BROOKDALE CHARLOTTE EAST

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS food items in walk in cooler holding at 44-45F, refer to temperature log. CDI, TCS food items placed in reach in cooler that was holding at proper temperature. 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 cut tomatoes and chicken pasta salad cold holding above 41F in ice bath covered on main cook line. CDI, TCS food items placed in walk in cooler to rapidly chill. 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(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 debris/crumbs accumulation to shelving under/near holding and cooking equipment on prep line.

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 flooring near drain in assisted living serving kitchen 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 minor cleaning needed to flooring in dry storage area. Observed dust accumulation to ceiling vents in kitchen. Observed cleaning needed to walling near window in assisted living serving kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS food items cold holding above 41F, refer to temperature log. During time of inspection cut lettuce and boiled eggs were placed on top of ice inside of their container to rapidly chill. All other TCS food items cold holding above 41F were voluntarily discarded. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed package of sliced deli meat in front line prep cooler with no date mark TCS food item was voluntarily discarded by PIC during inspection. -General comment. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 damage near window in assisted living kitchen. Minor improvement from previous inspection report. Points de-escalated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage link hot holding below 135F. CDI, sausage links reheated 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut melons holding above 41F. CDI, cut melons placed in walk in freezer to rapidly chill. Observed hot dogs and burgers holding above 41F in satellite kitchen. CDI, TCS food items voluntarily discarded. 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 .

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needed to flooring in dry storage area under shelving. Observed walling and window sill with build up in satellite kitchen near window. 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 pieces of baseboard lifting from walling in satellite kitchen.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in memory care unit serving kitchen.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door opened during time of inspection. PIC closed door. -GC

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 tiles peeling over dish machine area. Observed minor damage to flooring in memory care serving kitchen. Repair.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloths stored in sanitizer below concentration. Corrected during the inspection (CDI) - Cloth was removed and solution was replaced.

4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. - Observed single service trays stored uncovered. CDI - Trays were inverted.

Observed gaskets in need of cleaning on reach-in coolers. **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.

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 and floor damage in the small kitchenette in memory care unit. Needs to be repaired.

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. Observation: EHS observed several priority items missed during the inspection. The PIC was not able to locate test strips, was unsure if the dishwasher was high temp or sanitizer, did not realize eggs were unpasteurized.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 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.Observation: EHS observed a can of soda stored above a prep surface. The container was not in a closed beverage container. CDI: PIC removed the employee beverage from the kitchen.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observation: EHS observed a food employee handle used resident dishes and without handwashing, touch clean dishes. CDI: EHS advised food employee to wash their hands and they completed a proper hand wash.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observation: EHS observed damage to a can in the dry storage area. PIC stated that the facility will use dented cans. CDI: EHS provided education about the dangers of using dented cans and discussed checking cans when they are delivered and ensuring all employees are aware of where to place dented cans.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observation: EHS observed ready-to-eat foods (fully cooked sausage) stored below unwashed produce. CDI: PIC corrected storage order. 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. Observation: EHS observed several utensils and dishes stored as clean with visible food debris. CDI: Items were taken to dish pit to be W/R/S. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observation: EHS observed substantial black build-up on the ice machine in the assisted living kitchen. Clean more frequently. 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observation: EHS observed the dish machine in assisted living kitchen was unable to reach 160F. EHS advised until the dish machine could be repaired to take all dishes to the main kitchen. 72 hour VR. EHS will return to facility by Friday, January 31st by 5pm to check that dish machine can reach 160F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observation: EHS observed commercially prepared fully cooked sausages in a hot holding unit holding at 99F. Eggs in the well were holding at 95F. The items remain on the hot line from 9:30AM to 10:30AM CDI: The items were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observation: EHS observed several items throughout the facility that were not date marked. Items that were prepared yesterday were allow to be date marked all other items were voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observation: EHS observed several items throughout the facility that were past the 7-day allotted time for date marking. CDI: All items that were past the 7-day period were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-801.11 (C)(2) A partially cooked animal food such as lightly cooked fish, rare meat, soft-cooked eggs that are made from raw eggs and meringue. Observation: EHS observed unpasteurized raw shell eggs in the kitchen. PIC stated the eggs are used during brunch on Sunday to prepare undercooked eggs for breakfast. EHS discussed with PIC and PIC will call their food vendor. CDI: EHS advised PIC that the eggs could only be used if they are fully cooked, not pooled for more than one customer, or used in baking.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observation: EHS observed spray bottle of disinfectant that were not labeled. CDI: PIC labeled the spray bottles. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observation: EHS observed quat sanitizer concentration at 500ppm. CDI: EHS advised PIC to dilute the concentration to correct level and contact chemical supplier for maintenance.

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. Observation: EHS observed hot commercial hot boiled eggs cooling in the WIC. The pan was tightly wrapped with plastic. CDI: PIC put the eggs in a larger container with ice and an open lid in the WIC. The eggs reached cooling parameters rapidly. REPEAT. Points not escalated due to improvement of methods. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observation: EHS obsvered containers of flour, sugar, salt, pepper, and breadcrumbs that were unlabeled in the main kitchen pantry and assisted living that were not labeled. CDI: PIC labeled all working containers.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observation: EHS observed a utensils with the handle in the food in the RIC. CDI: PIC removed the utensil from the item and EHS provided education.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observation: EHS observed plastic pans stacked wet in the clean dish storage area and stacked by the dish pit. CDI: PIC provided education to dish pit employees and the dishes were moved to a self-drying position.

4-501.11 Maintain equipment in good repair. Observation: EHS observed RIC #3 leaking from the top inside the cooler. PIC removed items from the top shelf and placed a pan to catch the water. They placed a maintenance request.

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 Observation: EHS observed that the facility did not have an irreversible registering temperature measuring device for the hot water dish machine in the assisted living kitchen. 10-day VR REQUIRED.

5-205.15 Maintain a plumbing system in good repair. Observation: EHS observed a slow draining hand sink in the facility. PIC contacted maintenance to repair the sink.

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. Observation: EHS observed build-up on the ceiling vents and on the ceiling throughout the facility. Clean as frequently as needed to prevent build-up.

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. Observation: EHS observed employee food stored in the RIC with resident food. CDI: PIC voluntarily discarded items. EHS provided education and suggested the facility designate a space or bin the in WIC for employee food items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed salads above 41F on display in dining room. Corrected during the inspection (CDI) - Salads were placed in walk-in cooler to cool. (See temperature chart).

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 salads cooling in tall reach-in cooler, wrapped and stacked. Salads were at 45F. CDI - salads were taken to walk-in cooler to cool. (see temperature chart)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean metal pans stacked wet. CDI - Pans were removed and then rearranged.

4-501.11 Maintain equipment in good repair. - Observed torn gaskets in tall reach-in cooler and ice machine in the main kitchen.

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 and floor damage in the small kitchenette in memory care unit. Needs to be repaired.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw fish stored above cooked beans in the walk-in cooler. Corrected during the inspection (CDI) - beans were relocated. 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 chicken stored above raw pork in the walk-in cooler. CDI - chicken was placed on bottom shelf.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed raw shrimp thawing in container of standing water. CDI - Water was turned on to continuously run over food item.

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 damage in the small kitchenette in memory care unit. Needs to be repaired.

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 chicken stored above raw pork in the walk-in cooler. Corrected during the inspection (CDI) - Items were rearranged.

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 chicken salad dated for 12/11 and potato salad dated for 12/2 in the short reach-in cooler. CDI - Items were discarded.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed bowl being used as a scoop in the rice in dry storage. CDI - Bowl was removed. Ensure that a scoop with a handle is used.

5-501.17 Provide a covered waste bin in female restrooms. - Observed no covered bin the bathroom which is sometimes used by both males and females.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine not dispensing sanitizer. Corrected during the inspection (CDI) - Person in charge (PIC) contacted eco lab who will be coming out to service the machine. Verification visit will be required.

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 cooked broth containing tomatoes not labeled. CDI - Items were dated with the previous days date. Points not escalated due to improvement.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed rotten strawberries and grapes in the original container in WIC. CDI- PIC discarded items. -0 pts-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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. Observed soiled can opener blade and its base. CDI- PIC took to dish area to be clean, the base is getting clean at the time of inspection. -0 pts-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed no date marking on chub of ham, slice hams and turkeys, liver mush in WIC. CDI- PIC volunteer to discard items. ENSURE TO DATE MARK ALL READY TO EAT - TCS FOODS WHEN OPEN OR PREPARE AND WILL HOLD LONGER THAN 24 HOURS. -3 pts- 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed chub of ham dated 5/3. CDI- PIC volunteer to discard item at the time of inspection. ENSURE TO DISCARD ALL ITEMS THAT ARE EXPIRED IN 7 DAYS.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine and ice cooled drop in soda dispensers in the main with pink and black residues and build up. Needed Cleaning. -0 pts-

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 scrambled egg and oatmeal in the hotwells holding temperature below 135F. CDI- Food employees discarded items. -1.5 pts-

REAPEAT 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 items (chicken salad, bean salad, chilli, beef patties, dice chicken, cauliflower salad) in reach in refrigerator right next to the WIC holding temperature above 41F. CDI- PIC volunteer to discard all items in the reach in. -1.5 pts-

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 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 shredded carrots, hams, turkey slices without date marking in WIC. Observed beef patties, chicken salad, bean salad in reach in without date marks. CDI- PIC volunteer to discard items, and put date mark on shredded carrots that was opened yesterday. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed chub of hams in WIC with dated 1/17 and 1/20. CDI- PIC discarded items. -1.5 pts-

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 test kit for high temperature dish machine at the satellite kitchen when asked food employee. CDI- PIC found the test kit and went over procedures with employees of how to test the machine every day to ensure it works properly. -0 pts-

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 mushroom soup and milk based custard cold holding at 44F in reach in refrigerator located in assisted living satellite kitchen. CDI, TCS foods were placed in walk in cooler in main kitchen to rapidly cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 2 containers of milk opened in reach in refrigerator in assisted living satellite kitchen with no date mark. Per conversation with employee, milk was opened 2 days prior. CDI, milk was date marked for date container was opened.

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 debris build up inside of microwave stored in assisted living satellite kitchen. EHS encourages detailed cleaning to non food contact surfaces throughout satellite kitchen and main kitchen.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor cleaning needed to flooring in satellite kitchen and main kitchen. 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 chipping to some floor tiles throughout main kitchen.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in satellite kitchen blocked with mini pitcher. CDI, pitcher was removed from handsink.

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 several TCS foods cold holding above 41F in walk in cooler. Per conversation with PIC facility had received a delivery prior to inspection and walk in cooler door had been opened and closed often by employee to put food away. CDI, door of walk in cooler was closed for remainder of inspection, by end of inspection TCS food items were back to 41F or below.

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 ceiling vents with dust accumulation. Observed detailed cleaning needed to ceiling and minor cleaning needed to flooring throughout kitchen. 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 chipping to some floor tiles throughout main kitchen.

REPEAT / NO POINTS DEDUCTED 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 blade on large can opener (food contact) having old food accumulated on surfaces in need of cleaning; CDI Opener pulled and placed into dirty dish pit to be properly washed, rinsed and sanitized. (NOTE) No points not deducted due to great improvement.

NO POINTS DEDUCTED 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 sausage links at steam table being hot held at 123F; CDI sausage links reheated to 165F + during inspection and kept inside steamer until service. (NOTE) discussion with PIC regarding TPHC for items similar to links to prevent violations in the future; TPHC form emailed to PIC.

NO POINTS DEDUCTED 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two live ants near dining room beverage station; PIC placed work order in during inspection.

4-501.11 Maintain equipment in good repair. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf, Observed bulk dry food bin lids cracked in need of replacing; Observed cabinet door broken in front dining room beverage station area in need of repair; Observed split gaskets on a few stand up refrigeration units in need of repair.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf. Including testing methods for hot water dish machines. Observed no testing method for high temp dish machine; Observed machine reaching required temp on rinse cycle.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed flooring inside walk-in cooler underneath shelving accumulating old food debris in need general cleaning. Observed vents inside kitchen accumulating debris in need of general cleaning. . 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 entering walk-in cooler damaged.

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed pink slime in ice machine. PIC cleaned ice machine.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Tempted and observed sliced beef at 132F. Since the slice beef was within the two hour window, PIC reheated to 165F

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 baked/grilled chicken in walk in tightly sealed while cooling. PIC open corner of pan to allow air flow

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork chops in walk in at 47F and shredded lettuce at 45 in bottom prep reach in. PIC discarded pork chops and lettuce.

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 on date marking please visit: http://meck.co/FoodSafety Observed containers of food in walk in with expired date marking. PIC discarded expired food. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed no date marking on several containers (potato salad, tomatoes, & diced potatoes) of food in walk in. PIC dated the containers of food that was opened and placed in walk in during food prep today. Food was opened approximately 30mins to 1hour when REHS observed the violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pan stacked and stored on shelving. PIC removed wet pan from stack to allow air drying. All other pans were dry.

3-501.15 Cooling Methods - PF Observed roasted vegetable salad completely sealed cooling in cooler. Food service worker opened plastic wrap around the edges to allow air flow to remove the heat.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed dead water bug in men's toilet. Routinely check the premises for evidence of dead insects, rodents, or other pests. Remove from the premises at a frequency that prevents their accumulation, decomposition, or the attraction of more pests.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Nonfood Contact Surfaces - C Observed dried spillage on nonfood contact surfaces. Clean nonfood contact surfaces at a frequency when visibly soiled

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster. Keep dumpster closed to prevent unwanted pests, insects, or rodents. Food service worker closed dumpster.

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 broken and cracked bulking floor tile in women's toilet. Repair broken and cracked floor tile to prevent trip hazard.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed boiled eggs cold holding at 45F in satellite kitchen in assisted living. CDI, boiled eggs 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. Observed the following items prepared day previous to inspection with no date mark; sliced tomatoes, chili, tuna salad, and cut lettuce. CDI, food items date marked for date of preparation. Observed commercial egg salad in walk in cooler not date marked for date opened. CDI, egg salad date marked for date it was opened (day previous to inspection).

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cooked chicken prep day previous without date mark. CDI, chicken date marked for date prep.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris build up to ceiling throughout kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed coleslaw cold holding at 43F in rear reach in cooler. CDI, coleslaw was voluntarily discarded. Observed cut lettuce used to prepare sandwiches for lunch in flip top reach in temping at 49F. CDI, cut lettuce was placed in walk in cooler to rapidly chill. Observed boiled eggs and cut melons located in satellite reach in cold holding above 41F. Both food items had been sitting out during lunch rush just prior to inspections. CDI, EHS educated PIC on ways to ensure that TCS foods being used for lunch rush maintains a temperature of 41F or below.

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 chili prepared day previous to inspection not date marked. CDI, chili was date marked. Points no escalated due to all opened milk being date marked which is an improvement from previous inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored in solution located inside of green bucket within satellite kitchen not in sanitizer.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust accumulation on ceiling near dish machine.

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 corn beef and chili cooling in walk in cooler from night previous prior to inspection temping at 50F and 45F respectively. CDI, corn beef and chili were voluntarily discarded. EHS educated PIC and staff on the proper ways to quickly cool foods. REPEAT VIOLATION. -1.5 pts- -

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 milk in rear reach in cooler in main kitchen opened and milk in satellite kitchen not dated for the date it was opened. CDI, both milks were dated for the date they were opened. -0 pts-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut watermelon cooling in rear reach in cooler tightly covered. CDI, plastic vented to allow watermelon to rapidly cool. Observed corn beef and chili cooling in walk in cooler from night previous tightly covered. CDI, corn beef and chili were voluntarily discarded. Observed cut spinach salad and coleslaw cooling in satellite reach in cooler tightly covered. CDI, plastic was vented to allow spinach salad and coleslaw to rapidly chill. Observed gravy and chili cooling in reach in cooler at satellite kitchen tightly covered. CDI, both chili and gravy were placed on ice baths and plastic was vented to allow food to rapidly chill. EHS informed PIC and kitchen staff on the proper way to rapidly cool foods. EHS also left a Mecklenburg County cooling chart log with staff. REPEAT VIOLATION. -1 pt-

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 ceiling throughout facility with minor dust and debris accumulation. Some improvements have been since last inspection. REPEAT VIOLATION. -0.5 pts-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken stored above ready to eat potatoes in walk in cooler cooling rack.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with black residue build up. REPEAT VIOLATION. . l

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 macaroni and cheese cooling in reach in cooler number 5 from night previous temping at 48F. CDI, macaroni and cheese was voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding at 43F in walk in cooler. CDI, PIC contacted facilities maintenance team to come and evaluate temperature of walk in cooler. Facility has a chart on file where they take temperatures of food in the walk in cooler every morning. EHS was able to verify that TCS food was cold holding at or below 41F early in the morning according to temperature/time log provided.

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 macaroni and cheese cooling in reach in cooler number 5 tightly closed with plastic wrap. CDI, macaroni and cheese was voluntarily discarded by PIC and EHS educated PIC and proper cooling methods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food on the floor located in 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 ceiling throughout facility with heavy dust and debris accumulation.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -Observed packaged cheese stored directly touching lettuce in flip top unit. Corrected during the inspection (CDI) - lettuce was discarded. -0pts-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed interior of ice machine in need of cleaning. Needs to be cleaned. -1.5pts-

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed drain flies near the dish machine. Increase pest management. -1pts-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed wiping cloth stored in sanitizer at 50 ppm. CDI- Sanitizer was replaced. -0pts-

5-205.15 Maintain a plumbing system in good repair. - Observed backflow preventer leaking at the dish machine. Needs to be repaired. -0pts-

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 sliced turkey dated for 1/16 in the walk-in cooler. Today makes day number 8, ensure that food is being discarded at the end of day 7. Turkey was below 41F. Corrected during the inspection (CDI)- turkey was discarded. -1.5pts-

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 large bowl of lettuce stored in the reach-in cooler, cooling. See cooling rate above. Temperature only dropped one degree in 40 minutes. CDI- Lettuce was placed in the walk-in cooler where the cooling rate increased. -0.5pts-

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. -0pts-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed thermometer in need of cleaning in small kitchenette. Corrected during the inspection (CDI)- Thermometer was removed to be cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 0ppm in the dish machine. CDI- Utilize the 3 compartment sink until maintenance can fix the issue. -1.5pts-

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 salami not dated in walk-in cooler. CDI- Date was added. Product was opened yesterday. 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 cheese dated for 11/7 in tall reach-in cooler. CDI- Cheese was discarded. -1.5pts-

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed drain flies near dish machine. Increase pest management. REPEAT. -1pt-

4-501.11 Maintain equipment in good repair. - Observed torn gasket on tall reach-in cooler on door #4. Needs to be repaired. -0pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed shelving in walk-in cooled in need of cleaning. -0pts.

No Points Deducted: Observed an employee enter the kitchen, go into the walkin cooler, got a banana, and go into a reachin cooler and put ketchup into a cup all without washing her hands. CDI- Employee was informed of the violation, and hands were washed. 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

-Repeat: Observed parts to a water diffuser with buildup. Corrected during inspection (CDI): Took items to the dish area to be cleaned. -Observed the yellow tray holding clean cups with buildup- AL kitchen. Clean both tray and cups. -Observed pink and black mold 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 -Observed the rinse at 177F at the A/L dish machine. VERIFICATION REQUIRED. Do NOT use until repaired. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf

No Points Deducted: Observed a large bin of Alfredo dated 7/31 at 52F. CDI- Discarded. *Use shallow pans, ice baths, or any other approved cooling method and do not cover tightly. 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

Repeat: Observed sausage links at 109-117F on the hot line during breakfast. CDI- Reheated to 202F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

No Points Deducted: Observed butter packets in the AL Kitchen at 71F. Packets were removed from the tables and returned to the refrigerator. CDI- Discarded *Suggestion: Place only a few butter packets on the tables, and if more is needed/requested place more out then. Do not return butter packets back into the refrigerator after the temp has risen. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

No Points Deducted: Observed 84F water running over chicken to thaw it. CDI- Stopped the running water, and placed the chicken in the oven to continue the thawing process. It has been explained that cold water 70F and below is to be used in the thawing process. 3-501.13 Use approved thawing methods.

Observed gnats flying in the main kitchen, pantry, and AL kitchen. Provide pest control treatment. 6-501.111 Keep the premises free of insects, rodents, and other pests.

No Points Deducted Observed an employee prepare a cup of ketchup without having on a hair restraint. CDI- Educated the employee and she placed on a hair net. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

No Points Deducted: -Observed 1 dumpster without a drain plug. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. -Observed the other dumpster with one of the lids bent inwards preventing a tight closure. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

-Observed heavy dust buildup on the ceiling and vents throughout the kitchen. -Observed the floor grout worn out on the front line. Water held in between the tiles. 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. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap in men's restroom. CDI- Soap was provided. -0pt-

3-302.11(A) Separate the different types of raw animal foods. -Pf- Observed raw chicken stored above raw ground beef. CDI- Chicken was relocated. -0pts-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed debris on spoon stored as clean. Observed several metal pans with grease residue. Observed small plate with food debris. CDI- Items were removed and relocated to dish machine to be cleaned. REPEAT. -1.5pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed hot dogs sitting in metal pan, wrapped in plastic at 119F. CDI- Hot dogs were placed back on grill and brought up to 171F. -0pts-

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 roast beef dated 4/17 in walk-in cooler. CDI- Roast beef was discarded. Ensure that food is being held for allotted amount of time once opened. -1.5pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed plate lids stacked as clean with water residue. Needs to be thoroughly dried before stacking. REPEAT. -0.5pt-

4-501.11 Maintain equipment in good repair. - Observed sink near dish machine cracked and beginning to leak. Needs to be re-sealed. -0pts-

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed build up in dump sink near dish machine. Needs to be cleaned at a high enough frequency to avoid accumulation. -0pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed debris on shelving near grill. Needs to be cleaned. Observed underside of sink and overhead near serving line in small kitchen with debris build up. -0.5pts-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed flat baking pans stored as clean with dried debris and build-up on surfaces. CDI- Baking pans were removed and taken to sink to be cleaned. -0pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed pulled pork dated for 1/4 in tall reach-in cooler at 51F. CDI-Pulled pork was voluntarily discarded. -1.5pts-

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 pulled pork dated for 1/4 in tall metal pan, in tall reach-in cooler at 51F. CDI- Pulled pork was voluntarily discarded. -1pt- (REPEAT)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed baking pans wet stacked in dry storage room. CDI- Baking pans were relocated to drying rack. -0pts-

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 spaghetti in tall reach-in cooler cooling. Temperature at 2:21pm was 73F and at 2:55pm temperature was 71F. Plastic was removed to allow heat to transfer. Spaghetti reached 58F by 3:27pm. -0pts-

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT. Observed several drain flies under and around dish machine. PIC stated that pest control had been out recently. Needs more pest management. 6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed when walking past break room which is under renovation, the outside premise was exposed through ventilation. Needs to be closed to ensure pest can't access facility. -2pts-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - REPEAT. Observed wiping cloths in sanitizer buckets with a concentration of 100-150ppm. Ensure sanitizer is between 200-400ppm. CDI- Sanitizer bucket was refilled. -1pt-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed prep equipment stored in plastic bin on the floor in the dry storage. CDI- Bin was placed on shelving. -0pts-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed single service cups stored without outer protection. CDI- PIC had cups placed in container. -0.5pts-

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. - Observed one dumptser outback missing a drain plug, needs to be replaced. -0pts-

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 vent covers in kitchen near prep table and in walk-in cooler. Needs to be cleaned. -0.5pts-

2-401.11 Eating, Drinking, or Using Tobacco - C Observed an employee drink at the AL service line was screw top water bottle. Ensure employees drink out of cups with straws or other type container where hands are not contaminated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the meat slicer was stored with dried food debris on the blade. Ensure the blade on the leat slicer is washed rinces and sanitized after each use. CDI - The slicer was washed / sanitized.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened bags of spinach and cole slaw, and cooked bacon were not date marked. CDI - bacon was discarded; spinach and cole slaw was dated by chef with 7/24 date.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed heavy infestation of drain flies near the dish machine. Increase pest management, and clean drains to completely eliminate flies.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observeds several in-use sanitizer bucket holding wiping clothes at 100ppm quat concentation. Ensure sanitizer in buckets have 200-400ppmm quat concentration. CDI- Ecolab repaired the dispenser during the inspection.

-No point issued- 4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers - PF Observed detergent bucket at the dish machine was empty. No dishes had been washed for the day, and left over dishes from dinner on 7/25 had not yet been washed. Ensure that a supply of detergent is maintained onsite. CDI - detergent was borrowed from aother facility and installed during the inspection. Detergent supply is on order.

-No Points Issued- 6-202.11 Light Bulbs, Protective Shielding - C Observed the light sheild was missing in the linen/single service storage room. Replace light shield or install sleeves/end caps for bulbs.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed the hot water at the main kitchen hand ashing sink was only 58F. Hot water did reach after several minutes of running the hot water. Repair water line so that hot water at least 100F is available for staff to wash hands properly. 6-301.12 Hand Drying Provision - PF Observed the paper towles dispencer in the AL kitchen was not close to the hand ashing sink; had to walk through doorway to obtain a paper towle for hand drying.

3-201.11 Use food from approved sources only. -P Observed homemade applesauce in the AL kitchen. **Only obtain food from approved sources. CDI - The jar of applesauce was discarded during the inspection.

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 cracked boiled eggs labeled 1/8 in the reach in cooler. CDI - the eggs were voluntarily discarded.

2-402.11 Effectiveness-Hair Restraints - C Observed one staff person without hair restaints while preparing food. Always wear hair restaints while food is prepared (hat, visor, hair net, beard guard).

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed storage cart for clean utensils with food debris and residue, and utensil stroage container (in drawer) with debris. Keep all clean utensil storage area clean and free of food debris.

No point deduction 4-501.11 Maintain equipment in good repair. Observed the caulk sealing the backsplash at the dish machine was separated from the wall. Repair caulking.

No Point Deduction 3-302.11(A) Separate the different types of raw animal foods. -P Observed thawing raw fish (allergen) dripping onto a box of bacon. **Separate raw animal food to prevent cross contamination.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the dish machine final rinse only reached 144F. Only single service eating and drinking utensils shall be used until the dish machine is at required sanitizing temperature. **A verification visit will be made within 10 days.

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 (REPEAT) Observed cooling ground sausage at 62F(prepared at 10:30am), hamburger patties at 88F (prepared at 12:30pm), and roasted potatoes at 65F (prepared at 10:30). CDI - the hamberger was re-heated to 205F and properly cooled. The roasted potatoes and ground sausage were quickly cooled in the walk-in freezer (31-35F).

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 bags of lettuce and spinach were not dated (REPEAT). CDI - the items were 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 Observed several deep pans were tightly covered with plastic wrap with small hole in the plastic. CDI - Thorough instruction was given on cooling techniques.

No Point Deduction 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed the quat sanitizer buckets with strength between 50-100ppm. **Ensure that sanitizer buckets are between 200 - 400ppm quat strength for storing cleaning cloths.

NO Point Deduction 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 the AL ice scoop stored in a container with pink/brown residue. CDI - the container was place in dish area to be washed and sanitized.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans were tightly stacked and wet (REPEAT). **Completely air-dry all dishes before tightly stacking.

No Point Deduction 4-501.11 Maintain equipment in good repair. Observed the steam was leaking water onto the floor.

5-205.15 Maintain a plumbing system in good repair. Observed the one hand washing sink in the kitchen with a clogged drain. A follow-up visit will be made to verify repair of sink drain.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed clean plates with dried food debris present on surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed lettuce and tomatos holding at 54F sitting on ice. Corrected during inspection - items were sent back to freezer to shock.

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 salad preped previous night without date marking. Corrected during inspection - item was voluntairly tossed. 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 sliced pickes dated 5/25. Corrected during inspection - item was voluntairly discarded on site.

7-201.11 Store toxic materials to avoid contamination. -P Observed butane canisters stored on shelving above prep surfaces. Corrected during inspection - Canisters were relocated beneath prep surface. NO POINTS DEDUCTED

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed some kitchen staff not wearing hair restriants. NO POINTS DEDUCTED

4-501.11 Maintain equipment in good repair. Observed reach in cooler not functioning properly. There were no food items present at time. **A return visit will be conducted in 10 days to ensure equipment is operating properly. NO POINTS DEDUCTED

4-901.11 Equipment and Utensils, Air-Drying Required - C 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans tighly stacked and were wet.

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 minestrone soup cooked on 1/26 was 48F. CDI - Soup was 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 an opened package of slices ham dated 1/15. CDI - The ham was voluntarily discarded. REPEAT NON-COMPLIANCE

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 deep pans of soup did not cool properly. Did not reach 45F or below within 6 hrs.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the ice cream cooler with residue. NO POINT DEDUCTION

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 the ceiling in the dining room with missing tiles; ceiling in the process of repair during the inspection. NO POINT DEDUCTION

6-301.12 Hand Drying Provision - PF Provide paper towels or approved alternative for hand drying at each hand sink. Observed no paper towels supplied to the hand washing sink. CDI - Paper towels were supplied.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed an igloo drink cooler with sticky substance/live baby roaches inside, the ice machine shoot and bin with pink slime. CDI - Cooler and ice bin were pulled to be cleaned and sanitized.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Maintain TCS foods in hot holding at 135F or above. Observed cooked fish at 120F and chicken parmesan at 118F on the dining room steam table. Better maintain temperatures above 135F by using lids on pans. CDI - The fish and chicken were voluntarily discarded.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Maintain TCS foods in cold holding at 45F or less. Observed several food items above 45F in the AL kitchen reach in unit: tomatoe salad 49F, salad lettuce 55F, butter 50F, shredded cheese 45F. Reach in unit internal temperature was 50F. Tomato salad, side salads prepared just before lunch service was moved to the main kitchen walk-in cooler. Other items were discarded: bulk milk, butter, opened juice **A return visit will be made within 10 days to verifiy repair of reach-in refrigerator.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed several items with illegible labels, and applesauce, individual salad, individual fruit salad were not date labeled. CDI - all items were voluntarily discarded. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed a pan of peach sauce was labled 11/21 stored in the salad/fruit refrigerator. CDI - Item was voluntarily discarded.

6-501.111 Controlling Pests - PF Keep the premises free of insects, rodents, and other pests. Observed several live roaches inside of a cooler near the dish washing area. CDI - The cooler was removed from kitchen and discarded.

3-306.11 Food Display-Preventing Contamination by Consumers - P Protect food on display using shields, packaging, or other effective means. Observed several slices of cake were unsheilded on a tray next to the buffet line. 3-307.11 Miscellaneous Sources of Contamination - C Protect food from contamination sources not specifically noted by code. Observed an electric burner was stored on top of raw sweet potatoes.

3-304.14 Wiping Cloths, Use Limitation - C Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes stored on couter tops.

4-901.11 Equipment and Utensils, Air-Drying Required - C 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans tighly stacked and were wet.

2-401.11- A food employee may drink from a closed container if handled to prevent contamination of employee's hands or the container. Observed screw top employee beverage in reach-in cooler. CDI-Beverage was removed.

3-301.11- Food employees may not contact ready-to-eat foods with bare hands -P. Observed food employee assembling plates of fruit with bare hands. CDI- Food was voluntarily discarded.

5-202.12- A hand washing sink shall be equipped to provide water at a temperature of at least 100F. -Pf. Observed hot water in employee restroom not reaching 100F. CDI- Maintenance worked on water and provided hot water to sink at 100F.

4-601.11(A)- Equipment food contact surfaces and utensils shall be clean to sight and touch. -P. Observed blade of cleaned slicer soiled with food debris. CDI- Sliceer was taken apart to be rewashed. Observed cleaned plates with debris on them. CDI- Dishes were removed to be rewashed. 4-601.11(E)- Equipment such as ice bins and beverage dispensing nozzles shall be cleaned. Observed ice machine in main kitchen soiled with black residue inside.

3-501.16(A)(2)- Maintain TCS foods being held cold at 45F or below. -P. Observed boiled eggs out on table in dining area, above 45F. CDI- Eggs were voluntarily discarded. Observed butter left out of temperature on dining tables for breakfast above 45F. CDI- PIC voluntarily discarded butter.

3-501.17- RTE,TCS foods shallbe date marked to indicate the time/temperature window to specify date food shall be discarded. -Pf. Observed baked potatoes in walk-in cooler, cooked 2 days prior to inspection with no date label. CDI- PIC voluntarily discarded. 3-501.18- Foods requiring a date label shall be discarded, sold, or consumed when time/temperature window expires. -P. Observed roast beef date labeled for 7/16 on rack in walk-in cooler.Observed macaroni in container date marked 8/22. CDI- items were voluntarily discarded.

3-801.11(C)- Raw animal foods may not be served or offered for sale in a ready-to-eat form.-P. Observed consumer advisory stating that consuming undercooked or raw animal foods may increaserisk of foodborne illness. CDI- Lunch menu was discarded. Dinner menus would be printed with no consumer advisory.

3-501.15- TCS foods shall be cooled quickly using approved, effective methods. -Pf. Observed shell eggs being cooked morning of inspection, sitting undeer runningwater, cooling downto be set out for consumer consumption. PIC stated eggs leftover from breakfast would be used as ingredient in egg salad. CDI- Eggs were voluntarily discarded by PIC.

3-306.11 Food on display shall be protected from contamination by use of packaging, or salad bar food guards. -P. Observed toast by toaster with no sneeze guard. Toast was covered half way with plastic wrap. Provide full coverage protection of food. CDI- Plastic wrap was pulled over food. EHS suggested sneeze guards. 6-404.11- Products being held for credit such as damaged products shall be segragated. -Pf. Observed damaged canned goods stored with can goods. CDI- Cans were relocated. 3-305.11(A)(2)- Food shall be stored to prevent contamination from splash, and sut. Observed broccoli soup in reach-in cooler not covered to prevent contamination.

3-304.14- Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in solution in detergent bucket. Solution was reading 0ppm.

3-304.12- In-use utensils shall be stored using anapproved method. Observed scoops being stored on lids of dry goods. Keep scoops in food with handles above food, or in sanitized container.

4-501.11- Equipment shall be maintained in good repair. Observed Robocoupe blade in disrepair, andplastic blade attachment piece in bad repair.

4-501.14- A warewashing machine shall be cleaned at a frequency to preclude accumulation of debris to prevent recontamination of equipment and utensils. Observed dish machine heavily soiled with food debris. Observed dish machine in AL kitchen with food debris accumulating on inside. 4-302.14- A testing device shall be provided to accurately measure sanitizing solution. -Pf. Observed no QUAT test strips accessible on-site. CDI-Strips werefound by EHS in AL kitchen.

4-601.11(C)- Non food-contact surfaces of equipment shall e kept clean. Observed waffle maker handle heavily soiled with food debris. 4-602.13- Non food contact surfaces shall be cleaned to preclude build up of dust. Observed dust build up on vent covers throughtout kitchen.

.5-203.14- An approved backflow prevention device shall be provided at each point of use at the food establishment. -P. Observed spray nozzle attached to hose at can wash with no dual valve backflow device. Hose was being left on. CDI- PIC turned off water, sign was hanging stating to keep water turned off when not in-use prior to start of inspection. Carolyn Griffin and Veronica Bryant were present during the inspection.

At time of arrival of inspection no employees in ktichen(main or satellite) had a food handling certification. An employee with a certified food handling certificate shall be present during hours of operation. 2-102.12 Certified Food Protection Manager - C

Observed vegetable prep sink and faucet area of prep sink soiled. Thoroughly clean vegetable prep sink and faucet area on sink. Observed one sanitizer bottle out of six sanitizer solution bottle not properly registering. Prep sink and faucet fixture on prep sink thoroughly clean at time of inspection. Sanitizer solution emptied and changed at time of inspection 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P

Observed several containers of food products not properly date mark and many container of food products date mark and time had expired for food products to be disposed. Home made dressing, apple sauce, etc disposed of at time of inspection. Date mark items so you can read the date. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF

Store toxic substances in designated area. Observed bottle of glass cleaner stored on side ledge of ice machine. Glass cleaner properly stored at time of inspection. 7-201.11 Separation-Storage - P

Observed styrofoam cup stored in coffee container. Use scoop or utensil with handle to dispense food products. Observed bread stored on a plate in dining room area for resident to toast there bread and bread was not under a sneeze guard. Styrofoam cup removed from coffee container and bread discarded at time of inspection. 3-305.11 Food Storage-Preventing Contamination from the Premises - C 3-306.11 Food Display-Preventing Contamination by Consumers - P

Store and handle clean utensil in or on clean area and in manner to prevent contamination. Clean top of hot holding unit where slicer components are stored. Clean base of utensil drawers/storage area. Recommend not storing component to slicer on top of hot holding unit. Store small plates and bowls inverted down if possible. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C

Observed single service articles inverted down and in a manner to prevent contamination. Observed single service articles not properly stored throughout kitchen, front line, dining room and dry storage area. 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C

Observed loose and damaged handles on domes to cover top of steam table. Repair or replace damaged handle on domes or replace entire domes. Replace gasket on up-right refrigeration unit starting to split. 4-501.11 Good Repair and Proper Adjustment-Equipment - C

Observed vats and faucet fixture on two/three compartment sink soiled. Thoroughly clean vats and faucet fixtures on two/three compartment. Observed spray nozzle on pre wash end and pre wash end of dish machine line soiled. Observed dumped/spill sink soiled. Thoroughly clean three compartment sink, spray nozzle on sink and dump sink. 4-501.14 Ware washing Equipment, Cleaning Frequency - C

Wipe/clean base of refrigeration units and shelving within units. Clean edge of door to units. Detail clean ice cream box. Clean base of hot holding unit. Wipe/clean shelving in pantry area. Clean underside of shelving over prep tables. General detail cleaning of equipment on main cook line. Thoroughly clean door and interior of ice machine. Thoroughly clean old labels and adhesive off of containers/ lids. 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C

Observed trash dumpster lid damaged. Replace dumpster with damaged lid. 5-501.111 Area, Enclosures and Receptacles, Good Repair - C

Observed floor grout missing between floor tiles in dish washing area. Regrout floor in dish washing area and anywhere else needed. Repair floor in men bathroom around floor drain. Repair wall behind can wash area in chemical/janitor closet. Clean ceiling ventilation and tightly secure loose ceiling ventilation. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C 6-201.11 Floors, Walls and Ceilings-Cleanability - C

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed a bowl of roux (flour butter mixture) was stored at 72F on a prep table shelf. CDI- the item was voluntarily discarded during the inspection.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed cooked carrots dated 3/16 and sliced lemons dated 3/18 were stored in the reach-in refrigerator. **Discard the food requiring date labels once time window has expired. CDI - Items were voluntarily discarded 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed an opened container of salsa, salmon salad, and home made tartar sauce without date labels. **Date label all TCS foods that are ready-to-eat once opened or prepared and held for more than 24 hrs. CDI - items were voluntarily discarded.

he 4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Observed a container of cut/prepared cantaloupe was at 65f in the satellite kitchen reach-in. The refrigerator internal temperature was at 45F. **Ensure that all cooling equipment is adequate to maintain all required temperatures; Lower the refrigerator temp. or have the unit serviced. CDI - The cantaloupe was moved to the walk-in cooler and cooled to 45f.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed utensils, bowls and plates were stacked upright at the salad bar area and the soup area, and exposed utensils were stored on the table between meals. **invert all exposed bowls and plates, and store all utensils so they are protected from contamination (rolled inside napkins or inverted inside utensil containers).

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed glasses were wet-stacked in a cupboard in the satellite kitchen. **Completely air-dry all dishware/utensils before storing.

4-501.13 Microwave Ovens - C Observed the microwave oven with missing glass panel on door. **Maintain equipment in good repair. Replace microwave

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P (Repeat Non-Compliance)Observed opened canned apple filling in the reach-in was dated 11/26. Discard food requiring date labels one time window has expired. CDI - Apple filling was volutarily discarded. This category inmproved form the previous inspection

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed several clean pans were tightly stacked and still wet. Air dry equipment and utensils after cleaning and sanitizing.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Observed an opened package of sliced cheese with a date of 9/4. CDI - discarded3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed cut melon, boiled eggs and prepared salads were not date labeled. CDI - items were dated with date prepared/opened (9/15).