WILLIAMS PLACE

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed two employee drink stored on prep surfaces or above food products.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed an employee touch clean dishes with gloves worn for cleaning dirty dishes. CDI - Employee was educated by EHS and manager and will now begin discarding gloves and washing hands in between. Observed open package of raw salmon stored above bread in the walk-in freezer. CDI - Item was moved to the bottom shelf. Observed a container of bread rolls without a protective covering.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melon, tomatoes, cottage cheese and housemade ranch above 41 degrees due to them being brought out on a cart for lunch service. (See temperature chart) EHS observed employees attempting to cool these products down for later service. CDI - Items were voluntarily discarded. Establishment will now keep all TCS products on TPHC during service. EHS provided policy during inspections. Any additional TCS products must be added to the policy.

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). 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 missing date marks for mozzarella and ranch dressing. CDI - Mozzarella was voluntarily discarded and ranch was dated. No increase in points due to improvement on date marking from previous inspections.

REPEAT 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 squirt bottle of water and one container of salt without labels.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees preparing food with no hair restraints or beard guards. Observed an employee preparing food while wearing a watch.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths stored on prep surfaces. Observed 0ppm Quat sanitizer in a sanitizer bucket.

4-501.11 Maintain equipment in good repair. Observed a broken warmer on the walk-in freezer door that is causing a build-up of ice. Observed a rusting clean dish storage rack.

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 large amount of spilled juice inside of the reach-in cooler due to the nozzles opening while closing the door.

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 dusty vent covers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employees personal belongings, keys and phone stored on a prep surfaces.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed several dented cans in dry storage. CDI - All dented cans were removed to be returned to the supplier.

3-DAY VERIFICATION REQUIRED 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 the high-temp dish machine only reaching 158 degrees after several cycles. Establishment will use single-service plates and tableware until it is repaired. Ecolab has been called.

REPEAT 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 cooked sausage and open can of water chestnuts from 4/21/26. CDI - Items were voluntarily discarded. Improvements in date marking from previous inspection

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 several small shakers or squeeze bottles of salt without labels.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees preparing food without hair or beard restraints. Observed one employee preparing food while wearing bracelets.

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-service gloves stored on the floor of the office closet.

REPEAT 2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed two employees drinks stored on or above prep surfaces.

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). 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 missing date marks for tomatoes and lettuce in the prep cooler from yesterday. Observed missing date marks for open packages of Feta and Mozzerella in the walk-in cooler. Observed chili from 10/28. CDI - Prep cooler items and chili were voluntarily discarded. Mozzarella and Feta were dated for the day they were opened. Improvements made from previous inspection.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed missing date marks for “Lox” made with cold-smoked salmon. CDI - This item is for a rotating menu that was used last week. Manager and chef will be emailing corporate to add an asterisk to this item. EHS also observed multiple asterisks used on each menu for items that are fully cooked. (Chicken Tenders, Kielbasa, Cob salad, etc.)

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees preparing food while wearing bracelets and no hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored inside of sanitizer buckets with 0ppm quat.

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 an irreversible thermometer with no working batteries. CDI - Manager was able to change batteries during the inspection.

2-102.11 (C) The Person in charge shall demonstrate knowledge of foodborne disease prevention. Employees were unable to name the 6 major illnesses and symptoms. No poster or written policy was produced during the inspection. CDI - EHS provided paper copies of the employee health policy and emailed a digital copy. Chef and EHS discussed the exclusion requirements for highly susceptible populations.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee drink stored on a shelf above food products in the walk-in freezer.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI - Can was removed to be returned to the supplier.

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). 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 lettuce, tomatoes and sausage in the prep cooler with no date marks. Observed cut turkey, cut ham and blue cheese in the walk-in cooler with no date marks. Observed chick peas past the 7-day date mark. CDI - All items were voluntarily discarded.

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 for oil and containers of salt or sugar with no labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed boxes of food on the floor of the walk-in freezer. Observed unwrapped apples on display for guests. CDI - Apples were brought back to the kitchen to wash and wrap.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food without a hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two soiled wiping cloths stored on prep surfaces.

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 food debris inside of storage bins for clean utensils.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed grease or food debris on a few of the dry storage shelves.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee preparing/slicing cucumbers with no gloves on. CDI: Education provided and food employee washed hands and donned gloves.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed hand sink next to ice machine blocked by rolling cart. CDI: Rolling cart moved.

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 top of dish machine soiled with food waste.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. CDI: PIC provided paper towels.

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 dust buildup on black fans at hand sink and back prep tables. REPEAT VIOLATION.

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 dust buildup on vent covers on ice machine.

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 boxes of raw ground beef stored above boxes of pork ribs in walk in cooler. CDI- storage order corrected, ground beef moved to bottom shelf, no longer above pork. 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 a few ceramic bowls with food debris/crumbs, in need of cleaning. CDI- dishes removed for cleaning. Note: these were the only dirty dishes during 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 a few products with no label, including a chub of deli meat with no label and prepared egg salad with no label. PIC stated he was unsure about deli chub, knows that the egg salad was cooked/prepped this morning. CDI- labels placed on products. 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 . 3-501.18 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 a few products that had exceeded date marking limit, Bologna marked 5/26, turkey marked 5/28, chicken salad marked 5/31, chicken marked 5/31, all of these products had exceeded 7 day limit. CDI- all products voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 minor cleaning needed in walk in cooler shelving where gallons of milk are stored.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility with no written plans for vomiting/diarrheal events. CDI- EHS sent PIC MCHD written plan. For more information please visit: http://meck.co/FoodSafety

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 drinks being used in food prep area, stored on shelving directly above food prep table with cutting boards and active food prep. CDI- drinks moved, EHS discussed proper drink storage, suggested finding a designated area for employee drinks away from any food prep. REPEAT.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee washing dishes, going from dirty dishes to clean dishes without removing gloves for a handwash. CDI- EHS intervened, spoke with PIC who spoke to employee, had employee rewash dishes and clean hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed small prep top unit holding some products at 41F or below in top portion of unit, a few products above 41F in reach in portion- see temperature chart. EHS found that areas inside of unit is holding around 40-41F ambient temperature, whereas the back of the unit is holding at 38-39F. EHS observed that there is a condensation leak coming from unit, could be related to temperature issue. CDI- products above 41F voluntarily discarded, PIC will monitor unit and avoid using for long term storage of foods until properly holding temperature. EHS will conduct compliance visit to ensure unit is properly holding TCS foods at 41F or below. For more information, please visit: http://meck.co/FoodSafety 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 .

3-501.18 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 deli ham marked 2-23, had exceeded 7 day date mark limit. CDI- product voluntarily discarded during inspection. For more information, please visit: http://meck.co/FoodSafety 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 large white containers in dry storage area with no label, containing flour/sugar/etc. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few bus tubs and plastic containers stacked together wet, allow to air dry before stacking.

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 1x box of to-go containers on the floor in dry storage area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed in use green cutting board with deep grooves and staining, no longer smooth and easily cleanable.

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 drinks being used in food prep area, stored on shelving directly above food prep table with cutting boards and active food prep. CDI- drinks moved, EHS discussed proper drink storage, suggested finding a designated area for employee drinks away from any food prep.

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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed whole raw turkeys stored above boxes of ground beef in the walk in cooler. CDI- turkey moved to bottom shelf, EHS discussed proper storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed fried flounder holding below 135F, see temperature chart. EHS found through conversation with PIC that flounder was briefly removed from hot holding when packaging lunches for residents, placed back into hot holding after this period. CDI- flounder properly reheated and placed back into hot holding.

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 large white containers in dry storage area with no label, containing flour/sugar/etc.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on the floor in the freezer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2x red sanitizer buckets at 50ppm quat sanitizer when tested. PIC stated the buckets were due to be changed for lunch service.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 can opener spike (food contact surface) with buildup, in need of cleaning. EHS showed PIC can opener, PIC removed for cleaning during inspection. CDI- can opener cleaned during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a few chemical bottles with no labels during inspection. PIC stated they have had issues with labels falling off, EHS suggested contacting chemical distributor (ecolab) to see if they can provide labels that will stick to bottles. CDI- bottles labeled during inspection, PIC will look into a more permanent labeling system.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed facility thawing shrimp under cold running water, above 70F. EHS explained that during summer months, cold water comes out of tap above 70F, no longer a reliable means of thawing during this time. CDI- shrimp finished thawing in walk in.

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. Observed no designated area for dented cans, EHS observed multiple dented cans (dented at seal) in dry storage on can shelving. Ensure dented cans are designated not for use, separated from supply of canned products.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle contacting food in mixed slaw in walk in cooler. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles contacting flour in dry storage area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bottled drinks stored in walk in freezer on shelving among retail items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed milk and tomato juice holding above 41F in standing reach in unit during inspection, see temperature chart. Through discussion with PIC, unit has been having issues and was recently serviced last week. PIC stated that technician temporarily fixed unit, but a part has been ordered and has not arrived yet. EHS found unit holding around 46-50F ambient air temperature. CDI- milk and tomato juice had just been poured into pitchers from containers in walk in cooler, brought to walk in cooler to rapidly chill. PIC stated they will not use this unit for any TCS foods until repaired. EHS will conduct compliance visit to ensure unit is properly fixed.

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 spray bottle filled with egg wash (PIC identified) inside cold holding unit with no label. CDI- label placed on bottle. REPEAT.

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

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to go boxes stored on shelving above prep table, stored upright and not in protective packaging. Ensure these boxes are kept inverted or inside protective packaging to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed standing reach in unit malfunctioning, in need of a part, unable to hold temperature. PIC started a part has been ordered, should be installed by next week. Facility will not use this unit for TCS products until it has been repaired.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap that had just run out at handsink near walk in cooler when EHS went to wash hands. CDI- PIC provided new soap at dispenser.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed boxes of unwashed tomatoes stored directly above a bus tub of prepared salad. EHS explained that unwashed produce is not to be stored above ready to eat foods. CDI- storage order corrected during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a couple of spray bottles in chemical storage with no label. CDI- bottles labeled during inspection.

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 few shakers with no label at cook line. Observed a spray bottle used for egg wash with no label.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a small black portion cup stored inside a container of granola, cup does not have a handle, no way to ensure that handle is stored out of food.

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 no irreversible temperature indicator for high temperature sanitization dish machine. PIC stated that since last inspection, facility had ordered and returned a plate thermometer for dish machine because they thought it was malfunctioning. EHS explained that when testing dish machine, looking for 160F or above surface temp on plate thermometer to ensure machine is properly sanitizing. VR by 3-14-22 to ensure facility has received thermometer for hot water dish machine.

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 gaskets on reach in unit with food debris buildup, in need of cleaning.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed signed employee health policies that did not include salmonella non-typhi. EHS observed no posted employee health policy. CDI- EHS educated PIC on updated employee health policy, provided updated employee health policy via email for employees to review and sign. EHS also provided MCHD employee health poster.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to new food code. CDI- EHS emailed information including an example plan and poster.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a rolling cart stored directly in front of hand sink nearest the standing reach in unit, near the ice machine. Rolling cart remained in front of handsink, blocking access during inspection. CDI- rolling cart moved, EHS discussed maintaining access to handsink.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed boxes of food on the floor in the walk in freezer. PIC stated that food had been delivered yesterday, had not had opportunity to put food on shelving. CDI- boxes moved onto shelving during inspection. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket nearest the coffee pot station registering around 50ppm quat sanitizer when tested. All other sanitizer buckets were at proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic and metal containers that were wet stacked on clean dish shelving near 3 comp sink. Ensure equipment and utensils are air dried before stacking.

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 multiple boxes of single-use/single-service artciles (cups, lids, gloves, plastic containers) stored on the floor in dry storage area. REPEAT.

4-302.13 (B) Temperature Measuring Devices, Manual Warewashing. Facility uses a high temperature sanitization dish machine and does not have an irreversible registering temperature indicator. CDI- EHS discussed requirement with PIC, showed examples, PIC is aware of the appropriate equipment to be in compliance.

3-302.11(A) Separate the different types of raw animal foods. -P Observed 1 box of raw chicken thighs stored on top of a box of raw ground beef in the walk in cooler. CDI- PIC moved box, stored chicken on top of chicken on bottom row and stored beef on shelf above chicken.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean with food debris residue on the blade. CDI- slicer broken down and properly cleaned during inspection. Note: this was the only food contact surface that was not clean during inspection.

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 one package of ham without a date mark in the flip top unit. CDI- PIC identified package as opened on 9-13, put proper label on product during inspection. REPEAT. Note: points de escalated to half points, all other TCS products were properly labeled in facility at time of inspection. Facility has shown marked improvement compared to previous inspections.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor in the walk in freezer. CDI- PIC moved boxes onto shelving in walk in freezer. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple boxes of single-use/single-service articles (to go boxes, plastic lids, gloves, drink cups, napkins) stored on the floor in the dry storage area. These items must be stored at least 6 inches off the floor. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed colored cutting boards with deep grooves, no longer smooth and easily cleanable. Resurface or replace.

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 beef, burger in WI cooler with date marks. CDI. PIC voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of salt in prep are without labels on it. Needs to be labelled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen food stored directly on the floor in the WI freezer and also dry food stuffs in the dry storage area. Needs to be removed.

3-302.15 Wash fruits and vegetables prior to use. Observed washed vegetables with stickers on it. PIC removed and rewashed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use dishes stored directly on the floor in the dry storage area. Needs to be removed.

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 tomatoes, cabbage in WI from yesterday and milk in RI from yesterday without date marks on them. CDI. PIC date marked. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the micro wave. Needs to be cleaned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a bread cart blocking the hand sink at the time of inspection. CDI. PIC removed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. REPEAT. Observed ham, milk in WI without date marks on them. CDI. PIC date marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of fruits, vegetables, dry food stored directly on the floor in the kitchen area, WI and RI. PIC indicated that they had delivery not long ago. Needs to be kept above the ground to avoid contamination.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed glasses at the back stored sotred directly on the floor. Needs to be kept above the gorwn.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf COMMENT: Observed employee cutting zucchini for later cooking without bare hands. CDI. Employee instructed to cook zucchini to reach an internal temperature of 165F. Use gloves when preparing foods that are not to be immediately cooked.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw slab bacon stored above ready to eat chicken in the walk in cooler. CDI. The slab bacon was moved underneath the ready to eat chicken.

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 beets cooling from 90F at 9:49am to 87F at 10:20 am, resulting in a cooling rate of .10F/min. In order to achieve proper cooling, a rate of .54F/min shall be achieved for the first danger zone of cooling. CDI. The PIC split the beets into two portions and placed in the walk in freezer to cool to below 70F before two hour window expired.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf In the front reach in sandwich prep cooler, observed hot dogs, boiled eggs, onion/pepper mix and egg salad with no date mark. CDI. The products were made yesterday and Monday of this week. The PIC appropriately date marked the foods.

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 cooked beets cooling in large lexan container outside of temperature control at 90F. Beets were then placed in the walk in cooler to cool in same container by employee. Beets were checked approximately 30 minutes later and only dropped 3F. CDI. Explained to the PIC the cooling time/temperature parameters and effective methods for cooling beets. The PIC then split the beets into two portions and placed in the walk in freezer to cool to below 70F within the time left of the first cooling parameter (135F-70F). Repeat; full points.

6-501.12 Floors, walls, and ceilings shall be clean. Caution should be used to minimize food exposure. COMMENT: Observed debris on the floor in the back chemical storage room. ***NOTE***: A determination will be made by the department if this is a HSP population. Per conversations with the PIC, it was stated they do shell eggs cooked to order. PIC states they do not serve other items to order, however, a consumer advisory on menus indicates hamburgers and pork chop are also listed as cooked to order although (PIC to change company wide). This inspection was made with the understanding that it is a regular restaurant although most all patrons are of the age 55 and over. An email will be sent with a decision to the facility if this is deemed HSP or not, and those rules would be mandated to follow.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present during inspection with documentation of Food Safety Manager certification.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P: Unwashed mushrooms stored above uncovered water melon wedges in walk-in. CDI- mushrooms moved to the bottom shelving. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Uncovered watermelon wedges in walk-in cooler. CDI- covered the melons

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Found quat sanitizer in 3-comp sink used to sanitize pots, pans, and containers at less than 100 ppm quat. CDI-call made to service tech for calibration call. Sanitizer mixed manually to 200 ppm in the interim.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found flat of raw eggs at cook line under no temperature control at 61F. CDI- Eggs steamed immediately for later service.

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: Riccotta cheese not date marked. Cottage cheese not date marked. Cream cheese not date marked. Marinated vegetables with tomatoes not date marked. CDI- all items discarded voluntarily. 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: Found roasted canned chilies dated 3/4. CDI- discarded voluntarily.

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: Found bag of purple cabbage in walk-in cold closet at 58 F. Forty five minutes later cabbage was 57 F. CDI- cabbage brought out of bag and closet and placed in open walk-in for cooling.

3-302.12 Food Storage Containers Identified with Common Name of Food - C: Found some containers salt and pepper not labeled.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored improperly throughout.

7-102.11 Common Name-Working Containers - PF Observed sanitizer in bucket labeled detergent. CDI-taken out of service. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemicals in bottles without labels. CDI-removed from service.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on trays that hold ramekins.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a cut tomato stored with cut side in direct contact with outside of sliced cheese package. CDI-discarded. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed apples without stickers stored for customer self service in dining room not wrapped and no sign indicating to wash before eating. CDI-apples taken to be washed and wrapped.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed "Eggs Cooked to Order" offered on menu using unpastuerized shell eggs and no disclosure or reminder. Verification required.

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 sanitizer bucked on floor.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table with food for residents.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a pan of cooked chicken on speed rack at 60F. PIC stated this item was removed from cooler about 20 minutes prior and will be reheated. EHS advised not removing items from cold hold until ready to reheat to keep TCS items out of temperature danger zone for as little time as possible. CDI-pan placed in oven to reheat.

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 two items in walk in cooler with date of 10/12. PIC stated these items were made the day prior on 11/12 and employee marked incorrectly. CDI-date changed to correct date.

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 two containers of boiled eggs removed from shell and stored in water cooling in flip top unit at 60F. Eggs met cooling parameters. CDI-placed into walk in cooler uncovered to rapidly chill and measured at 45F and below by end of inspection.

3-501.13 Use approved thawing methods. Observed items thawing on counter.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor.

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 two TCS items-egg salad and corned beef with expired dates. CDI-discarded. Also observed an open chub of deli meat and cut cantaloupe with no date label. CDI-labeled.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open can of soda stored over food items in stand up cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight build up in interior of ice machine. Also observed dust and slight food debris on bowls and plates stored as clean. Employee stated these utensils are not often used. CDI-taken to be rewashed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on floor of walk in freezer.

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 chili and half a chub of roast beef dated 12/6 and 12/7. CDI (corrected during inspection) Both items 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 beef tips and sweet potatoes in prep areas under 135F. Beef tips put in walk-in cooler and were properly cooling after 30 minutes when checked. Sweet potatoes were discarded.

4-302.14 Sanitizing Solutions, Testing Devices - PF Observed no Quat test strips for sanitizer. VR (verification required in 10 days.