AUTUMN CARE OF CORNELIUS

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 sausage patties and little dice sausages in the open bag in a box on shelving in WIC dated 11/14. CDI- EHS provide education about frozen food, thawing, bag opening and date marking at the time of inspection. PIC volunteer to discard the items at the time of inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed drain flies in main kitchen office and 500/600 kitchenette area. Keep free of flies at anytime.

4-603.12 Food debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle.- Observed old stickers of date marking on food containers, not get removed before washing and stored as clean. Remove all old stickers when wash/rinse/sanitize. Keep clean.

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 soiled microwaves, ice machine in the chutes, and some refrigerator in kitchenette throughout the facility. Detail cleaning needed and keep clean.

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 under sink, damaged cabinet wall and floor joint in 700/800 kitchenette. Repair needed.

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. PIC does not have Food Safety Education. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

NO POINTS DEDUCTED 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on prep line in need of proper storage.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans wet stacked in clean storage area of the dish pit room.

NO POINTS DEDUCTED 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shield over the prep line missing having bulbs that are not shatterproof. 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 numerous employee drinks stored throughout kitchen on prep tables and food prep surfaces. CDI drinks properly stored during inspection.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed PIC without CFPM. PIC and other kitchen staff is working on obtain their certification. -0 pts-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed facility without vomiting and diarrhea clean up procedures plan. CDI- EHS emailed the poster to PIC at the time of inspection. Print it out and have it ready in the kitchen -0 pts-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in the a dishwasher area was blocked by trash cans, made the hand sink inaccessible for hand washing at the time of inspection. CDI- Staff remove items and maintain access to hand sink. Ensure to provide access to all hand sink at all time. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel available at two of the hand sinks in the kitchen. CDI- PIC provides paper towel and made available at the time of inspection. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink in kitchenette 500-600, 100-200 hall was using as a dump sink, food residues and coffee ground was blocking the drain at the time of inspection. Ensure to use the hand sink in every kitchenettes for hand washing purposes only. -1 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 milk carton and a plate of food holding chicken, green bean, and potatoes salad in refrigerator in 700-800 hall kitchenette holding temperatures above 41F. CDI- PIC volunteer to discard item at the time of inspection. PIC will have the refrigerator check by maintenance and see if it is working properly. -0 pts-

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans on shelving at the end of 3 compartment sink. Ensure to air dry all equipment and utensils before stacking them up for storing. -1 pts-

4-501.11 Maintain equipment in good repair. Observed WIF with light. PIC stated the technician will return today to repair the light. -0 pts-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed microwave in kitchenettes with food residues and debris. Need cleaning and keep clean. -0.5 pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous containers stacked wet in kitchen area.

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 rusty vents in kitchen area in need of resurfacing. - 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 inside walk-in freezer in need of repair.

NO POINTS DEDUCTED 6-202.13 Properly locate mechanical insect control devices. Observed fly STICKY tape hanging throughout kitchen; insect control devices need to be in approved locations so not to be above or in food prep areas.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

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 (between cooking equipment, hood filters).

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed flooring underneath cooking equipment collecting food debris in need of cleaning).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fish sticks, potato wedges, and baked fish all stored on non-functioning steam table in 500-600 Hall satellite kitchen measuring below 135F (see chart). CDI facility will use TPHC procedures moving forward until steam table can be repaired. Education given to kitchen manager.

NO POINTS DEDUCTED 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available for checking small thin foods at satellite kitchens. CDI thermometers provided from 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 cleaning issues to PHYSICAL FACILITIES. (Observed vents throughout kitchen having rusty surfaces; Observed flooring around deep fryer collecting debris in need of general cleaning.

NO POINTS DEDUCTED 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light fixture inside walk-in cooler not shielded; (bulbs not shatter proof).

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

NO POINTS DEDUCTED (repeat) different rule cited prior visit 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed unused equipment stored on bottom of air drying rack collecting dust and misc debris on surfaces.

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 sausage and sausage patties cooling in walk-in cooler measuring 70F after 3 hours. CDI products discarded by managment. (discussion on methods and proper documention).

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 rice, sausage, green beans cooling in walk-in cooler in covered containers. (another REPEAT under violation 3-501.15, will require a RCP (risk control plan) to be implemented).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked wet in kitchen area.

NO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed leak underneath hand sink at kitchenette damaging cabinet surfaces in need of repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. REPEAT Observed no CFPM onsite. PIC stated that she is enrolled for an upcoming class.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers and sticker residue left on a few dishes being stored as clean. CDI: discussion with PIC.

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 egg salad dated for the 2nd in the reach-in cooler. CDI: PIC stated product had arrived later than that and that the date was wrong. Proper date label was placed on egg salad.

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 - REPEAT- Observed sausage and sausage patties cooling from breakfast with tight fitting lids. CDI: lids were vented so product could quickly cool.

3-307.11 Miscellaneous Sources of Contamination - C Observed bags of carrots and purple cabbage being stored in direct contact with shredded cabbage in walk-in cooler. Store separately to ensure contamination from outside of bag does not get on shredded cabbage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on the walk-in cooler fan covers.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in neighborhood kitchen to have ice in it. CDI: PIC directed to inform employees that handsinks are

•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 burgers and ham from lunch cooling while tightly closed in RIC. CDI: Lid removed from items to allow for proper cooling.

Observed can opener collecting residue on blade, PIC stated it was cleaned 3 times weekly. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In use utensils must be cleaned every 4 hours. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P

Observed damaged handles on scoops. Observed damaged spatula heads 4-202.16 Non-Food-Contact Surfaces-Cleanability - PF Food contact surfaces 4-202.11 Food-Contact Surfaces-Cleanability - PF

Observed dumpster side door open 5-501.15 Outside Receptacles - C

Provide employee health agreement for all employees. Observed CNA's serving drinks, no health agreement on file. 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P

Observed no sign at hand washing sign at several hand sinks in communities and kitchen. 6-301.14 Post a handwash sign at each handsink.

Observed spray bottle of sanitizer at 0 ppm. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed ice machine guard collecting residue. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed sausage patties at 110 degrees F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI, discarded during inspection.

Observed butter packages at the neighborhoods not refrigerated during food service. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P CDI, discarded

Observed debris collecting under silverware in utensil container. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed basin of 3 compartment sink for detergent at 106. 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: Bus carts blocking the dish washing room hand washing sink. Dirty cups stored in the 700/800 satellite kitchen hand washing sink. 5-205.11 Maintain access to hand sinks. Hand sinks may only be used for handwashing.-Pf

Observed: Large bins not labeled. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

General Comment: Observed: Patient/resident food stored below and next to facility food in the 700/800 satellite kitchen fridge. Protect food from contamination sources not specifically noted by code. Judy Abernathy present during inspection.