SUMMIT PLACE OF SOUTHPARK

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P ** Observed staff loading dirty dishes to the washer machine. Then moves on to get the clean dishes and trays put away without hand washing when switching task from dirty to clean. CDI- Proper hand washing discussed and demonstrating by staff, EHS observed staff washed hands correctly. The hand washing sign posted at hand-sink. Ensure to wash hands every time when switching tasks.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). ** Observed slice turkey and bake sweet potato’s in WIC with no date marking. CDI- PIC discarded items at the time of inspection. Date marking discussed in detail with PIC. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. ** Observed fly in the kitchen. Keep flies out.

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 soiled or rusted microwave in the kitchen and memory care. Observed soiled refrigerator in memory care. All equipment need to be clean regularly, keep clean and keep in good repair.

5-205.15 Maintain a plumbing system in good repair. ** Observed no cold water coming out on the cold side faucet near the dishwasher and cook line. Repair needed. Keep plumbing in good repair.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed the PIC struggled with employee health policy in terms of when people are trained. Staff must be trained before they begin working in the kitchen. PIC was able to find signed policies that were kept in an office outside the kitchen. Staff member that was asked was not able to locate the policy on the wall. CDI - educated manager of the requirements. Staff informed of location of policy so they can reference. PIC agrees to do a training at daily lineup so everyone is aware.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw hamburgers stored over batter in the small prep cooler on the line. CDI - moved. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer not clean to site and touch. CDI- pulled for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 8 day date marking on many items including cut watermelon. Observed sliced turkey with no discard date. It was on the last day and discarded. Prep dates were present and dates were changed to match the proper date. CDI 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 .

3-501.15 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 tightly wrapped salads cooling at 43F and tightly wrapped sausage patties and links at 48F. Tightly wrapped grits at 48F. CDI - all were vented and cooled within the 6 hour requirement. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer had been put in green buckets instead of red buckets labeled sanitizer. Also green buckets were 50ppm quat. CDI refilled from the sink.

5-203.14 Provide an air gap as specified as under 5-205.13 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed the pipes for the dish machine were all the way down for the bottom of the drain. Pipes need to be cut to provide an air gap. CDI. Educated to proper air gap. Facility must repair.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth bucket at 50ppm quat sanitizer concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on clean dish storage rack.

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 thermometer in facility for high temp dish machine. PIC ordered thermometer during inspection. Verification visit will occur no later than 1/17 to ensure facility has thermometer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the can opener blade with residue. CDI, items moved to dishwashing area and was cleaned and sanitized. Ensure food contact surfaces are kept clean. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheddar cheese in a reach in above 41 F. Observed sliced tomato, American cheese, and pancake mix above 41 F in the flip top unit near the steam table. Items have been in the units for an unknown amount of time. CDI, PIC discarded the items. Ensure foods are kept at 41 F or below by checking temperatures regularly. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed potatoes being peeled that were not washed prior to beginning preparation. CDI, employee washed the potatoes before continuing preparation.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs hanging on the oven handle where they can be exposed to staff clothing brushing on the utensils. Store the utensils in a clean location.

4-502.11(A) Maintain utensils in good repair. Observed pans and spatulas with damaged surfaces. Ensure utensils are discarded when they are damaged.

6-303.11 Provide required lighting intensity. Observed lighting in the walk in and also walk in freezer below 10 foot candles. Add additional lighting in both areas.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored underneath a cutting board.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chorine sanitizer and no test strips to check it. CDI sanitizer dumped and replaced with quat sanitizer.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink that was blocked by boxed and dry goods. CDI employee started moving items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pasta stored on prep sink where soap and sanitizer stored right beside it. CDI pasta relocated.

4-501.11 Maintain equipment in good repair. Observed dish machine that was not turned on and not in working order. PIC stated unit broke a couple days ago and they are getting a new dish machine to replace it in 2 weeks. PIC stated they are manually washing unit new unit installed.

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 racks in walk in soiled with debris and interior of ice scoop holder soiled with debris.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black debris. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed strainer, ceramic bowls, metal containers, robocoup mixer holder piece, and metal pans soiled with debris. CDI items moved to dish for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese, lettuce, and tomatoes in prep top that were over stacked and causing temperatures raising. CDI items moved to walk in to cool down * suggest using metal pans in prep top to aid with temperature control.. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two containers of half and half, sliced tomatoes, bag of spinach and puréed beets that were not dated. CDI items dated. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 hot dogs (6/26), tomato paste (6/28), and arugula (7/6). 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 .

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 Cole slaw that was prepped and not checked prior to using for service. Employee stated item reached temperature. CDI items spread out and placed in walk in freezer to accelerate cooling for service. 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 .

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed interior of microwave that was in need of cleaning.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw pork links above raw beef roast. CDI items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed soy milk, whole milk, and lactose free milk that was opened yesterday and 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in new prep unit that was above 41F. Ambient thermometer states its 39F suggest dropping unit temperature to maintain temperatures. CDI items pulled within 2 hours and discarded or placed in walk in for cooling. Verification required. Repeat. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 Not a violation. Facility has thermoplate to check dish machine but plate was 11 degrees lower than calibrated min/max from EHS. Suggest facility get new. Thermometer to ensure proper temperatures when checking high temp dish machine.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility without knowledge of the updated policy and only have poster that doesn’t mention restriction and exclusion. CDI updated information printed and available for posting.

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 ground turkey stored above raw pork bratwurst. CDI items rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees touching masks and handling RTE food while prepping. CDI hands washed and gloves changed.

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 pot, pan, and slicer with leftover food debris. CDI items moved to dish and slicer broken down for cleaning. Repeat. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY . Observed sanitizer buckets used for wash rinse and sanitize that was at 50ppm and required to be at 200-400ppm. CDI buckets refilled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed V8 tomato juice and milk that was holding in front drink station in low ice bath or on the counter and above 41F. CDI items discarded. Suggest keeping items in ice where ice is the same level as the 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 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 bags of spinach (10/30 And 10/28), chicken soup mix (10/30), and RTE food from 10/30 in front reach in. CDI items discarded. Observed bucket of boiled eggs that were not opened. CDI bucket dated. Repeat.

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 and bowls stored clean with leftover food debris. CDI items moved to sink to clean. 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 and pink debris.

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. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed grits and oatmeal that was cooling from 10am at 48F and 56F respectively. CDI items discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed facility making summer entree burrito going in hot box at 80F. CDI item reheated in oven to 178F.

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 ham labeled for 7/12 but opened on Sunday, chicken salad from 7/15, sliced turkey from 7/16, and sliced ham not dated. CDI items discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed facility actively cooling egg salad in big plastic bowl while being covered. CDI item placed in walk in cooler and actively stirred to drop temperature. Suggest facility check product and actively stir or separate into smaller portions to cool down in addition to checking temperatures with thermometer. Observed grits and oatmeal in covered metal container from the morning. No monitoring or separation to help with cooling. CDI items discarded.

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); Observed raw turkey thawing under running water at 86F. CDI item moved to walk in to finish thawing.

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. 6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Observed hole in wall in utility closet at can wash station. Observed hand wash sinks in need of caulking at seam along walls. 6-501.17 Absorbent materials shall not be stored on floors. Observed one cardboard box of cleaner stored directly on floor. CDI: PIC placed on shelf off the floor. Repeat

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bowls, plates, and dessert bowls soiled with food debris at clean storage rack and items with leftover sticker debris. CDI items moved to sink for cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers stacked while wet.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Served single service trays and bowls stored on floor in back prep area.

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 can wash that needs to be recaulked to wall, hole in wall near can wash, faucet handles need to be placed at can wash as well. Repeat.

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 flowers for employees stored on prep surface in kitchen. CDI items moved to office to store away from items for the facility

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.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility without knowledge of the updated policy and only have poster that doesn’t mention restriction and exclusion. CDI updated information emailed.

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 facility without vomiting/diarrhea plan. CDI emailed updated information..

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed gloves used to handle trash, go in walk in, and touch food. CDI hands washed and food discard

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed reach in unit #3 holding at 54F and holding TCS items above 41F. CDI items discarded. Verification required. OBSERVED milk and Bloody Mary mix above temperature in improper ice bath. CDI items discarded. Suggest using TPHC

4-501.11 Maintain equipment in good repair. Observed oven that is not operational. Repair item or discard.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no thermometer to check high temp dish machine. CDI provided information

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 can wash that needs to be recaulked to wall, hole in wall near can wash, faucet handles need to be placed at can wash as well. Repeat.

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 pork tenderloin at 43-42F from the night before. CDI pork discarded. 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 ham sandwich and sliced turkey that was held since 8/4. CDI items discarded. Repeat.

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 pork tenderloins that were covered while cooling overnight. CDI product discarded. Suggest facility slice roasts in smaller portions to aid in cooling process. Repeat

3-501.13 Thawing - C. Ensure food is thawing in refrigeration or fully submerged under water with water running on top with no more than 70F water. Observed raw chicken thawing under water at 83F. CDI ice added to water to bring down water temperate since cold tap is warmer during the summer.

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 leak coming from vents in the ceiling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Found several pans and scoops with food debris attached stored as clean. CDI- sent back to cleaning process and caste out of cycle cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found cheese, liquid eggs, gallon of milk being held on this layer of ice at beverage area and cook line. Refer to temperature chart. CDI- all food above 41F voluntarily discarded. Discussed TPHC as an option for omelet ingredients at cook line and for milk for beverage service. Sent PIC TPHC form.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found ricotta cheese dated 4/14. Found cottage cheese dated 3/26. Found burger dated 3/28. Deli turkey dated 4/14. CDI- all voluntarily discarded 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 41F. -P: Found chicken pot pie from the previous day 46F. CDI- voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found chicken pot pie filling in shallow pans but tightly covered from overnight. Pot pie did not reach cooling parameters. See # 18 above. CDI- discussion with PIC about cooling methods and alternatives.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: No thin probe thermometer available. Verification within 10 days. No signature due to Covid-19 precautions.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice shield in ice machine soiled with black build-up. Clean more frequently. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Metal plan and patient plate cover visibly soiled after stored as clean. CDI- sent back to cleaning process.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Cottage cheese and deli ham not date marked. CDI allowed to date mark from date opened (previous day).

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Dry foods bins not labeled as to contents.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Ice scoop storagesleeve soiled at bottom interior.

4-204.113 Warewashing Machine, Data Plate Operation Specifications - C: Data plate specifications not readable.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Low moisture mozzarella with blue-green mold. CDI- discarded voluntarily.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P: Washed carrot on cutting board with unwashed celery.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Cream cheese not date marked. CDI- voluntarily discarded. Cottage cheese not date marked after opening. CDI- allowed to date with previous days date. Make sure consistent date marking system in place. Some items marked with prep date and discard date. Some with prep date only. Some with expiration only.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Squirt bottle of vinegar and flour bin not labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee in kitchen with a crocheted wristband.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Some base tiles damaged. Some potentially harboring areas observed. Caulk sinks to walls as needed.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed containers of strawberries with mold stored in the walk in cooler. PIC voluntarily discarded all containers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plate for residents and ladle stored as clean with food debris and buildup. CDI PIC moved both items to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham in the tall reach in by dry storage holding at 42F. CDI PIC voluntarily discarded ham.

4-501.11 Maintain equipment in good repair. Observed split gasket on tall reach in cooler by dry storage.

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: employee handled bread with bare hands. CDI- bread voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Opened feta cheese with no date mark. CDI- discarded voluntarily.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found marinated tomato salad 60F, covered in non-metal container. Methods changed, salad placed on ice in walk-in but remained covered. CDI-Methods changed, salad placed in ice water, uncovered and transferred to freezer. Salad dropped to in 30 minutes.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled utensils (ice cream scoops and tongs), several soiled metal pans with food debris and sticker residue, and soiled mixer bowl from last night's use. CDI - All items were sent for rewashing.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on sheet tray of sausages in WIC and on opened milk in fridge. CDI - Items were 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 REPEAT. Observed pan of in-house made tartar sauce in fridge date marked for 8 days. CDI - Item was voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wetstacking. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed soiled linens stored on top of clean plastic containers. CDI - Items were removed and properly stored.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened door on dumpster. CDI - PIC closed door.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cellphone and powerbank stored on top shelf of vegetable prep area along with dry goods. CDI - Items were moved and stored properly.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employee to be aware of less than 5 symptoms from employee health policy and no illnesses. Employee was unsure of where to locate this information. CDI: discussion with PIC to ensure all employees are trained on employee health policy and know where to locate information. Facility has employee health poster posted on back bulletin board.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink without lid being stored on shelf above prep table. No prep going on at time of inspection. CDI: voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat and broccoli that had been pureed after reheating, holding below 135F in hot box. EHS reminded employees and PIC that foods lose temperature when pureed. Ensure foods are reheated to 165F if they drop below 135F before they are placed into hot holding unit. CDI: items to be served immediately at lunch.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Repeat Observed one ham chub dated for 2/26 in walk-in cooler. CDI: voluntarily discarded. Improvement seen with date labeling throughout.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large clear container of white granular without labeling.

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 ceiling vent above microwave area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed PIC (Person in Charge) rinse thermometer off in hand sink. CDI (Corrected During Inspection): EHS (Environmental Health Specialist) reminded PIC that hand sinks are for hand washing only.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food processor being stored as clean with food debris left on the interior. CDI: item taken to dish area to be properly cleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT Observed container of cottage cheese without open date. PIC was unsure of when cottage cheese was opened. CDI: item 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 bag of mozzarella cheese with open date of 12/3. CDI: mozzarella voluntarily discarded.

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. REPEAT Observed scoop handle being stored in flour.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed plastic containers stacked while wet. Use proper air-drying methods.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef being stored on speed rack above ready-to-eat hot dogs. CDI (Corrected During Inspection): hot dogs placed above raw beef. Proper storage order poster left with facility during inspection.

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 baked potatoes cooling in walk-in at a rate of 0.29 deg/min. Proper cooling rate for foods cooling from 135F to 70F is 0.5 deg/min. CDI: baked potatoes placed on sheet pan in a single layer and placed on ice bath to be left in walk-in, uncovered to quickly cool. Cooling document emailed along with inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple items holding below 135F on stove and in hot box. CDI: all items were reheated to above 165F. EHS explained that all TCS (Time/Temperature Control for Safety) foods must be held either hot or cold at all times regardless of when they will be reheated.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT Observed coleslaw and ham opened ham chub without date labels. PIC (Person In Charge) stated they were from yesterday. CDI: items properly date labeled. Date labeling document emailed along with 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 baked potatoes cooling stacked in deep container with tightly wrapped plastic. EHS advised that foods be cooled uncovered so heat can escape and cold air can circulate around product. EHS also observed large chucks of meat that had cooled in walk-in from yesterday. EHS strongly advised that such large chunks of meat be cut into smaller pieces so that heat can escape from the center.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle being stored in container of brown sugar.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clear containers being stacked while wet in prep area. EHS recommended pyramid stacking method.

4-501.11 Maintain equipment in good repair. Observed gasket for hot box to be rippled and not tight-fitting. Foods in hot box were holding below 135F. EHS advised replacing gasket.

No Points Deducted: Observed an uncovered drink stored on the prep surface. CDI- Discarded. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed several bags of food stored opened/unsealed in the dry storage. CDI- Placed in a zipped bag. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

-Observed a gallon of milk in the BTU dining room refrigerator at 56F. CDI- Discarded. -Observed a plate of breakfast in the BTU microwave at 90F. Employees stated that they leave plates there for the residents that eat later. CDI- Discarded plate and educated the employees on proper food temps. -Observed butter on the stove at 97F. CDI- Discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

-Observed several bags of opened deli meats without dates in the walkin cooler and reachin cooler. CDI- Discarded. -Observed plated salads in the reachin cooler not dated. CDI- Discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P

Repeat: Observed a chub of ground beef sitting in the sink in the thawing process. CDI- Water turned on. 3-501.13 Use approved thawing methods.

No Points Deducted: Observed coffee filters stored uncovered and not inverted. CDI- Placed in a pan and covered. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed splash buildup on the large mixer and under the nozzle area on the drink machines. Clean. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

No Points Deducted: Observed a phone and speaker on a prep surface beside a cutting board. CDI- Relocated to an employee's designated space. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.

No Points Deducted: Observed no paper towels at the back handsink. CDI- Provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

No Points Deducted: Observed rotting lemons in the walkin cooler and rotting cantaloupe on a shelf in the kitchen. Discard. 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.

No Points Deducted: Observed soup in the kettle and a bowl of ice in the dinning room open and unattended. CDI- Informed the PIC and an employee stood by the items. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

Observed chicken cordon bleu removed from the oven to be placed on the serving line at 141-161F. CDI- Placed back in the oven in a single layer and covered. Reheated to 182F. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P

Observed fish thawing inside of the packet. Per the packet, the fish must be removed from the packet before thawed. CDI- Informed the PIC of the violation and to remove the fish from the packets. 3-501.13 Use approved thawing methods.

Observed large rolling containers of unlabeled items and an unlabeled bottle of oil. Label. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Observed multiple fruit flies on rotting cantaloupe as well as flying through the kitchen and office. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed employees in the BTR dining room making plates without hair restraints. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

-Repeat: Observed multiple pans (plastic and stainless) stacked wet. CDI- Rearranged. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed clean utensils stored directly at the sink where employees were washing their hands- BTR dining room. CDI- Informed the PIC to relocate clean items to prevent contamination. 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 pans with food debris stored as clean. CDI- Rewashed in the three compartment sink. -Observed buildup inside of the freezer in the BTR dining room. Clean. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris

Repeat: Observed the dumpster doors open, and the lids bent inward and cracked. Replace lids and keep closed. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

-Repeat: Observed the walkin cooler floor lifting. Repair to prevent debris and liquids from going underneath and unable to be cleaned. -Observed buildup on the floor and wall of the mop sink room. Clean. Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed bread stored on the counter directly next to spilled blood. CDI- Discarded and cleaned. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Repeat: -Observed subs at 50F and liquid eggs at 59F in the reach in cooler. Subs were made about 2 hours and 15 minutes before temping them. -Placed in the freezer to drop temp quickly; Liquid eggs were discarded. -Observed soup on the stove at 114. CDI- Placed in ice bath. -Observed packets of butter on the dining room tables at 74F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

No Points Deducted: -Observed a bin of cut cabbage and spinach unlabeled in the walkin. CDI- Informed the PIC to label. 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 roasted peppers with 3 different dates on it. CDI- Discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P

Repeat: Observed a cooling pan of sauce wrapped tightly in an ice bath. CDI- Removed wrapper and informed PIC to ensure the product is stirred regularly. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf

No Points Deducted: Observed an employee with several bracelets and painted nails on prepare a cup of ice (from the ice machine) without gloves. CDI- Informed the PIC to ensure all employees wear gloves when preparing food (ice is included in that topic). 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

Repeat: Observed multiple pans (plastic and stainless) stacked wet. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

No Points Deducted: -Observed the handle on the slicer cracked and broken. Replace. -Observed the plastic sliding top missing from the flour storage bin. Replace. 4-501.11 Maintain equipment in good repair.

No Points Deducted: -Observed the walkin cooler shelves collecting buildup. Clean. -Observed pans with food debris stored as clean. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

No Points Deducted: Observed the dumpster doors open. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

Repeat: Observed the walkin cooler floor lifting. Repair. Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

-Observed the can opener soiled. CDI- Placed at the dish machine. -Observed the splash area under the drink machine nozzles with drink and black buildup/residue. Clean. CDI- Educated staff. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed a pan of sausage at 80F. CDI- Discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed a pan of potato salad tightly wrapped in the reachin cooler at 48F. CDI- Vented the plastic wrap and placed in the walkin cooler. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf

Observed chicken thawing in the sink in 80F water. Thawing may be done properly in COLD water (70F and below), defrosted in the microwave, during the cooking process, or in the cooler/refrigerator. CDI- Educated and chicken was placed in the steamer to thaw. 3-501.13 Use approved thawing methods.

Observed containers of food that were not labeled. The staff member that was asked did not know what one was. Label all hard to identify food items. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

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

Observed the walkin cooler floor lifting. Repair. Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

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 employee slicing and plating tomatoes with bare hands to be served to residents. USE GLOVES WHEN HANDLING READY TO EAT FOOD PRODUCTS AND PRODUCE/VEGETABLES THAT HAVE BEEN WASHED AND READY TO SERVE. Tomatoes and other food products on plate discarded at time of inspection.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed opened bags of dry food products in pantry area of kitchen(rice and breading mix). Store opened packages of food products in covered or sealable container. Rice and breading mixed wrapped with plastic wrap at time of inspection. Observed washed, cut and prep produce stored below cases of unwashed produce in boxes/cases. Food products properly stored at time of inspection.

• 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tea urn nozzles and juice dispenser nozzles soiled on dispenser device. Observed corners on drain board of prep sink, corner of prep sink, faucet fixture on prep sink soiled. Thoroughly clean and sanitize food contact surfaces. Entire prep sink detailed cleaned at time of inspection. Tea urn and juice dispenser nozzle cleaned at time of inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 bake potatoes and deli meat in walk-in cooler not date marked. PROPERLY DATE MARK FOOD PRODUCTS. Bake potatoes and deli ham discarded at time of inspection.

3-602.11 Food Labels - PF Observed deli meat product stored in walk-in cooler and removed from original package with no identification. Deli meat-->ham labeled at time of inspection. Label food products once removed from original package.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed boxes of food products stored above containers of covered food products in walk-in cooler. Store boxes of food products below and away from cooked and opened packages of ready to eat food products. Food products properly stored in walk-in cooler.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed clam style type styrofoam trays not properly stored on main cook line. Trays inverted down at time of inspection.

4-501.11 Maintain equipment in good repair. Repair leaking faucet fixture on three compartment sink. Replace cracked lid to cover flour bin. Observed door to ice machine cracked and separating along seam on door. Repair door to ANSI standards or equivalent or replace entire ice machine door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean handle and control knobs on convection oven. Wipe shelving throughout where needed; if needed.

6-202.11 Light Bulbs, Protective Shielding - C Provide light shield over light fixture in walk-in freezer.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an opened employee drink stored n the shelf with straws and other items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black buildup inside of the ice machine (around the shield area) clean. CDI- Informed maintenance to clean.

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 Per the PIC, to cool food items, he leaved them on the cook line or counter to drop temp. Follow the rule above. Informed the PIC *DO NOT LEAVE FOODS OUT A ROOM TEMPERATURE TO COOL. PLACE IN A SHALLOW BIN, ICE BATH, KEEP VENTED, ETC AND PLACED INTO THE WALKIN COOLER.

Repeat: 3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed butter on stove at 93F. TCS foods need to maintain 45F or less or 135F or more. CDI- placed in an ice bath.

No Points Deducted: 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 open bag of slaw with the date rubbed off. CDI- Discarded. Facility may consider using stickers if the marker rubbing off is a constant issue.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of foods (that are not easily identifiable) without labels. Label.

Repeat: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee filling containers with juice and preparing ice from the ice machine without a hair net. CDI- Employee placed on a hair net.

No Points Deducted Today: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed the coffee filters stored unprotected and face up. Keep wrapped or inverted.

No Points Deducted Today: 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 residue on the walls. Clean. Richard Lyon present during the inspection.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed coffee cup on prep table. **2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw shrimp stored above pasteurized eggs in walk-in cooler. **3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P CDI - shrimp moved

•4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed excessive amounts of build-up on tea nozzle. Break down and clean daily. CDI - urn sent to dishmachine.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed butter on stove at 104F. TCS foods need to maintain 45F or less or 135F or more. CDI-butter reheated.

6-501.111 Controlling Pests - PF Observed drain flies at several locations in kitchen. Eliminate breeding places or harborages. CDI - calling Ecolabs

3-307.11 Miscellaneous Sources of Contamination - C Observed cup without handle being used to dispense ice, and stored in ice. Use utensil with a handle which is stored out of ice

2-302.11 Maintenance-Fingernails - PF **Observed employee wrapping plates or food, putting cereal in bowl and adding milk without wearing gloves with both false nails and polish. If employees do food preparation they must wear gloves if they have nail polish or false nails (in addition to washing their hands) as well as wear hair nets. CDI - through instruction with PIC and ED.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several pieces of equipment collecting buildup and residue. Clean.

5-205.15 Maintain a plumbing system in good repair.-P **Observed the faucet loose on the back handsink. Tighten. Leak at dishmachine plumbing. CDI - work order put in.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed cracked glass in door to kitchen. **6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

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 several employees enter the kitchen and scoop ice from the ice machine into their personal cups without washing their hands first. Also, if anyone shall scoop ice, they must wear gloves if they have nail polish or false nails (in addition to washing their hands) as well as wear hair nets. Scooping ice is considered food perpetration.

No Points Deducted Today: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back handsink. CDI- Replaced.

No Points Deducted Today: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed plates of lunch fixed and sitting under the hot light. Food was 104-110F. Lunch was ending, and the employees stated that those plates were extras that would be discarded. CDI- Discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P -Observed an opened pack of deli meat unlabeled in the walkin cooler. -Observed a bin of cut fruit with a date that no one could read. CDI- Discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no working thin probe thermometer in the facility. Provide. VERIFICATION VISIT WILL BE DONE WITHIN 10 DAYS.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed the dish washing employee stack the pans and pots wet. Ensure the rule above is followed.

No Points Deducted Today: 4-501.11 Maintain equipment in good repair. Observed the rinse gauge on the dish machine staying at 120F, but the wall mounted gauge indicates 180F rinse. Per the EcoLab Tech (via a phone call today) all machine gauges must work properly. Repair.

No Points Deducted Today: 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed an employee washing dishes in 100F water. CDI- Heated

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

No Points Deducted Today: 5-205.15 Maintain a plumbing system in good repair.-P -Observed the cold water turned off at the back handsink (hot water is 124F). CDI- Maintenance turned the cold back on. -Observed the faucet loose on the back handsink. Tighten.

GENERAL COMMENT: (no points deducted today) 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed the PIC not certified. There was a certified employee present, but he was not the PIC. aster during the inspection, the manager came in. Ensure the PIC is a certified food protection manager.

GENERAL COMMENT: (no points deducted today) 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 the dish washer keep on the same gloves when she began to hand the soiled and clean dishes. CDI- Employee was stopped, educated employees, gloves were removed, hands were washed, and the few dishes that were touched (with the soiled gloves) were rewashed.

Repeat Non-Compliance: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed liquid and shell eggs sitting on top of ice on the cook line at 66-67F. CDI- Discarded. Observed gallons of milk in the 2 door stainless refrigerator at 55-58F. CDI- Discarded. Showed the employees how to make an ice bath.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf The cooks have access to a regular dial thermometer. Employees had to search around for the thin probe thermometer (CDI- found). Only one present. Provide more than one thin probe thermometer, and allow them to be accessible to All kitchen staff at ALL times.

GENERAL COMMENT: (no points deducted today) 4-501.11 Maintain equipment in good repair. Observed the sheet pans on top of the oven in disrepair. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several push carts collecting buildup and residue. Clean.

GENERAL COMMENT: (no points deducted today) 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster lid bent not allowing it to close. Replace or repair.

Observed an employee cup stored on a shelf with food. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed no soap at one of the handsinks. CDI- Replaced. 6-301.11 Provide soap for handwashing at each handsink. -Pf

Observed pies and brownies stored uncovered in the walk in cooler and freezer. CDI- Covered. Keep protected. Observed bags of food stored open. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P

Observed pink buildup inside of the ice machine. Discoloration growing on areas where it is dripping on ice. CDI- cleaned. Observed residue collecting on the can opener blade. CDI- Placed in the dish washer. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed butter stored at room temp on the dining room tables. CDI- thrown away. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed a container of disinfectant wipes stored on the counter with baking goods. CDI- Moved to tghe office. 7-201.11 Store toxic materials to avoid contamination. -P

Observed no thin probe thermometer. The only thermometer in the facility is for hot temps. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf VERIFICATION WILL BE WITHIN 10 DAYS.

Observed bags of food stored without labeled. Food was not easy to identify. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Observed employees without hair restraints. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

Observed several stained and scored cutting boards with old food residue. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

Observed debris and residue collected on the stove, shelving by the cook line, the shelf liners throughout, on the steam table lids, inside the fryer door, the plate holder by the stove, dished stored on shelves as clean, on the large mixer, and under the drink machine nozzles. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed the pipe directly drained at the vegetable sink. Provide an air gap. 5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P VERIFICATION WILL BE WITHIN 10 DAYS.

Observed raw burger patties stored above RTE foods in reach-in unit. Raw meat shall be stored below cooked and RTE foods. CDI-burgers moved to bottom shelf. **3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P

Observed sausage in pan over stove. Staff said it was trash. Take trash to dish area when it's removed from steam table. Sausage has to maintain <45F or >135F, cannot be room temp. CDI-sausage disposed of. **3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P

Observed paper clip in bin with clean silverware. Do not store dirty items in with clean utensils. **4-904.11 Kitchenware and Tableware-Preventing Contamination - C

Observed cracked sugar bin lid. Needs replacing. **4-501.11 Maintain equipment in good repair.

Observed excessive odors from garbage disposal. Keep area clean to not entice pests. **5-403.12 Other Liquid Wastes and Rainwater - C

Observed excessive amounts of grease on grease lid and emitting odors. **5-501.116 Cleaning Receptacles - C

Repeat: Observed no soap at one hand sink and paper towel jam at other hand sink. CDI-soap dispenser filled and paper towel dispenser unjammed. **6-301.11 Provide soap for handwashing at each handsink. -Pf **6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

Observed pink reside on ice shield in ice machine. Debris had fallen into sugar in large bin. Condenser dripping into plastic wrap covering food in reach-in. Spill of something?? into uncovered container of potatoes. Verification required. **3-101.11 Safe, Unadulterated and Honestly Presented - P,PF **3-202.15 Food packaging has be in good condition, intact and protect the food inside.

Observed food processor, tea nozzles and coffee urn lids with dried food/residue build up. CDI-all item sent to dishmachine. **4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf **CALL FOR REINSPECTION WHEN READY. WILL RETURN ON OR BEFORE 6/1/15 TO VERIFY CORRECTION OF #14 AND #20.

Observed double/triple stacked sausage links and patties on steam table 120-153F. Sausage not in contact with bottom of pan not maintaining temperatures of 135 or above. Chicken in hot box at 115F. CDI-disposed of. TCS foods needs to maintain 135F or more when being hot held. **3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P **3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed TCS food in walk-in 56-58F. TCS food in reach-in by ice cream freezer 45-46F. All TCS foods in walk in disposed of. Food that had just been delivered put into reach-in. Chicken that was being prepared for lunch that came from walk-in completely thawed was disposed of. Maintain internal temperature of TCS food 45F or below. Verification required. SEE DISPOSITION FORM. **3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P

Observed cut melon and shredded lettuce in reach-in at 46F. The fruit was past the 4 day mark and the lettuce had no date mark.--CDI-both 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 wet wiping rag stored on counter. **3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. -C

Observed large baggies for food storage and sleeve of cups on floor under hand sink. **4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C

Observed employee drink stored above food and prep surfaces. CDI-Drink disposed of. **2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. **2-401.11 Eating, Drinking, or Using Tobacco - C

Observed no paper towels at employee bathroom hand wash sink. CDI-paper towels stocked. **6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

Observed bacon stored above ready to eat foods. Store raw meat below ready to eat foods. CDI-package of bacon moved to lower shelf with other raw meats. ** 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Observed hard boiled eggs and sausage links on steam table below 135F. Verification required. ** 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed scoop handle down in powdered thickener. Observed dirty scoops in sugar and flour containers (on peg not in food) CDI-scoop removed and put on clean surface. **3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.

Observed unprotected cup lips, utensils with eating surface exposed rather than handle for selection. **4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C

Observed oven with excessive food residue. **4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed excessive grease build-up on grease container lid. Keep clean. **5-501.116 Cleaning Receptacles - C

Observed employee drink with no lid or straw and sitting on top of a clean coffee mug. CDI- disposed of drink**2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed no paper towels at kitchen hand sink, CDI restocked paper towels**6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

Observed carrots and potatoes sitting on counter allowed to drop below 135F. Keep TCS foods that will be used for both lunch and dinner above 135F or proper cool down and then reheat to at least 165F before service. CDI-reheated and put in hot holding unit.**3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed opened packaging of deli meats and cheeses in walk-in and reach-in refrigerators not date marked. Cole Slaw not date marked in refrigerator. CDI products date marked.**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 wiping rags stored in grimy water in sanitizer bucket.**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-C.

Observed clean measuring cups stored on unclean parts of shelving (part of leg that extends past top shelf), clean utensils touching dirty gloves at 3-comp sink.**4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed oven and fryers had excessive grease/soot build-up. Keep non-food contact surfaces clean.**4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C

Observed a lot of grease on the lid of the grease disposal bin.**5-501.116 Cleaning Receptacles - C

2-401.11 Do not store employee beverages avoce food/food contact surfaces. Ensure employee beverages are covered with straw. Observed one uncovered empty employee beverage stored above prep sink. CDI- discarded

3-501.16 Maintain Hot held TCS foods at 135 F or hotter. Observed HB egg at 101 F in hot holding. CDI- discarded

3-501.19 Provide and follow written procedures when using Time as a Public Health Control to protect TCS foods. Observed milk and held meals with no written procedures or time documentation. CDI- template left

4-502.11 (B) Maintain thermometer in Good Repair and Calibration. Observed thermometer out of calibration. VR

6-501.111 Facility shall Control Pests onsite. Observed house flies in facility. VR

3-304.14 Do not store Wiping Cloths on food prep surfaces. Observed soiled wiping cloths stored on main steam table and cutting board. CDI- removed

4-903.11 Store Utensils, Linens and Single-Service and Single-Use Articles so as to prevent contamination. Observed multiple power cords and cardboard stored in contact with clean utensils. CDI- removed

6-201.13 Maintain Floor and Wall Junctures, Coved, and Enclosed or Sealed. Observed missing cove tiles neat ice machine. Need to replace.

3-501.16 Hot held TCS foods shall be maintained at 135 F or hotter. Observed fried egg at 115 F under heat lamp. CDI- discarded

3-501.16 TCS foods beinig Cold Held shall be maintained at 45 F or colder . Observed multiple gallons of milk cold held at or above 45 F. CDI- Opened containers placdd on TPHC. Template given

3-501.17 Opened , ready to eat TCS foods shall meet Date Marking requirements. Observed cooked turkey exceeding date mark, a gallon of milk found with a 5/31 date mark, and multiple chubs of deli meat not date marked. CDI- turkey discarded

4-205.10 Food Equipment shall meet ANSI Certification and Classification standards if used to strore TCS foods. Observed milk cold held in residential refrigeration equipment in the memory care unit. CDI- Facility may not store TCS foods there. Equuipment may be replaced with commercial equipment or used in conjunction with TPHC.

5-501.17 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Observed uncovered trash can in food employees restroom.