PEAK RESOURCES CHARLOTTE

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked purée broccoli and purée beef hamburger meat hot holding at 130F-131F. CDI, TCS food items were reheated to above 165F. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

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 dust accumulation on fans in dish machine area. Clean.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed green bucket stored in handsink basin in dish pit area. CDI, bucket removed from handsink basin.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed frozen ground beef thawing under 85F water. CDI, TCS food item placed in walk in cooler to continue thawing process.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen area. -General comment.

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 tiling near dish machine damaged. 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 walling near dish machine.

4-501.11 Maintain equipment in good repair. - Observed rusted shelving in the walk-in cooler

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed wall tile in need of repair.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed employee drink stored on the countertop. Spoke with staff about proper storage of employee drinks. Corrected during the inspection (CDI) - Employee drink was removed. -0pts-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed employee rinsing out wiping cloth in the hand washing sink. CDI - Spoke with Person in Charge (PIC) about staff not using sink for the proper reasons.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed eggs from breakfast in the walk-in cooler at 56F. CDI - Eggs were discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed eggs cooling tightly wrapped in plastic. Eggs began cooling around 8am and was still at 56F at 1:30p. CDI - Eggs were discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed insects in the kitchen. Facility was recently sprayed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed interior of microwave in need of cleaning. Observed rusted shelving in the 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 water puddled underneath the dish machine. Floor needs to be sloped to allow for adequate draining.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine not dispensing sanitizer during the inspection. Maintenance was called in. VERIFICATION REQUIRED

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloths stored in sanitizer at 50ppm. Sanitizer was replaced.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed interior of microwave in need of cleaning during the inspection. Corrected during the inspection (CDI) - Microwave was cleaned. Observed shelving in walk-in cooler rusting.

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 standing water in the dish machine area. Floor needs to be sloped to drain. Observed wall tile in need of repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed drink uncovered on the table next to bread near the handwashing sink. Corrected during the inspection (CDI) - Cup was discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 0ppm at the dish machine (chemical sanitizing machine). Rinse temp was not reaching 160F. Ecolab was called during inspection. CDI - Ecolab was able to get machine operating properly. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed dishes stored as clean with food debris on them. Corrected during the inspection (CDI) - Items were removed to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed tomatoes, turkey, ham and eggs above 41F. Items had been sitting on ice and was placed in the walk-in cooler after lunch (1.5 hours prior to inspection). CDI - Items were placed in the walk-in freezer to assist with getting within proper temperature range.

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 cooling in the walk-in cooler tightly wrapped with plastic. CDI - Plastic was pulled back to allow food to cool properly.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed dead insects underneath the dish machine. Increase pest management.

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 shelving in walk-in cooler. Needs to be cleaned.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Observed cracked tile near the dish machine allowing water to pool. Needs to be repaired. NOTE: Provide adequate drainage to allow water to not stand underneath dish machine.

4-501.11 Maintain equipment in good repair. Observed large two door refrigerator in need of repair located near ice machine. Observed hot box in need of repair. Observed handle to microwave broken.

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

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor black build up inside of ice machine however a major improvement has been made from previous inspection. Observed residue build up inside of soda nozzle. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean with food debris build up and food residue build up. CDI, dishes were removed from clean storage and sent to be re-washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed one pan of mashed potatoes hot holding at 122F in hot box. CDI, mashed potatoes were placed in steamer to be reheated to a temperature of 166F. Points de-escalated due to only one item that was hot holding being out of compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS items cold holding between 42-45F, refer to temperature chart above. CDI, per State Cold Holding Memo first inspection of 2019 zero points are to be taken for TCS foods found cold holding between 42-45F. CDI, EHS educated PIC on new cold holding requirement and TCS foods found cold holding between 42-45F were date marked for 4 days.

4-501.11 Maintain equipment in good repair. Observed large two door refrigerator in disrepair located near ice machine. PIC stated that a work order has been submitted to get the equipment repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build up inside of microwave. Observed large fan stored on ceiling near dish pit with dust build up inside of it.

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 build up to floor, walls, and ceiling throughout facility. General cleaning frequency needs to be increased.

Observed two employee cups stored on the prep surface. CDI- Placed on the bottom shelf under the table. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

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

No Points Deducted: Observed bags of food stored unprotected. CDI- closed. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

Repeat: Observed heavy black buildup inside of the ice machine. CDI- Cleaned. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf *VERIFICATION VISIT WILL BE DONE WITHIN 10 DAYS.

Repeat: Observed puree foods at 121-129F in the steam well. CDI- Reheated to 188F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed one bin of lettuce at 67F, another bin at 74F, burgers at 81F, boiled eggs at 60F, and bologna at 51F. CDI- Discarded all. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

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

No Points Deducted: -Observed buildup on the walkin cooler shelves and fan covers. Clean. -Observed buildup on the rolling bins (flour, sugar, etc). -Observed buildup on the cook line equipment. 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 splash residue on the walls. Clean. Observed heavy microbial growth on the walls and ceiling in the dish machine room. Treat ASAP. 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.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink residue on the ice shield. CDI - cleaned and sanitized during th inspection. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat spray at prep areas was at 0ppm and 100ppm. CDI - sanitizer was re-made at 200ppm.

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 chicken gumbo cooked on 10/11 was 55F in the walk-in cooler. CDI - the gumbo was voluntarily discarded; discussed proper cooling techniques and special attention to thicker food items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey sausage patties at 98F on steam table. CDI - sausage was volunarily discarded. Discussed methods for improving hot holding and recommended using time as a public health control for food items difficult to hold above 135F.

6-305.11 Designation-Dressing Areas and Lockers - C Observed a staff member's car keeys stored on a prep counter.

2-101.11 PIC shall be present during all hours of operation. -PF Observed the PIC with food safety certification was not present at beginning of inspection. Ensure PIC in on the premises at all times during foos prep and service.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed staff members did not knmow symtomps that require reporting to manager, no signed employee helath policy, and did not know where the policy was posted. CDI- staff was shown where the policy was posted and policy was reviewed.

2-301.14 When to Wash - P Observed an employee handling soiled utensils used the same gloved hands to handle clean equipment. **Ensure hands are washed before sitching to a task handeling clean items. CDI - PIC directed staff to wash hands.

5-205.11 Maintain access to hand sinks. Hand sinks may only be used for handwashing.-Pf Observed the hand washing sink in the dish washing area was blocked by a large dish rack and other objects (rolled floor mats). Racks should be moved during dish washing activities so the sink is accessible for washing hands. CDI - rack and mats were moved.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a package of raw ground beef (frozen) was stored above frozen squash. CDI- raw ground beef was moved to lower shelf separate from ready-to-eat food. --NO POINTS

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink residue on the ice shield and the side walls of the bin with black residue; the juice gun/dispenser had pink residue,

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 tray with lettuce, sliced tomatoes, and deli meat all labeled as prepared/opened on 7/28 (today's date); staff member stated the items were prepared on 7/27 ; . Observed a container of beef stir-fry was dated 7/28, and menu confirmed date of prep was 7/26. Observed date ranges on ready-to-eat food was labeled for 8 days instead of 7. CDI - items were properly labeled; reviewed date marking requirements and provided handout for guidance.

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 two large deep bowls of raw chicken cooling from ambient temp (89F) with tightly wrapped and had not dropped in temperature after 20 minutes of cooling in the walk-in cooler. CDI - pans were vented and instruction was given. NOTES: Properly manage time when food is pulled from service for cooling. Observed breakfast items (scrambled eggs(108F), sausage (93F) were on the counter after breakfast service. Ensure food is rapidly cooled down.

3-501.13 Use approved thawing methods. Observed raw chicken thawing in two sinks; were loose in sink/ not in containers; running water at 84F (cold tap) only running on two pieces of chicken. The chicken had completely thawed and was warm. **Monitor thawing food so that temperature does not exceed 45F, move to cold holding unit when thawing is complete. CDI - reviewed thawing procedures, and the chicken was moved to the walk-in for cooling.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed a container of tuna salad was labeled "boiled eggs". **Ensure all food labels are correct to avoid exposure to allergens.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed a box of bananas were stored beneath the prep area were thaw meats are thawed and preped. Counters were dripping near where the bananas were stored. CDI- corrected by instructing PIC to move bananas. --NO POINTS

3-304.15 (B)-(D) Gloves, Use Limitations - C Observed a staff member switch from handling soiled dishes to checking sanitizer at clean dish area without changing gloves. --No POINTS

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed the floor with missing tiles a the doorway leading to the dish washing area. **Repair floor to facilitate cleaning and to prevent further damage. --NO POINTS

Observed personal items (drink, jacket) were stored with food inthe food pantry. 6-305.11 Designation-Dressing Areas and Lockers - C --NO POINTS

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wiping cloth stored in handwash sink at dish washing area. CDI: Wiping cloth removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers and sticker residue left on several lids stacked and stored as clean. CDI: Lids returned for proper wash, rinse, and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed short order grill food in walk in cooler holding above 45F. PIC stated that it was out of the cooler and on ice for approximately 30min. Ice was only on the bottom of the containers, not up and around the food. CDI: Proper ice bathing discussed with PIC and items rapidly cooled in the freezer today.

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 pureed chicken from 12/19 in walk in cooler. Observed sausage dated for 14days. CDI: Pureed chicken discarded and sausage properly date marked.

4-501.11 Maintain equipment in good repair. Observed split gasket on walk in cooler.

5-501.15 Outside Receptacles - C Observed dumpster to be rusted out with 2 holes. PIC directed to call waste company for a new dumpster.

4-501.11 Maintain equipment in good repair. Observed gasket on warmer melted and torn. Replace.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair ceiling around sprinkler near ice machine. Clean floor under drink station.

Observed: Sinks blocked with roll carts on a few occasions. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed: Facility provided food stored below personal patient food in the nourishment room refrigerators. 3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor.

Observed: One heat damaged cutting board. 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  General Comments: Satellite kitchen is subject to inspection. Keep all facility food stored above and separate from patient food. Nourishment room fridge is subject to kitchen inspection. Keep all food individually portioned. No ingredients for food preparation can be placed in this domestic fridge.

3-403.11 Reheating for Hot Holding; (D) Reheating for hot holding as specified under ¶¶ (A) - (C) of this section shall be done rapidly and the time the FOOD is between 5ºC (41ºF) and the temperatures specified under ¶¶ (A) - (C) of this section may not exceed 2 hours. P Observed cooked chicken and cooked beef pulled from walk-in cooler and placed into hot holding box to reheat measuring 41-43 degrees; CDI and beef pulled from unit and reheated in steamer.

(general comment)4-302.12 Food Temperature Measuring Devices; (B) A TEMPERATURE MEASURING DEVICE with a suitable smalldiameterprobe that is designed to measure the temperature ofthin masses shall be provided and readily accessible toaccurately measure the temperature in thin FOODS such asMEAT patties and FISH filets. Pf. Observed dial thermometers used in kitchen.

4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed shelving throughout establishment (underneath microwave) collecting debris need of cleaning.