WILORA LAKE HEALTH CARE CENTER

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies present near dish machine.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling damage over main cook line. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Observed thawed fish 73F in prep sink. CDI-placed on ice and in walk in until time for cooking. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed leak under 1 bay prep sink and under spray sink at dish machine. Observed torn gasket on freezer.

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 sticker residue on pitchers (multiple). Remove sticker residue ,completely, before washing and sanitizing.

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 dust on vents covers throughout. Observed spills under racks in storage and walk in cooler. 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. Touch up paint needed in various areas, including restroom and can wash area.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no procedures for cleaning up vomit and diarrhea in the event of an answer. Corrected during the inspection (CDI) - Procedures were left during the inspection.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed wall damage near the dish machine and door framing near the back exit in need of repair.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food employee recontaminate clean hands by turning off water with bare hands. -0

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink near 3 comp sink. CDI PIC refilled soap dispenser. -0

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 3 pans stored as clean with food debris. CDI PIC moved pans to 3 comp sink to be washed rinsed and sanitized. REPEAT -1.5

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with watch on. CDI Employee removed watch.-.0

4-302.13 (B) Provide an irreversible registering temperature indicator for measuring the utensil surface temperature in hot water warewashing machines. The indicator must be readily accessible. -Pf Observed no max/min thermometer for dish machine available during inspection. Facility has not been inspected since 2017 Food Code. PIC stated they will get the thermometer test strips. -0

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 walls near prep sinks and under dish machine in need of repair. Observed walls and floor in mop room in need of repair. PIC stated that they have been working on the walls. REPEAT-.1

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed greasy cutting board stored on rack. Clean cutting board before using or storing. PIC took cutting boards to sink and re-washed, rinsed and sanitized.

53 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 caulking around sink coming apart. Re-caulk sink to affix securely to wall at front hand sink in kitchen. ***THIS IS A 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 macaroni salad, green beans, and turkey chub date marked for 8 days in walk in cooler. CDI, EHS had extensive conversation with kitchen staff educating them on 7 day date mark with date of prep counting as day 1. Foods were properly date marked for 7 days.

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 boiled eggs cooling in walk in cooler tightly covered. CDI, lids vented to allow eggs to rapidly cool.

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 re-caulking needed to wall behind front handsink in kitchen. Observed residue build up to walls throughout kitchen.

2-101.11 PIC shall be present during all hours of operation. -PF. Observed PIC not present during majority of inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight red and black residue build up inside of ice machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build inside of large industrial fan stored in kitchen by dish washing machine. 4-602.13 Nonfood Contact Surfaces - C Observed food and residue build up inside of microwave. Observed food build up inside of holding box where serving trays are stored before being sent out to residence in facility.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed pink/brown ring inside of toilet bowl where employees use restroom.

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 heavy dust accumulation to vents stored within ceiling of facility. Observed walls throughout facility with reside build up. Cleaning frequency needs to be increased. REPEAT VIOLATION.

No Points Deducted: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks and plate of food stored on top of the microwave. CDI (Corrected during inspection): Relocated to a designated area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer buckets made up upon the start of the inspection. An employee made one and placed it on the bottom shelf. The bucket that was made was at 0ppm Quat. Ensure the test strips are used to check the strength. CDI- Remade to correct strength.

No Points Deducted: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed Land-O-Lakes spread stored at 77F room temp. Per the box it is delivered in it is to be kept refrigerated. Follow manufacturer's instructions. CDI- Out of temp packets were discarded. PIC (Mr. Willie was informed to keep them 45F or below).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live ants and roaches. Provide pest control treatment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the walkin cooler shelves and fan covers. Clean.

Repeat: 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 several damaged walls throughout the facility. Needs to be repaired.

-Repeat: 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed several vents in the kitchen with dust build up. Needs to be cleaned. -6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee's purse, jacket, scarf, etc stored on top of the microwave. CDI- Moved to a designated place. Mr. Willie present.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several baking sheets stored as clean with visible greasy film. CDI- Sheet pans were removed to be cleaned. REPEAT. -1.5pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed prepped salads at 54F, ground round at 54F and puree meat at 53F upon start of inspection. CDI- Prepped salads were taken to the freezer in ice bath to be cooled. Ground round and puree meat were voluntarily discarded by PIC. -0pts-

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 ground round and puree meat in walk-in tightly covered at 12:25pm at 54F and 53F (respectively). Temperature was remaining constant until plastic was removed. Temperature was taken again at 12:55pm and was 50F for both. -0.5pts-

5-501.17 Provide a covered waste bin in female restrooms. REPEAT. Observed no covered waste bin in shared restroom for employees in the kitchen. -1pt-

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. REPEAT. Observed several damaged walls throughout the facility. Needs to be repaired. -1pt-

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed several vents in the kitchen with dust build up. Needs to be cleaned. -0pts-

No Points Deducted: Observed a bag of food thickener stored open. CDI- Bag closed. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P

-Observed sheet pans with grease buildup and food debris stacked as clean. CDI- Placed at the 3 compartment sink to be rewashed. -Observed the drink nozzles soiled. CDI- Cleaned. (Clean Daily). 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

No Points Deducted: -Observed ham dated 6/8/17. CDI- Discarded. -Observed pepper steak dated for usage time of 8 days. Do not exceed 7 days as long as the temperature is between 44F and below. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P

Observed several pans stored stacked wet. CDI- Rearranged. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

No Points Deducted: -Observed 2 plastic spatulas in disrepair. CDI- Removed from rack. -Observed the chopper blade in disrepair. Replace. 4-502.11(A) Maintain utensils in good repair. **Observed new equipment about to be installed. Do not setup and use until approved by the Health Department (Buffet line, Display cooler, etc).

-Observed residue in the hot plate holder. Clean. -Observed residue on the soda dispenser box. Clean. -Observed some of the dishwasher racks cracked. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

-Observed several sinks soiled. Clean. (Soapy water, Rinse, then sanitize). 6-501.18 Maintain handwashing sinks, toilets and urinals clean. -Observed no covered trash can in the restroom. 5-501.17 Provide a covered waste bin in female restrooms.

Repeat: Observed wall damage in several places as well as residue on the walls& ceilings that need to be cleaned. 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.

No Points Deducted: Observed the light out in the mop sink room. Provide. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken was pulled off grill before final cook process complete. Corrected during inspeciton - chicken was taken from grill to oven for completion. Chicken reached 185F and was pulled for hot holding

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed container of sanitizer at 100 ppm quat. Corrected during inspection, sanitizer container emptied and refilled.

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 sausage in a deep/covered container. Corrected during inspection. Sausage placed in shallow pans and then placed in the freezer to meet final cooling stage 45F or below.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use sanitizing cloths stored on prep surfaces.

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. 6-502.12 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 walls throughout the kitchen damaged and in need of cleaning. Observed a corroded faucet at the sink near the front of the kitchen. 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed the mop sink in the chemical closet overflowing with storage.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee beverage in a open drinking container stored above the preparation table at the beverage station. Corrected during inspection. Beverage discarded by manager.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P, 2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed one staff person quickly wash her hands at a hand washing sink and another staff person walk into the kitchen and put on disposable gloves without washing her hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw fish stored above produce in the walkin cooler and a container of ready to eat BBQ stored in the same container as raw beef. Corrected during the inspection, BBQ and raw fish moved to an approved location by the PIC. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Observed cups of ice in the freezer not covered. Corrected during the inspection, cups covered by PIC.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P, Observed several food products in the walk in cooler at a temperature greater than 70 F. Temperature of products indicated that the products would not achieve 70 F within 2 hours. Corrected during inspection. PIC placed products in an ice bath and then place products in cooler at direction of the inspector.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed several products being held in the oven at less than 135 F. Corrected during the inspection, products discarded or reheated by the PIC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed container of sanitizer at 100 ppm quat. Corrected during inspection, sanitizer container emptied and refilled. New product observed at 200 ppm quat. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf. Observed maintenance staff using domestic inspect spray on a preparation table (ants present). Advised staff person to contact a pest control company and to only use products approved for use in a food service environment. Staff person discontinued using the product and clean the preparation table.

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 products cooling in a deep/covered container. Corrected during inspection. Products placed in shallow pans and then placed in the freezer.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed a dial thermometer with a non-thin probe tip.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants on a preparation table.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed staff wearing bracelets and non-plain rings. 2-302.11, Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish when working with exposed food. Observed a staff person preparing food with fingernail polish on her fingernails with the use of gloves.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a bag of clean wiping cloves stored on the floor under the kitchen sink. Corrected during the inspection, PIC move the linens to a cleaner location.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the interior of the ice machine (non-food contact areas) with rust and black residue. Observed the drink dispenser nozzle holder with residue. Observed the interior of the juice dispenser nozzle starting to collect residue. Observed the interior of reach in refrigerator collecting residue. Observed the walk in cooler shelving collecting residue. Observed a rolling plate holder collecting debris.

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. 6-502.12 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 walls throughout the kitchen damaged and in need of cleaning. Observed debris and standing water collecting under equipment. Observed a corroded faucet at the sink near the front of the kitchen. 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed the mop sink in the chemical closet overflowing with storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Clean inside ceiling of ica machine. CDI-cleaned during inspection

6-201.16 Wall and Ceiling Coverings and Coatings - C: Repair wall around hand sink near serving line and repair wall near back hand sink.