HUNTERSVILLE OAKS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety- Observed PIC with an expired certificate of CFPM. PIC already scheduled to renew the certificate, the exam is scheduled on 12/9/2025. -0 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.- Observed recycling dumpster lid left wide opened while not in use. Keep all dumpster doors and lids close when not in use. -0.5 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 the sides of cooking equipment collecting 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 HVAC vents throughout specifically above stand up coolers in need of general cleaning.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks stored on prep tables beside an employee perform prep during inspection. CDI employee drinks properly stored during inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black mildew on the inside of ice machine. Need detail cleaning to avoid any contamination. -0 pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed chicken, green bean, burgers, mashed potatoes, broccoli, rice in refrigerator and WIC holding temperatures above 41F. CDI- PIC volunteer to discard all items that are out of temp at the time of inspection. -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 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 food employee put today’s date on food items that was prepared a day before. The modification of food preparation is happening today. CDI- Correct date marking system discussed with PIC, PIC will ensure all food employee are educated and use correct date marking system going forward. -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 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. Observed foods in WIC trying to cool from a day before in containers wrapped tight with plastic on top. Food cannot cool in time and remain high temperature the next day. CDI- Cooling methods discussed and education provided with PIC and food employee at the time of inspection. -0.5 pts-

4-501.11 Maintain equipment in good repair. Observed refrigerator near WIC ambient temperature measure 48F. Maintenance was called on site and adjusted the temperature of the unit down. An hour later, ambient is 44F. PIC will ensure to monitor the inside ambient temperature of the unit before storing any food there. PIC will ensure foods are holding at 41F or below -0 pts-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry food products stored in opened containers exposed to contamination in dry storage room.

(NO POINTS DEDUCTED) 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed entire ceiling within kitchen to be made of absorbent ceiling tiles that were approved during permitting. (Note) if issue is observed during inspection tiles may need to be changed to non-abosrbent.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink nearest to the dish area with jammed paper towel dispenser. CDI - PIC provided a paper towel roll from nearest alternative hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://lmeck.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 minced broccoli in steam table hot holding at 120 degrees F. CDI - Minced broccoli was pulled for hot holding and steam tray was reset and refilled with hot water.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed disinfectant wipes stored closed above food prep area. CDI - Wipes were moved to storage below the food prep area.

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 recently prepped cut melon cooling in WIC in a container covered with cling wrap in an ice bath. CDI - PIC removed cling wrap from the cooling item and placed it in the walk in freezer for additional cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed stand up cooler having old food debris in the bottom surface of freezer in need of cleaning (soft drinks in freezer). Observed old food crumbs collecting inside cabinets in satellite kitchen.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored clean with old food debris stuck between blade surfaces; Observed plastic containers stored clean with old stickers and sticker residue stuck to surfaces. CDI slicer pulled and placed into dirty dish pit. Observed containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old food debris and sticker residue stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

REPEAT 4-501.11 Maintain equipment in good repair; Observed cabinets at kitchenettes in need of repair.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large turkey breast cooked inside oven bags; placed on sheet pans on speed rack while still in bags then entire speed rack covered in bagged plastic, measuring 149F. CDI turkey removed from cooking bags, sheet panned and placed into walk-in cooler where cool air can flow across product. Observed proper temperature drop during inspection. (Violation is an on going issue and will require RCP if documented once more, facility has newer management, education given).

4-501.11 Maintain equipment in good repair. Observed numerous cabinet doors in need of repair at kitchenette units; Observed split gasket on stand-up refrigerator; Observed drawers inside refrigerator units at kitchenette units damaged in need of repair. Observed one dish machine in need of repair at kitchenette unit.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (Inside and under microwave units at kitchenettes in need of cleaning, Observed hood filters in kitchen area in need of cleaning, observed surfaces in between cooking equipment collecting debris in need of cleaning).

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 cleaning issues to PHYSICAL FACILITIES. (Observed floor behind / under cooking equipment in kitchen area in need of cleaning).

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in kitchen area in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handsink at main kitchen serving line. Observed ice in handsink of some annex kitchens. CDI: Ice melted, PIC reminded that handsinks should only be used for handwashing. REPEAT VIOLATION

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 pan of purreed eggs in walk in above 45F. Employee stated that they have been cooling in the cooler since 6am. CDI: Pan of eggs discarded. REPEAT VIOLATION

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one plate in CC kitchen with items holding below 135F on warmer. CDI: Plate reheated before service. REPEAT VIOLATION Improvement from previous inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 1 portion of lettuce and tomato in pine bluff kitchen above 45F. CDI: Item voluntarily discarded. REPEAT VIOLATION Improvement from last inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed marinated chicken cooling while tightly wrapped in reach in cooler. CDI: Item vented for proper cooling. Observed pureed egg tightly covered and cooling in walk in. CDI: Egg voluntarily discarded. REPEAT VIOALTION

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squirt bottle with clear liquid at the grill. Employee stated that liquid was water for the grill. Observed large dry good tub with white powder in it to be unlabeled - . PIC stated that it was thickener. CDI: Items properly labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in soapy water in main kitchen and in annex kitchen. Observed annex kitchen sanitizer at 0ppm quat. CDI: Wet cloths moved to sanitizer.

2-101.11 PIC shall be present during all hours of operation. -PF. A designated person in charge was not present at 7:30 am when food was being prepared. A PIC arrived later in the inspection.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed a staff person place gloves on her hands without washing her hands prior to scooping ice and obtaining utensils for a resident. CDI. Advised the PIC to instruct employees to wash their hand before changing gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

•3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed an opened bag of raw chicken stored above a frozen soup product in the freezer. Once the commercial package has been opened. Raw chicken, meat, and fish products must be stored below ready to eat products and by final cooking temperature/species.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed a chopped sausage product in the walkin refrigerator prepared on 1/26/17. The product was 58 F. CDI . Product discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked ham at 90 F in the Mountain view dining room. The product's pan was stored halfway off the hot holding surface. Observed ground ham at 120 F. Observed non-shell intact pasteurized eggs in the Azalea Dining room at 90 F. All products had been in the area less than 30 minutes and were in the process of being served. Note: Hot plate surface was only at 90 F. Verification required. Have maintenance check all hot holding equipment in each dining room.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the salad bar holding chopped egg at 58, salad mix at 48, and chopped turkey at 47. Salad bar was installed 2 months ago. Before the equipment can be used, it must be approved by the Health Department. Email the specification documents for the equipment to stephen.graham@mecklenburgcountync.gov. CDI, products discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed green buckets with a cleaning solution that was not labeled. CDI Buckets labeled.

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 chopped sausage at 58 F in the walkin refrigerator in a deep/covered pan. CDI Product discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Effectiveness-Hair Restraints - C Observed servers in dining areas preparing beverages and scooping ice. Servers in addition to the kitchen staff need to comply with jewelry and hair restraint requirements.

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 cooking equipment stored with a scrub brush and a bulk container of soap. CDI items rewashed.

4-502.13 Single-use and single-service articles may not be reused. Observed forks, spoons, and knives in the Employee Cafe stored so that they can become contaminated. Store the single service items in an upright container so that the handles are only exposed.

4-501.11 Maintain equipment in good repair. Observed shelving in the small refrigerator near the fryers with rusted shelving. Observed a damaged gasket in the cafe refrigerator.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed a small amount of dust on a Walk in Refrigerators fans. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed a personal jacket and purse stored with soda' s in the cafe. Store all staff belongings in a designated area away from food and equipment.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC at time of inspection observed with no food protection manager certification. PIC shall have food safety manager certifcation at all times of food preparation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple utensils such as ice scoops, lemon wedger, spatula stored as clean with food residue. Observed lexan containers stored as clean, stacked with sticker residue. Insure that food contact surfaces are properly cleaned and sanitized. CDI by PIC sending items back to dish area.

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 a prep refrigerator while in an enclosed container.

3-501.13 Use approved thawing methods. Observed meat thawing in a sink under 85 degree water that was not properly draining. CDI by PIC moving items to walk in to thaw.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soda cans stored in an outside area exposed to pests and environmental contamination. Observed dialysis patient items stored intermingled the employee food cooler. CDI by PIC moving soda cans into dry storage, and moving dialysis patient items to the top shelf of the cooler, above employee foods.

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 bracelets and watches while preparing food.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed wet stacking cups in neighborhoods. Observed air drying on absorbent towel and mats throughout neighborhoods.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed damaged lexan pans and scoops that were no longer easily cleanable. CDI by PIC discard.

Observed caulk damaged around backsplash in neighborhoods throughout facility. 6-201.11 Floors, Walls and Ceilings-Cleanability - C

Observed employee drink stored on prep surface with no lid or straw. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed ice blocking hand sink, clean ice from machine during cleaning. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

} Observed ice machine collecting residue on guard.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Obesrved can opener blade collecting residue, staff stated that can opener is cleaned every other day. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Can opener must be cleaned after each meal service that it is used.

Observed eggs in reachin refrigerator in Azalea Lane not dated. 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 utensils drying on absorbent clothes. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed damaged cutting boards in kitchen. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed top of refrigerators and warming units dusty in satellite kitchens. 6-502.12 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 soapy water in 3 compartment sink at 87 degrees F. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.

Observed residue on floor around dish machine in Mountain View, white residue on floor from dish machine. Observed juice on floor extending under cabinets that are screwed shut for 2 compartment sink in Maple Knoll. 6-502.12 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.