ASBURY KITCHEN 2

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed puree chicken hot holding at 117F. CDI, TCS food item reheated to 165F. -General comment. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed deli sandwiches containing sliced deli meat, cut lettuce and tomato’s cold holding at 58F. CDI, TCS food item placed under refrigeration to rapidly chill. 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 .

4-501.11 Maintain Equipment in Good Repair. Observed dish machine not operating properly at the time of inspection. Facility has an adequate three-compartment sink available for manual warewashing and has also been utilizing the Asbury Kitchen 1 dish machine to properly clean and sanitize dishes. Per PIC, the necessary replacement part has been ordered, and the facility is awaiting its arrival to complete repairs to the dish machine. -General comment.

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/near dish machine.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wet rag stored on the counter. Corrected during the inspection (CDI) - Removed.

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 eggs and sausage from breakfast not labeled. Corrected during the inspection (CDI) - Date was added. No points deducted since the food had not been held over 24 hours.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several dead insects on sticky trap in household #4.

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 in gaskets to reach-in coolers.

5-205.15 Maintain a plumbing system in good repair. - Observed drain clogged underneath sink in household #6. Maintenance is currently aware and scheduled for repair today.

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 single service cups and lids stored unprotected in households. Ensure that cups are stored properly to prevent possible contamination.

4-501.11 Maintain equipment in good repair. - Observed reach-in cooler puddling water in the interior. Work order in place.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed wall in need of repair in household 5.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at one of the two hand washing sinks in the men's restroom. Corrected during the inspection (CDI) - Soap was provided at the hand washing sink.

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 interior of microwave in need of cleaning in household #4 and exterior of ice machine in need of cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean cups stacked wet in the cabinet in household #4. Corrected during the inspection (CDI) - Cups were rearranged.

4-501.11 Maintain equipment in good repair. - Observed gaskets in need of repair at the reach-in cooler in the main kitchen.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - Observed surface of pans not easily cleanable. Corrected during the inspection (CDI) - Pans were discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. - Observed gaskets in need of cleaning. Observed short reach-in cooler with water pooling in the bottom.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed foods (different type of purée dish, oatmeal, slaw) being cool with tightly covered plastic wrapper. Temperature is not changing quickly enough to cool food in time if left unattended. CDI- PIC uncovered the wrapper, and put in freezer to quickly cool down foods. -1 pts-

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few fruit flies in the kitchen. It was less and seems to be improving from last time. PIC stated that the facility has pests control service once a week inside a build and once a month outside a building. No point taken at this time. -0 pts-

REPEAT 4-501.11 Maintain equipment in good repair. Observed disrepair dishwasher machine. The work order is in place, it will repair sometime next week per PIC.The facility is currently use 3 comp sink to clean dishes. -0 pts-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residues in a microwave in #5 kitchenette need cleaning and keep clean. -0.5 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 (marinara sauce, hot dogs, lasagna, pork, chicken...) in cooler #3 holding temperature between 42F - 46F. CDI- PIC volunteer to discard all items at the time of inspection. -1.5 pts-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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 several items in cooler dated 2/12 and 2/14. Past 7 days due date. CDI- PIC discarded items. -1.5 pts-

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies flying around kitchen, PIC said they have pest control service once a month. -2 pts-

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 items on the floor in dry storage, WIC, WIF. PIC stated they had delivery this morning, delivery is 3 times a week. CDI- An employee is actively putting all items away and off the floor. -0 pts-

4-501.11 Maintain equipment in good repair. Observed cooler #3 is not holding food cold at 41F or below. Ambient temperature inside the cooler was 44F and 45F at the front door reader. PIC will put in work order for equipment to be fixed. The kitchen has enough other coolers and refrigerators to store foods. Meanwhile this cooler #3 will not be in used until fixed. -0.5 pts-

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

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. - Observed sanitizer bucket stored on the floor. Corrected during the inspection - Bucket placed on shelving.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flying insects in the kitchen during the inspection. Increase least management.

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 single service cups and lids stored unprotected in households. Ensure that cups are stored properly to prevent possible contamination.

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 in gaskets. Needs to be cleaned.

5-205.15 Maintain a plumbing system in good repair. - Observed pipe leaking underneath the handwashing sink in household 4. Needs to be repaired.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed sink in kitchen #6 used as a dump sink. Ensure that this sink is only used for hand washing. Corrected during the inspection (CDI) - Educated staff about proper usage of sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at the hand washing sink in kitchen #5. CDI - Soap was provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced turkey and ham at 43 and 42F, respectively. CDI - Items were relocated to tall reach-in cooler.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed thermometer not operating in short reach-in cooler. CDI - Thermometer was replaced.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed drain flies in the kitchen. Increase management of pests.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. - Observed gaskets in need of cleaning on reach-in coolers.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at hand sink. REHS discussed with PIC rules requiring handwash signs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tempted and observed pasteurized eggs in bottom reach in at 45F. PIC discarded eggs.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed and tempt blue berries at 117F after 1hour of cooling. Discussed with PIC to separate in smaller portions, use shallow metal pans to allow the release of heat and send to freezer for approximately 15 to 20 minutes to meet cooling parameters. PIC changed to smaller metal pans and sent to freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in bottom reach in tempted between 45F to 44F. PIC discarded foods in bottom reach.

3-501.15 Cooling Methods 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 and tempt blue berries at 117F after 1hour of cooling in deep pan. Discussed with PIC to separate in smaller portions, use shallow metal pans to allow the release of heat and send to freezer for approximately 15 to 20 minutes to meet cooling parameters. PIC changed to smaller metal pans and sent to freezer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food service worker wearing a watch. Discussed with PIC jewelry prohibition and asked PIC to have food service worker to removed watch.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans stacked and stored on shelving. PIC removed wet pans and sent to dish room to airdry.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed food container without identifying the name of the food. Write the name on each working container to identify food when worn off or unreadable.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food service worker preparing food with artificial nails and nail polish on, with and without gloves. Shall wear gloves when working with food.

5-501.111 Area, Enclosures and Receptacles, Good Repair - C Observed damage enclosed garbage area. (hole in wall in outside garbage room) Repair holes in wall that surround garbage receptacles. No pts taken. PIC is working on a work order for repairs.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed dead insects underneath the sink. Continue pest management control. CDI - Area underneath the sink was cleaned. -1pt-

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 egg salad past discard date. Corrected during the inspection (CDI) - Item was discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed bottle of "clorox mix" not labeled in the kitchen. CDI - Label was added.

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

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 underneath the dump sink in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed pans with sticker residue. Corrected during the inspection (CDI) - Pans were removed to be cleaned. -0pts-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed single service articles stored without protection. -0.5pts-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed jacket stored on top of table linen. -0.5pts-

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 one scoop in sugar with handle touching product. Corrected during the inspection (CDI) - Scoop was removed. -0pts-

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 beginning to rise due to moisture underneath the sink in Windsor. Needs to be repaired. -0.5pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed build up on the exterior of the reach-in cooler. Observed debris in interior of cooler. Corrected during the inspection (CDI) - Equipment was wiped down inside and out. -0.5pts-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several laddles with dried food debris. Corrected during the inspection (CDI)- Laddles were removed and taken to be cleaned. -1.5pts-

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several drain flies underneath the handwashing sinks in satellite kitchens on the units. Increase pest management. -1pt-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed wiping cloth stored in sanitizer less than 50ppm. Corrected during the inspection (CDI)- Sanitizer was replaced. -0pts-

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 underneath sink bubbling up due to water leak. Observed debris underneath sink around drain. Needs to be cleaned. -0.5pts-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed containers used to hold utensils with debris. Corrected during the inspection (CDI)- Utensil container was cleaned. -1.5pts-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed oil container with no label. Ensure that label remains on bottles. -0pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed debris on can opener blade. CDI- Can opener was removed and taken to dish machine. -0pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towels missing at handwashing sink in satellite kitchen. CDI- Paper towels were provided -1pt-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans stored wet. CDI- Pans were removed. Spoke with staff about proper drying. -1pt-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing. -Pf- Observed employee cup stored in handwashing sink in Elizabeth kitchen. CDI- Cup was removed. Observed handwashing sink blocked in main kitchen. CDI- Trash can was removed. Kitchen is providing for entire facility, cluttered at the current moment. -0pts-

3-302.11(A) Separate the different types of raw animal foods. -P- Observed frozen chicken on baking sheet stored on top of beef in freezer. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed frozen fish on baking sheet stored on top of peaches in freezer. Remember storage order. -1.5pts-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed utensils stored as clean in Elizabeth kitchen and in Belmont kitchen with food staining. CDI- Utensils were removed and taken to be cleaned. -1.5pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed turkey in hot box at start of inspection at 125F. CDI- Turkey was placed back in oven to be reheated. -1.5pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed pasta and turkey tetrazini in the walk-in dated with 3/12, at 53F and 52F, respectively. Observed puree chicken at 52F. CDI- Voluntarily discarded. Repeat. -1.5pts-

3-307.11 Protect food from contamination sources not specifically noted by code. - Observed string of hair in puree chicken. CDI- Voluntarily discarded. -0pts-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed one employee without a beard guard washing dishes. CDI- Beard guard was provided. -0pts-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed sanitizer concentration below 50ppm with wiping cloth. CDI- Sanitizer was replaced. -0.5pts-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on prep table. Store employee drinks below food, clean dishes or single service.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse, and dry without recontaminating hands. -P Observed staff turning off faucet with hand after hand wash. Use paper towel to turn off water so hands are not recontaminated. CDI-through discussion with PIC

6-301.14 Handwashing Signage - C Observed no hand washing signs at hand sinks including in employee bathrooms and neighborhood serveries. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in kitchen and 1 neighborhood. CDI- paper towels stocked 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed blocked hand sinks in kitchen and dishwashing area. Maintain access to hand sinks. CDI- through discussion with 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 45F. -P Observed sliced beef roast in cooler at 50F, cooling from last night. Improperly cooled, no temperature logs or cooling procedures in place. CDI-meat disposed of. Verification Required to check on cooling procedures and practices.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed non-shelf stable creamers labeled "keep refrigerated" stored at room temperature in 2 neighborhood dining areas. CDI-creamers disposed of. Green beans, mashed potatoes, pork roasts on speed rack in kitchen, all food 50-56F. Staff said speed rack was brought up after breakfast service from walk-in cooler on lower level at least an hour before. Staff does not have procedures in place to keep food brought from WIC to kitchen cold. TCS food cannot sit on speed rack, counter waiting to be "gotten to". Verification Required to see what procedures have been put in place to maintain proper cold holding temperatures.

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 numerous TCS items prepared more than 24 hours previously not date marked, in main kitchen and neighborhoods. CDI-items disposed of. 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 house-made deviled ham salad date marked 11/4 at 38F. Ham shelf life of 7 days was exceeded. CDI-ham discarded.

3-501.15 Cooling Methods - PF Observed TCS foods cooled in deep containers, tightly covered, put into cooler above 135F, etc. Properly cool food, shallow pans, speed rack trays, cut into smaller portions, ice baths and temp check to 45F or less before wrapping tightly. Verification required to check what cooling procedures have been established.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread in bread rack on floor. Bread in bottom rack. Keep food at least 6 inches above floor. Observed opened bag of corn meal in lower level pantry. Bulk items cannot be opened in pantry, no hand sink.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch on food employee. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no beard net on staff in kitchen.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping rag on counter near beverage station. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on floor on cook line.

3-302.15 Washing Fruits and Vegetables - C Observed some unwashed apples in neighborhoods for grab n go. Wash apples (or any other fruit where the peel is eaten) in vegetable prep sink and individually wrap before setting out for residents.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed some items wet stacked, air dry completely before stacking. 4-904.13 Preset Tableware - C Observed tables preset without protection in 1 neighborhood. Glassware and silverware needs to be protected in dining room from residents.

4-602.13 Nonfood Contact Surfaces - C Observed spills and splatters on ice and water dispensers, clean utensil trays. Keep areas clean.