrange items at the time of inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed drain flies in the main kitchen. Keep records of pest control. Keep flies out of the kitchen.

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 AC/ceiling vents in main kitchen need cleaning from buildup dusts. Keep clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken purée at 132/135F and mashed potato at 132F in hot box. CDI - Food was reheated. 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 .

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 lids stored in bin used to hold ice scoop. Needs to be stored in a dry location to prevent contamination.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cardboard boxes and some litter around dumpster area. Needs cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floor under 3 compartment sink and some on floor under shelving in WIC 2.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored next to gloves and sandwich bags and on prep table. Needs to be stored in designated area.