ROYAL PARK NURSING AND REHABILITATION CENTER

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slim like yellow/pinkish build up on ice machine chute. Clean. -General comment.

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 pre-sliced deli meat and chicken in reach in cooler not date mark. Food employee voluntarily discarded of TCS food items during time of inspection. REPEAT VIOLATION. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor in walk in cooler, walk in freezer, and dry storage area. Per PIC delivery occurred overnight. -General comment.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed red sanitizer bucket holding wiping clothes stored in qac sanitizer measuring at 0ppm.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed detailed cleaning needed to non-food contact surfaces throughout kitchen to include shelving on reach in cooler and shelving underneath steam table. General comment. REPEAT VIOLATION.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris/litter/bags of trash on the sides and behind dumpster. Clean.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed 2 handsinks not supplied with paper towels upon EHS arrival to complete inspection (handsink near WIC automatic paper towel dispenser battery not operating; handsink in dish machine area no paper towels at all). CDI, paper towels supplied to handsinks.

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 cooked macaroni and cheese in front reach in cooler at 53F that was prepared the day previous for dinner service. CDI, TCS food item voluntarily discarded. EHS educated on cooling perimeters and proper cooling methods. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed opened pre sliced deli meat in front reach in cooler, 1 package date marked for longer than 7 days, the other package not dated at all. CDI, TCS food items properly date marked and EHS educated PIC on proper date marking. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed Kelabmi sausage thawing in front prep sink near office not under running water. EHS educated PIC on proper thawing methods, under refrigeration, under running water to not exceed 70F, or apart of the cooking process. CDI, TCS food item placed in walk in cooler.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed detailed cleaning needed to non food contact surfaces throughout kitchen, slight improvement made from previous report.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 1 sliding dumpster door opened during time of inspection. -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 floor tile cracking at entrance door to walk in freezer. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed detailed cleaning needed to flooring throughout kitchen to include under cooking equipment, under/near dish machine. Observed cleaning needed to walling in dish machine area.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. 2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Observed person in charge not being a (certified food safety manager / having P / PF violations) Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC during inspection not being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed personal drink stored inside sink basin in dish pit area. (CDI) drink moved to approved location.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken noodle soup stored inside hot box measuring 120F, CDI soups removed and reheated to 165F and placed inside functioning hot box. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches during food prep.

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 cooking equipment having debris build-up on sides in need detailed cleaning.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors, walls throughout kitchen in need of repair. (Half points due to improvement) 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 walls, floors in need of cleaning throughout.

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 tomato soup in hot box with temperatures below 135F. PIC stated that the soups were from the day before and were reheated less than two hours earlier. CDI: PIC reheated soup to 165F or greater.

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 date marking of 10 days on sliced turkey in standing RI cooler. Observed boiled eggs past its 7 day date mark. Observed cottage cheese in RI cooler past its 7 day date mark. CDI: PIC corrected 10 day date mark on turkey to 7 day date marking. Item was prepared two days prior. PIC discarded boiled eggs and cottage cheese. REPEAT

4-501.11 Maintain equipment in good repair. Observed hot box door with broken hinge creating a gap in the door seal. Keep equipment in good repair. Observed scrap sink in dish area with metal siding bent and lifted away from metal strainer basket and creating jagged edges. Repair.

4-501.113 The flow pressure of the fresh hot water SANITIZING rinse in a WAREWASHING machine, as measured in the water line immediately downstream or upstream from the fresh hot water SANITIZING rinse control value, shall be within the range specified on the machine manufacturer’s data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch). Observed pressure gauge on high temp dish machine to be less than requirement of 20 PSI +/- 5.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed no secondary back flow prevention device on hose bib in can wash area. Atmospheric vaccum breaker that is in place is insufficient by itself to prevent back-flow siphonage. The continuous pressure backflow prevention device mentioned on previous inspection that needed to be installed on the can wash main faucet was mistakenly installed on the water line to the chemical entrainment unit and must be relocated to the main can wash faucet. CDI: Back flow prevention device was put on fixture at can wash.

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 on walls under scrap sink in dish area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork loin in walk in thawing (48hrs) at 47F. PIC discarded the pork loin.

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 improper date marking that allowed eight days in refrigeration. Food prepared and held for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed, sold, or discarded, and held for a maximum of 7 days. NO points taken because all other foods were date marked correctly and PIC discarded the incorrect dated food.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed storage containers in dry storage unlabeled with food in side. The food inside of the containers were labeled only. Asked PIC to label containers with common name of the foods.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two food services employees preparing food while wearing a watch. Asked PIC to have food services employees remove their watches and bracelet while preparing food. Both food service employees removed jewelry.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow device on faucet at the can wash. PIC contacted maintenance and requested a work order to have a backflow device installed on faucet.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed boxes and trash (from resident's care) around dumpster area. No points taken due to the dumpster being a shared trash receptacle. Discuss cleaning frequency with PIC.

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 light in toilet out and in kitchen one of the lights were out. PIC called maintenance to have bulbs replaced. Maintenance replaced bulbs.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw sausage stored over ready-to-eat baked beans and squash. CDI, raw sausage moved under ready-to-eat foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw chicken and cut lettuce cold holding in walk in cooler at 46F. CDI, walk in cooler doors remained closed and EHS came back to check temperature of raw chicken and cut lettuce and temperatures were 41F. EHS will make a visit to check walk in cooler cold holding temperature.

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 cooked eggs cooling from breakfast covered with plastic in reach in refrigerator. CDI, plastic was vented on pans and placed in walk in cooler to rapidly cool.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed minor debris behind wall of hand sink located near dry storage area. Clean.

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

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed chicken soup reheated to 118F. CDI, chicken soup was reheated to 182F to be held for hot holding.

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 lion cooling from night previous in reach in cooler temping at 47F. CDI, PIC voluntarily discarded pork lion.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a few TCS foods cold holding above 41F. 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 facility understands the expectation henceforth. TCS foods cold holding between 42-45F were date marked for 4 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed several containers of prepared salads cooling in reach in cooler tightly covered with lids. CDI, lids vented to allow salad to rapidly chill.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris inside of microwave. Observed a large cooker stored next to steamer with food debris on the outside of the equipment.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed large hole on the bottom of dumpster.

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Observed black residue inside of the ice machine on the white shield. CDI- Removed shield and ran it through the ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf -Observed pans and utensils with debris and residue stored on the shelves as clean. CDI- Removed from shelf and rewashed.

No Points Deducted: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet.

No Points Deducted: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic lids stored unprotected. CDI- Inverted.

REPEAT: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Observed buildup on the sides of cooking equipment. -Observed residue and debris inside and out of the cabinet doors in the 100/200 hall service kitchen. -Observed buildup on the walkin cooler shelves.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -Observed the compactor door open. 5-501.115 Maintaining Refuse Areas and Enclosures - C -Observed trash on the ground around the compactor. 5-501.111 Keep storage areas and bins for waste in good repair. -Observed a rusted hole in the back of the dumpster. Replace. 5-501.111 Keep storage areas and bins for waste in good repair. -Observed a broken trash can lid at one of the handsinks. Replace to prevent contamination of clean hands.

REPEAT: 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -Observed black residue around ceiling vent. -Clean floors under cookline equipment.

Observed black residue in ice chute of ice machine. Repeat. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch.

Observed puried eggs and sausage gravy 79F on cart placed in freezer during inspection. Products not cooled properly. CDI-discarded 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 oven racks on floor. Discontinue storing oven racks on floor. 3-304.12 In-Use Utensils, Between-Use Storage - C

Observed black residue in green food carts. Clean sides of cooking equipment. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed ceiling peeling in kitchen, mainly dish area. Observed black residue around vent in dish area. Clean floors under equipment. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Could not provide written documentation of employee health policy. Was able to give symptoms and illnesses. Handout given. Found at end of inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Paper towel dispenser near dink area not operating properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed pink residue inside ice machine. Clean. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean fan inside walk in cooler. Clean pan storage rack in dish room. Observed food debris and stains.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed paint chipping from ceiling in dish room. Observed dust on big vents above prep sink and in dish room.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed the ice bin sheild touching the ice with pink bacteria growth. CDI - The sheild was clean and sanitized. **Equipment food contact surfaces and utensils shall be clean to sight and touch.

3-501.14 Cooling - P Observed the center of lima beans prepared on 12/2 was 50F. **Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. CDI - The lima beans were voluntarily discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed several individually wrapped salads and sandwiches were not dated. **Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI - the items were discarded.

3-304.14 Wiping Cloths, Use Limitation - C Observed a wet wiping cloth stored on a food service counter top. **Hold in-use wiping cloths in sanitizer between uses.

6-501.12 Cleaning, Frequency and Restrictions - C Observed the ceiling was moldy in the dish washing room. **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.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed an employee's bottle water was stored in the walk-in cooler next to food. **Designate and use an area for the orderly storage of employees' clothing and possessions.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Obseved the can-opener blade to have been left soiled. Wash, rinse, and sanitize all such items within 4 hours of being used. -CDI Item was removed for cleaning.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cooked vegetable and pasta to be below 135F in hot holding. -CDI Items were discarded. Pasta was at 98F and cooked vegetables were at 89F.

3-307.11 Miscellaneous Sources of Contamination - C Observed a leak/discharge in the walk-in freezer. Do not allow the discharge to impact the food.

2-303.11 Prohibition-Jewelry - C Observed staff member to be wearing jewelry/watch on their wrists. Remember that food handlers must not wear items below the elbow except for simple metal band rings on the fingers with no in-lays, cut-out, or gems. Also, any staff member with nail polish or artifical nails must wear gloves while working with the food.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed wet stacking of metal pans. Items must air dry. Do not towel dry items. Do not wet stack items.

6-305.11 Designation-Dressing Areas and Lockers - C Observed personal phone set on food prep sink drainboard. Do not put personal items on food contact/preperation surfaces. Keep them away from food handling/storage areas.

5-205.11 Using a Handwashing Sink-Operation and Maintenance Observed handsoap dispenser in the dish room area to be installed in such a manner that it is blocked from operating by the handsink. -CDI A pump soap dispenser was provided. Only use the handsinks for handwashing and ensure that each sink always has soap, hot and cold water, and paper towels or a hand dryer.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures Obseved the slicer to have been left soiled. Clean all such items within 4 hours of being used. Observed the high temp dishmachine to fail a thermolabel strip test. A staff member was aware of a problem with an electrical switch that had to be reset. The switch was reset and the machine passed a second strip test. Ensure that the machine works properly at all times. -CDI The slicer was broken down for cleaning.

3-501.15 Cooling Methods Observed a large beef roast from the previous day that was cooled using improper cooling methods. The roast was placed into the walk-in cooler whole and covered in metal foil. This is not a proper method for rapid cooling. Provide whatever equipment or procedures are needed to ensure that items are cooled in a proper method so that they can quickly cool within the proper time frame. -CDI The roast was voluntarily discarded.

3-307.11 Miscellaneous Sources of Contamination Observed open dry goods foods (pasta, rice, etc.) mummy wrapped in plastic or in plastic bags. Open dry goods foods shall be stored in containers with lids or in bags with resealable closures.

2-303.11 Prohibition-Jewelry Observed staff member wearing watch and rings with gems. The only jewelry that can be worn below the elbow are simple metal band rings with no gems, cut-outs, or in-lays.

4-501.11 Good Repair and Proper Adjustment-Equipment Observed a build-up of ice on the floor of the walk-in freezer. This shall be resolved as it make the floor not smooth and easily cleanable. It is also a physical hazard for the staff.