THE LITTLE FLOWER ASSISTED LIVING

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed mixer attachments in drawer in need of cleaning. CDI - Items were moved to 3-comp sink to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed ham, turkey, and lettuce that were open with no date marking. CDI - PIC added correct dates. 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 Observed date on chicken soup as 6/26. CDI - PIC voluntarily discarded. 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on lids of small bins in dry storage. Needs cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink on prep table. Needs to be in designated area. CDI - Employee beverage was removed.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed opened chicken, fish, beef with incorrect storage order in RIF. Chicken over fish, beef over fish. Chicken over beef. CDI - PIC rearranged to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed several TCS items from previous days with out date marking. CDI - PIC added correct dates. 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 mozzarella cheese dated 2/11/26. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed chicken thawing in water with both chicken and water at 61°F. CDI - PIC voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed a dial stem thermometer used for checking food temperatures. EHS will return in 10 days to verify working thin probe thermometer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes in dry storage shed and dry storage kitchen on floor. CDI - PIC moved items off floor to prevent contamination. 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 several dented cans in dry storage shed. PIC showed dented can shelf, stored above, ready to eat items. CDI - dented cans were voluntarily discarded, and dented shelf was moved to the bottom shelf to prevent contamination.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P observed spray nozzle at mop sink on without a continuous backflow prevention device. CDI - PIC disconnected hose.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavy wear and melting to edges of cutting board attached to steam table. Needs resurfacing.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris on top of dish machine. Clean.

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 ham in opened package with date label 8/30. CDI - Ham was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 single service items stored on floor in shed. Needs to be 6 inches above the floor.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed chicken being store in non ANSI certified domestic refrigerator in activity room. Needs to be in kitchen refrigerator. CDI - Food was moved to kitchen refrigerator.

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 cut tomato in reach in refrigerator not date marked. CDI, cut tomato voluntarily discarded. Improvement made from previous report, points not escalated. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris on top of dish machine. Clean. Observed cleaning needed to flooring of reach in refrigerator and reach in freezer.

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 black build up on flooring under dish machine. Clean.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored on shelving on top of facility food in reach in refrigerator. EHS advises facility to designate an employee area for their food and drinks. -General comment.

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 mash potatoes and rice that was dated today but from yesterday. CDI dates changed. Observed sausage, shredded cabbage, half of lettuce head, tomato halves, and sliced ham that was not dated. CDI items dated or discarded. Observed mozzarella cheese from last week Wednesday that was not dated and ham from 1/7. CDI items discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed pan actively washing in 105F water. CDI more hot water added to increase o 110.

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 cooked green beans cooling covered in plastic container in reach in refrigerator. CDI, lid vented to allot adequate air flow and EHS educated staff on proper cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU

3-501.13 (B)Use approved thawing methods. Completely submerged under running water at a temperature of 70F or below. Pf. Observed prepackaged frozen sliced turkey breast thawing under running water completely submerged under running water with the water temperature at 84F. CDI, water temperature adjusted to 70F. Points not escalated due to improvement from previous report.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed mashed potatoes, green beans, and gravy cooling covered in reach in cooler tightly. CDI, plastic vented to allow TCS food items to rapidly chill. EHS educated PIC on proper cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed beef and chicken thawing in prep sink not under running water. CDI, beef and chicken were placed under running water less than 70F.

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 general cleaning needed to the top of dish machine, top of food service equipment within kitchen, and shelving of reach in freezer.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed unwashed bags of lemons over RTE sliced deli meats and sliced tomatoes. CDI, unwashed bag of lemons moved under RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 sliced tomato stored in bag in refrigerator with no date mark. CDI, PIC voluntarily discarded tomato. 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor cleaning needed to flooring of reach in freezer and to outside of refrigerator.

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor black residues on the wall of the ice machine. Cleaning needed and keep clean to avoid contamination. NO point taken this time as it is minor. This is a repeat violation from last inspection. If the issue occur again next time, points will be taken. -0 pts-

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: 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. Observed opened ham without date marking. CDI- PIC put a correct date marking on the package. ENSURE TO DATE MARK ALL OPENED/ PREPARED RTE ITEMS WHEN HOLD FOR MORE THAN 24 HOURS. -1.5 pts-

4-501.11 Maintain equipment in good repair. Observed leaking dishwasher causing wet kitchen floor, PIC stated parts has been order and will get repair soon. The dishwasher is working fine, just leaks that is happening. -0 pts-

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 food residues on microwave wall/ceiling. Need cleaning and keep clean. -0 pts-

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 kitchen employee washed hands less than 10 seconds and turn off the faucet knob with bare hand. CDI- EHS asked employee to washed hands again properly and hand washing education provided, as well as hand washing sign provided at the time of inspection. -2 pts-

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 unwashed produces stored and mixed in with RTE foods. CDI- PIC rearranged storage order, unwashed with unwashed, RTE foods with RTE items. -1.5 pts-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup on the walls. Need cleaning. -0 pts-

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 cardboard box sheet used to cover the celling above/near the 3 compartment sink. Ceiling needs to be fixed/repair/replace with an appropriate materials. -0 pts-

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 a bag of shredded cheese and an opened package of sliced ham not date marked in reach in refrigerator. CDI, TCS food items were date marked for date packages were opened. Improvement from previous inspection report.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw tilapia thawing in 3 compartment sink not under running water upon EHS arrival to complete inspection. CDI, EHS educated PIC on the proper thawing methods and tilapia was placed in reach in refrigerator to continue thawing.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris build up on top of dish machine.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed detailed cleaning needed behind handwashing sink and walling behind/beside dish machine.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 sliced cheese, baked beans, and broccoli opened/prepared with no date mark. CDI, TCS food items were date marked for date of prep.

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 detailed cleaning needed to flooring of reach in freezer and on top of dish machine.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 1 dumpster sliding door opened during time of inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 a cut tomatoes, sliced turkey breast, shredded cheese, and sliced cheddar cheese not date marked. CDI, TCS foods date marked during time of inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips to measure the strength of sanitizer at dish washing machine. CDI, EHS left facility chlorine test papers.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor food debris build up on the roofing of microwave. Observed debris build up on flooring of reach in freezer.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris build up surrounding dumpster area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up under dish machine on floor tile.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink with no lid or straw stored on prep table with no food preparation taking place. Recommend employee drinks have lid and straw; stored in designated area below and away from food, food prep area, utensil, utensil storage area, single service article and single service article storage. Employee educated on drink storage in kitchen area. The director of facility was recommended an employee drink storage area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed quaternary ammonia sanitizer not registering in third vat of three compartment sink where utensil/equipment washing was taking place. Sanitizer (quat. ammonia) shall be 200ppm-400ppm. Water emptied in sanitizer vat of three compartment sink, new sanitizer solution mixed to the correct strength and items that had been previously washed had been placed back in the sanitizer water to sanitized again.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety. Observed dial type thermometer 30F off. Thermometer properly calibrated at time of inspection. Highly recommend facility to provide a thin probe digital thermometer to use in the kitchen.

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 article out of sleeving stored in a container under serving line stored inverted up. Store single service articles inverted down in storage container under serving line. Single service articles properly stored at time of inspection.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Discard and replace damaged oven mitten; dicarded at time of inspection. Replace missing control knob to stove. Tightly secure splashguard on side of prep table near hand washing sink. Replace broken/split gasket on two door up right refrigeration unit. Resurface or replace cutting board on hot holding unit serving line. Observed cutting board worn and stained.

4-204.113 Warewashing machines shall be provided with an easily accessible and readable data plate. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Replace worn data plate on dishmachine. Information on data plate can not be read. Maintain wash water in wash vat of three compartment sink 110F. Today wash water was 90F. Wash water emptied and changed at time of inspection.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed pistol grip spray nozzle connected to water hose at can wash and faucet fixture at can wash only had a vacuum breaker. Pistol grip spray nozzle removed from spray hose and maintenance man and director was informed to purchase and install a hose bib back flow prevention device.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed some trash and debris around and behind dumpster area. Clean grounds around dumpster area within dumpster corral.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 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. Touch-up paint corner of wall near back entrance and exit door to kitchen. Touch-up paint wall near front entrance door to kitchen where fire extinguishers are stored. Clean floor around/near dish machine floor drain.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomitus cleanup plan, however the facility has a clean up plan on site for blood and other bodily fluids clean up procedures that address the clean up procedures found in the vomitus plan. REHS provided to the PIC the vomitus plan cleanup poster and website references to complete a plan for the food service. REHS shall return to verify vomitus clean up plan on 11/27/2021 due to holiday scheduling.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety. Observed and checked calibration of thermometer at 10 degrees off. Calibrate and maintain calibration of food thermometer to ensure proper food temperature. PIC stated that they are expecting to receive new thermometers today 11/17/21 when the truck arrives. REHS shall return to verify accuracy of thermometer on 11/27/2021 due to holiday scheduling.

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 no labeling on food containers. Observed container scoops in individually labeled plastic bags on top of containers. Label each food storage container with the common name of food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one wet pan stacked and stored on shelving. No points taken because all other stacked and stored pans were dry.

4-501.13 Microwave Ovens (C) Observed microwave oven continuously running with door closed and door open. PIC unplugged microwave and requested a work-order.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers with no labeling.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed buildup of dust and food debris on nonfood contact surfaces (i.e., shelving, prep tables, reach in, coffee maker, inside drawers, &sink...) Wipe down all non food contact surface to prevent buildup.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Minimize food exposure. Observed build up on wall behind hand sink. Observed build up on wall behind dish machine and clean equipment storage. ***THIS IS A REPEAT VIOLATION.***

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor build up on the sides of ice machine. Clean. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed sanitizer at a concentration of 10ppm. VR required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked mashed potatoes cold holding at 42F. CDI, mashed potatoes voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed opened package of turkey breast with no date mark. CDI, turkey breast voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris build up on the roofing of microwave. Observed debris build up on the flooring of reach in freezer, clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors partially opened during time of 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 build up on wall behind hand sink. Observed build up on wall behind dish machine and clean equipment storage.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service to-go containers and lids on the floor in dry storage area of kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the inside and outside of reach in freezer with debris build up. Clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls throughout kitchen, under handwashing sink and behind rack for clean dishes, with debris build up. Clean.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed a plastic container of unwashed strawberries over RTE mashed potatoes in reach in cooler. CDI, unwashed strawberries were removed from over RTE mashed potatoes.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit .-Pf. Observed thermometer not come within 2 degrees Fahrenheit of EHS calibrated thermometer. CDI, PIC calibrated thermometer with ice and a little water in cup.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the top of dish washing machine with debris build up. Observed the container that clean silverware is stored in with debris build up.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed ready-to-eat pears stored under unwashed limes and unwashed lemons in reach in refrigerator. CDI, pears were removed from under unwashed produce. -0 pts-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black build up along the inside corners of ice machine. REPEAT VIOLATION. -1.5 pts-

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed cream potatoes initially reheated to an internal temperature of 101F. CDI, cream potatoes were reheated to above 165F and EHS educated food employee and PIC on the proper temperature requirement for reheating TCS foods that are being held hot. TCS food must reach an internal temperature of 165 for at least 15 seconds as outlined in 3-403.11 (A) of the North Carolina Food Code Manual. -1.5 pts- to

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked noodles cold holding at 43F in reach in refrigerator. CDI, cooked noodles were voluntarily discarded. - 0 pts-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sliced tomatoes and cut lettuce cooling in reach in refrigerator tightly covered. CDI, plastic was vented to allow foods to rapidly chill. -0.5 pts-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large black bag of trash stored outside of dumpster. -0 pts-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up around inside corners 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. Observed jug of milk opened day of inspection with no date mark. Observed cut lettuce and sliced American cheese in reach in refrigerator with date mark. CDI, PIC date marked open jug of milk, cut lettuce, and sliced American cheese.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor food debris build up inside of microwave. Observed greasy build up on the outside of microwave.

5-202.13 Backflow Prevention, Air Gap - P. Observed dish washing machine and both prep sinks without an air gap. Verification Visit Required.

3-302.11(A) Separate the different types of raw animal foods. -P- Observed raw chicken stored on top of bacon. Corrected during inspection (CDI) - Storage order was rearranged. -1.5pts-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed ham dated for 3/29 in the reach in. CDI- Ham was discarded. -0pts- NOTE: Slaw was placed in ice bath by cook just to assist with cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in sink at 57F. PIC stated chicken was left out by previous cook for her to use once she arrived. PIC stated it had been more than 15 minutes since cook had left the building. CDI, chicken was cooked immediately.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in solution with less than 200ppm quatt. CDI, water replaced, sanitizer refreshed to 200ppm quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking of clean pans.

4-501.11 Maintain equipment in good repair. Observed split gaskets at reach in cooler.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed expired test strips for chlorine and quat sanitizers. PIC will order new test strips. EHS has provided small amount to use while the new strips arrive.

3-302.11(A) Separate the different types of raw animal foods. -Pf: Observed bowl of raw chicken and tube of raw beef thawing in prep sink together. CDI- spoke about thawing process as well as separation. Tube of raw beef still frozen solid.

3-501.13 Thawing - C: Observed tube of raw beef being thawed at room temperature. Bowl of chicken being thawed under running water in same sink as raw beef. CDI- beef placed inside of refrigerator. Spoke about thawing process.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed black residue on HVAC vents.

3-302.11(A) Separate the different types of raw animal foods. -P- Observed raw ground beef stored on top of uncooked bacon. Corrected during the inspection (CDI) - ground beef was relocated. -1.5pts-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed items in reach-in dated with the date product was purchased instead of opened. CDI- Date was changed. -0pts-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed containers containing flour and sugar not labeled. CDI- Product labels were provided. -0pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed interior of microwave in need of cleaning. -1pt-

2-102.12 Certified Food Protection Manager - C: Person in charge has a ANSI accredited food handler certification. Person in charge must have an ANSI food protection manager certification.

2-301.14 When to Wash - P: Observed employee not washing hands between change of duty and glove change. CDI- by instruction

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor drain covers needing to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed salted butter stored on shelving. Box states, "keep refrigerated". CDI-discarded

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observed sliced cheese not date marked. CDI-dated for date opened

Eliminate gnats. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Clean inside oven (both). Clean inside cabinets in drink area. 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C

Clean floor under equipment including under storage shelving. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed cooked mac and cheese, sliced ham, and cheese not date marked. CDI-discarded

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tape residue on sides of clear containers. Observed debris on shelving under steamer.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed debris in corners of floors especially behind cooking equipment and storage shelves.

7-201.11 Store toxic materials to avoid contamination. -P: Observed grill cleaner with funnel cake mix. CDI-removed

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives, spatulas, scoops, and plates soiled with debris. CDI items moved to sink for cleaning.

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 pepperoni that was not dated and corn beef that was held since 1/4. CDI items discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed rice that was cooling in closed containers in the reach in unit. CDI items uncovered and placed in freezer for accelerated cooling.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed two dented cans stored on the shelf. CDI items relocated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed plate racks, interior of reach in freezer, and base of food processor.

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

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Re-label bulk containers.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Seal or paint wooden floor in storage unit (freezer) so that the floor is smooth, easily cleanable, and nonabsorbant.

4-501.114 Maintain sanitizer at correct concentrations. -P: Observed sanitizer less than 200ppm in sanitizer buckets. CDI-remade

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall (frp) bulging. Repair. Observed window above 3 comp sink not sealed properly. There is an open space at top of window. Repair to be tight fitting.

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 sandwich meat(ham) kept past the discard date in reach in cooler. CDI-discarded

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor drain under 3 comp sink. 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Observed screen on window bent causing an opening between screen and window pane. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the plate/bowl storage cart with fallen food debris.

5-205.15 Maintain a plumbing system in good repair.-P Observed the kitchen hand washing sink was slow to drain.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the ground around the dumpster with litter and a garbage container without a lid.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an emplyees drink was stored inthe facility refrigerator with facility food.

Observed employee drink without lid and sitting on to of prep table. CDI drink moved. **2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed hot water at hand sink only works sporadically. Needs to be able to maintain at least 100F. VERIFICATION REQUIRED. **5-202.12 Provide at least 100F water at handsinks.-Pf

Observed dishmachine not sanitizing. Check at start-up with test strips. Do not use dishmachine until sanitizing at proper concentrations. VERIFICATION REQUIRED **4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed food debris on soup cups.**4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - CDI-dishes sent to dirty dish area.

Observed ice scoop stored stored in slimy container with standing water. CDI-both taken to be washed in 3-comp sink. **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 cracked window in kitchen. **Observed repair issues to PHYSICAL FACILITIES

Observed light in shed missing 1 end cap. **6-202.11 Light Bulbs, Protective Shielding - C

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the Quat sanitizer in buckets was below 50ppm. **Maintain sanitizer at correct concentrations. CDI - Sanitizer was remade to 200ppm; observed dispenser was working preoperly.

3-307.11 Miscellaneous Sources of Contamination - C Observed staff member's cell phone and otehr personal belonging was stored on top of food in pantry. **Protect food from contamination sources not specifically noted by code. CDI - items were moved to designated storage area for staff.

3-304.14 Wiping Cloths, Use Limitation - C Observed in-use wiping cloths were store on counter tops. **Hold in-use wiping cloths in sanitizer between uses. CDI - clothes were placed in sanitizer bucket

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed several pans were wet stacked at dish drying rack. **Air dry equipment and utensils after cleaning and sanitizing.

4-601.11 Equipment Food contact surfaces shall be clean to sight and touch. Observed pans with greasy residue stacked in clean dish area. Repeat CDI PIC removed to be rewashed.

3-501.17 Packaged food shall be clearly marked at the time the original container is opened. Observed milk opened in reach in not labeled. CDI Pic labeled milk Repeat.

4-301.11 Equipment for cooling food and holding cold shall be sufficient in number and capacity to provide food temps specified. Observed reach in cooler struggling to keep items cold. Mashed potatoes initially observed at 47 degrees F. after relocation in reach in measured 49 degrees F. CDI item discarded. 10 day verification required.

3-304.11 (B)(1) Cloths in use for wiping counters shall be held between uses in a chemical sanitizer. Observed one wet wiping cloth in front area. CDI cloth removed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Maintain sanitizer at corect concentration. Observed the bucket sanitizer quat concentration was 100ppm. CDI - Quat sanitizer was remade at 200ppm concentration during the inspection. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed the ice scoop container with food debris and black residue. CDI - Ice scoop and container were washed and sanitized during the inspection.

GC - 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Discard the food requiring date labels once time window has expired (7days) Observed sliced turkey meat was labeled incorrectly; label indicated package was opened on 2/2 and to be discarded on 2/10. RTE food must be discarded after 7 day of opening if stored below 41F. CDI-discard date was corrected to 2/9.

General comment: 3-307.11 Miscellaneous Sources of Contamination - C. All scoop handles shall be turned upright with their handles up and out of the food. Observed the handle of the flour scoop in the flour.

4-901.11 Equipment and Utensils, Air-Drying Required - C. All utensils shall be air dried before stacking. Observed the cups in the dining room to be stacked wet. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed black bacteria growth insode ice bin. CDI- ice bin was cleaned and sanitized.

7-102.11 Common Name-Working Containers - PF Observed a spray bottle containing bleach and water used to clean the drains was not labeled. CDI - bottled was labeled a "bleach water".