PRESBYTERIAN HOME OF CHARLOTTE

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed ground beef and soup in HH cabinet holding below 135F. See temperature chart. CDI- HH cabinet temperature turned up and items reheated to 165F. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at 100ppm in sanitizer buckets. Sanitizer tested directly from the dispenser measured at proper concentration. Ensure buckets are at 200-400ppm.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed metal pans wet stacked in clean dish storage area. Let pans air dry before stacking.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed pulled pork and Mac and cheese in various HH cabinets holding below 135F. CDI- all items reheated to 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.11 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 stained ceiling tiles in downstairs dry storage area. Check for any leaks and replace tiles.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no soap or paper towels at LL walk-in/catering area hand sink and wine cooler hand sink.

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 vacuum packed raw fish stored above RTE foods. CDI-shelf rearranged For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. Observed staff washed containers in prep sink. CDI-sent to dishwasher 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 .

3-501.18 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 several RTE foods date marked with 12 day and 30 day time frame for disposal. CDI-corrected to 7 days 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed staff in SNF using disinfectant to clean rolling carts of clean dishes. Use sanitizer. CDI-through discussion

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 container of gravy and bean salad cooling. CDI-gravy put in freezer, bean salad put into larger container. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple drain flies on premises.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed debris in ice scoop holder 3-304.12 (A) In-use utensils in non-TCS food, must be stored with handles above the food and top of the food container. Observed ramekin used to serve cocktail sauce, use ladle or scoop with handle

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed large containers of food stored in a refrigerator designated as prepackaged foods only (catering cooler) . 4-501.11 Maintain equipment in good repair. Observed one cooler with gasket not sealing properly.

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 some mold on walk-in wall, ceiling and fan in walk-in dusty

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 dust build up around various HVAC vents and build up on floor in soup area.

3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF): Observed chicken that, per sous chef (Paris), had been par-cooked. Stated chicken is cooked half way and cooled completely. Chicken is cooked fully the next day to 165F. Non continuous cooking form sent nd will be returned. Must stop procedure until documentation is returned.

4-501.11 Maintain equipment in good repair. Observed rusting on shelving in various reach in coolers.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Missing ceiling tiles in different areas. Construction ongoing in facility. 6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed floor needing to be cleaned in certain areas.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food debris on utensils and in pans stored on shelf. PIC removed to dishroom for rewashing.

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 date marking on cut squash in reach in. PIC discarded expired food. Half point taken due to overall date marking is in compliance. ***REPEAT***

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans stacked and stored on shelving. Pans unstacked.

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 Observed grease buildup and debris on food equipment (i.e., blender, grinder, & mixer); observed buildup of food residue on side of reach in; observed accumulated dust buildup on shelving.

6-501.12 Cleaning, Frequency and Restrictions - C Observed grease buildup around the base of the wall under dish machine and around base of the wall in the main food prep area; observed trash behind shelving in dry storage area.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ham being stored above raw shrimp in the walk in cooler stored near the salad prep station. Also observed foods being stored uncovered in same walk in cooler. CDI- Food employee rearranged and covered raw foods as needed . REPEAT - 3 points. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat foods and washed produce in the produce walk in cooler. CDI/CBI educated the PIC on this matter and produce was rearranged as needed for compliance.

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 asparagus and other tcs foods in walk in cooler #1 dated to exceed the allowed 7 day time frame ( 11/30-12/7). Ensure that when date marking you account for the prep day to be day 1. This to better help with foods not having a hold time greater than 7 days. CDI- PIC went and changed inadequate dates on tcs foods as needed. No escalation of points due to good compliance overall with date marking in the facility. -1 5 Points. REPEAT

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 cooling chicken tenders sandwiches enclosed with casing, observed pea salad cooling fully wrapped inside of damaged refrigeration. CDI- foods were ventilated and placed inside of adequate refrigeration for cooling. REPEAT -.5 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair damaged 1 door cold hold unit that was housing the pea salads. Facility has elected to discontinue the use of this unit due to lack of need for the 1 door reach in unit. . 0 points. Ensure that if unit is to be used i the future that it is serviced prior to being used to cold hold foods.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed along the interior of the mini reach in 1 door cooler along the buffet line. Remove buildup along the interior of the hot box in the kitchen upstairs, Remove the black mold from caulking associated with the can wash and 3 comp sink area. 0 points.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a pan of cooked rice was stacked (nested) on top of a pan of raw ground beef in WIC #1. CDI - the cooked rice and other ready-to-eat items were moved to the top shelf.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the quat sanitizer at the 3 compartment sink was 100ppm. Sanitizer was remade, and again had a 100ppm strength; staff was not using/reading test strips correctly. CDI - corrected by instructing staff on use of test strips, and requirement for 200ppm quat strength.

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 coleslaw, chilli in the Bistro cold drawers prepared on 11/16 were not labeled with prep dates; date marking procedure for make units is to place date labels on the plastic wrap at days end. Once plastic wrap is removed items are no longer labeled. Each individual item were not dated at the Alison flip top(some were prepared on different day). **Label each container as they are prepared. CDI - chef who prepared the chilli, and cole slaw properly labeled the items with the date.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC records for salad bar pre-filled with times all the way through 11/30 and no written record of TPHC procedure. VERIFICATION REQUIRED

7-201.11 Store toxic materials to avoid contamination. -P Observed bucket of sanitizer and soapy water were stored on prep surface in the Bistro. CDI - buckets were re-located to the self below the prep counter. -No point deduction

3-501.15 Cooling Methods - PF Observed kale salad, grilled salmon and grill shrimp cooked/prepped earlier this morning were tightly wrapped plastic wrap. CDI - review cooling methods with PIC

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed mouse dropping behind equipment in the Center stage area (behind ice cream machine and along the service line). **Provide effective pest control; clean up all droppings and monitor area. -No point deduction

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 food debris on the floor behind and under equipment, and mouse droppings between the ice machine and wall, and along the wall behind the equipment in the "Center Stage" service line. **Thoroughly clean floors of food debris and dropping including areas beneath and behind equipment.

2-301.12 Cleaning Procedure - P Observed employees turning off water with hands and short washing times. Follow posted procedures. CDI- verbal instruction of employees and PIC

6-301.11 Handwashing Cleanser, Availability - PF Observed no soap at bar hand sink 6-301.12 Hand Drying Provision - PF Observed no paper towels at bar hand sink. 5-202.12 Handwashing Sinks, Installation - PF Observed hot water did not reach a minimum of 100F in ground floor women's bathroom. **5-202.12 Provide at least 100F water at handsinks.-Pf Verification Required

*3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed no date marking on opened containers of half and half and heavy whipped cream. CDI-items disposed of

3-501.15 Cooling Methods - PF Observed milk in WIC at 57F and tightly wrapped, cooling from breakfast. Cool food before tightly wrapping. CDI-milk was removed to cool properly.

Repeat Non-compliance: 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed the ice cream cones in the dispenser (ends unprotected). CDI- Cones put back under sneeze shield. **3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed unprotected (corners chipped off of lid and food exposed at corners) dry goods in dry storage where there had been a sewage plumbing leak and repair of sewage pipe

2-303.11 Prohibition-Jewelry - C Observed several employees with jeweled rings, watches and bracelets.

3-302.15 Washing Fruits and Vegetables - C Observed a wrapped apple with the sticker still on it. Employee in charge of apple washing said that the apples are washed before wrapping.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed wrapped silverware/napkin stored below sink plumbing. Clean bowl stored on pressure gauge with broken glass. No splash guard at hand sink in clean dish area with clean dish shelving close enough to contaminate. Clean skillets stored above garbage disposal and prewash at 3 comp sink. **Protect clean dishes, utensils from all sources of contamination.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed unprotected single service stored below sink plumbing in Bistro. **4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines.

4-602.13 Nonfood Contact Surfaces - C Observed equipment and shelving need cleaning throughout. **4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Repeat Non-Compliance: 5-501.17 Provide a covered waste bin in female restrooms. Observed no cover on the trash cans in the women's restroom (ground floor).

GENERAL COMMENT: 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed an employee enter the kitchen and obtain items from the walkin cooler without washing his hands first. CDI- Informed the PIC of the violation, employee washed hands.

Repeat Non-Compliance: 3-302.11(A) Separate the different types of raw animal foods. -P -Observed raw chicken stored above raw fish. CDI- Rearranged. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P -Observed pie shells and crackers stored unsealed in the dry storage room. CDI- Discarded items.

GENERAL COMMENT: 3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Per an employee, sausage patties were reheated to 135F, but were not served because it was at the end of breakfast. CDI- Discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed warm milk at 125F and Sausage Patties at 91-110 in the Bistro. -Observed sausage patties stored in the warmer in the kitchen at 123F. CDI- Items discarded.

-Observed the only thin probe thermometer onsite 6 degrees off. Calibrate. 4-502.11(B) Provide accurately calibrated thermometers. -Pf 4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf -Observed all other metal stem thermometers not thin probed. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf *VERIFICATION WITHIN 10 DAYS*

GENERAL COMMENT: 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 a to go case of unlabeled desserts. Provide ingredient and allergen labels according to the food code. CDI- Desserts moved from the self service case to be served by employees.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed the ice cream cones in the dispenser (ends unprotected). Provide sneeze guard. CDI- Cones removed.

-2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with beards not using beard guards. CDI- Beard guards were put on. -2-304.11 Clean Condition-Outer Clothing - C Observed an open sore on an employee's wrist. CDI- Placed a bandage on and wrapped it.

4-501.11 Maintain equipment in good repair. -Observed torn gaskets on the walkin cooler in the main kitchen (remove tape where dirt and debris is collecting) and on one of the low boy coolers in the Bistro. -Observed the plastic baskets broken for the veggies in the walkin cooler.

GENERAL COMMENT: 4-501.15 Operate a warewashing machine in accordance with data plate. Observed the PSI gauge at 45 (must be 15-25). CDI- Dish machine turned off, paper service for lunch, and HOBART visited and repaired the unit. (Dish machine may be used now.)

Repeat Non-Compliance: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup on the sides of the equipments, the bottoms of the reachin coolers, some of the sink faucets, the large mixers, the track of the salad display case in the Bistro, shelves under prep tables, gaskets, and the pull out drawers under the grills. Clean.

GENERAL COMMENT: 5-501.17 Provide a covered waste bin in female restrooms. Observed no cover on the trash cans in the women's restroom.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 food and dirt collecting on the floor where the grout and/or tiles are missing. Regrout and replace tiles where needed. -Observed the wall by the 3 compartment sink with black buildup/residue. Clean. (NOTE: GENERAL COMMENT means no points deducted today.) Harry Lloyd present during the inspection. Report emailed to hlloyd@sharontowers.org

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P. Employee has no knowledge of the symptoms or illnesses of the employee health policy when asked. No employee health policy signed with information of all symptoms and illnesses. Facility received employee health/sick policy from inspector on last inspection (5/16/14).VERIFICATION VISIT set up.

3-302.11(A) Separate the different types of raw animal foods. -P; Observed raw pork chops stored over butter. CDI- chops thrown away.

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 meat sauce dated/made yesterday at 50 degrees in some spots. CDI- Thrown away.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P; Observed two blocks of butter on the countertop at 64 degrees. CDI- Thrown away.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 4-601.11(C ); Observed black build up on gaskets in the up & downstairs cooler. Observed shelves in the storage room collecting residue. Observed bin holding bowls collecting old food & debris.Observed the bottom of upright cooler (upstairs) in need of cleaning.

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 splash on the walls in the storage room. Observed broken floor tiles at the entrance of the storage room.Andrew Ward present during the inspection.

2-201.11 Facilities shall provide employee health policy. Observed insufficient employee health policy. CDI- handout given

3-501.14 TCS food shall be cooled by time temperature parameters. Observed soup in walk in cooler at 50 F that failed to cool in rquired time. CDI- discarded

3-501.16 Cold held TCS foods shall be maintained at 45 F or colder. Observed all TCS foods on salad bar above 50 F. CDI- placed on TPHC

3-501.17 Opened, Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall meet Date Marking requirements. Observed opened bags of cut leafy greens not date marked or improperly date marked. CDI- corrected

4-203.11 Temperature and pressure measuring devices shall be accurate and in good repair. Observed pressure guage and temperature guage on dish machine not operating correctly. CDI- tech onsite repairing

5-205.11 Using a Handwashing Sink-Operation and Maintenance (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Pf Observed multiple soiled utensils and towels stored in hand sinks.CDI- removed; instruction provided

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.Observed all TCS foods in display case were 46-50 F.CDI- foods removed to flash cool

3-801.11 (A), (B), (C), (E) and (G) Pasteurized Foods, Prohibited Re-Service, and Prohibited FoodRules prohibit undercooking of raw meat for service in highly susceptable population facilities.Observed PIC state filet mignon may be undercooked upon request.CDI- instruction provided

4-501.11 Good Repair and Proper Adjustment-EquipmentRules require refrigeration be in good repair and calibration.Observed display case in bistro ambient temp at 51 F, all foods 46-50 F and guage reading 37.4 FCase taken out of service until repaired. VR for repair

6-301.12 Hand Drying ProvisionRules require all hand sinks to be stocked hand drying supplies. Observed one hand sink with no towels.CDI- restocked6-301.11 Handwashing Cleanser, AvailabilityRules require all hand sinks be stocked with hand cleanser at all times.Observed one hand sink with no hand cleanser.CDI- restocked

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation3-302.11 Ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding, and display.Observed rawr lobster stored over raw beef and raw mussels stored with ready to eat foods and raw beef. CDI- cart reorganized by final cook temperature.

3-403.11 Reheating for Hot HoldingRules require TCS foods to be properly heated to 165 F if not for immediate service.Observed beef stew reheated to 120 F.CDI- reheated to 169 F

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above.Observed pasta, mashed potatos stored with foods intended to be used off temperature at 70-90 F. Observed beef ste hot holding at 120 F.Mashed potatos and pasta discarded, beef stew reheated to 169 F

3-501.19 Time as a Public Health Control3-501.19 When time as a public health control is being used, ensure proper procedures are followed. Foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control, after which time they must be discarded.Observed no written procedures for using TPHC for pizza in bistro area. VR

3-501.13 ThawingRules require TCS foods be safely thawed. Observed raw fish thawed in cryo vac and stored in walk in cooler where temped above 50 F 24 hours later despite instructionson cyro vac requiring removal from package prior to thawing.CDI-PIC voluntarily discarded product.