CARMEL HILLS RETIREMENT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans stored as clean with food residue/debris in them. CDI - Pans were moved to dirty dish area to be wash/rinse/sanitized. 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 .

3-501.15 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 cherry tomatoes cooling in WIC with lid closed tightly on the container. CDI -Lid was opened to allow cold air to come in contact with tomatoes. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 (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 no date on opened package of blue cheese in WIC. CDI -Blue cheese was 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 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 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 deli meat in WIC dated as opened on 4/27. CDI- Deli meat 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 .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in buckets at less than 200 ppm QUAT. CDI - Buckets were refilled.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed heads of lettuce over bags of lettuce in WIC. CDI - Storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cut tomatoes and cheese cooling from lunch service covered tightly with lids in front reach in cooler. EHS educated employees on notated rule, lids vents to allow TCS food items to rapidly chill. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon in reduced oxygen packaging thawing in walk in cooler not removed from packaging. EHS educated PIC on notated rule.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed bag of rice open on storage shelf. CDI- Employee poured rice in covered container.

4-501.11 Maintain equipment in good repair. Repair leak under steamer (small black motor).

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 on hood filters and black residue on HVAC vent above long table near drink area in dining room.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P 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 facility sanitizing utensils in 3-compartment sink and not following appropriate sanitizer contact time requirements. Employee washing dishes dipped dishes into sanitizer and moved them to dry. CDI - EHS discussed proper sanitizing and contact times with PIC and dishes were moved back into the sanitizer.

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 puréed cake with milk mixed in in WIC at 42 F. CDI - Puréed cake was rapidly cooled using the freezer. REPEAT. Points not escalated due to nature of the violation.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed wet stacked plastic containers. CDI - PIC dispersed containers to dry.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC not monitoring cold holding and cooling methods.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written procedures for vomiting and diarrhea event. CDI, EHS discussed procedures with PIC.

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 green beans cooling overnight cold holding above 41F. CDI item discarded by PIC. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed salad cooling overnight cold holding above 41F. Item discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chili, egg salad, pulled pork, green beans and salad cold holding above 41F. Observed internal temperature of 45F of walk in unit. CDI, items discarded by PIC.

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 containers of chili with date mark of 10/1. CDI, item discarded by PIC.

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 green beans and salads cold holding above 41F after cooling overnight. PIC states items were prepared last night and placed in walk in without temperature monitoring. CDI, items discarded by PIC. EHS discussed methods with PIC, including monitoring temperature while cooling.

4-501.11 Maintain equipment in good repair. Observed internal temperature of walk in cooler at 44F-45F. CDI, equipment repaired during inspection. Observed internal temperature at 39F by end of inspection.

4-302.13 Temperature Measuring Devices, Manual Warewashing-Pf. Observed no irreversible indicator for high temperature dish machine. CDI, EHS explained requirement to PIC.

Observed salads in closed to-go trays at 48F. Per the employees they are for dinner and they are currently cooling. They had just been made. The salads were placed on a sheet pan and opened in the walkin cooler. 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 pans stacked wet. Follow the rule below. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

-Repeat: Observed buildup on the walkin cooler shelves. Clean. -Observed buildup on the walkin cooler fan cover. Clean. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed an employee not wash hands before donning gloves. Stopped and informed employee about washing hands before donning gloves. Employee washed hands and redon gloves.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Questioned kitchen staff about a food product stored in oven on low heat. The employee informed me that the item was cooked turkey and the product had finished cooking. After taking temperature with my thermometer the exterior of the turkey was 165F and above but the internal part of the turkey ranged from 158-162. Ensure the entire food product is cooked to the required temperature throughout the entire food product. Turkey placed back in oven to continue to cook. Final cook temperature of turkey 197F-204F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed three bean salad, individual portioned salad, boiled eggs, ham salad in two door up-right refrigeration unit 43F-45F. Maintain potential hazardous cold food products 41F and below. Items placed in walk-in cooler and food products dropped to 41F and below.

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 (1) opened package of ham date marked 11/22/2020. Ham should have been discarded on 11/29/2020. Opened package of ham discarded at time of inspection.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed food thermometer stored in a container that started to serve as a catch all storage container. Container cleaned at time of write up of inspection. Observed a bin of linens stored on the floor in small storage room near office. Container of linen properly stored at time of inspection; placed in cabinet area.

4-602.13 Nonfood Contact Surfaces - C Wipe/clean shelving in walk-in cooler.

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 ham in walk in with a date of 13Jan2020. PIC discarded ham.

5-501.11 Outdoor Storage Surface - C An outdoor storage surface for REFUSE, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain. Observed dumpster placed directly on ground. No points taken because the establishment is in the process of preparing a surface for dumpster.

No Points Deducted: Observed the wash water at 102F while the dishes were being washed. CDI- Informed PIC, water temp increased. 4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43C (110F) or the temperature specified on the cleaning agent manufacturer's label instructions.

Observed buildup on the lids of the bulk containers (flour, rice, etc). CDI- Cleaned during the inspection. Observed old food debris on some of the buffet pans in the dry storage room. CDI- Cleaned during the inspection. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two containers of sanitizer with no name or label on container.

5-501.11 Outdoor Storage Surface - C Observed dumpster directly on ground. An outdoor storage surface for REFUSE, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain. (0pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in WIC (pureed beans, mashed potatoes, cheese, gravy, split pea soup) above 41F and have been stored in the WIC since one or two days ago. CDI - All items were voluntarily discarded. PIC also called WIC manufacturer to adjust WIC to a lower temperature.

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 several items in WIC (mentioned in comment above) covered tightly with plastic wrap and foil, trapping heat inside. CDI - All items were voluntarily discarded. PIC advised on uncovering foods that are in the cooling process to allow more air flow. Repeat.

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 pans of puree eggs, veggies, potatoes, etc, pan of chicken breast all prepped, dated, and tightly wrapped in plastic wrap and foil from yesterday at 44-48F. All were 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 large pan of chicken and one pan of liver both covered tightly with plastic wrap and foil in the walkin cooler prepped today at 45F (still within the cooling perimeters). Pan uncovered, chicken divided into 2 pans, placed in the freezer to cool faster). Chicken now at 36F and liver at 37F.

No Points Deducted: 5-501.111 Keep storage areas and bins for waste in good repair. Observed heavy rust buildup on the dumpster. Ensure no holes are present. Replace. c

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink with the lid not tight fitting & lunch with fork in it and the lid not tight fitting stored on top of the oven. Place all personal food and drinks in a place that will prevent contamination of foods or utensils. CDI- Placed items on a shelf under a prep table.

No Points Deducted: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed packs of butter stored in the small refrigerator in the hall dining room at 51F-52F. CDI- 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 2 large bins of food unlabeled in the pantry. CDI- Employees labeled them as sugar and bread crumbs.

4-501.11 Maintain equipment in good repair. Observed the small refrigerator in the hall dinning room not holding items below 45F. Observed a thick layer of ice in the back of the refrigerator. Defrost unit. Observed the refrigerator door not tightly closed due to rubbing against the cabinet wall. Repair area to allow refrigerator to close properly and completely. SUGGESTION: Do not store any potentially hazardous items in this particular unit. All potentially hazardous items come from the kitchen, and per kitchen staff, they will provide any butters or other potentially hazardous items when requested.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed tongs and spoon stored as clean with food residue. CDI- Items were removed to be cleaned. -1.5pts-

2-301.14 When to Wash - P: Observed employee washing/rinsing big trash can in can wash, once finished, removed gloves and started handling bowls without washing hands. Employees must wash hands when switching tasks, even if gloves are worn. Gloves are not to be used in place of handwashing. CDI-PIC corrected through instruction and dishes were washed and sanitized properly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue on flat grill and burners on stove.

4-202.18 Ventilation Hood Systems, Filters - C: Observed dust on hood filters.

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 crab salad in reach in cooler with an ambient air temperature of 44F. Crab salad was 51F at 3:10pm in tightly covered container. Crab salad was prepped at 1:30pm with cold ingredients. CDI- Lid was removed and PIC placed crab salad in reach-in freezer to cool. **Place items in walk-in to cool quickly. -0.5pts-

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 turkey mislabeled. Turkey was cooked today (for tonight), but dated for yesterday's date. Spoke with PIC and staff about date marking. Was told that product was moved from freezer to cooler on yesterday, reason for item bbeing dated for yesterday. CDI-spoke about date marking

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 turkey (48F) cooling completely covered in walk in and tuna and seafood salads (73F) cooling in reach in cooler completely covered. CDI-all items prepared after lunch (12-12:30). Discontinue using reach in cooler for cooling. CDI- tuna and seafood salad placed uncovered on top shelf in walk in cooler and turkey vented properly. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust on hanging fan above clean dish shelving. Clean area around nozzles on coffee machine.

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 sesfood salad 49F cooling with a tight fitting lid in reach in. CDI-uncovered food and placed in walk in.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed aluminum pans stored on floor in employee room.

4-501.11 Maintain equipment in good repair. Observed gasket on ice machine ripped. Ice frommachine is used for salad bar only.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean inside ice dispenser on drink machine. Pink residue observed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P: Observed covered bowl of lettuce from day before held at 48F in reach in cooler. CDI-discarded

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.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean wall behindstorage racks. Splash observed.

3-501.15 Cooling Methods - PF: Observed cooked chicken breasts (49F) covered cooling in walk in cooler. Must vent foods or uncover foods in order to cool properly in walk in cooler. CDI-vented

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cups being wet stacked. Must allow all dishes to air dry before stacking.

4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions - C: Dish machine missing PSI(pressure guage). Replace in order to be in compliance with machine data plate.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean walls behind dry storage racks.

6-305.11 Designation-Dressing Areas and Lockers - C: Keep all personal items such as cell phones stored away from food prep equipment such as microwave.

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 soup in an ice bath cooling, soup was placed in ice bath at 1:40 at 165F and at 3:25 the temperature was 88-90F. Manager placed in freezer to achieve temperature per cooling procedures. Suggested facility to start cooling process at 135F instead of final cook temperatures.

Observed items in the walkin cooler date marked. Per the PIC, some of the dates were "Use By" dates and others were the dates the items were prepared and put in the cooler. Ensure all items are date marked properly. CDI- Items were not discarded because the PIC was definite of the prep/use by dates. Items are going to be used for dinner tonight. 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 *Suggestion: Provide "use By" or "Prep Date" stickers.

-Observed black mold growth & deep cuts on several cutting boards in the dry storage room. CDI- Thrown away. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

Observed the needle in the pressure gauge broken. CDI- Machine shut down. Dish machine company came and fixed the unit at the end of the inspection. 4-501.15 Operate a warewashing machine in accordance with data plate.

-Observed buildup on the walkin cooler shelves. Clean. -Observed buildup in the top portion of the ice machine (on the rotating piece where ice does not touch). CDI- Cleaned. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. **NOTE: Do not provide grab and go items in the dining area. If grab & go items are provided, the rule below must be followed. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf *The Grab and go items may be served from the serving line. Report emailed to JNeumannn@gmail.com

Observed black buildup inside of the ice machine (where the ice drops). 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf **VERIFICATION VISIT WILL BE WITHIN 10 DAYS.

Observed roaches in the dish machine area. Provide pest control. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed food residue on the pans stored as clean. CDI- Rewashed. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

-Repeat Non-Compliance: Observed the dumpster lid damaged- the lid is bent preventing it from closing properly. The gap may allow pests to enter. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Mr. Connelly Johnson present during the inspection. Report emailed to connelly.johnsonthechef@aol.com **VERIFICATION VISIT WILL BE WITHIN 10 DAYS for #14.

2-301.15 Only wash hands in handwashing sink.-PF Observed employee wash his hands at the spray sink in the dish area. CDI- Employee rewashed hands at the handsink.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed bags of food in the walkin cooler, walkin freezer, and sitting on the counter stored open. CDI- Items placed in zip bag or wrapped in plastic.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P -Observed brisket prepared yesterday at 48F. -Observed cobbler with crust topping at 80F. (Crust contains milk and eggs). CDI- Items voluntarily thrown away.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed volunteer working in the kitchen (fixing drinks, washing dishes, and washing potatoes) with no hair net, and an employee with a beard without a beard guard.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stored and stacked wet on the shelf by the dish machine. CDI- Items rearraged.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed dishes being washed in 96F water. CDI- water remade.

-5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed bags of trash with holes in them sitting on the ground by the dumpster. -Repeat Non-Compliance: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster lid damaged- the lid is bent preventing it from closing properly. The gap may allow pests to enter. Mr. Connelly Johnson present during the inspection. Report emailed to connelly.johnsonthechef@aol.com

Repeat Non-Compliance. Observed the ice machine collecting residue at the dispensing area (dining room ice machine). 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Corrected during inspection. Ice machine cleaned.

Repeat Non-Compliance. Observed sliced American cheese with no date. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Corrected during inspection. Products labeled with date.

Observed grab and go cakes in the dining area. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf

Observed bread and salad toppings accessible and not protected from contamination at serving line. Observed a kettle of soup not covered in the dining room. Residents are self serving the items. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P

Observed coffee cups in the dining room with coffee splash on the cups. Observed the dining room utensil holders starting to collect debris. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed damaged laminate at the countertop in the dining room beverage station. 4-501.11 Maintain equipment in good repair.

Observed residue collecting on the metal surface above the hot food serving line. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed no backflow prevention on the exterior mop sink spigots. Operator advised that per maintenance person, the devices present are backflow prevention. Provide a plumbing cut sheet that verifies the devices on each spigot are approved backflow prevention. 5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P

Observed no air gap between the prep sink's drain pipe and the floor drain. Provide an air gap between the drain pipe and the floor drain. 5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P

Observed the Womens restroom with no covered trash can. 5-501.17 Provide a covered waste bin in female restrooms.

Observed wood on the ground at the dumpster area. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed the dumpster lid damaged. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

Observed a repaired ceiling in the kitchen that needs to be painted. Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

3-201.11 Use food from approved sources only.-P Observed a bag of frozen pork product with no labeling or source identification. Maintain documentation for all food products received. Corrected during inspection. Manager disposed of unlabeled products.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed interior of ice storage bin with microbial growth. Clean and sanitize the interior of the ice machine. Observed ice dispenser collecting microbial growth and other residue at the ice dispensing area. Clean all parts of the ice machine in the dining room.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observe pureed beef roast, green beans, mashed potatoes, gravy, and vegetables between 45.7 F and 46 F. Note: The items tested had been in the cooler overnight. Corrected during inspection. Manager disposed of the food products. Observed walking cooler blowing in air at 53 F at begining of inspection and blowing in air around 40 F at the end of the 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 an opened bag of chopped lettuce with not date marked. Corrected during Inspection. Manager disposed of the product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cups stored and stacked together wet. Facility is in need of additional drying racks.

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 coffee filters and cups stored under a sewage line in the dining room cabinet. Observed signs of residue collecting on the intact plastic wrap covering the coffee filters. Install a barrier/wall in the cabinet between the sewage lines and single service storage area.

4-502.11(A) Maintain utensils in good repair. Observed a damaged cutting knife. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed damaged non-stick pans with scratched and flaking surfaces. Observed cutting boards starting to collect deep grooves. Maintain all food service equipment clean and in good repair. Replace as needed.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Observed no backflow prevention device on can was at back door. Install a back flow prevention device on the hot and cold water spigots.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed repaired areas on kitchen ceiling that need to be painted.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed plates and small serving bowls soiled with food debris. CDI items moved to dish machine for washing.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Employee items shall be stored below and away to prevent contamination of food, utensils, and equipment. Observed cell phone charging on prep table where carrot salad was prepared.

3-.801.11 (A), (B), (C), (E) and (G) Pasteurized Foods, Prohibited Re-Service, and Prohibited Food. 3-401.11 Raw Animal Foods-Cooking. Facility may not serve undercooked eggs to the residents of the facility since they are a highly susceptible population. A conversation with the PIC and observation of the a consumer advisory concerning eggs revealed that the facility will undercooked raw eggs upon request of the residents. The facility must discontinue this process and use only pasteurized egg product and pasteurized shell eggs. CDI.

3-501.15 Cooling Methods. Observed lettuce tightly wrapped after preparation at 60F. This was vented to allow to rapidly cool.