SUNRISE ON PROVIDENCE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some small plates/bowls with food debris on them stored as clean. CDI - PIC moved dishes to dirty dish area for cleaning. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomato in prep cooler at 48F. CDI - Tomatoes were voluntarily discarded. Tomatoes had been stacked to high in the container causing them to get out of 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed wet stacking of numerous dishes. * REPEAT *

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. EHS observed a food employee pick up a wiping cloth from the floor before resuming in food preparation. EHS intervened and asked for the food employee to wash their hands. CDI. FOOD employee washed their hands and changed their gloves.

4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. Food employee used a metal spatula that had been used to flip raw burgers to flip over ready to eat hotdogs. CDI. PIC voluntarily discarded the hot dogs, and a new utensil was brought out for ready to eat foods. 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 .

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. Three severely dented cans were observed in the dry storage area. CDI. PIC voluntarily discarded the cans.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. REHS observed an employee engaged in food prep wearing a bracelet.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed wet stacking of numerous dishes. * REPEAT *

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. EHS observed hoses hanging in the mop sink and touching the drain. Hoses should be shorter in order to avoid a cross connection. * 3 DAY VR REQUIRED *

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed hot dogs on sheet pan in back prep area with raw bacon and burgers. CDI -Food was voluntarily discarded. Raw food shall be stored separate from ready to eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw bacon stored under raw ground beef in WIC. Comminuted meats (ground meats) has a final cook temperature of 155F and bacon has a final cook temperature of 145F. Raw bacon should be stored over raw ground beef. CDI - Storage order was corrected. 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 quiche stored at serving line in hot well with quiche pans on the bottom at 145F and the ones sitting on top at 120F. CDI - Quiche was reheated to 165F. EHS recommends not double stacking quiches. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cottage cheeses in individual cups sitting out next to serving line at 49F. Staff stated they are placed out to grab during service. EHS stated they need to be stored in reach in. CDI - Cups of cottage cheeses were moved to reach in to cool. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal containers. Needs to be air dried before stacking. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on grater pieces and bunt cake pan. Needs cleaning. CDI - Items were moved to be cleaned in dish pit. Staff state those items are not usually used. 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 .

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed linen wrapped silverware stored under sink sewer lines near kitchen entrance. Clean utensils shall not be stored under sewer lines. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils. Needs to be air dried.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and turn off faucet without using paper towel barrier to prevent contaminating hands. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee in memory care kitchen soap and scrub hands less than 10 seconds and wash hands for less than a total of 20 seconds CDI - EHS intervened in both situations, employees educated and hands were washed properly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-801.11(C) Raw animal foods, partially cooked animal foods, and raw seed sprouts may not be offered for sale in a ready to eat form. -P Observed unpasteurized raw shell eggs on cook line. Menu states that eggs can be cooked to order. PIC stated that pasteurized shell eggs were out of stock when order was made. (2) A partially cooked animal FOOD such as lightly cooked FISH, rare MEAT, soft-cooked EGGS that are made from raw EGGS, and meringue CDI - PIC voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees plating soup with no head covering in memory care kitchen.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed damaged utensils throughout the facility. Metal mesh skimmer for fryer with broke wire, and rubber spatula. CDI - Food employee removed to be discarded.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee in memory care unit handling soiled equipment, change gloves, and proceed to handle food. CDI, EHS educated employee and PIC on notated rule and employee hands were properly washed.

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 cornmeal and bread crumbs located in dry storage area in large bins not labeled. -General comment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed grits and oatmeal hot holding below 135F, refer to temperature chart. CDI, TCS foods reheated to 165F. EHS also educated PIC on the hot holding requirement and educated them on ways to keep TCS foods at required temperature. 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

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.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced ham cold holding at 43F in flip top on main prep line. Per conversation with staff, sliced ham was used for breakfast. EHS also observed sliced ham above the fill line on plastic container. EHS educated staff and not stacking food above fill line. CDI, sliced ham above fill line was placed in walk in cooler to rapidly chill. The remaining portion of sliced ham was 41F. 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 .

3-501.15 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. Observe cooked sausage used for breakfast cooling covered in walk in cooler. EHS vented plastic on covered sausage and educated staff on proper cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed coleslaw and chicken salad cold holding at 49F in flip top reach in. CDI, TCS food Tim’s placed in walk in cooler to rapidly chill. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in rear kitchen area near dry storage area.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM PIC on site during inspection. PIC was a certified safe food handler.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at handsink in memory care kitchen.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two large cans with dents on hermetic seal. PIC could not state when dents occurred, but stated the normal policy is to discard dented cans. CDI-Dented cans were voluntarily discarded.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed a flat of unwashed tomatoes stored over washed broccoli. Broccoli was in a sealed bag and no contamination was observed at time of inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two scoops, one spatula, and a blade from a multi-use cutting device with visible debris, stored as clean. CDI-PIC moved items to dish pit to be W/R/S.

4-501.11 Maintain equipment in good repair. Observed prep unit holding between 45-47F. All foods were 41F as they were just refreshed for dinner service. Foods placed in walk in cooler. Maintenance called for work order.

Observed oven rack stored on floor near cooking equipment. 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 HVAC vent damaged near prep sink 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 HVAC vent damaged near prep sink. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed stains or dust build up on ceiling tiles in various areas. 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.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF: Provide employee health policy with 6 illnesses. Educate all employees on illnesses, symptoms, reporting, and excluding. Updated policy given.

4-302.13 Temperature Measuring Devices, Manual Warewashing: Provide temperature measuring device such as thermo labels, disc plate, or thermometer to check temperatures on dish machine.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk, yogurt, and egg being held above 41F in reach-in cooler in downstairs kitchen. Ambient air temp of unit approx. 53F. Products have various prep/open dates. PIC voluntarily discarded product. EHS will return within 10 days to verify unit able to properly hold temperatures. VERIFICATION REQUIRED.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed hot dogs in walk-in cooler with no date label. PIC stated product opened yesterday 08/08/21. PIC back dated product. EHS will return within 10 days to verify facility corrected date labeling issues. REPEAT VIOLATION. VERIFICATION REQUIRED.

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 sausage being cooled in walk-in cooler in metal insert pan covered with plastic wrap. CDI: PIC vented product. Observed boiled egg cooling in make table. Unit designed to cold hold, not cool. PIC stated process in to cook, shock in ice water, peel, and place into unit. EHS recommended longer time in ice bath and placing eggs into walk-in cooler after peeling. CDI: PIC voluntarily discarded product.

3-304.14 Wiping Cloths, Use Limitation - C Observed wet wiping cloth being used as "grip" for cutting board on prep table. EHS recommended use of rubber grip since towel is absorptive.

4-501.11 Maintain equipment in good repair. Observed reach-in cooler in downstairs kitchen unable to maintain temperature. See violation #20 for more details.

Observed employee drinks stored in the cooler on tray with resident food. CDI - Items were removed. **2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed no handwash sign at the handwashing sink in the hallway. **6-301.14 Post a handwash sign at each handsink.

Observed one container of chicken prepared yesterday missing a date label. Corrected during the inspection (CDI) - Date was added. **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 onions stored on the floor. CDP - Onions were relocated to the shelves. **3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand soap dispenser located at a prep sink in coffee service area. Remove soap, hands are not to be washed at this hand sink.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed ham that was incorrectly date marked as when the original packaging was removed and cut in smaller pieces then frozen. CDI-through discussion on when dates are needed. IE. When ham was removed from the freezer. 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 potatoes dated 2/28 with a Wednesday sticker. Asparagus dated 2/28 with a Friday sticker. No day stickers out. PIC didn't know why date marked as this wasn't DM procedure. CDI-both voluntarily discarded.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed a spice mixture not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ready to eat items stored on the prep sink drainboard where raw shrimp with being prepped for lunch. Bread packaging too close to hand sink and being splattered during hand washing. 3-307.11 Miscellaneous Sources of Contamination - C Observed large sugar bin lined with trash bags. Trash bags are not a food contact surface. Remove trash bags. If you don't want to put sugar directly in the bin, putting the whole bag of sugar in bin is acceptable.

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 tong handles down in deli meat. Keep tong handles up. CDI- tongs removed

4-602.13 Nonfood Contact Surfaces - C Observed (Memory care) broken handle microwave. All drawers and cabinets need wiping out. Cabinet bottoms under plumbing need repair from water damage. Stove interior needs cleaning. Whole Bistro needs thorough cleaning.

5-501.113 Covering Receptacles - C Observed dumpster lid/door open and lots of trash strewn on ground.

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 drop ceiling supports and soiled ceiling tiles in kitchen and dish area.

No Points Deducted: 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. -Observed a tray of desserts in the bistro with only plastic wrap over it. The resident's lift the plastic wrap to obtain a dessert. CDI- Removed tray and informed the PIC to individually wrap each dessert and/or provide a covered container for the desserts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -REPEAT: Observed boiled eggs at 47F, cut tomato at 45F, chicken salad at 43F, lettuce at 48F in the prep station on the line. All items were dated 12/1, and the PIC stated that they were in there since yesterday. CDI- Items discarded. Informed the PIC to call some one in to maintenance the unit.

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 chicken cooling with the wrapper on tight (no vent). CDI- Vented

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup collecting on the walkin cooler shelves. Clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed dust buildup on the walls, ceiling, and fan covers in the walkin cooler. Clean.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed water pitcher in handwashing sink. Pitcher was use to get water for the hot wells.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tempt slaw and tuna above 41; PIC stated it was 41F and below when the prep station was set up and that the lid was up during serving time. She also stated that it had only been in the top prepped station for an hour, PIC remove both slaw and tuna salad to walk in , retempt at: slaw 38F, tuna salad 38F within twenty minutes. ***REPEAT***

4-602.13 Nonfood Contact Surfaces - C Observed an accumulation of dust, dirt, FOOD residue, and other debris on cabinet doors and front of the stove.

5-501.116 Cleaning Receptacles - C Observed bags of trash around dumpster area. Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. No points taken because the trash was from the nursing home residents and will be picked up by the trash collector.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed several utensils and a pan with food debris but stored as clean. CDI - All items were sent back for rewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several items in cold well, fridge, and reach in unit at temperatures 45F-60F. All items were opened/prepped at noon for lunch. CDI - All items were moved to WIC for cooling. Also observed opened commercially packaged salad dressings in fridge of memory care activity kitchen at 51F. CDI - All items were voluntarily discarded. Fridge was also reset to lower temperature.

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 package of boiled eggs and opened package of deli ham without datemark in cold well, as well as two plates of salads and one gallon of milk without datemark in fridge. CDI - Items were labeled.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observed the sanitizer bucket at 50ppm quat. Corrected- Remade to proper strength. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P -Observed the shield in the ice machine with pink buildup. Corrected- Shield removed and ran through the dish machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf -Observed buildup on the can opener blade. Corrected- Washed in the dish machine.

NO POINTS DEDUCTED: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed sausage links stored on the hot line on a wire rack at 116F. Reheated to 177F. Suggested to store in a single layer in its own pan directly on the heat.

NO POINTS DEDUCTED: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed the top layer of slaw stored in the flip top unit at 43F. Corrected- Discarded the top layer, and the rest was at 40-41F. -Observed butter packets removed from the walkin cooler and sat on the counter by the hot line. Butter got to 50F. Corrected- Placed butter in ice. m

REPEAT: 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 onsite. VERIFICATION WILL BE WITHIN 10 DAYS.

NO POINTS DEDUCTED: 5-205.15 Maintain a plumbing system in good repair. -Observed a backup in the two compartment sink in the MC small kitchen area. Sink was clogged. Corrected- Sinks plumbed out and cleaned.

Observed dust on the ceiling in the dry storage, walkin cooler, and kitchen. Clean. 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.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee using the handsink to fill a pitcher with water. CDI- pitcher was removed from handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink near the cook line. CDI- PIC refilled paper towel dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two spoon and a ladle stored as clean with food debris. Observed minor food debris on the can opener. CDI- PIC placed all items in the dish area for cleaning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - Observed ham and shredded cheese in the lower reach in unit near the cook line with no date labels. PIC stated that the items had been opened on 11/26. Observed feta cheese in the walk in cooler that also needed a date label. CDI- all items were date marked. REPEAT 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed a bag of corn beef hash dated 11/19. The time parameters had expired. CDI- PIC voluntarily discarded item.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed the sanitizer solution in the green bucket labeled detergent. CDI- sanitizer solution was transferred into the red bucket labeled for sanitizer.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer available during the time of inspection. CDI- PIC stated that he was going to buy a new thermometer VERIFICATION REQUIRED by 12/7/18.

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

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 cole slaw, sliced ham, sliced turkey, bag of salad, egg salad and pre-cooked eggs without date labels. Corrected during the inspection (CDI)- all items were discarded. -0pts-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed rice and flour lid labeled but on incorrect bin. CDI- Labels were rotated. -0pts-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed wiping cloth stored in sanitizer with a concentration of 0ppm. Heavy debris in water. CDI- Sanitizer was replaced. -0.5pts-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed bags of trash outside of garbage bins. Needs to be placed in bins. -0.5pts- **Note: Facility's elevator is ully operational and all food service will be completed in the kitchen and served in the main dining room downstairs.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed the floor drain needing to be cleaned under serving line. **Note** Floors have been repainted. Broken equipment has been replaced or removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed a plastic tong with food debris on them. CDI- Relocated to 3 compartment sink. Observed build up on can opener blade. CDI- Relocated to dish machine to be cleaned. -1.5pts-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed tuna cooling in the walk-in in a bowl tightly covered. Temperature was 53F at 10:46am and 52F at 11:07am. CDI- Pan was uncovered to allow heat to escape. -0.5pts-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed sugar container not labeled. Needs to have a label placed on container. -0pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed build up on the side of oven. Needs to be repaired. Repeat. -1pt-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee coffee stored unconvered above food prep surface. CDI-discarded

4-502.11 (B) Good Repair and Calibration - PF: Observed digital thermometer not operational. Change battery. Facility has 2 back up thermometers capable of measuring temperatures of thin mass foods.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean sides of cooking equipment. Clean shelving (rolling and stationary) in walk in cooler.

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

2-102.12 Certified Food Protection Manager - C: PIC must have an ansi accredited food protection manager certification.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Observed package of raw pork loin stored above sauces in walk in cooler. CDI-moved to appropriate location

7-201.11 Store toxic materials to avoid contamination. -P: Observed chemicals stored on counters with grill brick and with food in prep area. CDI-removed chemicals

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Thermometer broken. Replace. Verification needed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats/fruit flies in prep area and drink area. Eliminate.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Discontinue storing reach in cooler rack on floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of paper products stored on floor in mechanical closet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean all counters and shelving, including in walk in cooler. Clean inside hot box and top of dish machine. Observed stained pitchers. REPEAT.

5-501.115 Maintaining Refuse Areas and Enclosures - C: Observed bag of trash stored on ground between dumpsters.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean floors under equipment, including inside walk in cooler. Clean ceiling where splash is evident.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed spills in microwaves in kitchen and Bistro.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on rack near 3 comp sink. Air dry before stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed spills in reach in cooler. Observed cooking equipment needing to be cleaned.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor damage in various areas in kitchen.

2-301.14 Wash hands before donning gloves and between gloves uses.-P: Observed kitchen staff not washing hands before donning gloves. 2-301.14 Wash hands after activities that contaminate them.-P: Observed employees from facility entering kitchen and not wahsing hands before preparing food for residents.

5-202.12 Handwashing Sinks, Installation - PF: Hand sink faucet shall provide a flow of water for at least 15 seconds without the need to reactivate when self-closing, slow-closing, or metered.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Discontinue wearing arm jewelry when handling/preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing head coverings such as hair nets when preparing/handling foods.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean can goods rack. Clean dish machine(top). Clean counter tops (spills). Clean sides and under cooking equipment. Clean plate holder.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open (cardboard).

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean floor and vents throughtout kitchen. Keep back door closed or install screen door or use fly fan when opened.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P: Observed dish washer handling soiled dishes and not washing hands before handling clean dishes.

6-301.11 Provide soap for handwashing at each handsink. -Pf: Hand sink near dish area observed without hand soap. CDI-soap replaced

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Observed cut tomatoes cooling in top of prep unit 59-60F. Told by cook that tomatoes were prepped within the hour. Prep ubnit is not designed for cooling. CDI-placed in walk in cooler to cool.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean heating table(top), hot box and table top can opener.

5-501.115 Maintaining Refuse Areas and Enclosures - C: Observed bag of trash on top of dumpster.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean floor under and behind /beside equipment. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out light bulbs in heating lamps.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed pitcher with straw used for personal drink for an employee. CDI-discarded and told to use a cup with lid/straw.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean inside microwave, ice machine, table mounted can opener, and stationary mixer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed cut tomato 51F in prep unit. CDI-placed in walk in

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees with beards must wear a beard guard.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean shelving where needed throughout. Clean top of dish machine.

5-205.15 Maintain a plumbing system in good repair. Observed faucet needing to be tightened near can goods rack.

5-501.115 Maintaining Refuse Areas and Enclosures - C: Observed items on ground near dumpsters. Observed empty boxes outside back door. Must place in dumpsters.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean wall near dish machine. Cover socket at back hand sink and repair hole in wall. Clean walls around dish machine and repair floor where needed.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light bulbs in heat lamps must be statterproof or covered. Cover light bulbs in fixture at dish machine or use shatterproof bulbs.

Observed PIC picking pieces of garbage off floor, several times without washing hands afterwards. Wash hands after touching dirty items. PIC wearing large bandage covering wrist and part of hand. Bandage near palm discolored. Must be able to wash hands properly and bandaging cannot be contaminated. **2-301.14 When to Wash - P **2-301.11 Clean condition-Hands and Arms - P

Observed beef tips and turkey salad on rolling cart in walk-in at 52-54F. PIC was in process of rolling cart back into walk-in on arrival. Containers of cut melon and milk sitting on counter. Maintain foods at 45F or less. Keep TCS food in refrigeration unless working with it. **3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P

Observed turkey salad (house made) and beef tips in refrigerator without date marks. Smoked salmon in baggie marked 2/10. PIC stated salmon was in freezer and that date was when it was frozen, PIC needs to date TCS food when it was removed from freezer. CDI-salmon disposed of. **3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF

Observed spoon to stir soup in pitcher of water at 108F. If utensils are going to be stored in containers of water the water has to maintain at least 135F. CDI-spoon removed and water disposed of. **3-304.12 In-Use Utensils, Between-Use Storage - C

Observed dumpster doors open. Keep dumpster doors closed.**5-501.113 Covering Receptacles - C Observed rolling carts of bus tubs with discarded plates of food in side hall where they sit overnight until dish person comes in late AM to do dishes. 5-501.13 Receptacles - C

Observed one container of moldy strawberries. CDI-disposed of. **3-101.11 Safe, Unadulterated and Honestly Presented - P,PF

Observed several opened packages of food in dry goods not sealed or put into covered containers. CDI-food repackaged **3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

Observed couple burgers at 115 and one lunch plate at room temp. Discard items that are not going to be saved more quickly. CDI-all items disposed of. **3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P

Repeat: Observed ramekin being used as a scoop in brown sugar. Use a handled scoop. Observed boxes of food stored on floor of walk-in freezer. **Protect food from contamination sources not specifically noted by code. **3-305.11 Food Storage-Preventing Contamination from the Premises - C

Repeat: Observed wet wiping rag sitting on cutting board. **3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed equipment and other non-food contact surfaces with excessive food or grease build-up. **4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed no covered recepticle in employee bathroom. **5-501.17 Toilet Room Receptacle, Covered - C

Observed floors need cleaning. Floor towards end of front line excessively greasy. Keep floors clean. **6-501.12 Cleaning, Frequency and Restrictions - C

Observed employee purse, cell phones and jackets stored on shelving with food. **6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.

Repeat: Observed pitcher in hand sink on line. Keep items out of hand sink. CDI-pitcher removed. **5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Repeat: Observed baggie of powdered coffee creamer?? unlabeled. CDI-baggie labeled. **3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Observed food stored below plumbing of dipper well/dump sink. Ice cream with scoop handle down in it. CDI-ice cream disposed of and food removed from below plumbing. **Protect food from contamination sources not specifically noted by code.

Observed drawer in memory care with debris and hair in it. Oven door with grease build-up. Keep non-food contact surfaces clean. **4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed dumpster door open and bag of trash on ground. **5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

Observed vent in memory care dusty. **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 staff put a box on the hand sink in the kitchen and a vase in the hand sink in memory care. Keep hand sink clear of all items.--CDI- items removed from hand sink. No handwash signs in employee bathrooms. **5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf **6-301.14 Handwashing Signage - C

Observed jelly with butter? in it. Use separate utensils for different foods. CDI-jelly disposed of. **3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P

Observed dishmachine in main kitchen out of sanitizer. 3-comp sink sanitizer was not dispensing. No sanitizer in sanitizer buckets. Rewash all dishes washed today. CDI-both 3-comp and dishmachine dispensing. Observed ice scoop stored in a slimy container. CDI-sent to dishmachine. Observed ice tea nozzle with excessive mold/slime build-up. CDI sent to dishmachine. **4-501.114 Maintain sanitizer at correct concentrations. -P **4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed opened packages of cut lettuce and kale not date marked. Container for jelly getting refilled without washing/changing wrap. CDI-disposed of. **3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF

Observed contained of sugar unlabeled in memory care. **3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Observed couple of flies in kitchen. **6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed ramekin being used as a scoop in brown sugar. Use a handled scoop. **Protect food from contamination sources not specifically noted by code.

Observed wet wiping rag sitting on cutting board. **3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed clean silverware in memory care stored without handles all facing one way and in a dirty tray. Clean utensils stored in dirty drawer. **4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. **4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C

Observed no test strips for chlorine dishmachine. **4-302.14 Provide a test kit that accurately measures sanitizer concentrations.

Observed large mixers, food processors, radio on prep table all with spatters. Keep non-food contact parts clean as well. **4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed a covered wast recepicle in employee bathroom but was situated under sink so lid couldn't be readily closed. **5-501.17 Provide a covered waste bin in female restrooms.

Observed vents need cleaning. **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: Sanitizer in 3 comp sink at 0 ppm and utensils in the sink. Sanitizer in buckets at 0 ppm. 4-501.114 Maintain sanitizer at correct concentrations. -P Corrected on site by re-filling 3 comp sink and buckets.

Observed: Desert items stored on top racks in walk in cooler. Cooler fan unit was dripping wet with condensation and dripping on the plastic wrap on the food. Wrap was ponded with water. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Corrected by discarding food. Technician was on site fixing unit.

Observed: The refrigerator in Memory Care not NSF or equivalent. The walk in cooler fan unit dripping condensation. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair.

Observed: 3 comp sink wash water at 100F while dishes were in sink. 4-501.19 During manual ware washing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Corrected during inspection by adding hot water to sink.

Observed: Cabinet shelving interiors of upper and lower cabinets and below the hand sink water damaged in Memory Care. The sink backsplash in need of caulk/silicone in Memory Care. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed: Flooring dirty in walk in freezer. Walls in need of paint in the Memory Care staff restroom. Wall damage at the memory care hand washing sink. Ceiling vents dirty in both kitchens. Ceilings around vents dirty in the main kitchen. 6-501.11-12. 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 and kept clean.