MINT HILL SENIOR LIVING

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 rice and beef in WIC missing date labels. CDI - Staff dated items correctly. 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 .

5-205.15 Maintain a plumbing system in good repair. Observed drain under prep sink by drink area was clogged during inspection. CDI - Maintenance unclogged drain during inspection.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink near dish washer blocked by cart. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near coffee machines. CDI - Cart was moved and paper towels were stocked at sink.

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 slaw cooling covered with tight plastic. Needs to be uncovered to allow air to come in contact with food for proper cooling. CDI - plastic was removed to allow for proper cooling. 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 .

4-501.11 Maintain equipment in good repair. Observed wooden block supporting one corner of coffee table. Needs repair.

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 heavy build up on can opener attached to Coffee station. Needs 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 build up on floors near coffee area and in dry storage. 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 floor tile in dry storage area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets hanging from shelves in dry storage. Needs to be stored in designated area. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on top of napkins. Needs to be stored in designated area. CDI - Phone was moved.

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 pasta and Lima beans missing date labels. CDI - food was voluntarily discarded. REPEAT. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 flies in kitchen near 3 compartment sink. And sticky fly trap near back door. Facility had back door open for delivery and fly wind screen is operable. REPEAT. Points decreased due to improvements

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop hndle in contact with sugar in sugar container. Needs to be stored with handle out of contact with sugar.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at 1 handsink in kitchen upon EHS arrival to complete inspection. CDI, soap supplied to handsink during time of inspection.

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 package of precut watermelons with no date mark in walk in cooler. CDI, TCS food item date marked for date packaging was opened. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen near 3 compartment sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 1 sliding door half opened to dumpster during time of inspection. Improvement made from previous inspection

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 floor tiles cracked, missing, and damaged in dry storage area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed detailed cleaning needed to flooring under equipment throughout kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed walk in cooler cold holding at 45F. CDI, some TCS food items were placed in walk in cooler, some voluntarily discarded. PIC called maintenance to come and fix unit, EHS will make a follow up visit to ensure cooler is 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sugar bin not labeled. -General comment.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple fruits flies in dry storage area. Improvement from previous report.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed 1 sliding dumpster door opened and debris surrounding dumpster.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed detailed cleaning needed to flooring in dry storage area and under equipment in 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 cracked/damaged floor tiles in dry storage area.

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 unopened employee soda stored on shelving with facility food in walk in cooler. EHS advises facility to designate an employee area for drinks and food.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dish washing machine measuring at 10ppm chlorine. VR required. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 shredded cheese not date mark for date package was opened. CDI, PIC date marked TCS food item for date it was opened. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 cooked mixed vegetables with date of 10/5/2024 in walk a in cooler, CDI mixed vegetables 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 .

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 within facility. VR required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies within kitchen area. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor in walk in freezer.

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

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter behind and to the side of dumpster.

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

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 employees drinks stored in walk in cooler with facility food. EHS advises PIC to designate an area for employees to store their drinks.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries over RTE jello. CDI, unwashed strawberries were moved from over RTE peaches and EHS educated PIC on proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies within kitchen area.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dilapidated furniture surrounding dumpster area. According to head of maintenance a separate trash bin recently arrived to allow dilapidated structures to be thrown out. (EHS saw new dumpster on premises during time of inspection, points not escalated).

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 under and behind equipment throughout kitchen.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC food manager certification has expired. PIC was knowledgeable and is actively working to obtain updated food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of bread stored on the floor in walk in freezer. Improvement has been made from previous report, points not escalated.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 1 dumpster door opened during time of inspection. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter/debris surrounding dumpster 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 some damaged floor tiles within kitchen. Improvement in cleaning to the floor has been made from previous report. Points de-escalated.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries over ready to eat condiments in walk in cooler. CDI, unwashed produce was relocated from above ready to eat condiments. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed grits and eggs hot holding below 135F. CDI, grits and eggs were reheated in microwave to 165F. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor in walk in cooler and walk in freezer. Observed large plastic container of bins stored on the floor in dry storage area. Observed boxes of cans stored on the floor in dry storage area.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed flour and salt scoop handles stored commingled with food.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding doors opened during time of inspection. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris/litter surrounding dumpster area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed detailed cleaning needed to flooring throughout kitchen (under/behind equipment). 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 floor tiles missing in dry storage area under food storage racks.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel available at one of the hand sink. CDI- Paper towel provided at the time of inspection. -1 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 food residues and soiled can opener blade and its base, Need cleaning and maintaining clean. CDI- PIC took it to the dishwasher to get wash and the base gets clean at the time of inspection. -0 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: 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 a pack of slice ham and one bag of mince cabbage in WIC without date marking. CDI- PIC volunteer to discard items. ENSURE TO DATE MARK ALL READY TO EAT- TCS FOODS WHEN OPEN OR IF WILL BE HOLDING LONGER THAN 24 HOURS. -3 pts-

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 needed on floor where hard to reach around stoves and all all floor surfaces. Cleaning has been significantly improved from last inspection. No point deductions at this time. -0 pts-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw ground beef, raw bacon, potatoes, fully cooked items stored and mixed with each other on shelving in WIC. CDI- Notify PIC and discussed the storage order. Items rearranged in correct order. -1.5 pts-

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 metal pans stored as cleaned on shelving still with some food residues on them. CDI- items put in the sink for wash, rinse, sanitized. -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 items (butter, liquid egg, milk, cheese, ham) in WIC holding temperature above 41F. PIC has been cleaning the WIC, door was opened in and out all morning. CDI- Door keeps closed to contain cold air inside WIC. -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 a bag of ham without date mark and a bag of salad mixed opened and has no date marking. CDI- PIC discarded salad mixed, and put date mark on ham that was opened this morning. -1.5 pts-

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 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 chub of ham wrapped around with tight plastic and slices ham in the ziplock bag tight sealed in WIC trying to cool for 3 hours according to the time PIC given. Temperature is between 46F -56F. CDI- Items was taken in WIF to quickly cool. -1 pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on metal pans on shelving. Need air drying them before stacking them up. -0 pts-

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf. Observed 3 compartments sink cannot holding water at the wash and sanitizer compartment. The facility will use the stopper to keep water in place as cleaning, and part will be order and the sink will get fixed per maintenance person in the building. VERIFICATION NEEDED within 10 days (2/23/2023) -0.5 pts-

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed detailed cleaning needed to non-food contact surfaces of equipment throughout kitchen to include, microwave, shelving of prep equipment, shelving in WIC, top of dish machine, within food prep equipment. WIC celling covered with dust. Deep cleaning needed in all areas in the kitchen. -1 pts-

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 dirty floor, wall, celling. Need cleaning. -0 pts-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 1 handsink. CDI, paper towels were supplied to sink. Observed food debris in bottom of handsink in serving area. CDI, EHS educated PIC on notated rule and food debris was cleaned by PIC.

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. 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 tomato soup prepared night previous holding at 49F. CDI, tomato soup was voluntarily discarded by PIC.

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 ham date marked “12/1/22”, 7 day time frame had passed. CDI, ham was voluntarily discarded by PIC. Points de-escalated due to improvement from previous report.

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 sausage prepared for breakfast cooling in walk in cooler tightly covered with plastic. Observed tuna salad prepared for dinner service cooling in walk in cooler tightly covered with plastic. CDI, sausage and tuna salad was removed to allow rapid cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on the floor in walk in cooler and walk in freezer.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler rusting.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed detailed cleaning needed to non-food contact surfaces of equipment throughout kitchen to include, shelving of prep equipment, top of dish machine, within food prep equipment. Observed debris build up to the counter top in serving area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 1 dumpster lid opened during time of inspection.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tile under ice machine broken. Observed flooring in walk in cooling peeling. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed detailed cleaning needed to flooring within kitchen, inside of walk in cooler, and under equipment throughout kitchen.

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. Observed staff drink on prep table. Store below food, dishes, single service.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at any hand sinks in kitchen and wait area. CDI-paper towels supplied

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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken stored over pork loins. Store according to FCT. CDI-shelf rearranged.

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. 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 chicken & dumplings date marked 9/14 in WIC at 51F. Follow proper cooling procedures. CDI-disposed of

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 black eyed peas, sausage patties, and many meal leftovers without date marks. CDI-voluntarily discarded. Observed tuna salad date marked 9/5. Dispose of TCS foods within 7days counting day of prep as day one. CDI -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 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 chicken n dumplings tightly covered in WIC at 51F. Do not tightly cover cooling foods, need ventilation for heat to escape.

6-202.13 Properly locate mechanical insect control devices. Observed back door open, self closure disabled. Keep back door closed 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen. Observed fly scatter on prep table. Do no swat flies in kitchen unless in area with no food, single service or multi-use items.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed cups without handles stored in cereal containers. Observed clean pans hanging in contact with sanitizer dispenser, pans must be maneuvered to access sanitizer button.

4-802.11 Launder linens at required frequencies. Observed several very soiled rags throughout kitchen. Launder more frequently, dispose of if cannot get clean 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean pans hanging in contact with sanitizer dispenser, pans must be maneuvered to access sanitizer button.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed 2 sleeves of single service cups opened where lip is touched. Open bottom of package where the base of the cup is touched.

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 food/grease build up on microwaves, and cooking equipment. Replace faucet at 3-comp sink, pinhole in faucet spraying water towards clean utensils.

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 missing flor tiles in couple areas. Flooring wet, broken under & behind ice machine. Ice machine condensate drain not located over floor drain causing localized flooding.

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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed little to no knowledge of food Bourne illnesses diseases or prevention

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dirty plate in hand sink in memory care. Need a dirty bin to put items in that need to go back to the kitchen. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soap dispenser not working properly, needs replacement 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels not dispensing from dispensers. No paper towels at server station. Move paper towel dispenser near food prep sink and in server area closer to hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw bacon stored over vegetables.

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 no sanitizer solution available for non-food contact surfaces 9counter tops) or food contact surfaces (food thermometer) . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer ready to be used to check mashed potatoes. Didn’t see a cleaning/sanitizing step, asked staff how it is cleaned before use. Staff went and rinsed it in hand sink. No sanitizer available, gave alcohol probe wipe. 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 heavy build-up on can opener.

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 mashed potatoes on stove top for hot holding. One burner on, that side 175F, other side was 71F. CDI- tried to reheat, ended up discarding.

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 mayo, milkshake, and thickener in refrigerator at 50F, waiter area.. CDI-disposed of

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . 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 packs of ham and 1 pack of turkey opened but not date marked. CDI-disposed of.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed cleaner in unlocked cabinet in memory care kitchen. Keep chemicals locked up. CDI-locked up

3-401.13 Cook plant food to a minimum of 135F when the food will be moved to hot holding. -Pf. Observed Lima beans at 115F. Through discussion, beans were put into steam well, where they partially heated, then put on stove top without heat source. Heat canned foods to 135F they put in steam well. Steam wells are not approved for heating foods. CDI-disposed of

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. Observed sugar and flour unlabeled.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed several dented cans on shelves, no separated out for return. Create area for returning items and label so do not get used. 3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed condenser in WIF dripping onto food and packaging. Repair condenser. 3-307.11 Protect food from contamination sources not specifically noted by the code. Ice machine needs to be locked in wait staff area. Unlocked during meal service only.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed cook with watch on arm

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle down in sugar. Store handle up, out of food

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in splash zone of 3-comp sink, in a rusted drawer and on shelving near hand sink with no splash guard. Install splash guard between hand sink and dish machine.

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 can opener, shelving heavily soiled. Thorough cleaning of kitchen needed.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed lots of trash on ground around and behind dumpster, observed rodent run under dumpster when I looked behind it. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Keep closed.

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 floors need cleaning under and behind equipment. Missing floor tiles in dry storage room. Walls and ceilings need repair where damaged. Sludgy build-up of water in walk-in cooler.

6-303.11 Provide required lighting intensity. Observed lighting not sufficient in walk in cooler and dry storage.

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 . Tempted and observed food temperatures in walk (from the night before) at 44F. PIC discard all foods at 44F.

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 no date marking on some but not all of food in walk in. PIC discard food without dates.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometer in walk in off by 20F. REHS informed PIC, PIC stated that she will order a new thermometer for walk in.

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. Observed no labels on containers of food.

4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf Observed sanitization at dish machine at 0ppm. Sanitizer doesn't flow through the lines. REHS discussed with PIC a backup method to use single service items and/or use three compartment sink for sanitizing until maintenance can repair the lines at the dish machine. PIC instructed food server worker to use three compartment sink to sanitize.

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 build up on side of sink, dish machine, ice machine and prep stations.

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 broken soap dispenser at handsink. Observed trash debris behind cooking range and under three compartment sink and dish machine. REHS discussed with PIC the observations during the inspection.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written vomitus/diarrheal clean up plan. Discussed with administrator and provided a sample plan to use as a guidance when writing up a plan, also emailed PIC and administrator for reference: http://www.ncfoodsafetytaskforce.com/resources.html.

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 food in walk in with expired date marking. Shall not exceed 7 days maximum after preparation.

3-302.12 Food Storage Containers Identified with Common Name of Food Observed food in containers without the names labeled on containers 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans stacked and stored on shelving. Allow to air dry before stacking and storing.

4-303.11 Cleaning Agents and Sanitizer, Availability Observed no sanitizer available and observed dispenser not functioning. PIC reloaded sanitizer onto the dispenser and repaired dispenser during inspection. ***Due to shortage in staffing, REHS provided PIC opportunity to correct violations during inspection***

4-602.13 Nonfood Contact Surfaces Observed food debris and buildup on non food contact surfaces. Increase cleaning frequency of all nonfood contact surfaces and clean when visibly soiled. ***Due to shortage in staffing, REHS took a half point to allow PIC opportunity to correct violations***

6-302.11 Supply toilet tissue at each toilet. 5-501.17 Toilet Room Receptacle, Covered Observed no toilet tissue in toilet and observed trash can running over uncovered. Empty trashcan when full and provide covered trashcan used by females.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Asked about employee health policy and reportable illnesses and symptoms. Food employee was uncertain of the symptoms. Observed a MCHP employee health policy sheet in Spanish posted under a sign. Not visible for employees. Non of the food service employees speak Spanish. Discussed when to report, restrict and exclude with the food service employee and recommended that they post their employee health policy sign on the English side of the posture. Food service employee now understands employee health policy and reporting, restricting and exclusion procedures. CDI

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 expired dated food in walk in. CDI, food service employees discarded expired food. CDI

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet equipment stacked and stored on shelving. Discussed and encouraged air drying with food service employee.

4-602.13 Nonfood Contact Surfaces - C 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on side of prep tables, kitchen counter, outside of mini reach in refrigerator in kitchenette outside of main kitchen area. Clean when visibly soiled and at a frequency to maintain clean.

6-302.11 Toilet Tissue, Availability - PF Observed no paper towel in toilet and toilet paper in the second toilet used by food service employees. Food service employee replenished toilet with toilet paper. 5-501.17 Provide a covered waste bin in female restrooms. Observed a uncovered waste bin in toilet. Discussed with food service employee to replace with covered receptacle.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door opened. Keep dumpster closed to prevent insects, rodents and animals from visiting and entering. 5-501.116 Cleaning Receptacles - C Police up trash around dumpster area.

6-501.12 Cleaning, Frequency and Restrictions - C Observed buildup on wall and floors in kitchen. Sweep corners and mop floors to prevent buildup.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce (strawberries and asparagus) over RTE foods (sliced tomatoes, sliced ham, chicken salad, cooked carrots) in walk in cooler. CDI, unwashed produce moved under RTE foods.

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 only 2 items date marked in walk in cooler, all other opened and RTE foods were not date marked. CDI, RTE and opened packages of food were date marked (shredded cheese, sliced ham, chicken salad, cooked carrots, cooked chicken, beef patties). Per conversation with PIC, food items had been prepared day previous.

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 stored on the floor in walk in freezer.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service cups stored on the floor in dry storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on kitchenette counter outside of main kitchen. Observed juice nozzles with debris build up attached to juice machine.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed mattress stored behind dumpster area. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 1 sliding door opened on dumpster.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of bread on floor in dry storage area. Observed several boxes of food on floor in walk in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed mini reach in refrigerator in kitchenette outside of main kitchen area with food debris build up.

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 package of sliced bologna opened in walk in cooler with no date mark. CDI, sliced bologna was date marked for date it was opened.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cooked ham and mashed potatoes cooling in walk in clearly tightly sealed in food grade plastic bags. CDI, food grade plastic bags were opened to allow foods to rapidly cool.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed large clear plastic containers stored on rack in kitchen with sticker residue on the outside of containers.

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 walk in cooler opened without a date mark. CDI, milk was date marked for the date it was opened.

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 in walk in cooler peeling.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed opened bag of cut cabbage in WIC opened 10 days ago. CDI - Item was voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacking. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on top of ice machine lid (nonfood contact surface).

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels not provided at server station. CDI, paper towels provided. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap not provided at handwashing sink at servers station. CDI, soap provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hard boiled eggs hot holding below 135F. PIC stated eggs were placed in hot well at 7am. CDI, PIC voluntarily discarded eggs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey deli meat on counter out of temperature control. CDI, turkey moved back to walk in cooler.

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 foods such as lasagna, cooked potatoes, and cooked sausage without date mark. PIC stated items were cooked 1/24. CDI, items date marked.

3-501.13 Use approved thawing methods. Observed raw ground beef thawing in prep sink, and on counter, not under running water, out of temp control. Beef placed in walk in cooler to finish thawing.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thin probe thermometer not provided. VR

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food such as ice cream stored on the floor in walk in freezer. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans stored in same rack as all other cans. CDI, cans moved.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed moderate wet stacking of pans.

4-501.11 Maintain equipment in good repair. Observed shelving used for clean utensils with moderate rust.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed waste bin not provided at handwashing sink near prep sink.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and use bare hands to turn off faucet. CDI: Employee educated and then properly washed hands during remainder of inspection.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee deliver cart to memory care area with food on it, while wearing gloves. Employee then came back into kitchen and began plating food with no glove change. CDI: Employee directed to change gloves, and wash hands whenever changing tasks. Employee discarded gloves, washed hands, and then donned new gloves to begin plating food.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bucket of sanitizer to be empty at dish machine. Observed that hose from bucket leading to machine has some crystals in it. PIC changed bucket out with a brand new one that was full of stock sanitizer, however the button to prime the machine is behind a locked panel that the kitchen does not have a key for. Environmental health specialist (EHS) recommends getting a key from the dish machine company so that facility can prime machine. CDI: Facility will serve on disposable plates, with disposable utensils and disposable cups until dish machine is fixed. VERIFICATION REQUIRED

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two containers of melted butter stored on shelf above stove below 135F. Butter was from yesterday. CDI: Butter discarded. Observed pureed food on plates held below 135F. PIC stated that items go in the warmer and will reach 165F by the time of service. At service, food was 110F. CDI: Items were prepared within 1 hour of service. Items served and leftovers discarded. PIC advised to change procedure so that foods are either held hot (do not go below 135F) or are rapidly reheated to 165F after plating, and before placing in warmer. Last option is to use TPHC. Form was provided today via email along with 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 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 food items from yesterday and 2 days ago with no date marking in the walk in cooler (corn, beef, deli meats). CDI: PIC dated food items. REPEAT VIOLATION

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans stored of use on can rack.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in 0ppm sanitizer solution in sink.

4-501.11 Maintain equipment in good repair. Observed split gasket on walk in cooler door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of microwave with food debris.

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 rusted air vent above dish machine area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed person in charge nor employees with ANSI accredited food protection certification. REPEAT. -2pts-

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P- Observed employee not understand all of the symptoms to report. Corrected during the inspection (CDI)- Spoke with staff about the reportable symptoms. -0pts-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed thawing fish stored above cooked ham. Observed raw hamburger stored above cooked turkey. CDI- food was rearranged. -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 opened bag of salad and cabbage mix stored in walk-in with no date labels. CDI- Food items were voluntarily discarded. -0pts-

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 food scoops stored in cereal containers with handles touching food. CDI- Scoops were removed from food. -0pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans and cups stored as clean, wet. -0pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris on shelving in walk-in cooler. REPEAT. Observed sugar and debris on shelving in kitchen. Needs to be cleaned. -1pt-

5-501.17 Provide a covered waste bin in female restrooms. - Observed no covered waste bin in unisex bathroom. Please provided. -0pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed door to dumpster left open. Ensure that door remains closed to prevent pests. -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 floor to walk-in cooler and freezer in need of cleaning. REPEAT. -1pt-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Person in charge does not have and Ansi accredited food protection manager certification.

4-702.11 Before Use After Cleaning - P: Observed prep table not sanitized properly after prepping raw meat. CDI- table properly sanitized after educating PIC

7-201.11 Store toxic materials to avoid contamination. -P: Observed bleach stored on drainboard of 3 comp sink. Not in use at time. Keep all hazardous chemicals stored properly. CDI-removed

4-101.19 Nonfood-Contact Surfaces - C: Repair counter at hand sink in ice machine room. **Note** All broken equipment has been removed. 2 reach in coolers and 1 warmer. Contact health inspector if equipment is being replaced (before replacing to verify).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue on outside of large clear containers. Observed debris on shelving in walk in cooler. Clean gasket on small reach in cooler in ice machine room.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair floor in walk in cooler at wall shared with freezer. Clean floors in walk in and under storage shelves.

2-102.12 Certified Food Protection Manager - C: Person in charge did not have an ansi accredited food protection manager certification.

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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Observed digital thermometer not operating properly. Facility has dial thermometer 0-220F. Provide thermometer capable of measuring temperatures for thin mass foods. Verification needed.

4-501.11 Maintain equipment in good repair. Observed shelving rusted in 2 door reach in cooler. REPEAT. 4-101.19 Nonfood-Contact Surfaces - C: Observed counter/shelving damaged at hand sink in ice machine room.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floors needing to be cleaned under cooking equipment, repaired at ice machine, ceiling damage at light above serving line, and wall damage at door of walk in cooler.

6-303.11 Intensity-Lighting - C: Observed low visibility in walk in cooler. Could not see in corner or under shelving on back wall. AD is currently working with electrician for guidance.

Observed ice machine with black residue. Observed can opener with residue on blade. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch.

Provide thin probe thermometer to measure temperature of thin mass foods. Verification needed. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf

Observed rust on shelving in walk in, reach in and in the storage area. 4-501.11 Maintain equipment in good repair.

Observed shelving needing to be cleaned in walk in cooler. Observed spills in oven and reach in freezer. Observed black residue on gaskets of walk in cooler and reach in cooler near ice machine. Tape residue on pitchers. Remove. 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C

Observed wall damage near walk in cooler. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed lighting in walk in cooler dim. Corners/floors providing low visibility. 6-303.11 Intensity-Lighting - C

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed molded cabbage in walk in cooler. CDI-discarded

7-201.11 Store toxic materials to avoid contamination. -P: Discontinue storing containers of cleaning/polishing wipes with single service items or food items. CDI- removed

6-501.111 Keep the premises free of insects, rodents, and other pests. Eliminate flies and gnats.

4-502.11(A) Maintain utensils in good repair. Replace damaged fryer baskets. Ordered.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean floor in corners under shelving in walk in cooler.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed molded cabbage in walk in cooler. CDI-discarded

7-201.11 Store toxic materials to avoid contamination. -P: Discontinue storing containers of cleaning/polishing wipes with single service items or food items. CDI- removed

6-501.111 Keep the premises free of insects, rodents, and other pests. Eliminate flies and gnats.

4-502.11(A) Maintain utensils in good repair. Replace damaged fryer baskets. Ordered.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean floor in corners under shelving in walk in cooler.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Person in charge must have an ANSI accredited food protection manager certification. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Observed hand sink mnear dish machine out of paper towels. CDI-paper towels provided

4-502.11(A) Maintain utensils in good repair. Observed fryer baskets with damage. Replace.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed stains on ceiling. Observed ceiling peeling near light fixtures near hood. Observed ice build up on freezer floor and liquid spill in walk in cooler. Observed floor tiles needing to be regrouted near dish machine.

2-101.11 PIC shall be present during all hours of operation.-PF: Person in charge must have an ANsi accredited food manager certification.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observed pan of chicken breasts 120-134F in warmer. Warmer was not turned on. CDI-chicked reheated in steamer/oven to 170F

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 coleslaw not date marked. CDI- dated. 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 pork loin kept past discard date (dated 1/24/17). CDI-discarded

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Discontinue stacking dishes/ pans wet. Must be dry before stacking.

4-502.13 Single-use and single-service articles may not be reused. Discontinue using styrofoam cups as scoops. Scoops must have handles.

4-501.11 Maintain equipment in good repair. Remove/repair broken equipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean all cooking equipment including microwave. Clean inside reach in coolers in kitchen and drink area.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean floors, walls, and ceilings throughout.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P: Observed packages of sandwich meats stored on molded contact paper on a sheet pan in walk in cooler. CDI-discarded meat , paper, and cleaned pan.

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 sandwich meat kept past discard date. Dated 10/20/16. All foods 41F and below can be kept for 7 days. Foods 45F can be held for 4 days. CDI-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 cooked apples, sliced ham not dated in coolers. CDI-dated and discarded

3-501.13 Use approved thawing methods. Observed containers of precooked bbq being that in hot, standing water. Thawing must be under cold, free flowing, running water, in coolers, or in microwave as a apart of the cooking process.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Provide thin probe thermometers such as digital. Observed 2 dial thermometers. Verification needed.

4-502.13 Single-use and single-service articles may not be reused. Discontinue using bowls as scoops. Scoops must have handles. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Discontinue storing single service items on floor in storage room.

4-501.11 Maintain equipment in good repair. Repair, replace, or remove all broken equipment. Repair cooler and warmer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside microwave, reach in freezer, and broken warmer.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean floor and ceiling where needed.