MECKLENBURG HEALTH CARE CENTER

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf: PIC didn't respond to questions about employee health policy. Wall sticker available, however, more training is needed.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach in cooler. Repair/replace.

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: Facility did not have a max/min thermometer, dish plate, or stickers to indicate temperatures for dish machine. Please provide.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed automatic soap dispenser not working at one out of two hand sinks. CDI- soap placed at handsink until automatic dispenser can be fixed.

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 single-use cups stored in floor in dry storage room. CDI- box placed on rack.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed carton of raw eggs stored above RTE foods in WIC. CDI- PIC relocated eggs to bottom shelf to avoid contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed bowl of chicken salad and multiple bowls of tossed salads holding above 41F in RIC. Ambient temperature of RIC 55F. PIC contacted maintenance to repair equipment. CDI- items moved to WIC to cool back down. No TCS foods will be placed in RIC until unit has been repaired. A verification visit will occur no later than 7/15 to ensure that cooler has been repaired. REPEAT -3 pts- 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 .

4-501.11 Maintain equipment in good repair. Observed RIC with ambient temperature of 55F. PIC contacted maintenance to repair unit. REPEAT -0.5 pts-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed food employees with limited knowledge about health policy and food born illnesses. EHS discussed and educated employees about exposure, restrictions. PIC will ensure all food employees are informed about health policy. EHP poster provided at the time of inspection -0 pts-

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed high temperature dishwasher is not reading at least 160F on the dish plate. PIC will call the service person to fix the issue. At the meantime, dishes can be washed in the dishwasher, BUT will need to be sanitized at the 3 compartment sinks until it fix. VERIFICATION NEEDED within 3 days (9/15/23) 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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. Observed metal pans still have food residues on them stored clean on shelving. CDI- PIC take all dirty pans to be wash, rinse, sanitize again during inspection. -1.5 pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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. Observed tomatoes soup in the cup lid on, ribs, and chicken in hot holding unit holding temperature below 135F. CDI- PIC volunteer to discard the soup. PIC stated chicken and rib are employee meal. -1.5 pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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. Observed salad, milk, ham sandwiches holding temperature above 41F in the standing up refrigerator. PIC volunteers to discard items during inspection. VR NEEDED -1.5 pts-

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 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. Observed salad, egg salad/ham and cheese sandwiches trying to cool in a tight sealed ziplock bag, temperature about 56F in the standup refrigerator. According to the labels on items, they were prepared 2 hours ago. Temperature didn’t dropped quickly enough. CDI- PIC took items in WIC and then WIF to cool quickly. -0.5 pts-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies in the kitchen especially in dishwasher area. -0 pts-

4-501.11 Maintain equipment in good repair. Observed damaged gasket of the standup refrigerator. The unit has 47F as ambient temperature. All food inside is not keep cold. The unit needs to be fixed. PIC took all TCS items out at the time of inspection. Ensure to not put any TCS foods inside until the unit is fixed and able to hold foods at 41F or below. VERIFICATION NEEDED -0 pts-

REPEAT 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 the facility without the dish plate/kit/device to measure the high temperature dishwasher. Obtain the test kit. VERIFICATION NEEDED within 10 days (9/22/23) -0.5 pts-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employees foods stored mixed in with residents food in hot holding unit. Provide separate space for employees items and labels to prevent any cross contamination. -0 pts-

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: Provide an additional way to check hot water of dish machine. Ex: therma-labels, dish plate or max/min thermometer. No points taken due to this being the first inspection since rule change (10/1/21).

Observed dust build up on or around various HVAC vents and wall splash behind tea/juice area. 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.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in staff bathroom. CDI-paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine, can opener and tea nozzle with build-up. Clean more frequently.

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 2 plates that were sitting without temp control in case a resident wanted them. Cover label with time plated up and dispose of within 4 hours. Cannot be cooled and used for later. CDI-plates voluntarilly disposed oof.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Through discussion PIC said that disinfectant wipes are used for food surface tables and equipment in kitchen. CDI-through discussion, Disinfectant is for high touch surfaces like door handles, sink faucets, etc. A food grade sanitizer shall be used for work surfaces.

3-501.15 Cooling Methods - PF Observed egg and meat from breakfast wrapped in plastic then put into sealed container. Cool food in a shallow pan loosely or uncovered until 41F, then can put into smaller container. CDI-items put into shallow pans in walk-in.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed a squeeze bottle of honey not labeled. Keep anything not in its original packaging labeled.

3-307.11 Miscellaneous Sources of Contamination - C Observed that the spices on the shelf next to the hand sink unprotected. A splash guard is needed between the hand sink/soap dispenser and the shelf holding spices. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed opened food containers that were stored open. Put opened dry foods into a zip-lock baggie or a covered container.

2-303.11 Prohibition-Jewelry - C Observed watch worn by at least 2 kitchen staff. Only a plain wedding band allowed from elbow down. CDI-watches removed

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed opened boxes with plasticware exposed. Keep plastic tucked around plsticware.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed the 3-comp sink set up improperly. The wash vat is the first vat, then rinse, then sanitizer. CDI-sink set up properly. Observed dishmachine broken. New one on order. Have specs will run hot water calc for new dishmachine

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build-up throughout kitchen and equipment. Kitchen needs a thorough cleaning. Observed rusted window in 3 comp sink area.

5-205.15 Maintain a plumbing system in good repair. Observed hot water not working at 2-comp sink. Needs repair, handle stripped.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters. Keep closed to eliminate pests 5-501.114 Using Drain Plugs - C Observed no drain plugs in dumpsters. Need drainplugs installed

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor and wall damage throughout. Area in dishmachine area needs repair where a chunk of wall/baseboard missing/very damaged. Fill in holes where shelving has been removed.

Observed debris in plate warmer and drawer on tables. 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C

Observed wall damage and dust build up on AC vent. 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.

4-501.11 Maintain equipment in good repair. Observed door on dish machine damaged, not closing completely. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris in plate warmer.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall paint peeling and holes in wall near rack at dish machine. Maintenance stated painting has started, ceiling already complete.

2-102.12 Certified Food Protection Manager - C: Person in charge must be provide a certified food protection manager certification.

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 small salads dated 12/29 and 12/29 holding at 45F. CDI-discarded

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black residue on area beside dink nozzles on Sunkist juice machine and black residue hanging under shelving in dish machine area. Observed dust on fan in walk in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at sprayer (dish machine).

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site.

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 employee wash hands and then turn off faucet with bare hands. Observed PIC (Person in Charge) wash hands and then turn of faucet with bare hands. Observed employee come into work, go to hand sink, put soap on hands and then rinse it off immediately without scrubbing and then turn of faucet with bare hands. Training needed on proper hand washing procedure. CDI (Corrected During Inspection): EHS (Environmental Health Specialist) discussed issue with PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser near dish machine out of batteries, not dispensing. CDI: paper towels provided.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Repeat Observed cornbread on sheet tray being stored on prep table without coverage.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Repeat Observed cleaning needed in ice machine where there is white build-up on the sides. Points de-escalated, no issues with sanitizer. Observed heavy green and black build-up in ice machine scoop holder.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sandwiches, made today, holding at 60F in reach-in cooler. PIC stated that sandwiches were made around 10 am and then were placed out on speed rack, out of temperature control for the duration of lunch service. Sandwiches were placed back into cold holding after service. CDI: sandwiches voluntarily discarded. EHS explained that food items can not be held out of temperature control for any amount of time unless they are in prep or under TPHC procedure. EHS educated PIC about TPHC (Time as a Public Health Control). PIC stated they would like to make sandwiches, cool them down to 41F or below, and then store them on ice for lunch service. EHS sent information on cooling, TCS (Temperature Control needed for Safety) food definition, and TPHC.

3-501.13 Use approved thawing methods. Observed raw tilapia thawing in container of water. CDI: EHS explained to PIC that proper thawing methods are under constant and cool running water, during cooking process, or under refrigeration. CDI: water turned on and left running.

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 on site. VERIFICATION REQUIRED to ensure facility has obtained thin-probe thermometer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large container of white granular without labeling. Employee stated product was thickener. CDI: product properly labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Repeat Observed cleaning needed on walk-in cooler fan covers and in reach-in cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Repeat Observed dumpster doors to be open. 5-501.114 Ensure drain plug on dumpsters is in place. Observed dumpster without drain plug. 5-501.111 Area, Enclosures and Receptacles, Good Repair - C Observed enclosure with broken wood. Facility is in the process of repair. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter collecting around dumpster area.

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. Repeat Observed cleaning needed on walk-in cooler walls. Observed cleaning needed on walls by dish machine area. 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 wall damage by the door leading to dining room.

No points deducted: Observed an employee put on gloves without washing hands before. CDI- Educated 2-301.14 Wash hands before donning gloves and between gloves uses. -P

Observed the back handsink blocked. CDI- Removed all carts and made accessible. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

-Observed pie crusts stored on a speed rack uncovered. CDI- Covered. -Observed several open items in the dry storage not stored closed. CDI- Discarded. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

-Observed no sanitizer made, and when it was made the strength was 0ppm chlorine. CDI- Gallon was replaced, not reading 200ppm quat. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Repeat: Observed black buildup inside of the ice machine on the white shield. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

No Points Deducted: Observed soapy water in a sanitizer bucket. Correctly identify. CDI- PIC informed the employee using the bucket of the violation. 7-101.11 Identifying Information, Prominence-Original Containers - PF

Repeat: -Observed bowls of salad made today tightly closed in the reachin cooler at 51F. CDI- Uncovered. -Observed slaw on the counter top made today close tightly at 57F. CDI- Informed the cook to place vented in the walkin to begin the cooling process before lunch service. 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

No Points Deducted: Observed the cook preparing foods without a beard guard. CDI- Provided. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

Repeat: Observed coffee filters stored with the inside (food surface exposed). CDI- inverted. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed buildup on the rolling bins, the dry storage lids, the two compartment sink, and black buildup on the splash area of the juice machine. Clean. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

-Repeat: Observed the dumpster doors open. Keep closed. -Observed the dumpster rusted, bent, and with a hole in the bottom. Replace. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -Observed several bags of trash on the ground behind the dumpster. 5-501.115 Maintaining Refuse Areas and Enclosures - C

No Points Deducted: -Observed food collecting on the floor between the tiles. The floor is in need of regrouting. -Observed dust collecting on the ceiling and vents. Clean. 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. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Asked 3 employees to list some of the symptoms and illnesses of the Employee Health Policy. No one had knowledge of any. CDI- Poster provided. 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF

-Observed the employee working the dish machine keep the same gloves on handling the soiled and clean dishes. CDI- Informed the PIC to educate the employee in handwashing. 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 an employee wipe the sweat from her face and go to begin another task. CDI- Employee was informed to wash her hands. 2-301.14 Wash hands before donning gloves and between gloves uses.-P

-Observed the wash temp at the dish machine at 140F. **VERIFICATION WILL BE WITHIN 10 DAYS. **Do NOT use the dish machine until it is repaired and working properly. *Suggestion: Use paper products for service. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf -Observed black buildup inside of the ice machine. CDI-Removed and placed at the dish machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed items from breakfast (8:00AM) in the walkin cooler at 49F-62F (eggs, sausage, etc). 6 Hour limit has exceeded and food is not yet below 45F. CDI- Discarded. 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 a variety of items in the walkin cooler either not labeled, past the 7 days, or past the 3 days and at 45F. (pasta, corn, beef, cooked veggies, etc) CDI- Discarded. 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 cooling items in the walkin cooler in deep bins, tightly covered, and stacked directly on each other in the walkin cooler. CDI- Placed items in shallow pans and vented. 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

No Points Deducted: Observed unlabeled bins of what appeared to be sugar and flour. Label. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Observed all of the clear bins stacked wet on the shelf. Allow to air dry. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

No Points Deducted: -Observed an employee open a ziplock bag with one hand and her teeth. CDI- Educated and bag thrown away. -Observed coffee filters stored with the inside (food surface exposed). Place in a bag or invert. 4-904.11 Display and handle single-use and single-service articles to prevent contamination.

No Points Deducted: Observed residue collecting on the small blender. Clean. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

No Points Deducted: Observed the dumpster doors open. Keep closed. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Report emailed to ALR17436@GMAIL.COM

Observed no sanitizer set up in the kitchen. Breakfast was over half way through. *Ensure that sanitizer is made and available at all times of operation. 4-501.114 Maintain sanitizer at correct concentrations. -P

Observed an employee drying bowls with a cloth towel *Allow to air dry. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed holes in one dumpster and the drain plug missing in the other. Replace dumpster with the holes and provide a drain plug. 5-501.111 Keep storage areas and bins for waste in good repair; 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. **NOTE: Observed kitchen, therapy, mattresses, maintenance, etc items stored together (and overlapping) in the outside storage shed. Ensure the items are arranged so that there is no cross contamination with the food items. **Report emailed to lrivers@mfa.net

Observed employee drink with no lid or straw stored on prep table within kitchen area and on back ledge of counter in dining room above and behind soup cups/bowls and condiment items. Employee drink shall have lid and straw; stored in designated area; below and away from food, food prep area, utensil, utensil storage area, single service articles, single service article storage area and clean linen. Employee drinks poured out/ discarded at time of inspection. 2-401.11 Eating, Drinking, or Using Tobacco - C

Observed hand washing sink in dish washing area obstructed by transfer carts and speed racks/dollies. Do not block or obstruct hand washing sink! Hand washing sinks shall be accessible at all times. Transfer cart and speed rack/dollies remove from in front of hand washing sink at all times. Keep a clear walking path to hand washing sink. 5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF

Observed employee not wearing a hair restraint at arrival of inspection. PIC had employee to place hair net on and wash hands. Employee shall wear effective hair restraints. 2-402.11 Effectiveness-Hair Restraints - C

Observed wet wiping cloth stored on drainboard of prep sink. Store wet wiping cloths in properly mixed sanitizer at all times! Wet wiping cloth placed in dirty linen bin at time of inspection. 3-304.14 Wiping Cloths, Use Limitation - C

Observed damaged track on speed rack/dollie. Repair track on speed rack/dollie to NSF/ANSI standards or replace damaged speed rack/dollie. Observed faucet fixture on hand washing sink near cook line/three compartment sink starting to pit. Replace faucet fixture on hand washing sink starting to pit. 4-202.16 Nonfood-Contact Surfaces - C

Observed wash water in wash vat of three compartment sink 97F. Maintain wash water in wash vat of three compartment sink 110F at all times. Wash water in wash vat of three compartment sink emptied at time of inspection. 4-501.19 Manual Ware washing Equipment, Wash Solution Temperature - PF

Observed back of handle on steamer door soiled. Thoroughly clean back of handle on steamer door. Observed ice starting to form around lid area on coffin freezer in kitchen area and drawers are frozen shut on refrigeration/freezer unit in dining room. Defrost and clean coffin freezer and up-right refrigeration/freezer unit in dining room. 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C

Observed broken two door refrigeration unit stored beside storage shed out back. Remove broken refrigeration unit from premises! 5-501.115 Maintaining Refuse Areas and Enclosures - C

Observed wall(sheet rock) damaged under chemical dispenser in janitor closet/mop room. Repair wall under chemical dispenser in janitor closet/mop room. Observed ceiling mounted heating and cooling units within kitchen soiled. Thoroughly clean ceiling mounted heating and cooling units. Clean units often/frequent to prevent the growth of microbial growth on units. 6-201.16 Wall and Ceiling Coverings and Coatings - C 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C 6-201.17 Walls and Ceilings, Attachments - C

Observed opened container of pimento cheese in two door up-right refrigeration unit with an open date of 8/5/2014 and a seven day use by date of 8/12/2014. Today is 8/13/2014. Discard food at the end of day/service within the seven day time period Container of pimento cheese discarded at time of inspection.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P

Observed straws in paper sleeving soiled in dining room area. Observed base of straw box soiled. Store single service articles in or on clean area and in a manner to prevent contamination. Straws and straws in box discarded at time of inspection.4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C

Observed rusted shelving on food storage transfer cart used to store food on in walk-in cooler. Replace rusted shelving on food storage transfer cart. Observed leaking plumbing line on back of dish machine. Repair leak on back of dish machine. Observed broken/damaged tracks on speed rack/dolly. Repair broken track on speed rack/dolly. Observed several utensil with plastic peeling on handles. Discard and replace utensils with peeling plastic on handles. Observed broken handle on dome to cover top of steam tables/serving line. Replace broken/damaged handles on dome to cover steam wells or replace entire lid.4-202.16 Nonfood-Contact Surfaces - C

Clean underside of shelving over steam wells and over pre wash end of dish washing line. Clean transfer cart, control knobs on oven and handles on drawer. Observed debris on underside of shelving over steam wells and pre wash end of dish machine line. Observed transfer cart, control knob and handle on drawer soiled.4-602.13 Nonfood Contact Surfaces - C

Touch-up paint wall beside hand washing sink in dish machine area. Observed grout missing between floor tiles in kitchen area and water collecting between floor tile. Grout floor throughout kitchen where grout is missing between floor tiles. Clean walls under pre wash end of dish machine line.6-201.11 Floors, Walls and Ceilings-Cleanability - C

3-101.11- Food shall be safe and unadulterated. Observed one head of lettuce in a bag that had spoiled and turned brown. CDI by discard.

4-601.11(A)- Food contact surfaces shall be clean to sight and touch. Observed one pan stored clean with grease on the inside. CDI by recleaning.4-501.114- Quat sanitizer should be between 200-400ppm. Observed sanitizer buckets at less than 200ppm. CDI by dumping, refilling, and retesting.

3-501.18(3)- A food shall be discarded if it exceeds its date marking. Observed container of meatloaf dated 2/28. PIC stated it was prepared on 2/16 and was misdated. CDI by adding proper date mark.

3-501.15- Cooling shall be achieved by separating the food into thinner, smaller portions. Observed whole large pork roast in cooler at 52F. Roast was cooked last night and improperly cooled. CDI by discard.

3-307.11- Food shall be protected from all sources of contamination. Observed condensate buildup on food item packaging in walk in freezer.

4-903.11(A)(3)- Equipment, utensils, and single use items shall be stored at least 6 inches off the floor. Observed single-use items on floor in outside storage shed.

4-202.11- Food contact surfaces shall be smooth and free of breaks and chips. Observed cracked food processor lid and worn rubber spatula with fraying. Verification required for replacement food processor lid within 10 days.

6-501.14- Intake and exhaust air ducts shall be cleaned so they are not a source of contamination by dust. Observed dusty vents near walk in cooler.