A98
BROOKDALE SOUTH PARK
5326 PARK RD, Charlotte, NC 28209
Institutional Food Service · NC permit/State ID 2060160073
Latest gradeA (98)
Last inspectedSep 23, 2026
Inspections on record46
On record sinceAug 16, 2013
Score history
Jun 15, 2015Higher is betterSep 23, 2026
Inspections & violations
Sep 23, 2026 A 98 · 3 violations
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
- Observed raw shell eggs stored and mixed in with ready to eat food (butter, sugar, crackers..) in a yellow bucket labeled “activities department”. CDI- PIC discarded items. Proper storage order discussed in detail with PIC at the time of inspection.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair.- Observed soiled refrigerator in Garden Path and Boat House Cove need cleaning. Keep clean. Observed soiled/rusted microwave in the kitchen and all 4 communities need cleaning or replace. Keep all equipment clean and in good repair.
#48 · Warewashing facilities: installed, maintained & used; test strips
Follow-up verification required
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
- Observed the facility without QAC sanitizer test strips for sanitizer solution at 3 compartment sinks. Obtain the test strips and have available. VERIFICATION NEEDED within 10 days. (10/3/26).
Jun 22, 2026 A 100 · 0 violations
Inspector comments: No violations observed.
No violations were recorded for this inspection.
Jan 8, 2026 A 99.5 · 2 violations
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
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 one box of single-use to-go trays stored on floor in dry storage room. Ensure single-use articles are stored at least 6 inches above the floor. CDI- box placed on shelf.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Follow-up verification required
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no test strips for chemical dish machine. Verification visit will occur no later than 1/16 to ensure facility has test strips.
Sep 8, 2025 A 100 · 0 violations
Inspector comments: No violations observed
No violations were recorded for this inspection.
Apr 16, 2025 A 100 · 0 violations
No violations were recorded for this inspection.
Dec 2, 2024 A 98.5 · 2 violations
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple TCS foods holding above 41F in WIC. See temperature chart. PIC stated foods have not been removed from WIC and all foods were prepped/opened 2-3 days ago so EHS does not believe it is a cooling violation. It is possible the WIC door had been left open. Ambient temp of WIC 36F. CDI- all items voluntarily discarded. EHS advised PIC to ensure WIC door shuts all the way to keep cold air inside.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans wet stacked in clean dish storage area.
Aug 14, 2024 A 98 · 3 violations
#1 · PIC Present, demonstrates knowledge, & performs duties
Corrected during inspection
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf B) PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; cleanEQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination; Pf
Observed facility employee come in with open drink and fill containers with coffee without washing hands or wearing a hair restraint. CDI person left the premises.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.
#23 · Proper date marking & disposition −1.5
Corrected during 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
Observed mushroom gravy and shredded mozzerella not dated. CDI items dated since opened/prepared yesterday evening. Observed milks on two different halls with an open date of 7/31 and 7/30. 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 .
#41 · Wiping cloths: properly used & stored −0.5
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 at 50ppm and items concentration should be 150ppm. CDI refilled at sink and concentration increased.
Mar 8, 2024 A 98.5 · 2 violations
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed diced potatoes and baked chicken holding in hot well below 135F. CDI items moved to oven to reheat.
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 .
#49 · Non-food contact surfaces clean
Corrected during inspection
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 microwaves in kitchen and on kitchen halls and refrigeration units in need of cleaning.
Nov 8, 2023 A 96.5 · 3 violations
Inspector comments: Unable to Check refrigeration in other halls due to COVID19 outbreak at facility. Residents not fully quarantined in rooms
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed milk dumped in Handsink. CDI action ceased and sink rinsed out. Repeat.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Repeat violation
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up in interior. Repeat.
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed slice ham, milk, liquid eggs, ham chub, not dated. CDI dates added.
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 .
Aug 2, 2023 A 96 · 5 violations
Inspector comments: 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
(A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or
(B) Completely submerged under running water:
(1) At a water temperature of 21oC (70oF) or below, Pf
(2) With sufficient water velocity to agitate and float off loose particles in an overflow, Pf and
(3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), Pf or
(4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under 3-401.11(A) or (B) to be above 5oC (41oF), for more than 4 hours including: Pf
(a) The time the FOOD is exposed to the running water and the time needed for preparation for cooking, or
(b) The time it takes under refrigeration to lower the FOOD temperature to 5oC (41oF);
Not a violation. Observed raw whole frozen turkey thawing with 84F cold water. Item was still at 31F. Told PIC that product must be thawed under refrigeration or of product goes out of temperature it should be cooled and thawed within 4 hours.
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels in country lane and cottage kitchens. CDI paper towels provided.
6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs at the handsinks in cottage and in country lane,. CDI handwash sings provided.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed personal drink stored in handsink in cove. CDI cup relocated. Repeat.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black debris build but by chute.
#39 · Contamination prevented during food preparation, storage & display −1
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed diced potatoes that were stored on rinse board at dish. CDI item moved for cooking
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on food employee.
#49 · Non-food contact surfaces clean −1
Repeat violation
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 microwaves in kitchens, ice scoop holder, separate kitchen fridges and racks in walk in unit that was soiled with debris. Repeat.
Jun 5, 2023 A 95.5 · 5 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspectionRepeat violation
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee use handsink to rinse thermometer. CDI action stopped and directed to prep sink. Repeat.
#13 · Food in good condition, safe & unadulterated −1
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed sliced pepper jack cheese that had black and green mold spots on it. CDI product discarded.
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed walk in unit at an ambient air 42F at the beginning of the inspection and all TCS items a 43-45F. PIC stated they did not check foods but thermostat was reading 40F this morning at 8am. CDI PIC turned down dial in walk in unit to 35F and TCS items dropped in temperature.
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 .
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed cube of purple cabbage, leftover salad, milk, and mozzarella cheese that was not dated. CDI items dated or 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 .
#49 · Non-food contact surfaces clean −1
Repeat violation
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 microwaves in kitchens, ice scoop holder, and racks in walk in unit that was soiled with debris. Repeat.
Mar 28, 2023 A 98.5 · 6 violations
#5 · Procedures for responding to vomiting & diarrheal events −0.5
Corrected during inspection
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 vomiting diarrhea plan. CDI written plan provided.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee use handsink to fill cup. CDI action stopped and directed to prep sink.
#16 · Food-contact surfaces: cleaned & sanitized
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with black build up.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed floors of walk in cooler lifting and in need of repair.
#49 · Non-food contact surfaces clean −0.5
Repeat violation
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 microwaves in kitchens and racks in walk in unit that was soiled with debris. Repeat.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
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 speakers and cell phone stored on prep counter and on area with microwave and food storage.
Nov 23, 2022 A 91.5 · 12 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
2-101.11 (A) PIC shall be present during all hours of operation. -PF. Observed no management employee stated the new manager is off today and no one else in in charge.
#2 · Certified Food Protection Manager −1
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no proof of food protection manager certification.
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Observed facility with posted policy but employee with little knowledge of the 6 reportable food borne illnesses and symptoms. CDI went over illnesses.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P. Observed employee blowing nose and continue to handle soiled and clean utensils. CDI hands washed.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed in Boat House kitchen handsink used to fill pitcher. CDI items moved.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at Garden Path kitchen handsink. CDI had facility provided paper towels.
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
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 turkey on top of cooked ham in walk in and cooked ham in same container as raw pork. CDI items separated. Repeat.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
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 metal pans, hotel pans, thermometer, and can opener soiled with debris. CDI items moved to dish machine for cleaning. Repeat. 4-703.11 Utensils shall be used after being washed rinsed and sanitized P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed employee pull dishes from dish machine and rinse of chemical sanitizer before air drying. CDI items rewashed.
#19 · Proper reheating procedures for hot holding
Corrected during inspection
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed mashed potatoes come out from reheating at 100F. CDI item stirred and placed back in steamer. Ensure temperatures checked prior to placing for hot holding.
#23 · Proper date marking & disposition
Corrected during 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 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 sweet potato, mash potato, and collard greens that were prepared yesterday with todays date. CDI dates changed.
#45 · Single-use & single-service articles: properly stored & used
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 serve plates stored on floor in dry storage.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Follow-up verification required
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no chlorine strips in facility to check chlorine dish machine. Verification required.
#49 · Non-food contact surfaces clean
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 sinks and microwave in Garden Path in need of cleaning.
Jul 18, 2022 A 95.5 · 8 violations
#2 · Certified Food Protection Manager −1
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without ANSI accredited food certification.
#5 · Procedures for responding to vomiting & diarrheal events −0.5
Follow-up verification required
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 vomiting diarrhea plan. Verification required.
#8 · Hands clean & properly washed −2
Corrected during inspection
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 PIC wash for 5 seconds without soap. CDI hands rewashed.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed PIC handle soiled dishes to place in machine then go to prep food and touch clean dishes. CDI hands washed.
#15 · Food separated & protected
Corrected during inspection
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 bag of raw chicken thawing in same container as packages of sliced turkey meat. CDI items separated.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
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 spoons, utensils, ice scoop bin, ice machine cover, ice scoop and metal pans soiled with debris. CDI items moved to sink for cleaning.
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Food shall be thawed under refrigeration, as part of the cooking process, or Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or
(B) Completely submerged under running water:
(1) At a water temperature of 21oC (70oF) or below, Pf
(2) With sufficient water velocity to agitate and float off loose particles in an overflow, Pf and
(3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), Pf or
Observed raw chicken and sliced turkey sitting in 81F water in 3 comp sink. CDI items moved to walk in
#49 · Non-food contact surfaces clean
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 microwaves and kitchen and serving halls and interior of refrigeration units in need of cleaning.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys stored on prep table and personal cell phone stored on dry storage rack.
May 4, 2022 A 99.5 · 1 violation
#49 · Non-food contact surfaces clean −0.5
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 microwave exterior, walls, and interior of refrigerations in mini kitchens soiled with debris and in need of cleaning.
Feb 21, 2022 A 97 · 2 violations
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of ice machine with black debris near chute. PIC stated unit is cleaned once a month suggest increasing the frequency atleast biweekly.
#23 · Proper date marking & disposition −3
Repeat violationFollow-up verification required
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.m Observed ensure milks in serving kitchens and in walk in not dated. CDI items discarded or dated from yesterday. Observed mushrooms from 2/9. CDI item discarded. Repeat. Verification required
Dec 20, 2021 A 95 · 9 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility with outdated policy. CDI updated information emailed.
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
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 vomiting diarrhea plan. CDI emailed template.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsinks in mini kitchen halls. CDI paper towels provided.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils, metal containers, and plastic containers stored while soiled with food debris. CDI items move to sink for cleaning.
#23 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
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.m Observed ensure milks from 12/12, thickening milks from 11/14, and whole milk from 12/2 in mini kitchens. CDI items discarded. Repeat.
#49 · Non-food contact surfaces clean −0.5
Corrected during inspection
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 microwaves, inside of sinks, and interior of refrigerations in mini kitchens soiled with debris and in need of cleaning.
#51 · Plumbing installed; proper backflow devices −1
5-205.15 Maintain a plumbing system in good repair. Observed slow floor drain in kitchen where water puddles in kitchen if left on for too long. Facility maintenance stated its been ongoing from last week and just put in a service order today..
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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 floors in walk in unit lifting and in need of repair, grouting in kitchen in need of repair. Repeat.
#56 · Meets ventilation & lighting requirements; designated areas used
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 personal drinks stored on prep surface and on counters in kitchens.
Sep 17, 2021 A 97 · 3 violations
#13 · Food separated and protected
Corrected during inspection
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed melon and strawberries stored above RTE food in walk in. CDI item moved
#21 · Proper date marking and disposition −3
Corrected during inspectionRepeat violation
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 spring mix and salsa in walk in cooler and milks in neighborhood refrigerators that were opened and not dated. CDI items discarded and items from yesterday dated. Repeat .
#53 · Physical facilities installed, maintained and clean
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 floors in walk in cooler lifting and in need of repair.
Jun 14, 2021 A 95.5 · 6 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed blade of can opener heavily soiled with old food debris.
#21 · Proper date marking and disposition −1.5
Corrected during inspection
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed no date mark on cut melon. PIC unable to verify the date of cut. CDI. PIC voluntarily discarded product.
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 container of fried rice with prep date 5/29 and discard date 6/5. CDI; PIC voluntarily discarded item.
#37 · Contamination prevented during food preparation, storage and display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. C. Observed boxes of foods on freezer floor. Observed boxes of applesauce and pudding stored on the floor inside dry storage room.
#47 · Non-food-contact surfaces clean −1
Repeat violation
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black build up in the bottom of the ice scoop holder. REPEAT.
Observed housing of can opener soiled with black build up and oily to the touch. Observed food cart, around and behind equipment with old food debris. Observed old food debris sitting on top of dish machine and stainless steel mounted storage. Observed fryers with a lot of oil build up.
#52 · Garbage and refuse properly disposed; facilities maintained −0.5
Repeat violation
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. REPEAT.
#53 · Physical facilities installed, maintained and 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 old food debris build up on corners and floors. Observed vent cover above 3-compartment sink with build up.
Dec 7, 2020 A 96 · 4 violations
#6 · Hands clean and properly washed −2
Corrected during inspection
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 food employee at dishwashing machine going between clean and dirty dishes without washing their hands. CDI - EHS instructed the employee that hands should be washed between handling dirty and clean dishes.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Repeat violation
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside ice machine and measuring utensils in a drawer with debris on them. REPEAT.
#47 · Non-food-contact surfaces clean −0.5
Repeat violation
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black build up in the bottom of the ice scoop holder. REPEAT.
#52 · Garbage and refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster.
Sep 28, 2020 A 96.5 · 4 violations
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine that was soiled with black build up.
#19 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed purée green beans at 120F. CDI item reheated at 178F.
#21 · Proper date marking and disposition −3
Corrected during inspectionRepeat violation
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 milks in all side kitchens that were not dated, sliced turkey not dated, and sliced ham held over 7 days. CDI items discarded and items dated.
#47 · Non-food-contact surfaces clean −0.5
Repeat violation
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ice scoop holder and shelving in need of cleaning.
Feb 5, 2020 A 95.5 · 3 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chlorine dish machine with hole in the line where dishes were not properly sanitized. CDI representative came out to fix unit. Ensure facility checks machine before use for the day.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed scoops, ice scoop in bin with black liquid at the bottom, spoon, band other utensils soiled with food debris. CDI items moved to sink for cleaning.
#21 · Proper date marking and disposition −3
Repeat violation
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 2 containers of milk not dated, deli meat, bag of cabbage not dated. CDI items dated. Corn beef held over 7 days. CDI item discarded. Repeat.
#47 · Non-food-contact surfaces clean
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed microwaves, interior of ice scoop container, food cart, interior of drawers, and shelving in need of cleaning.
Nov 26, 2019 A 96 · 4 violations
#21 · Proper date marking and disposition −3
Repeat violation
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 3 containers of milk, half and half, sliced turkey, ham chub, feta cheese, and mozzarella cheese not dated. Repeat.
#39 · Wiping cloths: properly used and stored −0.5
Repeat violation
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet wiping cloth used underneath cutting board. Repeat.
#46 · Warewashing facilities: installed, maintained and used; test strips
4-501.14 Warewashing Equipment, Cleaning Frequency - C. Wash basins shall be cleaned before use of rinsing equipment, utensils, and raw foods. Observed facility rinsing potatoes in 3 comp sink while there was still detergent is in one bin and bins have not been cleaned before switching between raw foods and utensil rinsing. CDI items moved from sink and sink bin emptied.
#47 · Non-food-contact surfaces clean −0.5
Repeat violation
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed reach in drawer with debris and hot box in need of cleaning. Repeat.
Aug 28, 2019 A 97.5 · 4 violations
#13 · Food separated and protected
Corrected during inspection
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw eggs stored above greens in walk in. CDI items relocated.
#21 · Proper date marking and disposition −1.5
Corrected during 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
Observed 5 containers of milk in walk in unit and in refrigerators in satelitte kitchens that were not dated. CDI items dated. Observed sliced turkey and tomatoe juice not dated and greens dated for day food should be discarded. CDI items discarded and greens dated when food was prepped. Facility must choose to date foods when they are prepped or when they will be discarded. Must have a consistent date marking system.
#39 · Wiping cloths: properly used and stored
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 wet wiping cloth underneath cutting board.
#47 · Non-food-contact surfaces clean −1
Repeat violation
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed microwave, reach in drawer for utensils, ice scoop holder, and blender base soiled with debris. Repeat.
May 28, 2019 A 96.5 · 6 violations
#20 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed two gallons of milk at temperatures of 45F and 51F in Country Lane satellite kitchen. Items were placed in fridge and opened for breakfast an hour prior to checking temperatures. CDI - Items were moved to WIC for cooling.
#36 · Insects and rodents not present; no unauthorized animals
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left cracked open at time of arrival and saw a fly enter the kitchen.
#37 · Contamination prevented during food preparation, storage and display −1
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. REPEAT. Observed two bottles of juice and several boxes stored on floor of dry storage area.
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed several pans wetstacking.
#47 · Non-food-contact surfaces clean −0.5
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed food debris in microwave.
#52 · Garbage and refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster door.
Mar 6, 2019 A 94 · 9 violations
#2 · Management and food employee knowledge, and conditional employee; responsibilities and reporting. −1.5
Corrected during inspection
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed food employees unaware of their duty to report food borne illnesses and symptoms. Observed no employee health policy or poster posted. CDI (Corrected During Inspection): employees educated on employee health policy and poster hand out given at end of inspection.
#8 · Handwashing sinks, supplied and accessible
6-301.14 Post a hand wash sign at each handsink. Observed hand washing signs missing from the four hand sinks of satellite kitchens. Provide hand washing signage.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Follow-up verification required
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink to be dispensing at 100ppm. 200-400 ppm is required. EHS advised facility to manually mix sanitizer until it can be serviced. VERIFICATION REQUIRED within 10 days to ensure sanitizer is dispensing at proper concentration.
#20 · Proper cold holding temperatures
Follow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed gallon milk holding at 44F in Garden Path satellite kitchen refrigerator. VERIFICATION REQUIRED within 10 days to ensure refrigerator is capable of holding foods at 41F or below. NO POINTS TAKEN TODAY DUE TO THIS BEING THE FIRST INSPECTION AFTER JANUARY 1, 2019. Points and voluntary disposal may be required during next inspection.
#21 · Proper date marking and disposition −3
Corrected during inspectionRepeat violation
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed turkey salad dated for 3/5-3/12. EHS (Environmental Health Specialist) explained to employees how this would be 8 days and that the last day would need to be 3/11. CDI: Date marking discussed and date label fixed.
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 opened bag of mozzarella cheese dated 2/26. CDI: voluntarily discarded. Observed container of tomato soup dated for 2/23. Employee stated that this was the date the item was pulled from the freezer. Item still out of date. CDI: voluntarily discarded. Ensure items are date labeled with make/prep/open/cook date, freeze date if different from make/prep/open/cook date, and thaw date.
#37 · Contamination prevented during food preparation, storage and display
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 dry storage goods being stored on the floor from yesterdays delivery. Ensure items are placed in proper storage area after delivery.
#42 · Utensils, equipment and linens: properly stored, dried and handled
Corrected during inspectionRepeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food processor that had been re-assembled after cleaning with lid on, not allowed to air dry. Observed blender being stored with tight fitting lid and moisture inside, not allowed to air dry. Ensure these items dry disassembled. CDI: items disassembled.
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 ice scoop being stored in soiled ice scoop container (dead fruit fly). Observed cleaning needed in the clean utensil drawer of prep table.
#47 · Non-food-contact surfaces clean
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on insides of microwaves in main kitchen and in satellite kitchens. Observed cleaning needed on the interior and exterior of cabinets/drawers in satellite kitchens.
#53 · Physical facilities installed, maintained and 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 cleaning needed on the ceiling vent above three compartment sink area.
Nov 1, 2018 A 96 · 6 violations
#13 · Food separated and protected
Corrected during inspection
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored above washed, bagged lettuce in the walk in cooler. CDI- food item was rearranged during the inspection. 0 points.
#20 · Proper cold holding temperatures −1.5
Follow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Milk, creamer and butter were all cold holding > 45 degrees in 1 door unit in satellite kitchen. Ambient air in 1 door refrigerator was >50 degrees. CDI/VR- Milk was placed in the freezer to cool and other tcs products were moved to different working refrigeration for proper cold holding storage. -1.5 points Will return in 10 days to check compliance of refrig. unit.
#21 · Proper date marking and disposition −1.5
Corrected during inspectionRepeat violation
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 turkey and blanched carrots stored in the walk in cooler without a date mark. PIC stated that he is not sure when these were opened but decided to put a discard date of 24 hours on the product. REPEAT. -1.5 points. No escalation of points today due to observations of items that WERE date marked.
#36 · Insects and rodents not present; no unauthorized animals −1
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit fly presence in dry storage room/office. PIC has had pest control out to survey and rid the facility of these flies. Facility does not have a fly fan attached to the back door leading outside. Recomended that they install one to control the activity of flies in the kitchen area. REPEAT -1 point.
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Ice scoop was being stored in direct contact with soiled ice scoop container. Ice scoop and ice scoop container was moved to dish pit for washing. 0 points
#53 · Physical facilities installed, maintained and clean
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair deep cracks located in the can wash basin. Facility must be smooth and easily cleanable. 0 points.
Aug 31, 2018 A 95.5 · 7 violations
#4 · Proper eating, tasting, drinking, or tobacco use
Corrected during inspection
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food and drink being stored in country satellite kitchen refrigerator. CDI (Corrected During Inspection): EHS (Environmental Health Specialist) advised PIC (Person in Charge) to store food on the bottom shelf and label for employee/staff food only. PIC stated that food shall not be stored in these refrigerators at all. Food and drink items removed.
#14 · Food-contact surfaces: cleaned and sanitized −3
Repeat violationFollow-up verification required
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P REPEAT Observed sanitizer to be 50 ppm quat dispensing from three compartment sink. Dishes were currently being sanitized in sanitizer at three compartment sink. VERIFICATION REQUIRED to ensure sanitizer is dispensing at proper concentration. EHS advised PIC to manually mix sanitizer until dispenser can be fixed.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several scoops and measuring cups being stored with food debris and sticky residue in drawer. CDI: items relocated to be properly washed, rinsed, and sanitized.
#21 · Proper date marking and disposition −1.5
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced chub of ham in walk-in cooler without date label. PIC stated ham was sliced on Tuesday. CDI: correct date labeled on ham. Observed 1/2 & 1/2 and gallon of milk open in walk-in cooler without date labels. PIC stated he thinks these items were from breakfast but he is not sure because he was not the one to open them. CDI: milks voluntarily discarded. Observed opened container of thickener in satellite kitchen without date label. Product states to refrigerate after opening and to discard within 4 days of opening. CDI: thickener properly date labeled.
#36 · Insects and rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit fly presence in kitchen. PIC has had pest control out and is currently using food-grade pest control spray according to manufactures instructions.
#39 · Wiping cloths: properly used and stored
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth being stored outside of sanitizer by three compartment sink.
#47 · Non-food-contact surfaces clean
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on the exterior of cabinet and drawer faces in satellite kitchens. Observed minor build-up on the can opener blade.
#53 · Physical facilities installed, maintained and 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 standing water behind ice machine in need of cleaning. PIC stated maintenance is aware of the issue and it will be fixed.
Jun 13, 2018 A 94.5 · 6 violations
#11 · Food in good condition, safe and unadulterated
No Points Deducted:
Observed lemons, peppers, etc rotting in the walkin cooler. CDI- Informed the PIC to go through and discard rotten ones.
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.
#13 · Food separated and protected −1.5
Corrected during inspection
Observed a box of raw bacon stored on top of cooked pork. CDI- Relocated the raw bacon.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspectionRepeat violation
-Repeat: Observed no sanitizer made up during the inspection. CDI- Sanitizer bucket made at the correct strength. Ensure sanitizer is made up during operating times. (Points not increased due to improvement on the category).
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
-Observed heavy buildup on the thermometer's probe. CDI- Cleaned.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
#19 · Proper hot holding temperatures −1.5
Corrected during inspection
Observed a plate sitting on the counter in Country Lane awaiting a resident to come from their room late. The eggs were 90F and the sausage was at 83F. CDI- Discarded the food and informed the employees in that neighborhood along with the kitchen PIC that if someone comes to eat late, place the plate in the refrigerator or send to the kitchen to keep it hot. NEVER LEAVE PLATES OF FOOD SITTING AT ROOM TEMP.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
#47 · Non-food-contact surfaces clean −0.5
Observed buildup in the kitchen and neighborhood microwaves and refrigerators. Clean.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
*NOTES:
-The facility is using a multi surface disinfectant to clean the dining room tables. This is okay to use because the tables are covered with table cloths for service. If table cloths are not used, use Quat sanitizer from the kitchen to clean the tables.
-Always use a FOOD CONTACT sanitizer to clean the counter tops, refrigerator, microwaves, etc.
#52 · Garbage and refuse properly disposed; facilities maintained −0.5
-Observed garbage on the ground around the dumpster. Clean.
5-501.115 Maintaining Refuse Areas and Enclosures - C
-Observed the dumpster doors open.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
*NOTE: If the facility has a break in water, ensure the Backup Water Supply Plan is used. The PIC and Director have been informed. Water was turned off during the Inspection, but turned back on.
Feb 21, 2018 A 94 · 8 violations
#8 · Handwashing sinks, supplied and accessible
Corrected during inspection
No Points Deducted:
Observed an employee (not from the kitchen) in the kitchen obtaining water from the handsink for the residents to drink. CDI- Informed the person not to obtain drinking water from handsinks. She poured it out and got water from a food prep sink.
5-205.11 Maintain access to handsinks. Handsinks may ONLY be used for handwashing.-Pf
#14 · Food-contact surfaces: cleaned and sanitized −1.5
-Observed black buildup inside of the blue ice scoop container. CDI- Removed to be cleaned.
-Observed heavy buildup under the coffee maker head (where the filter/coffee grounds are exposed). CDI- Cleaned.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
-Observed no sanitizer made up during the inspection. An employee was wiping down areas with a towel with only water. CDI- Sanitizer bucket made and areas wiped down again.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
#21 · Proper date marking and disposition −3
Corrected during inspectionRepeat violation
Repeat:
Observed cooked rice, open deli meat, and gallons of open milk unlabeled. 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
#34 · Thermometers provided and accurate −0.5
Follow-up verification required
Observed a thermometer that was not working. Provide.
*VERIFICATION VISIT WILL BE WITHIN 10 DAYS.
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
#38 · Personal cleanliness −0.5
Corrected during inspection
-Observed an employee making plates and drinks in the neighborhoods without a hair restraint. CDI- Obtained one.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
-Observed an employee (not from the kitchen) with nail polish who was obtaining ice from the ice machine without gloves nor a hair restraint. CDI- Informed the PIC of the violation.
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
#47 · Non-food-contact surfaces clean −0.5
Observed grease residue and debris on the warming transport cart: bottom area and inside of the warmer box. Clean.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
#52 · Garbage and refuse properly disposed; facilities maintained
No Points Deducted:
Observed a hole in the dumpster with trash hanging out. Replace whole unit.
5-501.15 Provide dumpster, waste containers that are of sound construction.
#53 · Physical facilities installed, maintained and clean
No Points Deducted:
Observed the corner of the wall in disrepair by the refrigerator in the Boat House neighborhood.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Dec 7, 2017 A 95.5 · 4 violations
#19 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
Repeat: Observed egg quiche at 116-118F, Pureed foods at 122-123F, Stuffed tomatoes at 120F. All in the hot transporting unit. CDI- All foods removed and reheated.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
*NOTE: All food items held the correct temps during delivery to all 4 neighborhoods.
#21 · Proper date marking and disposition −1.5
Corrected during inspection
Observed meat loaf dated 11/24, sliced ham dated 11/28, beef tips dated 11/29, chilli dated 11/30. CDI- All items 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
#47 · Non-food-contact surfaces clean −1
Repeat violation
-Repeat: Observed buildup growing on the walkin cooler shelves and fan covers. Clean.
-Observed residue on the rice, flour, and sugar bins and the rolling cart that is stored beside them.
-Observed buildup on the sides of the cook line equipment. Clean.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue
#53 · Physical facilities installed, maintained and clean −0.5
Observed grease and debris on the cookline floor. 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.
Aug 1, 2017 A 93.5 · 10 violations
#4 · Proper eating, tasting, drinking, or tobacco use −1
Corrected during inspectionRepeat violation
Observed employee drink stored on the prep table in the kitchen. CDI- Removed.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
#13 · Food separated and protected −1.5
Observed bags of cereal stored open in the Boat House kitchen cabinets.
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
No Points Deducted: Observed the chemical dish machine reading 0ppm chlorine. CDI- Primed the machine & educated staff.
4-501.15 Operate a warewashing machine in accordance with data plate.
4-501.114 Maintain sanitizer at correct concentrations. -P
#17 · Proper reheating procedures for hot holding
Corrected during inspection
No Points Deducted: Pasta was reheated to 145F. CDI- Reheated it again in 167F.
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
#19 · Proper hot holding temperatures
Corrected during inspection
No Points Deducted: Observed the pasta at 112-124 by the time it reached the 3rd kitchen/service. CDI- Reheated.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
Observed tuna, cooked veggies, beef, open bottles of mayo, etc out on a rack in the kitchen at 51-61F. CDI- Discarded.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
#38 · Personal cleanliness −0.5
Corrected during inspection
Observed an employee preparing food without a hair net. CDI- Provided.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
#46 · Warewashing facilities: installed, maintained and used; test strips −0.5
Observed no chlorine test strips to test the dish machine chemical strength. Provide.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations.
#47 · Non-food-contact surfaces clean −0.5
Observed buildup growing on the speed rack shelves. Clean.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
#53 · Physical facilities installed, maintained and clean −1
Repeat violation
Observed floor beneath food shelves it the pantry in need of cleaning. -REPEAT
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.
Mar 23, 2017 A 94 · 9 violations
#4 · Proper eating, tasting, drinking, or tobacco use
Corrected during inspection
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed an employee drink was stored on the counter top in the "Boat House" kitchen. The drink was moved and PIC instructed staff about proper storage of personal drinks. -0 points
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed puree forms splattered with residue near trash can. CDI - the forms were moved to dish area to be cleaned.
#33 · Approved thawing methods used −1
Corrected during inspectionRepeat violation
3-501.13 Thawing - C
Observed raw pork thawing in a sink filled with water. Completely submerged under running water of 70F or below. -REPEAT
#34 · Thermometers provided and accurate −0.5
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
Observed no thin probe thermometer available for measuring thin food like meat patties, sausage, deli meats and fish fillets.
#42 · Utensils, equipment and linens: properly stored, dried and handled
Corrected during inspection
4-901.11 Equipment and Utensils, Air-Drying Required - C
PIC describe dish washing process in the satellite kitchens included drying plates and glasses with towels. Utensils may not be cloth dried. -0 points
#43 · Single-use and single-service articles; properly stored and used
4-904.11 Display and handle single-use and single-service articles to prevent contamination.
Observed single service cups were uncovered at the beverage station at the facility entrance. Type of dispenser used does not cover the cups. -0 points
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −2
Repeat violation
4-205.10 Food Equipment, Certification and Classification - C
Observed commercial containers of milk were stored in each satellite kitchen. -REPEAT
Recommend serving milk out of pitcher in each satellite kitchen.
#47 · Non-food-contact surfaces clean −0.5
Corrected during inspection
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed the ice scoop container with accumulated debris and residue. CDI - the container was taken to dish washing area for cleaning.
#53 · Physical facilities installed, maintained and clean −0.5
Repeat violation
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 floor beneath food shelves it the pantry and the floor behind the cook area were in need of cleaning. -REPEAT
Nov 17, 2016 A 93 · 7 violations
#19 · Proper hot holding temperatures −1.5
Corrected during inspection
Observed plates of breakfast sitting on the counter in the Boat House Cove neighborhood at 70-72F.
Observed an employee take one of the plates (70F) to serve it to a resident without warming it to proper temp. CDI- Informed the employee to warm the food before service. Provide thermometers in each neighborhood if reheating occurs.
*SUGGESTION: If there are residents who are know not to eat breakfast during breakfast hours, it is suggested to keep some of the food in the kitchen where it can be held hot until the resident is ready to be served.
#21 · Proper date marking and disposition −1.5
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
-Observed ziti, string beans, ham, turkey, and gravy in the walkin not labeled. CDI- Labeled.
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 mushroom rice dated 11/9 (walkin refrigerator), and a resident's soup dated 11/8 (Country Lane). CDI- Discarded all.
#26 · Toxic substances properly identified, stored, and used −1
Corrected during inspection
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed no sanitizer buckets made up at the beginning of the inspection. Provide sanitizer during g all operating hours. CDI- Made.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −2
Repeat violation
-Repeat: 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed domestic refrigerators in the neighborhood kitchens containing gallons of milk.
-Repeat: 4-501.11 Maintain equipment in good repair.
Observed the counters and cabinets in the neighborhoods in disrepair (water damage, laminate peeled off, etc). Repair.
#47 · Non-food-contact surfaces clean −0.5
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed debris and residue on and in the Mobile Serv Unit, the cook line equipment, and the shelves under the kitchen prep tables. Clean.
Observed buildup in the microwave in Country Lane.
#52 · Garbage and refuse properly disposed; facilities maintained −0.5
Repeat violation
Repeat: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed the dumpster door open. Keep closed.
#53 · Physical facilities installed, maintained and clean
No Pints Deducted: 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 the floor in the dry storage under the shelves in need of cleaning. Observed the floors of the cook line in need of cleaning.
Sep 28, 2016 A 94.5 · 7 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed grease splattered cutting boards above prep area. Protect clean items from splash or other forms of contamination. CDI sent to dish sink.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Follow-up verification required
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Refrigerator in Cottage neighborhood not operating properly. Refrigerator in Boathouse neighborhood with heavy condensation on interior roof.
Repair or replace. If replacing will need commercial refrigerator if going to continue to store bulk TCS food (gallons of milk) in refrigerators.
** VERIFICATION REQUIRED
#33 · Approved thawing methods used −0.5
hObserved burger chubs thawing under 80F water. To thaw under running water it has be 70F or less. 3-501.13 Thawing - C
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −2
Repeat violation
Observed: Domestic refrigerators in the neighborhood kitchens. These refrigerators were housing bulk milk. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. The residential style cabinets and counter tops in the neighborhoods heat and water damaged from the dish machines, and with interior and exterior damage.
** 4-501.11 Maintain equipment in good repair.
#46 · Warewashing facilities: installed, maintained and used; test strips −0.5
4-204.113 Warewashing Machine, Data Plate Operation Specifications - C
4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions - C Dishmachine in Boathouse neighborhood not operating wash temps at 150F minimum according to data plate. CDI-work order for dishmachine repair in and dishes will be sent to another neighborhood with a properly operating dishmachine.
#52 · Garbage and refuse properly disposed; facilities maintained −0.5
5-501.115 Maintaining Refuse Areas and Enclosures - C Observed dumpster doors open and items (toilet) in corral. **5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
** Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
#54 · Meets ventilation and lighting requirements; designated areas used
6-202.11 Light Bulbs, Protective Shielding - C Observed refrigerator light not shatterproof in Garden Path neighborhood. ** Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.
Jun 2, 2016 A 93.5 · 8 violations
#13 · Food separated and protected
Corrected during inspection
No Points Deducted Today:
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P
Observed a bag of cookies stored open/unprotected in the Country Kitchen. CDI- Discarded.
#14 · Food-contact surfaces: cleaned and sanitized −3
Repeat violationFollow-up verification required
-Repeat: 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf
Observed the dish machine used to sanitize eating utensils in Garden Path kitchen did not reach 180F. DO NOT USE UNTIL MACHINE IS REPAIRED.
*VERIFICATION VISIT WILL BE MADE WITHIN 10 DAY TO INSURE DISH MACHINE IS REACHING 180F.
-Observed plastic puree molds with heavy buildup and food residue stored in the dry storage area. CDI- Discarded.
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
-Observed cooked chicken at 98-100F sitting on the top of the oven. CDI- Placed in the freezer to cool immediately.
-Observed bags of lettuce on the counter at 60F. CDI- Discarded.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
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 puree broccoli, eggs, and pasta at 69-104. All were tightly covered while in the cooling process. CDI- Vented and placed in the freezer.
#38 · Personal cleanliness
No Points Deducted Today:
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employee with a beard and no beard guard. Provide.
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
Repeat violation
Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed silver pans stacked wet.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
Repeat violation
Repeat: 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
Observe several counter tops/edges with damaged/missing laminate, and was water damaged- Neighborhood kitchens. Repair counter surfaces
#47 · Non-food-contact surfaces clean
No Points Deducted Today:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed black growth on the splash area of the Minute Maid drink dispenser. Clean.
Mr. Edward Szymanski present. Report emailed to edward.szymanski@brookdale.com
Mar 17, 2016 A 94 · 7 violations
#2 · Management and food employee knowledge, and conditional employee; responsibilities and reporting. −1.5
Corrected during inspection
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P
Observed food service staff could not list the symptoms and illnesses that require reporting; did not know where to find the information. CDI - Employee health policy was provided and posted at employee areas.
#6 · Hands clean and properly washed −2
Corrected during inspection
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 a food service employee dump soiled sanitizer and soapy water buckets, did not wash her hands, then began preping food. CDI - by instruction/review of when and how to wash hands.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Follow-up verification required
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf
Observed the dish machine used to sanitize eating utensils in Garden Path kitchen did not reach 180F.
VERIFICATION VISIT WILL BE MADE WITHIN 10 DAY TO INSURE DISH MACHINE IS REACHING 180f.
#39 · Wiping cloths: properly used and stored −0.5
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
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 wiping clothes stored onthe food service counter, and the sanitizer buckets was very soiled. CDI - sanitizer was re-made.
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed cups and other utensils were stacked wet.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
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
Observe several countertops/edges with damaged/missing laminate, and was water damaged. Repair counter surfaces.
#47 · Non-food-contact surfaces clean −0.5
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed several cabinets storing clean table linens and equipment with accumulated debris and residue in the neighborhood kitchens.
Nov 18, 2015 A 97 · 6 violations
#21 · Proper date marking and disposition −1.5
Corrected during inspectionRepeat violation
3-501.17B, Commercially packaged Time/Temperature Control Safety (TCS) food shall be clearly marked at the time the original package has been opened in the food establishment and held for more than 24 hours - PF. Observed commercially packaged spinach that has been opened in the walkin cooler. PIC states that the spinach has been opened for a few days. CDI - allowed PIC to place a date on the product; educated PIC that commercially packaged food must be labeled with a date if it has been opened and held in the establishment for over 24 hours.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15, TCS food shall cool quickly by using proper cooling methods-PF. Observed sausage in the walkin cooler cooling down in a container covered with plastic wrap. CDI - educated PIC that when cooling foods quickly, it is ideal to leave food uncovered to facilitate heat transfer; removed plastic wrap from covering the container.
#33 · Approved thawing methods used
Corrected during inspection
3-501.13, TCS food shall be thawed by using proper thawing methods such as thawing under refrigeration, under room temperature running water, or during cooking process. Observed beef sitting in the bottom of a prep sink. CDI - instructed PIC to thaw under refrigeration or to thaw under room temperature running water; PIC placed beef under running water in the prep sink.
#35 · Food properly labeled: original container
3-302.12, Working containers of food shall be clearly marked with the common name of the food product. Observed dietary powdered juice in container in the walkin cooler without a label; observed spice containers without a label.
#37 · Contamination prevented during food preparation, storage and display −1
Corrected during inspection
3-305.11A3, Food shall be protected from contamination by storing the food 6 inches above the floor. Observed food product on the floor in the walkin cooler; observed food product on the floor in the dry storage area. CDI - PIC moved the food off of the floor into a proper location to prevent contamination.
#47 · Non-food-contact surfaces clean
Repeat violation
4-601.11C, Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed the racks in the walkin cooler with dust built up on them.
Sep 17, 2015 A 95.5 · 9 violations
#4 · Proper eating, tasting, drinking, or tobacco use −1
Corrected during inspection
Observed employee drinks in upper cabinets in 2 neighborhoods. CDI-drinks disposed of.
**2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
#11 · Food in good condition, safe and unadulterated −1
Corrected during inspection
Observed pan of BBQ in walk-in with unknown food in it and on plastic wrap. CDI-disposed of. Rotted okra in refrigerator in Garden neighborhood. CDI-disposed of.
**3-101.11 Food shall be safe for consumption, unadulterated and honestly presented.-P
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
Observed debris in ice bin and sludgy build-up in refrigerator drawers in 1 neighborhood. Scoops with food debris under plunger. CDI-items cleaned.
**4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
#21 · Proper date marking and disposition
Corrected during inspection
Observed cooled carrots in refrigerator without a date mark. CDI-disposed of.
**3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
#42 · Utensils, equipment and linens: properly stored, dried and handled
Corrected during inspection
Observed clean silverware stored in dirty tray. Utensils stored in drawer with soiled liner.
**4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
Observed cracked ice bin in 1 neighborhood. Needs to be disposed of.
**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
#47 · Non-food-contact surfaces clean −0.5
Repeat violation
Repeat: Observed: The interior of neighborhood cabinets collecting debris, crumbs, and trash. The neighborhoods cabinets and drawers worn. Broken drawers in a couple neighborhoods.
** 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
#53 · Physical facilities installed, maintained and clean −0.5
Repeat violation
Repeat: Observed: Minor wall damage in the pantry and all neighborhoods near trash cans. The ceiling vents collecting dust in the kitchen and storeroom. The ceiling and vents collecting mold and black discoloration in the back hall and can wash room.
**6-501.11 and 12 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 and kept clean.-C
#54 · Meets ventilation and lighting requirements; designated areas used
Observed cracked light cover in pantry.
**6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. -C
Jun 15, 2015 A 95.5 · 6 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Observed: The interior of the ice machine bin collecting black discoloration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch.
#41 · In-use utensils: properly stored −0.5
Corrected during inspection
Observed: Scoop handles touching dry goods (sugar/flour). 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.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
Observed: Domestic refrigerators in the neighborhood kitchens. These refrigerators were housing bulk milk. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. The residential style cabinets and counter tops in the neighborhoods heat and water damaged from the dish machines, and with interior and exterior damage. 4-501.11 Maintain equipment in good repair.
#47 · Non-food-contact surfaces clean −0.5
Observed: The drawer handle area dirty, near the kitchen tea station. The interior of neighborhood cabinets collecting debris, crumbs, and trash. The neighborhood top freezer gasket seals dirty. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
#53 · Physical facilities installed, maintained and clean −0.5
Observed: Minor wall damage in the pantry. The ceiling vents collecting dust in the kitchen. The ceiling and vents collecting mold and black discoloration in the back hall and can wash room.
6-501.11 and 12 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 and kept clean.
#54 · Meets ventilation and lighting requirements; designated areas used −0.5
Observed: Neighborhood fridge bulbs not shielded or shatterproof. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.
Mar 5, 2015 A 96.5 · 6 violations
#6 · Hands clean and properly washed −2
Observed hand sink, in Country Lane, used for getting drinking water and rinsing coffee pots. CDI-facility putting up signs that hand sinks are only for washing hands.
**2-301.15 Only wash hands in handwashing sink.-PF
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
Observed high temp dish machine not quite reaching 160F plate temp in Boat House neighborhood. Need way to check that hot water is getting hot enough. CDI-use dishmachine in another neighborhood until repaired.
**4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf
#20 · Proper cold holding temperatures
Corrected during inspection
Observed TCS food above 45F in domestic refrigerator in Country Lane neighborhood. Thermometer was reading 55F. CDI-all TCS food disposed of.
**3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
#38 · Personal cleanliness −0.5
Observed no food staff wearing hair restraints.
**2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
#47 · Non-food-contact surfaces clean −0.5
Repeat violation
Observed cabinets and doors need wiping of spills in neighborhood kitchenettes.
**4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
#52 · Garbage and refuse properly disposed; facilities maintained −0.5
Repeat violation
Observed both dumpster doors were open.
**5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Nov 13, 2014 A 97.5 · 7 violations
#33 · Approved thawing methods used −0.5
Corrected during inspection
Observed chicken thawed in steamer then allowed to cool to 109F before further prepping while employee completed other duties. CDI-chicken heated back up.**3-501.13 Use approved thawing methods.
#40 · Washing fruits and vegetables −0.5
Observed unwrapped apples with stickers still on them in basket in lobby. When washing remove stickers and wrap individually.**Wash fruits and vegetables prior to use-C.
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
Corrected during inspection
Observed ice scoops stored improperly in freezers, store in clean container or clean dry surface or in product with handle out.**4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor-C.
#46 · Warewashing facilities: installed, maintained and used; test strips
Corrected during inspection
Observed high temp dish machine not reaching a 180F rinse temp. Country Lane-CDI-repaired by maintenance**4-501.15 Operate a warewashing machine in accordance with data plate.
#47 · Non-food-contact surfaces clean −0.5
Observed drawers and cabinets in neighborhoods needing wiping out of crumbs and spills. Counter damage in country lane neighborhood.**4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris-C.
#51 · Toilet facilities: properly constructed, supplied and cleaned
Observed no covered receptacle in women's employees bathroom.**5-501.17 Toilet Room Receptacle, Covered - C
#52 · Garbage and refuse properly disposed; facilities maintained −0.5
Observed dumpster lid open and lots of trash on ground around dumpster. Keep lid closed and trash picked up.**5-501.113 Covering Receptacles - C**5-501.112 Outside Storage Prohibitions - C
Aug 4, 2014 A 97 · 7 violations
#20 · Proper cold holding temperatures
Corrected during inspection
Observed refrigerator in Garden neighborhood reading above 45F. Remove any PHF and monitor that it holds food 41F or below. CDI-work order put in, PHF removed.3-501.16(A)(2) Cold Holding - P. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.
#21 · Proper date marking and disposition −1.5
Corrected during inspection
Observed opened deli meats in reach -in not properly date marked. CDI-date marked items3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be marked to indicate the date the food shall be consumed, sold or discarded. The day of preparation shall be counted as Day 1.
#31 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
.Observed refrigerator in Garden neighborhood reading above 45F. Remove any PHF and monitor that it holds food 41F or below. CDI-work order put in, PHF removed.4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF
#34 · Thermometers provided and accurate
Corrected during inspection
Observed thermometer not holding proper temperature in Country neighborhood. Replace refrigerator thermometer. CDI-replaced.4-204-112 Temperature Measuring Devices-Functionality - PF
#46 · Warewashing facilities: installed, maintained and used; test strips −0.5
Observed excessive amounts of scale build-up with pink residue attached to scale in dishmachines, worst one being in Cottage neighborhood.4-501.14 Warewashing Equipment, Cleaning Frequency - C
#47 · Non-food-contact surfaces clean −0.5
Observed crumbs and spills in cabinets, drawers, and refrigerator in neighborhood kitchens. Keep non-food contact surfaces clean.4-602.13 Nonfood Contact Surfaces - C
#52 · Garbage and refuse properly disposed; facilities maintained −0.5
Observed lots of trash on ground around dumpster. Make sure dumpster is not leaking. Keep area clean.5-501.115 Maintaining Refuse Areas and Enclosures - C
Mar 31, 2014 A 99.5 · 1 violation
#46 · Warewashing facilities: installed, maintained and used; test strips −0.5
Corrected during inspection
4-501.19 Manual warewashing water must be at least 110F. Observed employee washing pan in wash water at 98F. CDI-water was drained.
Dec 2, 2013 A 98.5 · 1 violation
#21 · Proper date marking and disposition −1.5
Corrected during inspectionRepeat violation
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- All TCS ready to eat foods must be date marked in refrigeration. Observed lettuce, cooked eggs, milk without date mark. CDI by date marking all TCS foods in refrigeration.
Aug 16, 2013 A 99.5 · 4 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties
2-102.12 Certified Food Protection Manager- PIC could not provide proof of certification.
#21 · Proper date marking and disposition
Corrected during inspection
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- Continue date marking potentially hazardous foods, including opened containers of milk. Observed milk without date mark. CDI by date marking.
#39 · Wiping cloths: properly used and stored −0.5
3-304.14 Wiping Cloths, Use Limitation- Observed wet wiping cloths stored on food prep table. Store in santitizer when not in use.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-202.11 Food-Contact Surfaces-Cleanability- Observed one rubber spatula in poor condition. Discarded.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “BROOKDALE SOUTH PARK” or State ID 2060160073). Inspection type (routine vs. follow-up) is not published in the county's data.