PAVILION HEALTH CENTER AT BRIGHTMORE

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed spaghetti and meat sauce, purée spaghetti are holding temperature below required safety. CDI- PIC reheating the items to 177F before serving. Ensure to keep all hot TCS food at a minimum of 135F while holding. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 the facility is making ham and cheese sandwiches and prepping turkey slices for dinner. Items were in a tight and sealed ziplock bag, slice ham were covered tight with plastic wrapped holding temperature in the 60F’. CDI- EHS education PIC and staff to use proper method to help food quickly cool in time and temperature that are allowed. 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 .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed rusted and soiled hand sinks need cleaning or repairing. Keep all hand sinks clean and in good repair.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at one of the three hand sinks in kitchen. CDI- soap supplied. REPEAT *Improvement noted from previous inspection (One sink with no soap instead of two sinks) Points not escalated* -1 pt-

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed two out of three hand sinks in the kitchen without soap in the dispenser. CDI- soap provided at the time of inspection. Ensure there are hand washing supplies at all hand sinks at all time. -1 pts-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food boxes in WIF and dry storage on the floor. PIC stated that truck comes every Tuesday and Friday. Ensure to keep all boxes off the floor, put away to avoid contamination by the end of the shift. -0 pts-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed black residue on walk in freezer door.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling peeling and black residue near hood in dish machine room.

Observed cup (without lid and straw) stored on shelf above condiments. All cups must have a lid and straw and be stored away/below food items. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed pitcher in hand sink in kitchen and items blocking hand sink in dish area. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: CDI-removed items

Observed dust build up on fan in walk in cooler and floor fans in kitchen. 4-602.13 Nonfood Contact Surfaces - C

Observed ceiling peeling beside dish machine hood. Observed soiled towels on floor near dish machine. 6-201.11 Floors, Walls and Ceilings-Cleanability - C 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink with utensils in it. No storage in hand sink. CDI-items removed and returned to dish area.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed guard on ice machine with build-up, clean more frequently.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils hanging over dirty dishes on 3-comp drainboard. Move to clean side drainboard.

4-501.11 Maintain equipment in good repair. Observed gasket in ice machine door broken. Needs replacing.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Observed clean side drainboard of dishmachine, clean utensil shelving, rolling carts and carts holding utensils and condiments all need cleaning.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing light cover near pantry. Needs replacing. 6-303.11 Intensity-Lighting - C Observed several very dim or burnt out lights under hood. Replace burnt bulbs. 4-301.14 Ventilation Hood Systems, Adequacy - C Observed mold on ceiling outside hood of high temp dishmachine. Do not operate dishmachine with hood turned off

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed a jar of diced tomatoes with expired date on it. PIC stated that that was the delivery date and that it was just opened and wrote the correct the date on it. No escalation of points due to all other foods were date marked.

3-501.15 Cooling Methods - PF Observed strawberries prepped and cooling 43F from last evening, completely sealed in deep bowl. PIC removed to a shallow pan and allowed air to flow.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed no sanitizer for in use wiping cloths. PIC made a bucket of sanitizing solution for wiping cloths.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C 4-602.13 Nonfood Contact Surfaces - C Observed residue on shelving under prep table.

No Points Deducted: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf -Observed splash under the folgers machine nozzle area in the 100/200 hall service kitchen. CDI- Informed the PIC to clean. -Observed buildup on the can opener blade. CDI- Informed the PIC to Clean.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed ground turkey meat cooling in a zipped in a bag at 68F. CDI- Opened bag.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bins of food not labeled. Per the PIC, one was sugar and the other was bread crumbs (that they no longer use). Label.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Observed buildup inside the cabinet doors and microwave in the hall service kitchens. Clean. -Observed buildup inside of the drawers in the main kitchen. Clean. -Observed the shelves in the walkin cooler growing buildup. Clean.

(REPEAT) 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed buildup on the walkin cooler ceiling and fan cover, and the ceiling vents in the dish machine room. -Observed grease buildup and debris on the cook line floor. Clean.

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observed ham and turkey sandwich meats not date marked. CDI-dated

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. Discontinue storing oven racks on floor.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean ceiling in dish area.

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

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean floor behind cookline. Repair wall joints leading into dish machine room.

Observed dry goods not protected in storage once opened. **3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

Observed erratic date marking on RTE foods in walk-in. Train staff on proper date marking procedures. Review NC Food Code Manual for proper date marking. CDI-food disposed of. **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 uncapped concentrated degreaser stored on kitchen floor of cook line. Keep bottles of chemicals lidded. Keep concentrates in chemical closet. CDI-bottle moved to chemical storage area. **7-201.11 Store toxic materials to avoid contamination. -P

Observed wiping rags on counters/cutting boards. Keep them in sanitizer buckets. **3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed clean utensils stored in dirty drawers. **4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed very low water pressure at hand sink in service kitchen. Repair sink so that there is adequate water pressure to wash hands. CDI-work order for repair put in. **5-103.12 Provide water under pressure to all fixtures.-Pf

Observed leak at prep sink plumbing in main kitchen. Repair leak. CDI-work order had already been submitted by PIC. ** **5-205.15 System Maintained in Good Repair - P

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-PfObserved handsink blocked in the dish washing area. CDI- Trays and carts moved.

4-501.114 Maintain sanitizer at correct concentrations. -PObserved Quat sanitizer bottle at the dispenser out, and the buckets at 100ppm quat. CDI- Remade all sanitizer buckets with bleach, and used Inspector's chlorine test strips to ensure correct strength. Also, all large cookware is being ran through the dishmachine.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PObserved roast in walkin cooler cooked yesterday at 60F. CDI- Roast thrown away.

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 breakfast casserole in the walkin cooler from this morning tightly wrapped in plastic wrap. CDI- Plastic wrap partially removed to allow heat to escape.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Observed debris collecting in the interior of the microwaves.-Observed debris collecting on the splash shield of the mixer.-Observed debris in the water wells of the steam line.

5-501.16 Provide waste bins in required areas including at handwash sinks.Observed no trash can at 2 handsinks.Ms. Angeli Bhalla present during the inspection.Inspection emailed to: abhalla@liberty-ltc.com

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees Facility shall ensure that food employees have knowledge or written information concerning an employee health policy. Observed PIC unable to provide a written employee health policy. CDI- handout given

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days). Observed multiple TCS date amrk applicable foods not date marked correctly. CDI- date marked correctly

4-302.12 Food Temperature Measuring Devices Facility shall enure an appropriate small diameter probe is available. Observed no small diameter probe. Full service kitchen. VR