BROOKDALE WEDDINGTON PARK

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff member in kitchen not wearing hair net. Needs hair net.

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 some metal pans wet stacked under prep table. Needs to be air dried before stacking.

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 debris build up on top and edges of dish machine. Needs cleaning.

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 corn, chili, and rice in WIC with no date labels. CDI - appropriated date labels 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 .

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 handles in contact with food in large cereal bins. Needs to be stored with handles above the top of the food. REPEAT.

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

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed employee rinse hands at 3-comp sink. 3-compartment sink shall not be used for handwashing. Need to use handsink and follow handwashing procedures.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on the inside of 4 pairs of tongs stored as clean. CDI- Tongs 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bread crumbs and brown sugar missing labels. Needs labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of salt and bag of sugar stored on the floor in dry storage. Needs to be stored off the floor.

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 handles in contact with dry rice and sugar in large rolling bins. Needs to be stored with the handle out of contact with food. REPEAT.

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 box of plates stored on floor in dry storage. Observed box of napkins stored on floor in storage room. Needs to be stored off the floor.

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 of debris on top of dish machine. Needs cleaning.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. Persons unnecessary to the food establishment are not allowed in food preparation, food storage, or warewashing areas. -Pf Observed nursing staff enter kitchen with no hair net and go to the WIC to pour a cup of orange juice. Employee did not wash hands. EHS asked PIC if this person was considered part of the kitchen staff, to which the PIC answered no. Staff unnecessary to food establishment are not to be participating in kitchen. Staff are allowed in on brief visits in tours if PIC ensures they are held to food code rules. CDI - PIC discussed this with the staff member during visit. 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 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 nursing staff enter kitchen and pour juice in WIC with out washing hands at any point from entrance to kitchen to exit. Needs to be excluded from kitchen and if allowed under PIC supervision must follow food code. CDI- Situation was addressed with PIC and staff member.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed RTE cooked vegetable stored under unwashed produce in walk in cooler. CDI, EHS educated PIC on notated rule and RTE vegetables were relocated above unwashed produce. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 plastic cup being used as scoop salt stored in dry storage area. Observed scoop handle in contact with food in rice and flour. Needs to be stored with handles not in contact with food. REPEAT.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed RTE pies stored under unwashed produce in walk in cooler. CDI, EHS educated PIC on notated rule and RTE pies were relocated above unwashed produce. -General comment. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry goods can and bag of sugar stored on floor in dry storage area. -General comment.

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 plastic cups being used as scoops in cereal stored in dry storage area.

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 debris build up on top of dish machine.

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 dust accumulation to ceiling vent stored above dish machine. Observed black build up on flooring under dish machine. Clean.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor pink build up on inside chute of ice machine. -General comment.

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 package of pre-boiled eggs opened in walk in cooler with no date mark. CDI, PIC date marked TCS food item for date it was opened. 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 non commercial chicken salad with a date mark expiration of 1/3/25 in walk in cooler. CDI, TCS food item was voluntarily discarded by PIC. 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 .

3-304.12 (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 plastic cup with no handle stored in closed cereal containers in dry storage area. -General comment.

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 testing mechanism for newly installed high temperature dish machine. 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 cleaning needed to top of dish machine. -General comment.

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 detailed cleaning needed to flooring under ice machine and lower walling near main entrance door. Observed heavy dust accumulation to ceiling vent stored over dish machine.

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 opened package of Bologna and precooked ham chub not date marked in walk in cooler. CDI, PIC date marked TCS food items for date TCS foods were opened. 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 .

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed chemical sanitizer for dish machine not pumping into machine. VR required. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility not able to locate test strips for chemical dish machine. VR required.

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 oatmeal, Salisbury steak, and spaghetti meat cooling tightly covered in walk in cooler. CDI, oatmeal voluntarily discarded. Plastic on Salisbury steak and spaghetti meat vented to allot 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 .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up on ice machine chute.

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 ham/cheese sandwich, roast beef sandwich, and cooked sausage cooling in walk in cooler tightly covered. CDI, plastic was removed from covering foods until cooling process was complete. 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 1 box of food stored on the floor in walk in freezer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked sausage patties hot holding below 135F located on steam well. CDI, cooked sausage patties were reheated to above 165F. 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 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 1 box of single service to-go styrofoam containers stored on the floor in main kitchen.

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 approached max/min thermometer or high temperature testing strips for the high temperature dish machine that facility uses. EHS will make a verification visit in 10 days. Facility can either acquire a high temperature thermometer for the dish machine OR high temperature testing strips to be in compliance with notated rule.

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 pink build up the outside of ice machine chute.

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 steamer table with pooling water/grease build-up. Repair leaking steamer. Observed food debris/crumbs at the back of drawers in dining room.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster rusted through. Dumpster needs replacing. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash on ground behind dumpster, and doors open. Keep dumpster doors closed, and trash picked up.

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 doors and walls need sanding and repainting where no longer easily cleanable. Floors behind equipment with food debris.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster is missing a drain plug, replace a plug to avoid insects/rodents harborage. -0.5 pts-

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at handsink in toilet. PIC stated that they have just finished painting and they are putting everything back in place. No points taken

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed buildup on hood ventilation system. PIC stated that he have a work order request submitted and is waiting on the maintenance to clean and service the system.

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 no written vomitus/diarrhea plan available. REHS discussed changes in the food code with PIC and emailed the Vomit Cleanup Poster, Employee Health Policy Poster & Allergen Awareness Poster Food Employee Health Reporting Agreement 2021 (replaces Employee Health document from 2012): REHS shall return to verify vomitus/diarrhea plan on 11/29/21

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 For more information on date marking please visit: http://meck.co/FoodSafety Observed beef in walk in with improper date marking (11/8-11/22) that allowed food to remain in walk in greater than 7 days. PIC stated that the beef was placed in walk in the day prior (11/18) and corrected date on food. Observed expired and apple sauce and brown lettuce in walk in. PIC discarded both apple sauce and lettuce.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 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 at 0ppm and sanitizer with debris floating in it. PIC discarded sanitizer and remade sanitizer to meet compliance.

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 on the dish machine data plate making it hard to read. Discussed with PIC cleaning frequency and when visibly dirty. Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

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 rust in microwave. PIC stated that he is waiting on the delivery of a new microwave. No points taken because PIC has ordered a new microwave and is discarding the rusted microwave.

4-904.13 Clean EQUIPMENT and UTENSILS shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. Observed clean plates stored on top shelf of serving table uncovered or inverted. Educated PIC on covering plates with deli paper to protect from environmental sources of contamination.

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 lettuce/tomato sandwich toppers with disposal date of 8 days. Make sure day 1 is date prepped and held max of 7 days. CDI-corrected end date since well before 7 days.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed high temp dishmachine gauge reading 177F rinse. Must be minimum 180F rinse on gauge. Recommend test strips/disc to make sure 160F plate temp is being met

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 walls and doors and high touch surfaces need cleaning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black residue inside cabinets in dining area. 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Observed small plates heavily stained on drying rack.

4-602.13 Nonfood Contact Surfaces - C Wipe down shelving under prep table; observed vents over cook top with dust debris. 6-501.14 (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in female toilet, waste bin has no lid.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizing solution in three tier sink @ 0ppm. PIC emptied sink and remade the sanitizer solution at correct concentration level.

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 expired dates on food in walk in. PIC discarded expired food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in solution at 25ppm. PIC remade sanitizer solution at correct concentration level.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed encrusted food deposit on stacked and stored pans (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. PIC sent pans to be re-washed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with arm band on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed bearded food employee without a beard guard.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed dishes used for the resident stored uncovered or inverted.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. (0pts) PIC closed the dumpster.

3-101.11 -P Food shall be safe for consumption, unadulterated and honestly presented. Observed oranges supporting mold growth in WIC. CDI - Item was voluntarily discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed covered plate of half-eaten burger (belongs to employee) stored on middle shelf of dry storage area above dried goods. CDI - Item was moved to proper storage.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee re-contaminate hands by closing faucet without barrier. CDI, food employee corrected and washed hands properly.

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 items such as sliced turkey without date mark. PIC stated turkey was opened on 1/29. CDI, items labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in solution with less than 200ppm quat.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee and water cups stored out of protective sleeve, exposed to contamination.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle dirty dishes and load them into dishwasher and then moved to putting away a clean knife. CDI: Employee educated on when to wash hands. Employee washed hands and then handled clean items. Employee washed hands at correct times throughout rest of inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over washed produce and ready to eat foods. PIC will reorganize as he puts up delivery that arrived during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed individually packaged butter pats and opened apple juice labeled refrigerate after opening, held on cart during service under no temperature control. PIC stated that items are placed back into refrigeration between services. CDI: Butter was rapidly chilled and will be held on TPHC or cold going forward.

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 turkey with dates from more than 7 days ago in walk in cooler. PIC stated that turkey was pulled from frozen (PFF) Tuesday to thaw for turkey noodle soup that will be cooked and served today. CDI: PIC added PFF date during inspection.

4-501.11 Maintain equipment in good repair. Observed small leak from dish machine. PIC alerted Environmental Health Specialist (EHS) to issue at beginning of inspection and stated that a work order to EcoLab has been put in for them to replace the seal. Dish machine is still operating properly.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed mop sink FRP pulling from wall. Observed FRP pulling from wall between 3-comp sink and ice machine.

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 ham stored within walk-in with no date. Ham was taken from bigger batch of ham that was dated. Ensure that once ham is removed from larger batch that it is also dated with the date of preparation/opened. CDI- Ham was dated. -0pts-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed ice scoop stored in standing water within blue holder. CDI- Water was removed and holder was cleaned. Ensure that scoop is not stored in standing water. -0pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed dust build up on vent cover above dish machine and on hood vents. Needs to be cleaned. -0.5pts-

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 sliced ham dated for 5/2 at 38F. Ham should have been discarded at the end of the day on 5/9. Lunch was being prepared during the inspection and ham was not being used according to menu. CDI- Ham was discarded. -0pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in microwave. Needs to be cleaned. -0.5pts-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P: Observed 1 container of cut lettuce, tomato, and onion stored covered under box of unwashed celery. CDI-removed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed box of single use cups stored on floor in dry stock area.

4-101.19 Nonfood-Contact Surfaces - C: Observed damage to shelving/cabinet drawers in service area.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed crack in ceiling near ice machine/3 comp/dish machine area. Discolored/stained.

Observed stains in cabinets/drawers in coffee/tea station. Observed debris on tabletop can opener. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler rusting.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dish machine. Clean door gasket on walk in cooler door.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed splatters and damage on wall behind dry stock.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed serving staff serving food without wearong head coverings.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler starting to rust.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall damage below dish washer sprayer sink and along window pane at dish washer. Repair. Repeat. Ceiling damage in Avery dining room. ***NOTE** Bid has been made for repair. Facility told that wll may have to be torn down and rebuilt, if so, attain a building permit and submit plans to plan review at Health Department. Include plans on washing dishes, serving, and adding hand sink to dish washer area. 980-314-1620 Environmental Health Office

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 cobbler kept past discard date per label in walk in cooler. CDI- discard

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 mashed potatoes cooling on a plate completely wrapped in walk in cooler. CDI-uncovered

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed clear container stored clean in storage closet with sticker residue present. Clean thoroughly before storing.

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. Wall damage near window at dish machine and under dish machine sprayer. Repair.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Discontinue storing oven rack on floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside oven. Carbon build up.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed outside dumpster missing. Facility has contacted dumpster company prior to inspection and during inspection. Dumpster is currently in route.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean wall behind rack in walk in cooler and under/behind dish machine. Wall around window chipping. Clean HVAC vents near dish machine and hood. Observed ceiling no smooth and cleanable in storage closet or can wash area. Observed stained floor drains.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed molded oranges in walk in cooler. CDI-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 cottage cheese on lettuce and sandwiches covered in walk in cooler. CDi-vented foods to allow air circulation.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed dish machine control/display panel not operatimg properly. Temperature for rinsing keeps fluctuating rapidly. Manager has called in work order. Verified temperature with Dishtemp thermometer.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed one ladle in drawer with food debris. CDI-sent to dish machine.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed ice scoop stored in a container with slight slime, PIC stated it gets washed once a week. Run through dishmachine more frequently to keep from being slimy. Observed clean container stored on first aid kit. Keep clean dishes separated from items that have not been W/R/S.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed boxes of single service stored on floor in dry storage. Keep storage at least 6 inches above floor.

4-101.19 Nonfood-Contact Surfaces - C Observed bottom of opening into ice bin cracked. Plastic piece needs replacing.

4-602.13 Nonfood Contact Surfaces - C Observed drawers and cabinets in dining room need cleaning out. One drawer had several broken bowls and lots of glass shards at bottom of drawer. Keep drawers clean.

5-501.11 Outdoor Storage Surface - C Observed grease build-up on ground by grease container. Keep area clean so you don't attract vermin.

Observed med tech not wash hands before scooping ice from kitchen ice machine. CDI-PIC make signs directing employees to wash hands before any food handling. **2-301.14 When to Wash - P

Observed RTE meats, meatloaf, veal patties near door to walk-in freezer with large ice crystals on meat and packaging. Reassess whether these items need to be moved away from the door. Keep door closed or get air curtain. CDI-PIC will assess concerns of thawing and refreezing of items near door. **3-101.11 Safe, Unadulterated and Honestly Presented - P,PF

Observed plates and soup cups with food debris still on them, make sure backs of items are cleaned as well since they are stacked. CDI-returned to dish station to be rewashed. **4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

**3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed opened box of cookies dripped on by condenser in freezer. CDI-cookies disposed of. **3-306.11 Food Display-Preventing Contamination by Consumers - P Observed apples for self-service at front door not individually wrapped. CDI-apples disposed of.

Observed ice scoop stored in a slimy container. CDI-sent to dish area for washing. **3-304.12 In-Use Utensils, Between-Use Storage - C

. Observed a Brookdale employee enter the kitchen and obtain ice without washing her hands. CDI- Informed the PIC of the viloation. Ensure to follow the rule below. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P

Observed some of the can goods rusted. If the rust is on the area where the can will be opened, do not use. CDI- Informed the PIC. 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.

Observed pichers of tea stored uncovered in the dining room areea. CDI- Tea covered. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P

Observed buildup under the coffee maker head. CDI- Cleaned. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed an inaccurate thermometer in the dining room refrigerator (red line broken). CDI- Replaced 4-502.11(B) Provide accurately calibrated thermometers. -Pf

-Observed the walkin cooler shelves and the shelves to the right of the 3 compartment sink with buildup and residue. -Observed rust in the dining room refrigerator. -Observed the bottom of the pullout drawers in the main dining room peeling, bubbling, and with coffee spilled in one. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

-Observed the celing discolored (black) over the walkin cooler . -Observed the celing and vents in the kitchen with dust buildup. -Observed the hood filters dusty. -Observed the ceiling peeling in the dining room. 6-502.12 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 chicken salad with an unreadable date mark sticker on it. Per Ms. Maureen Connolly, it was made either today or yesterday. Ensure all date marking is legible or the food item will have to be discarded. 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 burger patties thawing in room temperature. CDI- Pans of burgers placed in the walk in cooler. 3-501.13 Use approved thawing methods.

Observed silver pans stacked wet. CDI- The pans were rewashed in the dish machine and left on the drain board to air dry. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed old food debris under the counter top equipment. Clean. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed wall damage in the dining rooms and ceiling damage in the kitchen (small hole that is in the process of be repaired by Jason). 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. Ms. Maureen Connolly present during the inspection. Report emailed to hjenkins@brookdale.com & mcunningham@brookdale

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a bag of lettuce in the walkin cooler with brown liquid in the bag. CDI- lettuce thrown away.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black buildup in the ice machine. CDI- cleaned and sanitized during the inspection. Observed residue on the can opener. CDI- cleaned and sanitized during the inspection. Observed old coffee buildup under the coffee maker head. CDI- Cleaned.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Observed a broken bin stored in the small room with the pots. CDI- Broken bin thrown away. -Observed the cabinets and drawers in the dinning room collecting debris and/or in disrepair.

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 a crack in the ceiling (near the ice machine) and wall damage in the small room with the pots, by the handsink, as well as in the dining room- Repeat Non-Compliance. Mr. Howard present. Report emailed to hjenkins@brookdale.com

Observed: An employee drink in a "dirty area" at the dirty dish area, but on a counter top height table. Store drink below food prep surface height table tops. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

General Comment: Observed: A meat slicer with a few food pieces on/in it. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P

Observed: A pack of cheese not date marked. 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: Rust collecting on the walk in cooler walls. Mold collecting on the sheetrock ceiling at the walk ins. Minor wall damage throughout. 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.Howard Jenkins present.

General Comment: 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 45F. -P; Observed cooked bacon on the speed rack. Per Mr. Robert, it had been cooked about an hour and a half ago. CDI- Placed in the walkin cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P; Observed liquid eggs at 58, milk 54, and butter milk at 53. CDI-All items were placed in the freezer to cool rapidly.

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 breakfast plates cooling uncovered in the walk in cooler. CDI- Cover was placed on the plates.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf; Observed no thin probe thermometer.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P; Observed vegetable sink directly drained. Cut drain pipe to provide an air gap.

6-502.12 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 wall in the small storage room by the cookline collecting residue.Mr. Robert Present during the inspection. Verification visit will be within 10 days for # 34 & 50.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed turkey from 5/10/2014 to be in storage bags not date marked. -CDI C. Elmore directed that the items be properly date marked.

2-303.11 Prohibition-Jewelry - C Observed staff member to be handling food while wearing a watch. Food handlers shall not wear items from the elbow down except for simple metal band rings with no cut-outs, in-lays, or gems.

...2-103.11 (M) Person in Charge-Duties Observed Person In Charge to fail to correct a server who was reaching into a supply of ham bare handed and then eating the food in the kitchen. The Person In Charge must ensure that employees and other persons in the kitchen comply with the Food Code. -CDI The employee who caused the violations was corrected by the Health Inspector and the Person In Charge.

2-401.11 Eating, Drinking, or Using Tobacco Observed a server to be eating and drinking in the kitchen. The server was holding a drink over a food table and had spilled some of the drink on the prep table. The server was eating ham from a customer supply. Do not eat in the kitchen. Drinks must be kept under the food prep surfaces when stored and be in a cup with a lid and a straw so that they are not spilled where they can cause cross contamination. -CDI The employee who caused the violation was corrected by the Health Inspector and the Person In Charge.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency Observed can-opener blade left soiled from the previous day. Food contact utensils shall be cleaned within 4 hours of being used. -CDI Items were removed for cleaning.

3-304.14 Wiping Cloths, Use LimitationAll in use wiping cloths must be stored in containers of proper sanitzier. Observed improperly stored in-use wiping cloths.

Observed apples offered out in the front of the facility to still have the stickers on them. Fruits with edible skins shall have the stickers or labeles removed as the stickers can harbor contaminates. Items with edible skins shall be wrapped in plastic or provided with other means of protection from contamination by the consumer. Items such as oranges or bananas with inedible skins do not need extra protection as long as the skin is left intact.

3-304.15 (B)-(D) Gloves, Use LimitationsObserved staff member to rise gloves into a food sink. Do not rinse gloves. Soiled gloves must be changed.