BROOKDALE PLACE OF SOUTH CHARLOTTE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple dishes with food residue/debris on them stored as clean. Needs to be clean to sight and touch. CDI - Items were removed to be cleaned at dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 black build up in the bottom of the ice scoop holder. CDI - PIC removed scoop and scoop holder 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 cup and phone stored on prep table. Needs to be stored in designated area for employee possessions.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage at 122F in steam table. CDI - Sausage was reheated to 175F. Pan in steam table was changed from a shallow to a deep pan. REPEAT. Points were not escalated due to improvements and majority compliance with hot hold temperatures. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed bbq, hot dogs and ham missing dates. Observed date labels on tomatoes as made on 5/21. Observed many foods in WIC dated for more than 7 days. CDI - Dates were corrected. REPEAT.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility is using a Hamilton beach domestic blender for some purees. Needs to be ANSI blender.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facility did not have a thermometer for the dish machine. CDI - Facility has ordered dish plate thermometers and showed EHS confirmation that they are being shipped.

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 multiple areas under counters and against walls in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC, unable to provide Food safety CERT. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. observed employee beverage as well as employee food stored above food preparation sink. CDI removed.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee wash hands and immediately contaminated on handles without first trying. CDIEHS coached hands, Rwaished. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed off frozen fish in full packaging, stored over the top of ready to eat hotdog dogs that were not in their full packaging CDI reorganized For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed container of oatmeal cooled from this morning‘s breakfast 59° upon conversation with PICPIC decided to discard because there was no way to tell if the food had gone from 135 to 70 in the two hour window, it was required to 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed TCS sauce on stove temping 120° to 150° CDI reheated to 165 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) observed pain of cooked potatoes with no date Mark CDI voluntarily discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed, cut fruit cooling in plastic container, covered with plastic wrap in the walk-in cooler CDI plastic wrap removed For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. observed box of single service cups stored on the floor in the storage. CD

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 various non-food contact services with heavy food residue buildup. Example would be the top of the oven.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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 multiple areas under counters and against walls in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage hot holding at 112 and gravy hot holding at 125. CDI -Food was reheated. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing sitting in a tub of water. Needs to be under running water below 70F. CDI - water was turned on to thaw under running water.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of ice cream on the floor in WIF. CDI - Ice cream was moved off the floor.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed sugar scoop in contact with food. Needs to be stored with handle out of contact with food.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing on trash dumpster. Needs drain plug.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on high shelf with spices over prep table. Needs to be stored in designated area

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple fruit flies in kitchen near dish machine area. -General comment.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed detailed cleaning needed to non food contact surfaces of kitchen throughout to include the following areas; top of dish machine, inside of microwave, inside of plastic bins containing utensils.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed detailed cleaning needed to flooring and walling throughout kitchen to include the followings areas; walling surrounding dish machine, flooring under all equipment in kitchen, and flooring under shelving in dry storage area. Clean.

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 presliced ham, sliced cheese, and shredded cheese not date mark stored in walk in cooler. CDI, TCS food items were date marked for date packaging were opened. -General comment. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawing in packaging in walk in cooler. EHS educated facility on notated rule and packaging was cut opened.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1 box of food on the floor in walk in freezer. -General comment.

4-502.11(A) Maintain utensils in good repair. Observed some blue lids cracked that contain cereal. -General comment.

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

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug broken off of dumpster. Replace. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed minor litter behind dumpster.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed detailed cleaning needed to flooring throughout kitchen to include under cooking equipment, under shelving in kitchen and in dry storage area. Observed cleaning needed to walling behind dish machine. Observed dust accumulation to ceiling vents located near ice machine. Clean.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready to eat pasta noodles. CDI, PIC voluntarily discarded pasta noodles. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single service to-go containers stored on the floor in dry storage area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needed to flooring throughout kitchen and to walling by dish machine area. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS food items cold holding above 41F in walk in cooler, refer to temperature log. Per PIC door had been opened and closed a lot during lunch service. CDI, door remained closed, TCS foods were at 41F or cooling to 41F by end of inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 oatmeal cooling covered in walk in cooler. CDI, EHS educated PIC on proper cooling methods and plastic was vented to allot proper airflow. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (B)(1) Use approved thawing methods, at a water temperature of 70F or below, PF. Observed pot roast thawing under running water with water temperature at 80F. CDI, EHS educated PIC on noted rule and water adjusted to under 70F for the continuation of thawing process.

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 accumulation to ceiling vent covers throughout kitchen. Observed general cleaning needed to flooring under and behind equipment throughout kitchen.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed a box of unwashed produce stored over RTE sliced turkey breast in walk in cooler. CDI, sliced turkey breast moved from under unwashed produce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed steamer not functioning, PIC is aware of issue and a work order has been submitted to have steamer repaired.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in unisex employee restrooms.

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

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 detail cleaning needed to tops of shelving throughout kitchen.

5-501.17 Provide a covered waste bin in female restrooms. Observed restroom in employee lounge not have a covered waste bin.

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

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 minor cleaning needed to flooring throughout kitchen. Improvement made from previous inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed dried food debris on slicer stored clean. Corrected during the inspection (CDI) - Blade was removed from slicer to be cleaned. -0pts-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed styrofoam cups being used as scoop in sugar. CDI - Scoops with handles were provided during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans stacked wet on shelf. CDI - Items were placed to allow adequate drying

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 flooring in need of cleaning in dry storage closet and underneath equipment in the kitchen.

Observed black residue on ice chute panel (side) in big ice machine. Observed cleaning schedule stating last cleaned 2/7, recommend cleaning more frequently. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed general cleaning needed on cooking equipment, inside coffee cabinet, inside plate warmer, etc.

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 debris/grease on floor under cooking equipment. Observed dust on HVAC vents above ice machine. Remove tape from wall at dish machine.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed case of can drinks stored on cookie sheet with uncovered cookies on speed rack near microwave area. CDI-removed drinks and discarded cookies.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed black residue on caulking at dish machine back splash. Re-caulk.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions on the floor near walk in cooler.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damage on wall joint in dry storage. Repeat.

Observed black residue on door gaskets of walk in cooler. Observed food debris/residue on side of cooking equipment on cook line. 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 wall joint damaged in storage room. Observed black residue on caulking at dish machine sprayer sink. PIC stated renovations to start soon in dish machine area due to prior leak damaging carpets on other side if wall. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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 build up on HVAC vents in drink area. Repeat.

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 person in charge has a food safety handler's certification. Spoke with PIC and ED about proper certification needed.

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 chub of ham dated 2/6/22 in walking cooler on speed rack. CDI-PIC discarded ham.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up/residue on sides of cooking equipment, on shelving under cooking equipment, and in plate warmer at cook line.

5-205.15 Maintain a plumbing system in good repair. Observed leak under dish machine (motor recently replaced) and under prep sink across from walk in cooler.

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 build up on HVAC vents.

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 sausage above raw bacon and raw pork loin in walk in cooler. CDI-PIC rearranged storage order with raw sausage at bottom and then pork loin and bacon over top. Observed 3 boxes of raw chicken tenders over a box of RTE cheese pizza in walk in freezer. CDI-PIC rearranged storage order so that RTE pizza is above raw chicken tenders. Observed unwashed Bananas over sugar and unwashed sweet potatoes over RTE tortillas in dry storage area. CDI-PIC rearranged storage order with RTE items above unwashed produce. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 3 cutting boards stored in clean dish/equipment rack with dried food debris. CDI-PIC moved cutting boards to dish machine to be properly cleaned and sanitized.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed onions, mushrooms, tomatoes, kale, and squash being cut, peeled, and diced before washing. Wash produce before cutting into them.

4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C). Observed several metal tops and containers on clean shelving area adjacent to soiled landing area of three compartment sink with dried splash residue. CDI-PIC relocated items to dish machine to be properly cleaned and sanitized.

5-501.113 The flow pressure of the fresh hot water SANITIZING rinse in a WAREWASHING machine, as measured in the water line immediately downstream or upstream from the fresh hot water SANITIZING rinse control value, shall be within the range specified on the machine manufacturer’s data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch). At dish machine, pressure gauge was missing protective plate and reading inaccurately. Repair or replace pressure gauge at dish machine. 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used.Observed inside of dish machine with a build up of lime. Remove build up of lime from inside dish machine.

5-202.14 Backflow Prevention Device, Design Standard (P). At mop sink,observed faucet with atmospheric vacuum breaker (AVB) with attached Y splitter with turn valves, causing continuous pressure on the AVB. A hose vacuum breaker (HBV) is needed between the Y splitter and the open ended hose to supplement back flow prevention device. Obtain HVB. In the mean time, open ended hose and Y splitter was disconnected. Observed a faucet leak at 1 compartment prep sink as well as a slow drain pipeleak at 2 compartment vegetable prep sink. Repair leak. 5-205.15 System Maintained in Good Repair

Observed kitchen floors/walls under dish machine, 3 compartment sink, and 2 compartment sink with buildup of dirt and debris. Clean floors. 6-501.12 Cleaning, Frequency and Restrictions (C)

Observed gnats in and around banana box in storage area. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed corrosion on unsweetened side of tea urn. 4-502.11(A) Maintain utensils in good repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at the beginning of inspection. PIC on duty at arrival is a certified food handler. Director of dining services who is properly certified arrived within last 15 mins of inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed box of raw bacon above speed rack with pasty and prepped salads. There were no visible signs of contamination. CDI-PIC relocated bacon.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed hot dogs in sealed ziploc bag from last night above 41F. All other products in the cooler were 41F or less and the product was stored overnight. CDI-PIC voluntarily discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cut fruit mixture (including melons) hot dogs, prepped gravy in walk in cooler without a date. CDI-PIC voluntarily discarded hot dogs due to potential temperature abuse, fruit mix and gravy was back dated yesterday after confirmation of prep time.

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 hot dogs in sealed ziploc bag. CDI-PIC voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two shakers of powdered sugar not labeled. Points not escalated due to small number of unlabeled product. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed speed rack of prep salads and baked desserts directly underneath leaking walk in cooler condenser. Facility was aware of the issue as they had a sheet tray and catch pan above speed rack. CDI-Speed rack was relocated to different wall in walk in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth laying directly on counter/cutting surface and not submerged in sanitizer. When sanitizer bucket was checked, it was noted at almost 0ppm and was from last night. CDI-PIC remade sanitizer to 200ppm.

5-202.14 Backflow Prevention Device, Design Standard - P Observed backflow device installed at the wrong point in the water supply of the can. Relocated from end of spout to one side of splitter. Verification within 10 days. 5-202.13 Backflow Prevention, Air Gap - P Observed spray nozzle at dish pre rinse sink sitting below the overflow line of sink basin. Recommend replacing spring at top of nozzle so that sprayer does not hang so low.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed trash and cardboard dumpster on back dock with side doors open. CDI-Doors were closed.

No ServSafe certified person onsite. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

-Observed silver pans stored on the shelf as clean with food debris still inside. They were placed on the dish machine drain board to be cleaned properly. -Observed silver lids for pans with rusted bolts on the inside where the rusted bolts would touch the food. Discarded them. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

No Points Deducted: Observed a zipped bag of hotdogs in the microwave. The cook said they had to have been from last night. Discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P

No Points Deducted: Observed a bottle of chemical stored on the shelf directly beside a bag of cereal and another by a box of wine. Relocated to their own shelf. Follow the rule below. 7-201.11 Store toxic materials to avoid contamination. -P

-Observed an unlabeled squeeze bottle. Informed the cook to label. -Observed an unlabeled cup of what the cook said was sugar. Discarded. *Follow the rule below. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

-Observed lids for storage containers with cracks in them. Discarded. -Observed the white ice scoop with a large crack down the middle. Discarded. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf

Observed the flour and other ingredient bins with buildup on the outside. Clean all. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on dish machine door.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall damage in storage room (wall joints/edges). 6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed build up on walk in cooler door (inside).

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified employees present during the inspection. Corrected- Certified employee came in after inspection was over. Follow the rule above.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. -Observed cookies on the speed rack not covered. Corrected- Covered. -Observed several open food items in the dry storage stored unprotected. Corrected- Placed in zipped bags. 3-302.11(A) Separate the different types of raw animal foods. -Pf -Observed chicken in a zipped bag in the walkin freezer stored in the same pan with raw beef. Corrected- Rearranged.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed the cook without a hair nor beard restraint. Provide.

No Points Deducted: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet cloth sitting on the counter top. Corrected- Placed cloth in the soiled bin.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy buildup on the shelves and racks in the walkin cooler. Deep clean needed.

No Points Deducted: 5-501.113 Covering Receptacles - C Observed trash can in the employees restroom without a lid. Provide lid.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed black buildup on the walkin cooler walls and door. Clean.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF 5-205.11 Maintain access to handsinks. -Pf Observed food rack in front of handwashing sink. PIC moved food rack from handwashing sink.

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

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed no date marking on opened milk. PIC date marked milk.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans stacked and stored on shelving. PIC unstacked pans to allow air flow. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed boxes on the floor in storage room.

4-501.11 Good Repair and Proper Adjustment-Equipment - C (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Observed damaged door seal on walk in door.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash debris at the back of the dumpster area. No points taken because dumpster is shared with nursing home department in the building.

6-501.12 Cleaning, Frequency and Restrictions - C Observed build up on the wall behind and under the dish machine.

2-103.11 (M) Person in Charge-Duties - PF Observed both PIC and other food employee not knowing the symptoms or foodborne illnesses on employee health policy. Also, neither of them could locate the employee health policy poster. CDI - Both PIC and food employee were shown where the health policy is posted and educated on employee health.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed food debris on a plate, plastic lids, a knife, and on blades of robot coupe, which has not been used today. All items were sent back for rewashing.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloth on second shelf of rack above sheet trays.

4-501.11 Maintain equipment in good repair. Observed wall damage in WIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed buildup on nonfood-contact surface of ice machine.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. REPEAT. Observed soiled wall behind vegetable prep sink. Also observed debris on floor in both kitchen and dry storage area.

No Points Deducted: 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the back handwashing sink. Provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observed the sanitizer bucket at 50ppm. Remade to 200ppm (quat). REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf -Observed buildup inside of the ice machine on the shield and where the ice is made. Shield popped out and washed through the dish machine. The inside was cleaned with sanitizer.

REPEAT: 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 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 a bag of chopped celery, cut melons, ham, and hotdogs in the walkin cooler not labeled/dated. Discarded.

REPEAT: 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. Clean.

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. -Observed heavy dust buildup on the ceiling over the cook line. -Observed buildup on the walls in the walkin cooler. Clean.

REPEAT: Observed employee's drink stored open on the prep table by the open bread and cutting board. CDI (corrected during inspection). Placed in designated area. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed open bags of food in the main kitchen and in the MC kitchenette. CDI- Wrapped up.

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf -Observed food debris on pans that were stored as clean. CDI- Placed in the sink to be washed. -Observed buildup on the nozzles of the drink machines. Clean. (Points not increased due to improvement).

No Points Deducted: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed a turkey breast in a pan still wrapped in the foil and covered with plastic wrap in the walkin cooler at 50F. Breast was made yesterday. CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P -Observed cut melons at 55-57F sitting on top of ice on the cook line & milk at 51F sitting on top of ice on a push cart . CDI- Discarded and informed the cook of how to properly use an ice bath. -Observed milk at 52F in the MC refrigerator. CDI- Discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed open packs of hot dogs and turkey meat and roast not labeled in the walkin cooler. CDI- Discarded.

No Points Deducted: 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 shelves & fan cover in the walkin cooler. Clean.

No Points Deducted: 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed the threshold piece not secure and sliding around on the floor inside of the walkin cooler. Repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed opened bottle of water on shelf in WIC. CDI-personal drink disposed of

2-301.14 When to Wash - P Observed PIC not wash hands after sweeping floor and before moving food containers. Wash hands after any task that may contaminate them. CDI-through discussion

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sausage patties stored above RTE foods in WIC CDI-sausage moved to lower shelf

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers, utensils, coffee cups and other multi use stored as clean with visible food debris or grease. Old stickers/labels on utensils. Remove stickers/labels before washing. CDI-items returned to dish area for washing.

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 soiled wiping rags on counter during food prep.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean muffin pans and mixer bowl stored in splash zone of hand sink. Muffin pans had debris in them. Ice cream dishes stored in dirty bus tub. Dirty apron in contact with clean containers. Clean containers stored over leg of shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed kitchen needs a thorough cleaning throughout.

6-304.11 Mechanical-Ventilation - C Observed air vents dusty in kitchen. 6-303.11 Intensity-Lighting - C Observed lighting less than 10 ft candles in walk-in, very dark.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P: PIC must be knowledgeable of employee health policy. Signs given.

7-201.11 Store toxic materials to avoid contamination. -P: Discontinue storing cleaner on shelf used for dish storage. CDI-removed

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside plate warmer, on top of dish machine, and storage racks.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean floor under and behind equipment (dish machine, cook line, etc) throughout where needed. Repaint wall behind spice rack at cook line.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed molded cucumber in box inside walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed black build up and leaves on puch cart used for storing pitchers of water and bins of juice/milk for serving times.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Must wear beard guards when handling, serving, preparing food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on top of ice machine. Observed spill on waffle iron stored on shelf at cook line. Debris build up observed in plate warmer. Observed black build up on nozzle of unused juice machine (machine being picked up by supplier).

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed on wall at sprayer of dish machine (plumbing also). Observed hole in ceiling tile at pick up table. Observed vents with dust. Observed damage to wall ay seasoning rack and behind rolling storage bin in dry stock area. Observed hood filters with build up.

Observed open can of soda on shelving with food. CDI-discarded 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed containter of white out stored with food sprays and spices. CDI-moved white out 7-201.11 Separation-Storage - P

Observed employee without beard guard. Inspection done during "down/cleaning time". Must wear proper hair/beard restraints during food prep or cooking. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

Observed plastic cover on rack of baked goods torn. Observed rust on some shelving. Repeat. Observed gasket on small hot box melted. 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 4-501.11 Maintain equipment in good repair.

Observed debris on top of dish machine. Observed shelving needing to be cleaned in walk in and where needed. 4-602.13 Nonfood Contact Surfaces - C

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean inside ice machine. Pink residue present on metal flap.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Servers observed not wearing hair nets when plating foods.

As 4-501.11 Maintain equipment in good repair. Observed spice rack starting to rust.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean all shelving including can good rack and inside freezer. Clean inside dish machine(top).

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed paint peeling on wall near microwave above frp. Clean vents also under dish machine hood. Clean floor behind/under equipment.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P: Observed waitress dispensing cereal fro a container using a bowl as a scoop not wearing gloves. CDI-spoke with manager about glove/utensil use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dish machine. Observed carbon build up on pan on stove.

the 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed vents dusty.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside microwave, inside oven, and table mounted can opener. Clean ice cream shelf in freezer.

5-205.15 Maintain a plumbing system in good repair. Repair leak under garbage disposal at dish washer.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall damage near microwave around FRP panel, behind condiments rack and in dry storage room. Repair.

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 needing to be cleaned. Debris in crevices of buckets.

4-501.11 Maintain equipment in good repair. Observed condensation leak from condensor in walk in. Repair. Observed rusting shelving in walk in cooler. Repair/replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue on outside of clear insert containers. Remove sticker residue during washing process.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Observed wall damage near shelving in dry storage room and above FRP near microwave. Repair.

**NO POINT DEDUCTION** 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed PIC did not know the symptom that require reporting. CDI - by review of employee health policy handout; review with food service staff routinely.

**6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser was not working.

**REPEAT** 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened packages of ham and pepperoni were not labeled with the date opened. CDI - Both items were voluntarily discarded. **3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed opened ham was dated 3/8. CDI - the ham was voluntarily discarded.

**NO POINT DEDUCTION** 4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed the refrigerator thermometer was not accurate in the Claire Bridge service kitchen.

**REPEAT** 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping clothes were store on counter tops. CDI - wiping clothes were placed in sanitizer buckets at 200ppm quat concentration.

**NO POINT DEDUCTION** 4-501.11 Maintain equipment in good repair. Observed the microwave beginning to rusty on the interior.

**4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some utensil storage containers with food debris. Clean all storage containers routinely.

**6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed band aids were stored on the food prep/storage surface. CDI - the band aids were returned to the designated storage area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a flour scoop stored on bin containing flour and brown sugar soiled with food and debris. CDI-- Scoop was moved to dishwasher to be washed, rinsed, and sanitized.

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 a container of diced tomatoes and an open bag of deli meat with no date mark on it. PIC was unsure of date tomatoes were prepared but stated deli meat (ham) was opened yesterday (11-23-15). CDI- Tomatos were voluntarily discarded and yesterday's date was put on the deli ham. Also observed a bag of tuna fish that had no date mark. REPEAT. 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 cream of corn soup. Product was recorded at 43F. Product had a date of 11-19-15 and was out of date because it was held at a temperature between 41-45F. CDI-- PIC voluntarily discarded product. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a can of olives on the floor in the dry storage area. CDI-- PIC moved can to proper storage.

3-304.14 Wiping cloths held in sanitizer shall be maintained at the correct concentration. Observed a bucket of sanitizer that was recorded at a concentration of 50ppm. Acceptable sanitizer range according to manufacturer's sepcifications is 150-400ppm. CDI-- Bucket was emptied and new bucket was made and tested at proper concentration.

Observed pancake mix at 60F. CDI- Discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

-Observed rice beef dated 6/25 and Marinara dated 6/27. Both items are 44F. ***41F and below, item can be kept for 7 days. 45F-41F, item can be kept for 4 days only**. CDI- Per Ms. Noreen, today is discard day for items in the walkin cooler. 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 bin of chipped beef unlabeled. Relabeled. 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 employee prepping food with no hair restraints. CDI- Hat was put on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

-Repeat Non-Compliance: Observed the lid of the flour/sugar rolling bins cracked, as well as the lid of a few of the dressing dispensers. -Observed wicker basket used for bread with crumbs built up in the sides and bottom. CDI- Put through the dish machine. **Per Ms. Moreen, a liner is always used in the basket. If the liner can not prevent the basket from becoming soiled and the basket does not stay clean discontinue use. 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 4-501.11 Maintain equipment in good repair. -Observed cutting boards with deep grooves and/or black build up. Replace or resurface. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

-Observed residue and/or debris on the shleves holding the large pots. CDI- Informed PIC -Observed food buildup on silver pans stored as clean. CDI- Rewashed. -Observed residue some dried on and some not under the cutting boards on the cooler in fromnt of the cookline. CDI- Cleaned 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed the dumpster lids bent making a sufficent size gap that could allow vermine to enter. Replace or repair. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

Observed the tile baseboard missing going into the dry storage room. Repair. Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 resident enter the kitchen twice. Ensure PIC enforces rules, and allows only employees in the kitchen.

Repeat: Observed pasta, grits, wheat cereal, flour, and pancake mix stored open and unprotected. CDI- all items placed in plastic. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P

be Observed mixed fruit in a bin sitting on top of ice- 51F. If ice bath is used, make sure that the bin is submerged in the ice. CDI- Bin of fruit placed in the freezer to rapidly drop to 45F or below. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

-Repeat Non-Compliance: Observed the lid of the flour/sugar rolling bins cracked, as well as the lid of a few of the dressing dispensers. CDI- Per Ms. Noreen new lids are on order. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf -Observed cup without a handle in the bin of bread crumbs. Provide item with a handle, and ensure the handle is not stored in the product. 4-502.11(A) Maintain utensils in good repair.

Observed lights not working in the kitchen over one of the prep tables (employee making salads) and in the dry storage room. 6-303.11- Provide lighting in areas. Ms. Kim Whitt present. Report emiled to nosullivan@brookdaleliving.com

Repeat Non-Compliance: 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed opened bags of pasta stored in one plastic container with the lid off. CDI- Rearranged food items so that they are closed and protected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple pans with old food residue stored as clean on the racks. CDI- Items moved to the dish washing area.

Repeat Non-Compliance: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without hairnets. CDI- Hair nets were placed on. -2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed waitress with hanging bracelets and/or multiple rings. Waitresses were prepping salads before taking them the dining room to be served. -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. Observed waitress with fingernail polish on without gloves while prepping salads. CDI- Informed Ms. Noreen of the correct process. No more salads were prepped by wait staff.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stored and stacked wet. CDI- Pans washed and arranged to air dry.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed the lid of the flour/sugar rolling bins cracked, as well as the lid of a few of the dressing dispensers. CDI- Informed Ms. Noreen to order new.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Observed the bins containing utensils and plastic pitchers and dispensers collecting debris. -Observed buildup collecting under the hot lamp- food serving area.

5-501.17 Provide a covered waste bin in female restrooms. Observed no lid on the trash can in the unisex staff restroom in the hall. Ms. Noreen Sullivan present. Report emiled to nosullivan@brookdaleliving.com & lllewis1@brookdaleliving.com

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -PfObserved no paper towels at the back handsink. CDI- soap was placed in the unit.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -PObserved bags of pasta in the dry storage room stored in opened bags (one bag was rolled up and the other was in an open ziplock bag). CDI- Bags were placed in a plastic bin with a lid.

Repeat Non-Compliance: 4-501.114 Maintain sanitizer at correct concentrations. -PObserved sanitizer bucket at 0ppm quat. CDI- Bucket was remade.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -PObserved sausage gravy on the stove at 121F. CDI-Burner turned up for product to reach 135F.

Repeat Non-Compliance: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved unlabeled slaw, roast, turkey meat, ham hock, and pasta in the wallk in cooler. CDI- Items labeled and or discarded.

.2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without hairnet or beard guard on. CDI- Both hair and beard net was placed on.

4-502.11(A) Maintain utensils in good repair. Observed spatchulas, whisks, and other utensils with burned, pitted handles.Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Observed walkin cooler shelves with a build up of gray furry residue.-Observed build up inside of the microwave.Clean both.*Note: Do not allow food items that are prepared/made in the activities room to be stored in or served from the kitchen.Ms. Kim Whitt present during the inspection. Inspection emailed to nosullivan@brookdaleliving.com

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P; Approved concentration level for Quat sanitizer is 150-400ppm.Observed Quat sanitizer at 100ppm using both test strips from the inspector and test strips onsite. CDI- buckets were remade.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P; Cold items shall be held at 41 degrees or less.Observed diced ham on the cook line at 70 degrees and scramble egg mix on the cook line at 60 degrees. CDI- Both items were thrown away.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF; Foods that are held in the facility for 24 hours or more shall be dated.Observed turkey meat, baked potatoes, and pizza in the walk-in cooler all without dates. CDI- turkey meat dated, Potatoes & pizza thrown away.

4-901.11 Equipment and Utensils, Air-Drying Required - C; All clean equipment shall be air dried.Observed silver pans wet stacked on the shelves by the cook line.Cesar Carvajal present during the inspection.nosullivan@brookdaleliving.com

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Quat sanitizer in house has approved concentration levels of 150-400ppm. Observed quat sanitizer at 100ppm. CDI bucket changed.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed plates, cup, and scoops soiled with debris. CDI items moved to dish machine for cleaning.

3-501.14 Cooling - P. Foods have 2 hours to cool from 135F to 70F, and 4 hours to get to 45F or below. Observed minestrone in cooler from day before at 47F. CDI item discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Foods that are held in the facility for 24 hours or more shall be dated. Foods that are 41F or below have a 7 day shelf life, 42-45F have a 4 day shelf life. Observed ham and corned beef in facility that were not dated. CDI items dated.

3-501.15 Cooling Methods - PF. Foods shall be cooled in shallow containers, separated in smaller portions, and left uncovered to facilitate cooling. Observed chicken salad, salads, lettuce, tomatoeand salmon in tightly closed units. CDI items uncovered.

6-404.11 Segregation and Location-Distressed Merchandise - PF. Dented cans shall be separated from cans in good condition. Observed cans on racks that were dented. CDI dented cans separated from cans in good condition.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Nonfood contact surfaces shall be cleaned to preclude accumulation of debris. Observed drawer with ice cream scoops and other utensils soiled with debris. CDI drawer cleaned.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. Observed the high temperature dish machine was not sanitizing as indicated by the failure of a thermolabel to completely change color after running 4 times. Facility must shift to paper for dinner and future meals until it is repaired. Return visit required.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Clean the non-food contact surfaces of the juice machine. Observed build up on the underside near the nozzles.

Ice wands are utensils and go directly into food. Therefore they should be stored like other clean utensils are required to be. Observed two ice wands stored directly on the shelves of the freezer. CDI, ice wands were removed and were thawed for cleaning and resanitizing. PIC says they are going to keep them protected from now on.