BRIGHTON GARDENS OF CHARLOTTE

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf **Observed no paper towels available at hand washing sink memory care mini kitchen. CDI- Paper towel provides at the time of inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P ** Observed in memory care mini kitchen, no sanitizer available at the dispenser. Dishwasher machine is not providing either chemical or high temperature to sanitize dishes when wash. Sanitizer shall be provided and made available at the dispenser, and the dishwasher machine. VERIFICATION NEEDED within 3 days (9/19/26) 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) **Observed in WIC roast beef dated 9/7 and hotdogs dated 9/8. CDI- PIC volunteer to discard items at the time of inspection. Ensure keep food safe within seven days of date marking, and discard as expired. Point remain the same at this time. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. ** Observed drain fly in memory mini kitchen. Keep free of pests at anytime.

4-501.11 Maintain equipment in good repair. ** Observed stained/rusted microwave in memory care mini kitchen. Repair or replace needed.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed cooked pasta, open package of hot dogs, cooked chicken with prep dates 3/13 & 3/16. CDI: PIC voluntarily discarded items. 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 .

4-302.13 (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 thermometer to test high temperature dish machine. Employee stated that the thermometer broke. Verification visit required to ensure facility has obtained a thermometer for dish 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 lettuce that was cooling in walk in while covered with a plastic. CDI plastic was uncovered and temperatures decreased. 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 .

3-304.14(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 bucket with debris. CDI bucket changed.

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 interior of utensils bins. CDI utensils drawers moved. Repeat.

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 employees come into the kitchen outside of kitchen and waitstaff put on hair nets and texted to scooping ketchup for cups to serve to employees without washing hands. CDI employees moved. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees go in walk in and grab food with gloves and return to food prep without handwashing. CDI hands washed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handsink blocked by trash can. CDI track can moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener and chafing dishes in dry storage that was stored with leftover debris. CDI items moved for cleaning. 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 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 sliced ham (10/13), sliced turkey (10/13), and sliced roast beef (10/7) past 7 days. CDI items discarded. Observed sliced tomatoes, lettuce, cole slaw, diced chicken, and goat cheese that was not dated. CDI items discarded or dated if from yesterday. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no food employees with hair restraints in the beginning of inspection. CDI hair restraints found. Repeat.

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 interior of ice cream bin, underside of drink machine, and inside of utensil holder in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored on bread rack in dry storage and in walk in unit and not separated; personal drinks stored above stove, on food cart and next to mixer. Ensure personal items are stored in designated areas

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed cut cantaloupe salad stored below unwashed vegetables in walk-in cooler. CDI- items were reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 date stickers on containers in prep cooler that were dated with a date sticker, but had a dated that was over seven days from today’s date. Also, observed container of chicken salad with two stickers of different dates. CDI- employees were educated and dates were corrected. Container with two dates was denatured and discarded into trash can. 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in the kitchen during the inspection.

4-501.11 Maintain equipment in good repair. Observed water leaking from the flip top unit next to the hot holding station. Also observed large amounts of ice build up outside of the freezer door which is inside the WIC. PIC states that they have already put in a maintenance request to have each of the units serviced next week. REPEAT violation***

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed water hose with a nozzle attached under continuous pressure at the can wash station. -CDI- water was turned off.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed a chipped/damaged section of the freezer wall allowing ice formation on the outside of the freezer door. Repair damaged section of the wall.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored above liquid eggs in walk-in cooler of facility. CDI- items were reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Repair leaking faucet at 3-comp sink. -zero-

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. Clean gaskets on prep cooler at make line. Clean exterior of dish machine, hot-holding units, and microwave in kitchen area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed philly steak meat in hot holding units was held below 135 F. Items were cooked less that an hour ago according to management. CDI- philly meat was reheated to above 165 F. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food products stored in the floor in walk-in freezer. CDI- boxes were placed on the shelf. REPEAT (full points).

4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. 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 food debris on can opener and slicer blades stored on counter in back of facility. Observed food debris on plates stored in clean section at front of kitchen area. CDI- items were taken to dish machine to be cleaned. 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 debris in interior of microwave at front counter. CDI- interior was cleaned by food employee.

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 chicken salad and tuna salad cooling in deep plastic containers in walk-in cooler. CDI- items were placed in shallow pans and allowed to further 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food product stored on the floor in walk-in cooler. PIC stated that items fell of the shelf. CDI- boxes were placed on the shelf. REPEAT (half points due to improvements).

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. Clean exterior of fryers, stove, and warming unit in kitchen area. Clean edges of slicer and can opener in back of facility. Clean sticker from exterior of containers stored in clean area. REPEAT (full points).

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed there was not any paper towels at hand sinks in back near prep station and near dish machine in facility. CDI- paper towels were provided. REPEAT (half points due to severity).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed top portion of mixer that had dried debris on it. Informed the PIC to clean area since it is directly exposed to product. CDI- PIC had someone break down unit and clean it. -zero- 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 cut cantaloupe and melons cooling in cold-holding unit that is not made for cooling. CDI- items were placed in walk-in cooler and allowed to chill. -zero- 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 several bags of ice stored on a sheet pan on the floor of walk-in freezer. Some bags were on the floor of walk-in freezer. CDI- PIC discarded bags of ice. REPEAT half points due to severity).

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several damp, wiping cloths that were stored on counters near drink stations at serving area. CDI- cloths were placed in containers of sanitizing solutions.

4-501.11 Maintain equipment in good repair. Repair leaking faucets at 3-comp sink, prep sink, and mop sink in kitchen area. Observed water collecting at bottoms of prep cooler near serving line. PIC will have maintenance repair areas.

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. Clean debris from exterior of stove, fryer, and hot -holding units in kitchen area.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee perform different task and not remove gloves in-between. Also, observed food employee perform different task, remove gloves, put on new gloves without washing hands. CDI- Employees were educated by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food items stored on the floor in walk-in freezer. PIC confirmed that there were not any deliveries up until that point today. CDI- items were placed on the shelf.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. There was not any paper towels at hand sinks at back of facility at time of inspection. CDI- PIC provided paper towels.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Replace cracked lid on food processor stored on prep station in back of facility.

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. Clean exterior or of grilled and fryers in kitchen area. Clean edges of slicer on prep Station in back of facility.

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. Repair damaged wall near floor boards in kitchen 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. Clean splash from walls behind prep stations in kitchen area. Clean dust from ceiling in kitchen area.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed cut honey dew melon stored with and below unwashed fruits in walk-in cooler. CDI- Melon was placed on a different shelf were no cross-contamination could occur. REPEAT (half points due to severity).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed plates on shelf with paint chips and other debris on them. Observed emulsion blender that was stored with debris on it. CDI- PIC removed shelving to be cleaned. Plates and blender were also removed to be properly cleaned. REPEAT (half points since no points were taken at last inspection).

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one container of some sort of drink powder that was not labeled. CDI- Item was discarded by PIC. -zero-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of facility was propped open to allow for entry of insects and rodents. CDI- back door was closed. -zero-

4-501.11 Maintain equipment in good repair. Observed shelving with chipping paint and debris on it. CDI- shelving was removed to be properly pressure washed.

5-205.15 Maintain a plumbing system in good repair. Properly affix hand sink to wall in dish room. Hand sink is only being held on by plumbing fixtures.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed dish washer wash hands for only 4 seconds, and cut off nozzle with bare hands. CDI- education was performed with employee. Employee rewashed hands. REPEAT (half points due to improvements). 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee touching dirty dishes, then clean dishes with out washing hands. CDI- employee properly washed hands.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw pork sausage and ground beef stored above raw fish in walk-in cooler. CDI- items were reversed. REPEAT (full points).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dishes with food debris on them. Food debris was from the storage of the plates in the kitchen. PIC stated that the plates were removed from circulation. CDI- plates were taking to the dish area to be cleaned, and stored out of circulation. -zero-

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 frozen corn stored on the floor of walk-in freezer. CDI- box was placed on the shelf. -zero-

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed towels drying on cords and hoses underneath dish machine. CDI- Towels were taken to be cleaned again, then properly dried.

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. Clean floor in walk-in freezer. Clean floors in corners and under equipment in kitchen area.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food handler wash hands with gloves on. Observed same food handler wash hands and not use a paper towel to turn off faucet. EHS provided education and food handler rewashed hands. 2-301.15 Only wash hands in handwashing sink. -PF Observed food debris of cut carrots, coffee grounds, and accumulation in two seperate handwashing sinks. Use handwashing sinks for handwashing only. -2-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed box of bananas held in dry storage overly ripe and covered with fruit flies. PIC voluntarily discarded. Half points due to improvement seen. -REPEAT- -1-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed ground beef stored directly over raw shrimp on speed rack. PIC rearranged shelving. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed ready to eat salad stored directly under unwashed produce. CDI: PIC rearranged and separated salads to cooling rack. EHS provided shelf order poster.-REPEAT- 3-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed juice dispenser with juice residue and accumulation. PIC stated that it had not been cleaned the night before. CDI: PIC removed the spickets and placed in sanitizer. Clean spickets every 24 hours. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed packet wrapped in foil with no label on meat. Observed packets of deli meat without labels. 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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 2 hams date marked in June. CDI: PIC voluntarily discarded. Discard food after time has expired. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects throughout the kitchen. Contact your insect control. -0-

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers without head coverings upon arrival. CDI: Food handlers donned hair nets. Observed multiple food handlers with finger nail polish stirring food in hot holding and preparing foods. Food handlers placed gloves on hands when handling and serving foods.

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 two cardboard boxes stored directly on the floor in the hallway outside the kitchen. Store food and food single serve items off the floor. -0-

4-501.11 Maintain equipment in good repair. Observed leaking faucets at dish machine and 3-comp sink. Repairs are needed on items. Observed broken gasket on prep unit. Repair gasket. REPEAT -1-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no Quat test kit onsite for quat sanitizer. REPEAT -1- VR required. Facility has up to ten days to provide a test kit.

5-501.17 Provide a covered waste bin in female restrooms. Observed no lid on bin in combined male/female restroom used by employees. Provide waste can with lid. -0-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed rug, trash, and debris on the outside of trash compactor. -0-

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. Clean floor in corners and under equipment in kitchen area. Clean splash from walls behind prep stations. Clean dust from a/c vents in ceiling of kitchen area. Observed handwashing sink pulling from the wall with gap behind in kitchen. Observed employee restroom hand sink pulling away from drywall and drywall was exposed. Repair sinks so wall are smooth and easily cleanable. -0-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed lemons, limes, and sweet potatoes that were rotten stored in walk-in cooler and food prep area. CDI- items were discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw bacon stored above pasteurized liquid eggs in walk-in cooler. CDI- items were reversed. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed fruit stored above pasteurized eggs in walk-in cooler. CDI- items were reversed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of grits that were hot-holding at at temp of 100 F. CDI- PIC denatured and discarded grits. -zero-

4-501.11 Maintain equipment in good repair. Observed leaking faucets at dish machine and 3-comp sink. Repairs are needed on items. Also, repair broken plug at 3-comp sink. REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. There was not a quart test kit onsite for quart sanitizer. VR- facility has up to ten days to provide a test kit. 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. There was not a means of testing hot water at dish machine at time of inspection. VR- facility has up to ten days to provide items for proper testing.

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. Clean food debris from countertops near serving line.

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. Clean floor in corners and under equipment in kitchen area. Clean splash from walls behind prep stations. Clean dust from a/c vents in ceiling of kitchen area.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Provide shielding for lights in dish room. REPEAT (full points).

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed dish machine employee touch faucet with bare hands after washing. CDI- education was done with employee. Employee rewashed hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dish washer not wash hands before touching clean dishes, after working with soiled ones. She stated that she washed her hands at the dump sink, which is not proper. CDI- education was done with employee. Employee rewashed hands. REPEAT (full points)

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 unsalted butter that was held above 41 F. PIC stated that butter was used this morning. CDI_ unsalted butter was voluntarily denatured and discarded.

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 boxes of single-service items stored on the floor in dry storage area. CDI- items were placed on the shelf. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-service cups in bistro that were not protected. PIC informed to keep plastic on sleeve for protection.

4-501.11 Maintain equipment in good repair. Repair broken plug for wash basin at 3 comp sink.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed a missing light screen over one set of lights in dish room.

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. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector.

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 dish washer not wash hands before touching clean dishes, after working with soiled ones. CDI- education was performed. Employee removed gloves and washed hands.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew in top interior of ice machine.

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 an opened container of hotdogs in walk-in cooler that were not date. CDI- PIC discarded hotdogs into trash.

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 a box of single-service cups stored on the floor in dry storage area. CDI- box was placed a a shelf by the PIC.

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. Clean debris from exterior fo mixer and slicer. Clean splash from exterior of hot-holding and refrigeration units.

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. Repair damages wall near hand sink in dish room. REPEAT (full points) 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. Clean dust from vent screens in ceiling in kitchen area.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed a missing light screen over one set of lights in dish room.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed two soiled plates and a soiled bowl stored as clean. CDI - returned to dish pit. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavily soiled iced tea nozzle stored as clean. Observed better cleaning needed in nozzles of juice dispenser.

7-201.11 Store toxic materials to avoid contamination. -P. Observed one pump bottle of hand sanitizer stored on top of microwave and above prep cooler. CDI - PIC removed sanitizer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one dead roach near reach in cooler. PIC said pest service came yesterday.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed two dented cans stored with cans for use. CDI - PIC removed them.

4-502.11(A) Maintain utensils in good repair. Observed cracked lid on food processor.

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 racks of hot box.

5-501.17 Provide a covered waste bin in female restrooms. No covered receptacle in employee both gender restroom.

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 large holes in front wall covering near hand sink. Observed broken light shield above toaster.

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 dish washer employee spraying off soiled utensils, then handling clean items coming out of cleaning cycle in high temp dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: found multiple items in WIC holding above 41F. Refer to temperature chart. Items voluntarily discarded. Service company called. Verification within 48 hours.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found wrapped salads and cut fruit from today in reach in, in cooling process after 3 hours. CDI- moved to freezer for rapid cooling

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: No thermometer available during inspection. CDI- chef with thermometer arrived after 2 hours.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Buckets holding wiping cloths in solution 0 ppm quat.

4-204.113 Warewashing Machine, Data Plate Operation Specifications - C: No data plate on high temp dish machine.

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. Large holes in FRP at handsink in dish pit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone on shelf on clean side of dish pit.

6-301.11 Provide soap for handwashing at each handsink. -Pf: No soap at rear handsink. CDI- soap supplied.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: containers of chicken salad, boiled eggs, cole slaw, and potato salad not date marked in prep cooler top. CDI- allowed to date with previous day's date as the main batch was in WIC and date marked. REPEAT but no escalation of points due to small amount of undated containers in one confined area.

7-201.11 Store toxic materials to avoid contamination. -P: Power cleaner stored with cleaned utensils in clean storage and in dish pit. CDI- cleaner removed and placed where contamination can not occur. No signature due to Covid-19 precautions.

4-501.14 Warewashing Equipment, Cleaning Frequency - C: Found a clogged spray port in high temp dish machine. Examine and address clogged ports throughout the day.

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. FRP at dish pit handsink with large holes

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Found a carton of strawberries with moldy growth on some. CDI- carton discarded voluntarily.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Slicer with remaining food residue present after cleaning and covering as clean. Scoops with food residue attached after cleaning.CDI- slicer and scoops cleaned while on site. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some black build-up on interior of 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: Found small quantity of ham dated 10/19 cut from larger quantity dated 10/18. Ensure employees are trained on proper date-marking procedures. CDI- 10/19 date changed to 10/18.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found alfredo shrimp sauce and linguini cooling tightly covered and in dense quantity. CDI- both broken down into shallow pans and placed in freezer. Linguini dropped 35 F and sauce dropped 64 F in 45 minutes.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: PIC does not have a thin probe thermometer. Dial thermometer rested at 17 F in ice bath. Verification of thin probe thermometer being obtained within 10 days.

5-501.17 Toilet Room Receptacle, Covered - C: Provide a covered receptacle for female employee restroom.

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. FRP at dish pit handsink with large holes.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed potato salad in flip top cooler dated 1/2/20. The potato salad was pulled from a larger batch of potato salad dated 12/31/19. CDI - PIC labled the potato salad in flip top with date of preparation (12/31/19) instead of date of serving and educated staff about proper date marking.

7-201.11 Store toxic materials to avoid contamination. -P Observed unopened detergeant and sanitizing wipes stored above unopened thickening agent and packaged bread on top shelp of dry storage area. CDI - PIC moved detergeant and sanitizing wipes to bottom shelf.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies and fruit flies in prep sink area and dry storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of debris in corners of shelving used to store dinnerware (plates, bowls, serving dishes).

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed FRP in food prep area and dish pit that were beginning to separate from walls.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC not certified as a Food Protection Manager. REPEAT.

2-401.11 Eating, Drinking, or Using Tobacco - C: Partially consumed bottled water with screw top stored on prep unit cutting board. CDI- bottle discarded. Employee working at dish machine chewing gum. Asked employee to remove gum.

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: Employee working at dish machine moved from handling soiled equipment and utensils to handling cleaned equipment and utensils with no handwash in between. CDI- talked with employee; employee began washing hands as needed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Handsink at rear prep area not supplied with hand drying means. REPEAT at same handsink. CDI- towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Slicer with oily residue attached to food contact surface. CDI- slicer moved to cleaning process.

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: House-made potato salad dated 12/10 found in walk-in. CDI- potato salad discarded voluntarily.

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. Ice scoop stored in wall-mounted holder. Holder contained soiled water 1" deep.

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. Wall under pre-rinse area soiled with black build up.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC present not certified as Food Protection Manager.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Partially consumed bottled water on prep unit cutting board. Water discarded.

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 at dish machine moving from the pre-rinse area to the clean utensil side, handling clean utensils with no handwash. CDI- corrected employee; hands properly washed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No hand towels available in prep area handsink. CDI- towels provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Roll of raw ground beef stored with fully-cooked ham on storage rack in walk-in cooler. Both items not yet opened. CDI-Ground beef moved to below deli ham.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Found sliced deli ham and turkey with no date mark. Opened boiled eggs with no date mark. Opened cream cheese with no date mark. Opened milk cartons with no date mark. CDI- all items voluntarily 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: Found freshly prepared cole slaw in deep pan, tightly covered, 63F. CDI- cole slaw covering removed, pan moved to freezer for quick cooling.

3-501.13 Use approved thawing methods. Raw fish filets thawing in stagnant water in prep sink. Running water provided.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths on surfaces in the kitchen. Sanitizer buckets for holding cloths registered less than 150 ppm quat.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Observed some cutting boards in need of being replaced. Handles of some utensils beginning to fray, some with melted areas from contact with hot surfaces. Replace damaged equipment and utensils as needed.

5-501.17 Provide a covered waste bin in female restrooms. No covered receptacle in employee restroom, used by female employees.

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 wash hands and turn off faucet with bare hands. CDI - Employee was educated on turning off faucet with paper towels to avoid recontaminating hands. Employee rewashed hands according to proper procedure.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one of two handwashing sinks without soap. CDI - PIC provided handwashing sink with soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled pans and utensils (with grease and food debris) stored as clean. CDI - All items were sent back for rewashing.

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 several items in cold well (deli ham, cut lettuce, boiled eggs), reach in unit (pimento cheese), and WIC (shredded lettuce) without date marking labels. CDI - All items were datemarked.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wetstacking.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizer compartment of 3-comp sink filled with soap detergent, not sanitizer. CDI - Employee was instructed to only use the sanitizing compartment for sanitizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed buildup on nonfood-contact surface of coffee machine. Also observed heavy debris on the floor of the freezer, as well as in the cabinet under the sink in Reminiscence satellite kitchen.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Repeat Observed employees to only know a few symptoms and illnesses from employee health policy. Employees were not aware of their duty to report diagnosed illnesses and exposures to the health department. CDI: EHS advised that PIC train employees on the employee health policy.

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 bread raw flounder, place it in fryer, remove gloves, and then proceed to don new pair of gloves to work with ready to eat food without a hand wash. CDI: EHS educated employee on proper hand washing procedure. Employee washed hands before donning gloves.

5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF Observed hand washing sink by dish machine to be slow draining. CDI: PIC to have maintenance unclog sink pipes.

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 grilled chicken in walk-in cooler from last night above 41F. Grilled chicken did not cool to 41F within 6 hours. CDI: PIC reminded of proper cooling methods. Points not taken and chicken not voluntarily discarded due to this being the first inspection since January 1, 2019. Points to be taken on next inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried fish holding at temperatures below 135F on steam table of satellite kitchen. CDI: fish to be voluntarily discarded after lunch. Lids were sitting off to side and food was not currently being served. EHS advised that lids be placed back on top of food items when items are not being served to maintain temperatures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk holding above 41F in satellite kitchen reach-in cooler. Other milks were below 41F. EHS thermometer and cooler thermometer read ambient air temperature of 45F. PIC stated milk may have sat out during serve. EHS advised that milk be placed back into cooler as soon as it is done being used. Points not taken due to this being the first inspection since January 1, 2019. Points to be taken on next inspection.

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 Repeat Observed cheese sauce with date of 3/12 in walk-in cooler. Observed ham with date label of 3/19 in prep cooler. PIC stated ham was sliced yesterday along with turkey but employee forgot to put the day. Turkey was properly labeled as 3/25/19. CDI: ham properly date labeled and cheese sauce voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer to be mislabeled with wrong chemical name. CDI: spray bottle properly labeled.

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 grilled chicken from last night in walk-in cooler in deep pan with tightly wrapped plastic that had not cooled. CDI: EHS advised that items cooling be placed on sheet pan or in shallow container, left to vent so that they quickly cool. Observed plate of food above 45F in satellite kitchen reach-in cooler cooling from breakfast with tightly wrapped plastic. EHS advised that food items not be cooled in this cooler due to cooler maintaining temperatures above 41F. PIC stated that plates are to be discarded anyway. Observed salad, portioned cottage cheese, milk, and cut melon cooling in main kitchen reach-in coolers. Reach-in cooler doors are opened frequently throughout service. EHS advised that these items be cooled to 41F or below (in walk-in) after portioning before being placed into these units.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants crawling near drink station and on jelly packets of satellite kitchen. Increase pest control and keep area clean.

3-307.11 Miscellaneous Sources of Contamination - C Observed tea, water, and other drink pitchers being stored uncovered in dining rooms, exposed to residents. EHS advised using plastic wrap to keep drinks protected or using some other type of shield.

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 cup being stored in sugar container on satellite kitchen. Observed spoon with handle to be submerged in brown sugar of satellite kitchen. Ensure only scoops with handles are stored in food products and that handles are stored out.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Repeat Observed cleaning needed in clean utensil bin in dry storage.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cleaning needed in single-service article storage bins of satellite kitchen.

4-501.11 Maintain equipment in good repair. Observed reach-in cooler of satellite kitchen and reach-in coolers of main kitchen holding foods above 41F. VERIFICATION REQUIRED to ensure coolers are capable of holding foods at 41F or below at all times. Observed ice cream freezer lid to be broken with internal foam exposed, no longer easily cleanable. PIC stated ice cream freezer lids has been ordered. 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 food processor lid to be cracked with piece missing leaving jagged edges. CDI: PIC stated new lid is to be ordered.

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 in the bottom of reach-in cooler of satellite kitchen, on the back of slicer (non-food contact portion), on jelly packets in satellite kitchen. gaskets of main kitchen reach-in coolers, in microwave of satellite kitchen, and in the base of ice cream freezer.

6-501.18 Maintain hand washing sinks, toilets and urinals clean. Observed cleaning needed around the faucet of the hand sink by dish machine and cleaning needed on the hand sink by prep sink.

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 cleaning needed on the floor, under shelving in dry storage area.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed food employees able to list 3 out of the 5 reportable symptoms and foodborne illnesses. Ensure to review and know the 5 symptoms and 5 foodborne illnesses. CDI EHS educated staff members on 5 foodborne illnesses and symptoms during the inspection and gave employee health flyers to hang. Repeat violation. Points were not esculated due to employees knowing more reportable symptoms and foodborne illnesses and reviewing with the EHS.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee washing hands in the dump sink. Ensure handwashing is done in a handsink only. CDI PIC redirected employee to wash hands in the handsink.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee preparing salad and cutting tomatoes wearing only one glove and bare-handing cut tomatoes to place in a container. Ensure to wear gloves at all times when touching ready-to-eat foods. CDI PIC had employee wash hands properly and donned gloves before continuing prep. PIC voluntarily discarded cut tomatoes that came in contact with bare-hands.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed a dented can in dry storage area. Ensure to inspect cans for dents before use and place dented cans in a designated area. CDI PIC removed can and placed in a designated area for dented cans.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple plates, bowls, and a ladel stored as clean soiled with food debris. Observed deli meat slicer food-contact surface and robo-coup soiled with food debris. Ensure to properly wash, rinse, and sanitize food contact surfaces and utensils. CDI PIC placed utensils, broke down deli meat slicer, and robo-coup into the 3 comp sink to be properly washed. 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed high temperature machine reading 152-156F on a dish plate thermometer. After several cycles, hot water plate temp did not reach 160F or greater. CDI PIC contacted EcoLab and all dishes were manually washed at the 3 comp sink. Items washed previously were rewashed at the 3 comp sink. High temp dish machine was able to be fixed during the inspection and had a plate temp of 162F.

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 pureed green beans dated for 10/15. Observed coleslaw and pasta salad dated incorrectly. Coleslaw and pasta salad were made the day prior but dated with today's date. Ensure to discard food after the time/temperature window has expired. CDI PIC voluntarily discarded container of pureed green beans and properly dates container of coleslaw and pasta salad.

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 coleslaw and pasta salad cooling in large portions, covered. Observed french toast mix cooling in a covered container. Ensure to quickly cool foods using methods such as shallow pans and thinner portions. CDI PIC put coleslaw in smaller portions, uncovered, and placed in the walk in freezer. French toast mix and pasta salad cooled to 45F during the inspection (see temp chart).

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of grits not labeled. Ensure to label food ingredients to easily identify. CDI PIC labeled container of grits during the inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer at proper concentration between uses. Observed damp wiping cloth on prep table not held in sanitizer. QUAT sanitizer bucket concentration was 0ppm. Ensure to maintain wet-wiping cloths in sanitizer and at proper concentration. CDI PIC refilled sanitizer bucket to 200ppm during the inspection. Repeat violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans and plates wet nested. Ensure to air dry before storing. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and covered or inverted. Observed forks and spoons inverted in memory care dining kitchen. Ensure to invert utensils to avoid contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on shelving and interior of the hot box. Observed low shelfs with serving plates and bowls with food debris build up. Ensure to increase cleaning frequency.

5-202.13 Backflow Prevention, Air Gap - P Observed dish machine without a proper air gap. Ensure to provide an air gap to prevent contamination. CDI PIC had maintanence fix air gap pipe during the inspection.

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 several AC vents in need of cleaning and walls in need of cleaning. Ensure to increase cleaning frequency. Repeat violation. Points were not escuated due to previous items fixed from the last inspection were fixed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and clothing stored on cart with single service articles. Ensure to designate an area for employee possessions.

Observed a person from the sales department in the kitchen making muffins. All unauthorized personnel shall not be in the kitchen making food. It is up to the PIC to enforce this. CDI- Person exited the kitchen. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.

Observed majority of the employees are new. 3 were asked of the symptoms and illnesses of the employee health policy, and only 1 person knew 1 symptom. CDI- Educated the employees, handouts were provided, and it was suggested to hang employee health policies in the kitchen. 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF

No Points Deducted: Observed an open cup of water sitting on the counter top. CDI- Discarded. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

No Points Deducted: Observed sausage links in a steam well at 115F. CDI- Reheated to 180F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Repeat: -Observed slaw sitting on the counter top at 65F. CDI- Discarded. -Observed a gallon of milk sitting gone the counter top at 49F. CDI- Placed in the walkin to immediately drop temp. Per the PIC, it was only out of refrigeration for about 20 minutes. -Observed pancake mix at 49F. CDI- Placed in the walkin cooler. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed a heavy presence of fruit flies in the kitchen and dry storage room. Provide treatment. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Repeat: Observed wet towel sitting on the counter top. CDI- Placed in a bucket of sanitizer. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

No Points Deducted: -Observed the blue ice scoop container heavily cracked. Replace. -Observed the lid broken to the ice cream prep/scoop area. Replace. 4-501.11 Maintain equipment in good repair.

Repeat: Observed trash on the ground all around the dumpster. Clean. Flies present. 5-501.110 Storage Refuse, Recyclables and Returnables- C 5-501.115 Maintaining Refuse Areas and Enclosures- C

Repeat: -Observed old bananas, spill residue, and debris on the floor in the dry storage room. Clean. -Observed the wallpaper peeling on the wall by the ice cream prep area. Repair. 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 several silver and plastic pans stacked with food debris in and on them. They all were stored as clean. CDI- Took to the dish machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf -Observed no sanitizer (bucket) made up in the MC kitchen. CDI- Made. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P

Repeat: -Observed tomatoes (64F), lettuce (63F), and potato salad (65F) in a ice bath on the cookline. They were placed in the walkin freezer to drop temp. The cook took the items out of the walkin freezer and placed them back in the ice bath without temping them. The items were at 56-58F. CDI- Discarded and informed the PIC the thermometer MUST be used to take and ensure that temps are in the correct range. -Observed cooked turkeys on a prep table at 62F. CDI- Placed in the walkin freezer to cool immediately. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed several wet cloths on counter tops- Main & MC kitchen. CDI- Placed in sanitizer buckets. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Repeat: -Observed tea buildup on the outside of the blue tea urns. Clean. -Observed buildup inside of the microwave and the refrigerator in the MC kitchen. Clean. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Repeat: Observed trash on the ground all around the dumpster. Clean. 5-501.110 Storage Refuse, Recyclables and Returnables- C 5-501.115 Maintaining Refuse Areas and Enclosures- C

No Points Deducted: -Observed buildup on the walls in the drink machine/ice cream scooping area. Clean. -Observed dust buildup on the hood filters. 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.

No Points Deducted: Observed an employee turn the water off with his bare hands after washing them thus recontaminating them. CDI- Educated the employee on proper handwashing. 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 cooked corn beef dated 2/27 wrapped tightly and at 50-51F in several different spots. CDI- Discarded and educated the PIC on cooling techniques. 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

No Points Deducted: Observed 3 containers of liquid eggs at 50-51F in the low boy cooler at the end of the serving line. CDI- Discarded and informed the PIC not to use the unit until it holds 45F or below or the unit is replaced. All items were removed from the unit. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Repeat: Observed ham without a date. Observed potato salad dated 2/18. Observed roast beef dated 2/13. Observed two bags of sliced ham (one in the walkin cooler and the other in the cooler at the end of the serving line) dated 2/21. CDI- Items discarded and the time line of holding items was discussed with the PIC. An inservice will be held on March 15th to address the topic. 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

No Points Deducted: Observed the low boy cooler at the end of the service line holding at 50-51F. DO NOT USE UNIT UNTIL IT MAINTAINS 45F OR BELOW. **Note: This unit has been providing troube with maintaining accurate cold temps for several past inspections. REHS Suggestion: Replace the unit. 4-501.11 Maintain equipment in good repair. VERIFICATION VISIT WILL BE WITHIN 10 DAYS.

Repeats: -Observed a lot of bread crumbs in the bottom of the bread holder. Clean. -Observed buildup on the walkin cooler shelves. Clean. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Repeat: Observed trash on the ground all around the dumpster. Clean. 5-501.110 Storage Refuse, Recyclables and Returnables - C 5-501.115 Maintaining Refuse Areas and Enclosures - C

Repeat: Observed a set of lights out in the dry storage. Dim. Repair to provide more light. 6-303.11 Intensity-Lighting - C

Repeat: -Observed deli meats dated 12/7, 12/11, & some in a zipped bag not dated at all. CDI- Discarded. -Observed an opened pack of hotdogs not dated. 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

Repeat: Observed ham salad made today stored tightly covered and temped at 62F- walkin cooler. CDI- Vented the product and put in the walkin freezer. 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 no thin stem thermometers. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf **Verification visit will be within 10 days.

No Points Deducted: Observed a bin of food unlabeled. Per the PIC, it is grits. CDI- Labeled. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Repeat: -Observed the walkin cooler shelves and the speed rack shelves in the walkin cooler with buildup and residue. Clean. -Observed residue on the counter under the juice machine. Clean. -Observed the sides and underneath the top of the large mixer with old food residue. 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 trash on the ground around the dumpster. Clean. 5-501.110 Storage Refuse, Recyclables and Returnables - C

No Points Deducted: Observed a set of lights out in the dry storage. 6-303.11 Intensity-Lighting - C

No Points Deducted: Observed the shield in the ice machine collecting black buildup. CDI- Put in the dish machine. Clean more frequently. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed packets of butter at 58-59F (box labeled keep refrigerated) stored on the drink/service table in the dining room. CDI- Educated and discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed some items labeled with today's date, but was prepared yesterday (per the PIC). Ensure food items are labeled and dated correctly and that EVERYONE is using the same process (date made vs use by date). CDI- Items were labeled correctly. 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 items cooling tightly covered at 55-56F. CDI- Educated and items 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 the gasket on the low reachin cooler in disrepair. Replace. 4-501.11 Maintain equipment in good repair.

No Points Deducted: Observed the dish machine being used while the wash temp was less than 160F. CDI- Educated and ran the machine 3 time until it came up to the correct temp. All items washed before were rewashed. 4-501.15 Operate a warewashing machine in accordance with data plate.

-Observed grease buildup on the sides of the cook line equipment as well as inside the fryer door. Clean. -Observed the hood filters collecting dust. -Observed the shelves with buildup and residue- walkin cooler, dish washing area (where the clean dishes are stored, etc. -Observed the gasket on the low reachin cooler soiled all around. Clean. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a box of frozen/thawing raw chicken was stored on top of a box of fully cooked ham in the walk in cooler. CDI - items were re-arranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the meat slicer with dried food debris on the blade. CDI - the slicer was taken apart and cleaned/sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT - Observed cut lettuce in the make unit was 52F. CDI - lettuce was discarded. Make unit/flip top has prolonged cold holding violation. Discontinue storing TCS food in flip top.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed one food thermometer was not accurate by ~10 degrees. Check thermometer calibration routinely. (NO POINT DEDUCTION)

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 a spoon was stored inside a container of brown sugar. CDI- the spoon was removed. Always store utnesil handles out of the food, or use a new clean utensil each time. (NO POINT DEDUCTION)

Observed some new pans with sticky tape and lables. Remove all sticker and residue before use. (NO POINT DEDUCTION) 4-202.11 Food-Contact Surfaces-Cleanability - PF

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed staff member's jacket and backpack were stored on a food service cart in the kitchen. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one light without a sheild in the food pantry.

No Points Deducted Today: 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee with several pairs of gloves on, and would take one pair off at a time. Ensure hands are washed after changing gloves. CDI- Educated.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed an employee making salads with his bare hands. CDI- Thrown away & gloves put on.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed deli meats stored below a bowl of liquid eggs. CDI- rearranged.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P -Observed cut lettuce at 54F in the make unit cooler at the end of the serving line. CDI- Thrown away.

No Points Deducted Today: 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 salad (from lunch) in the MC kitchen tightly covered at 47F, and turkey tightly covered in the kitchen flip top. CDI- Educated and vented containers.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bins of unidentifiable foods stored unlabeled in the kitchen. Label.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed an employee making bowls of soup without a hair net. CDI- Hair net provided. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf -Observed an employee with nail polish making bowls of soup without gloves. CDI- Educated. Gloves provided.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths stored out pf the sanitizer (main kitchen & MC). CDI- placed in the buckets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue, buildup, and/or debris on the large mixer (top and sides), the large kettle on the cook line, the walkin cooler shelves, the gaskets of the reach in cooler and flip top cooler, can opener, etc. Clean.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed ice tea nozzles with residue build-up. Break down and clean more frequently . CDI - sent to dish area.

Repeat:: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P -Observed cut lettuce at 55F in the make unit cooler at the end of the serving line. CDI- Placed in the walkin cooler. Chicken salad at 50F in make unnit. Do not leave TCS food on counter during rush. TSC foods prepared before lunch need to be cooled in refrigerator before being put into make unit. CDI - items moved to WIC.

Repeat: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies in the kitchen at the handsink area in the back of the kitchen. Continue treating.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed clean utensils stored in drawer with misc. items including a vacuum attachment. Do not store dirty iterms in with clean utensils (or single service).

4-101.19 Nonfood-Contact Surfaces - C Observed kitchen refrigerator in memory care with damaged interior. Interior piece needs replacing or repair.

4-602.13 Nonfood Contact Surfaces - C Observed microwaves and refrigerators need cleaning out. Put onto a cleaning schedule.

5-501.17 Toilet Room Receptacle, Covered - C Observed no covered trash receptacle in memory care employee bathroom.

6-501.12 Cleaning, Frequency and Restrictions - C Observed dusty vent covers throughout kitchens and dining rooms. Some walls and ceilings in disrepair or stained. ** 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.

No Points Deducted Today: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed residue on pans stored as clean. CDI- Rewashed.

Repeat:: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P -Observed cut lettuce at 58F in the lowboy cooler at the end of the serving line. CDI- Placed in the walkin cooler. -Observed bowls of salad and slaw at 49F-53F in the glass door cooler. CDI- Placed in the walkin cooler.

Repeat: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few drain flies in the kitchen at the handsink area in the back of the kitchen. Continue treating

Repeat: 4-501.11 Maintain equipment in good repair. Observed a torn gaskets on the lowboy cooler doors at the end of the serving line.

No Points Deducted Today: 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed the hood filters in need of cleaning (dusty). Clean. Report emailed to charlottebg.dsc@sunriseseniorliving.com

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage links (on the wire) at 105-119F. Only a few that were directly on the pan were 165F. CDI- Placed the links on the grill. The links were discarded immediately afterwards due to no one ordering them.

Repeat Non-Compliance: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed Promise spread in a bin on the counter in the dining room at 70F. CDI- Discarded. This product must be kept refrigerated.

No Points Deducted Today: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a gallon of milk without a date indicating when it was opened. CDI- Dated.

No Points Deducted Today: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few drain flies in the kitchen at the handsink area in the back of the kitchen. Continue treating.

No Points Deducted Today: 4-501.11 Maintain equipment in good repair. Observed a torn gasket on the low boy cooler at the end of the serving line.

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 the large mixer with debris buildup, the lowboy cooler gaskets with black buildup, the can opener with buildup, old food debris and residue on clear plastic containers, and buildup on the splash area of the juice machine. Clean. Report emailed to charlottebg.dsc@sunriseseniorliving.com

Observed black buildup inside of the ice machine. Clean. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch.

Repeat Non-Compliance: -Observed pancake mix at 51. Per the cook, it was made about 45 minutes ago. CDI- Placed in the freezer to drop in temp. 37F now. -Observed Promise spread at 74F. CDI- Discarded. This product must be kept refrigerated. -Observed eggs and turkey at 50 by the service line. CDI- Submerged the containers deeper in ice. -Observed pimento cheese at 48F. CDI- Submerged the containers deeper in ice. -Observed bowls of salad and cut fruit at 53F. Per Randy, it was made and placed in the unit about an hour ago. CDI- Placed in the freezer to drop in temp. 38F Now. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

No points deducted: Observed a pan of potato salad dated 12/7/15. 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 pancake mix and salad were both covered tightly after being prepared. Leave vented to ensure the temperature drops as fast as possible. 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 yellow thermometer approximately 4 degrees off. Calibrate. Use the red thermometer until then. Also, ensure all the cook's thermometers are calibrated as well. 4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf

No points deducted: Observed employee with false, painted nails scooping ice cream. CDI- Gloves were placed on. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

-Observed the glass double door refrigerator holding at 52 degrees. DO NOT USE UNTIL IT IS REPAIRED AND READING BELOW 45F. -Observed a torn gasket on the lowboy cooler at the end of the service line. 4-501.11 Maintain equipment in good repair.

-Observed the large mixer, cabinet doors, inside cabinets, shelving, juice dispenser, utensils throughout with residue and debris buildup. Clean. -Observed the fans in the walkin cooler with dust buildup. Clean. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed the sink by the raw meat prep station clogged. CDI- Repaired. Keep sink functioning so that the employees dealing with raw items may wash their hands often and correctly. 5-205.15 Maintain a plumbing system in good repair.-P

Observed the walls, cooler doors, soap dispensers, etc soiled with residue throughout the kitchen and dish room. Clean. 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. Report emailed to charlottebg.dsc@sunriseseniorliving.com

Observed PIC bare hand contacting RTE foods during plating. Cannot touch food with bare hands to arrange food on plate. CDI-hands washed and gloves put on. **3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P

Observed sausage links on steam table at 70F. Keep TCD foods 135F or above. CDI-sausage put in oven to reheat to 165F. **3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P.

Observed shell eggs on counter at 60F. Cheese slices on counter at 70F. Cold foods shall maintain 45F or below. CDI-TCS foods put in ice bath. **3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P

Observed drain flies in dish area and kitchen. Keep pests/insects out of facility. **6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed wet wiping cloth stored on counter. Keep wet wiping cloths stored in sanitizer bucket. **3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed single service cups without protection from contamination. Keep sleeved or in a dispenser. **4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C

Observed excessive grease on grease container lid. **5-501.115 Maintaining Refuse Areas and Enclosures - C

Observed smudges and stains on ceilings tiles in kitchen. **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 no PIC present when entering facility. CDI-returned halfway through inspection. **2-101.11 PIC shall be present during all hours of operation.-PF

Observed boxes of raw chicken pushed against speed rack of readfy to eat foods. CDI-provided separation. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P

Observed ice tea urns and nozzles with excessive gunk build-up. Completely disassemble nozzles and clean port where nozzle attaches to urn. CDI-tea urns disassembled and cleaned. **4-602.11 Clean the equipment and utensils as required to avoid contamination. -P

Observed lunch plates of fish, rice and roasted vegetables on pass through at 115F. Maintain temps above 135F. Sausage links on top of fryer. Maintain 135F or more and then either properly cool them or discard. CDI-discarded sausage and lunch plates. **3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P

Observed shell eggs, sliced cheese, cut leafy greens, cut tomato, cooked steak, potato salad, above 45F. CDI-all items discarded. **3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed thick pan of cooked noodles and another pan of meatballs cooling in walk-in. Divide into shallow pans, cut smaller pieces (increase surface area) before putting TCS foods into cooler to cool. CDI-items put onto sheet pans to cool quickly in walk-in. **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 smudges and stains on ceilings tiles in kitchen. **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.-C

Observed hand sink in memory care kitchen without soap or paper towels. CDI-soap and paper towels stocked. **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 **6-301.14 Post a handwash sign at each handsink. -C

Observed tea nozzles with excessive residue build-up. Ice cream box needs cleaning and defrosting. Wipe spills in refrigerator in memory care. **4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed rack of clean silverware sitting on dirty side drainboard. Racks of clean glassware stored on dirty rolling racks. **4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed women's bathroom needing cleaning and toilet paper restocked. **6-302.11 Supply toilet tissue at each toilet. **6-501.18 Maintain handwashing sinks, toilets and urinals clean.

Observed dusty vents in memory care and kitchen. **6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Obsrved light cover broken in walk-in. **6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

No Servsafe or equivalent certified PIC on duty. **2-102.12 Certified Food Protection Manager - C

Observed employee drink on prep table with food and clean dishes. Store on bottom shelf away from food and/or clean dishes. CDI-moved to low shelf. **2-401.11 Eating, Drinking, or Using Tobacco - C

Observed cut melon in reach in at 50F. Prep in smaller batches to get into refrigerator more quickly. Turkey in walk-in at 50F. Mixed lettuce sitting on counter for 30-45 minutes. CDI-put in refrigerator. **3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P

Observed potato salad in walk-in at 47F dated 12/17. If TCS food is 41-45 it needs to be disposed of or used up on day 4. Fish in pan in freezer, thawed yesterday, not date marked for when thawed. CDI- potato salad disposed of. **3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P

Observed thawed fish in pan in freezer. Employee stated it was thawed under running water yesterday. Follow proper thawing procedures. **3-501.11 Frozen Food - C

Observed clean utensils stored in a drawer with food debris. Mixer bowl with food debris. Can opener with food debris. Preset tableware on tables unprotected. **4-904.11 Kitchenware and Tableware-Preventing Contamination - C **4-904.13 Preset Tableware - C

Observed no covered receptacles in women's bathroom. **5-501.17 Toilet Room Receptacle, Covered - C

Observed dusty vent in kitchenette in memory care. **6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C

Observed employee drink without lid or straw on table with unprotected single service. CDI-disposed of.**2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed line cook clear throat and touch neck (twice) with gloves on, gloves not changed nor hands washed. CDI-hands washed, gloves changed.**2-301.14 Wash hands after activities that contaminate them.-P

Observed quat sanitizer at 100 ppm. CDI-sanitizer bucket water changed out to proper strength sanitizer.**4-501.114 Maintain sanitizer at correct concentrations. -P

Observed slaw, potato salad, commercial dressings, mayo, at 48F. An extra large order had come in before I arrived. Recommend getting 2 deliveries a week instead of one. Food should not get out of temp. while putting stock away.**3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. CDI-food dropped to 47F in 45 minutes.

Observed 2 walk-in refrigerator thermometers with broken red lines. Replace if red line is not solid. CDI-thermometers replaced.**4-203.12 Ambient air and water thermometers shall be accurate.-Pf

Observed bag of bread crumbs not in a lidded container or protected. CDI-put into lidded container.**Protect food from contamination sources not specifically noted by code.

Observed batch of clean rags stored in area hard to access and clean. CDI-cloths moved.**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 cracked lid liner on ice machine. Mixing blade with broken wire.**4-501.11 Maintain equipment in good repair.-C **4-502.11(A) Maintain utensils in good repair. -C

Observed area below ice cream scoop holder with slime build-up and residue build up in 3 comp sink. Keep these areas clean.**4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -C

2-301.16 Hand soap shall be provided. Observed employee restroom missing hand soao due to remodeling. Provide hand soap.

3-501.16 Potentially hazardous cold foods must be held at or below 45F. Observed lettuce and tomatoes cooling in cold holding unit. CDi items moved to cooler to cool rapidly.

3-501.15 (B) Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/freezer units using shallow metal pans that are uncovered to allow food to rapidly cool. Observed lettuce ad tomatoes cooling in cold holding unit. Observed bean salad, potato salad, lettuce cooling while tightly covered in walk-in. CDI lettuce and tomatoes moved to walk-in to rapidly cool and bean salad, potato salad and lettuce uncovered to cool.

4-602.13 Nonfood contact surfaces shall be kept clean. Observed food residue in gaskets of cooler and sliding track of reach-in cooler. Observed food residue on tilt skillet and clean utensils drying rack. Repeat violation.

5-501.17 Covered receptacle shall be provided in women's restrooms. Observed no covered receptacle in women's restroom.

6-202.11 Lights shall be shielded or shatter resistant in preparation area. Observed lights unshielded in front preparation area.

3-501.16 Ensure all cold time/temperature control for safety foodds (TCS) are maintained at or below 45F. Observed sliced turkey, cut tomatos, cheese, eggs, lettuce in reach-in unit above 45F. CDI Items were discarded and will notify maintenance. Observed reach-in unit at coffee/tea area holding temperature of 51F. Cut melon in unit were 47F. Milk in reach-in was 49F. CDI all items were moved to walk-in.

3-501.18 Time/temperature (TCS) for safety foods shall be discarded no later than the 7th day after preparation. Observed spinach dated 11/29. CDI Spinach was discarded.

4-903.11 Equipment shall be stored where not exposed to splash or contamination. Not enough seperation between handsink and prep area. Install splash guard.

4-202.11 Multi-use food contact surfaces shall be free of breaks, open seams, cracks, chips, inclusions, etc. Observed cuttingboard deeply scared.4-202.11 Observed debris accumulating on can opener. Replace blade.

4-602.13 Nonfood contact surfaces shall be kept clean to sight and touch. Observed debris accumulating inside door tract of reach-in unit. Observed food debris accumulation on equipment throughout facility.

5-203.14 Provide backflow preventation decvice where necessary. Observed no backflow preventation device on hose connector in kitchen. Observed no backflow prevention device on can wash area outside. Provide backflow prevention device. CDI hoses were disconnected.

6-501.12 Physical facilities shall be cleaned as often as necessary. Observed debris accumulation on floors throughout facility.

6-501.14 Ventilation intake duct shall be maintained clean. Observed dust accumulationon intake duct above hose area in kitchen.6-201.11 Light bulbs shall be sheilded or shatter resistant. Observed nonshatter resistant bulbs in dish area.

2-103.11 (M) Person in Charge-DutiesEmployees must know the syptoms and illnesses they have to report to the PIC if they are ever diagnosed or exposed to any of them. Observed employees today who did not know the big five illnesses and could not find a list of them for reference(recommend posting this in the kitchen). Observed some employees who did not know all of the symptoms that had to reported to the PIC. Health sheet oniste today- corrected through instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain TCS foods cold at 45-41F or less. observed milk stored at room temp. today- discarded during inspection. Milk needs to be refrigerated.

. 2-303.11 Prohibition-JewelryFood service employees are limited to a single wedding band on their hands/wrists. Observed an employee with a bracelet on today.