EPWORTH KITCHEN

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed boiled eggs at 50F in flip top cooler. Corrected during the inspection (CDI) - Eggs were placed in reach-in cooler to cool.

4-501.11 Maintain equipment in good repair. - Observed torn gasket in reach-in cooler in the pub.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towels missing at the handwashing sink in CV household D. Corrected during the inspection (CDI) - Replaced.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed cooked eggs stored in the microwave in Parker Terrace below 135F. Corrected during the inspection (CDI) - Discarded.

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 water pooling in reach-in cooler in the Pub.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed cloths in reach-in cooler that was pooling water. Needs to be removed.

4-501.11 Maintain equipment in good repair. - Observed 1 gasket torn in prep cooler located on bistro prep line.

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 water pooling in reach-in cooler in the Pub.

5-205.15 Maintain a plumbing system in good repair. - Observed pipe leaking under the dish sink in the main kitchen. Work order has already been submitted.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor black build up on ice machine chute stored near dry storage area in main kitchen. CDI, ice chute cleaned during time of inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in main kitchen.

4-501.11 Maintain equipment in good repair. Observed 1 gasket torn in prep cooler located on bistro prep line. Repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw sausage and bacon stored above ready to fruit in the walk-in cooler. Corrected during the inspection (CDI) - Item was removed and placed in proper location during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed lettuce in tall reach-in cooler cooling in deep metal pan. CDI - Lettuce was removed and placed within the walk-in cooler.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P- Observed dish machine not properly working during the inspection. NOTE: dish machine was being worked on during the inspection. Staff will be using the 3 compartment sink until it is fixed. VERIFICATION REQUIRED.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed food left out for residents below 135F. Plates were sitting on countertop in household D and in the microwave in household C. Observed breakfast plate at 91F in Parker Terrace kitchen. Corrected during the inspection (CDI) - Plates were placed in refrigerator to continue cooling (see temperature chart).

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 bag of kale opened on 2/10. CDI - Discarded during the inspection.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed hot water at 101F when being used for manual washing. CDI - Water temperature was increased.

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 tuna salad dated 10/23 in the bistro. Corrected during the inspection (CDI) - Tuna salad was discarded.

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 water pooling inside of reach-in cooler in bar area. Observed grease build up near grill. Needs to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed fish holding below 135F in CV neighborhood. Corrected during the inspection (CDI) - Fish was taken back to the main kitchen to have temperature brought back up.

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 spring mix cooling in covered plastic containers in tall reach-in cooler. CDI - Lids were vented on containers to allow for proper cooling.

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 touching uncooked rice. CDI - Scoop was removed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed disinfectant not labeled in neighborhood C. Corrected during the inspection (CDI) - Disinfectant was labeled.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed shrimp sitting in standing water thawing. CDI - Explained to PIC that items should be placed under running water while thawing. PIC spoke with staff about proper.

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 being used at scoops in the CV neighborhoods. Spoke with PIC about having scoops brought over to the units.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean metal pans stored wet near the dish machine. Corrected during the inspection (CDI) - Metal pans were relocated to be properly dried.

4-501.11 Maintain equipment in good repair. - Observed torn gaskets in reach-in coolers near the bistro. Observed ice build up along the door to the freezer. Observed rusted microwaves in neighborhood in CV. 4-502.11(A) Maintain utensils in good repair. - Observed melted handles on of spatula and whisk. CDI - Utensils were discarded.

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 water pooling near the door in the walk-in cooler. Observed debris underneath equipment in the bistro. Observed cooler in need of cleaning in CV neighborhood D.

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 open pack of sliced turkey not labeled in the reach-in cooler in the bar area. Corrected during the inspection (CDI) - Turkey was dated for the time it was opened. Staff was sure of the date opened.

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 bottles of oils and sauces not labeled near the grill.

4-501.11 Maintain equipment in good repair. - Observed interior of microwave beginning to rust in Oriole neighborhood.

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 reach-in cooler near the front line with black lining peeling and standing water in the bottom. Observed gasket with staining in the same reach-in cooler. Observed cabinet with sticky residue from juice machine in Parker Terrace second floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed colored tape wrapped around serving utensil handles and sticky surfaces exposed. Tape/stickers must be removed from from all items before dishwashing. Verification 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 , 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 tomatoes in main kitchen cut and not cooled to <41F before putting in make unit. The market make unit has hot spots in the back right. Have unit serviced. CDI-all TCS foods >41F 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no consumer advisory for smoked salmon. Verification required. Consumer advisory is for foods served only to independent living residents. Assisted/skilled residents cannot be served undercooked foods.

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 unlabeled white granules. CDI-disposed of voluntarily

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed washed fruits being put back into their original clamshells. Clamshells are not meant to be W/R/S. Clean fruit needs to go into a clean container. Observed splash guard needed between hand sink and food equipment in main line and coffee/smoothie shop

4-501.11 Maintain equipment in good repair. Observed make unit in Market not maintaining food at <41F. Ice buildup in walk in freezer. Equipment needs servicing.

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 cabinets and drawer front in neighborhood kitchenettes with debris buildup. Cabinet and drawer fronts need sanding and repainting so they are cleanable.

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. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. Observed food employees washed hands and turn off faucet knobs with bare hands. CDI- EHS corrected proper hand washing and employees re-washed theirs hands. Hand washing signs provided at the time of inspection. -2 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 shell eggs and pasteurized egg liquid in carton container stored next and touching each other. Recommend to keep them separate and not touching since one is raw and the other is RTE. Observed smoked salmon in little container in prep unit stored between cut fruits and pesto sauce. CDI- PIC and EHS work together to rearrange the items at the time of inspection. -0 pts-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed 0.00 ppm of sanitizer at the 3 compartments sink. CDI- PIC drained and refill the sanitizer into a correct strength at the time of inspection. -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 two big long pans of mixed green in WIC temperature from 42F -48F. Observed chicken wings, cooked shrimps, taco meat, chili beef ranged from 42F -47F in prep unit at the pub kitchenette. Observed milks in the cooler at coffee shop ranged from 43F- 45F. Observed milk and fruit mix in CVC unit refrigerator at 45F -47F. CDI- PIC volunteer to discard all items that are out of temperature 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 a bag of dice cut cabbage in WIC dated 2/28. CDI- PIC discarded item.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in the back of market kitchenette near the mop sink. -0 pts-

4-501.11 Maintain equipment in good repair. Observed damaged/ missing screws at the door step transition in one of WIC. Standing water and made floor and surrounding wet. Observed frozen ice on the floor in left corner of WIF. Need repair and maintain good condition. -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 debris in the reach-in cooler in the Market Cafe. Corrected during the inspection - Cooler was cleaned.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed ice dumped in the hand washing sink in kitchenette in Mallard Way. Ensure items are dumped in approved sinks.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed plastic containers stacked wet in the service area. Corrected during the inspection (CDI) - Containers were rearranged.

5-205.15 Maintain a plumbing system in good repair. - Observed faucet handle leaking in kitchenette in Mallard Way. Needs to be repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed ziti and chicken at 131and 130, respectively, holding in warmers in Parker Terrace serving area. Corrected during the inspection (CDI) - Food items were taken back to main kitchen where they were placed back in the oven to reheat. Reheat temperatures can be seen in temperature log on inspection form.

4-501.11 Maintain equipment in good repair. - Observed gaskets torn in the unit in the Market Cafe. Needs to be repaired.

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 raw pork in reach-in cooler at 48F. Corrected during the inspection (CDI) - Pork was discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed dead insects underneath in sink in Cuthbertson Village. Needs to be clean and increase pest control.

4-501.11 Maintain equipment in good repair. - Observed torn gaskets on reach-in cooler on cook line, the market and the refrigerator in Oriole Way. Observed refrigerator temperature reading 50F in Mallard Way. Temperature needs to be decreased.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed dishes being manually washed in water at 104F. CDI - Hot water was added to raise the temperature.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food service worker preparing food with nail polished finger nails and bracelet on arm and using a spoon and hand to scoop food. PIC instructed food service employee to remove bracelet, wash hands, and don gloves before preparing food.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink biofilm in both ice machine. Prevent accumulation of soil or mold in equipment such as ice bins; bev nozzles; ice makers

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 on date marking please visit: http://meck.co/FoodSafety Observed chopped pepper and onions in walk in with expired date marking. PIC discarded expired food. No points taken due to no other food in walk in was expired.

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 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelet on food service worker's arm during inspection. PIC instructed food service employee to remove all jewelry on arms while preparing food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dripping wet pans and plastic containers stacked and stored on shelf. Allow to air dry before storing on shelf. PIC instructed food service employee to unstack containers and pans to allow them to air dry.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed discolored and badly scratched/scarred cutting boards. Resurface or replace cutting board when you can not clean effectively to remove food residue.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cold holding temperatures between 51F and 60F in the sub kitchens. Discussed with PIC proper cold holding temperatures. PIC stated that food will be discarded after lunch.

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 chicken and baked ziti in walk in cooler with no date marked on them. CDI, PIC placed date on chicken and baked ziti. All other foods in walk in had dates marked on them. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF

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 improper cooling methods during cooling process. Food prepared was not vented to allow air flow. CDI, discussed proper cooling method, PIC provided air flow on food in reach in cooler.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed salads and sandwiches in self service cooler with no labeling. Discussed with PIC proper labeling of package foods. PIC pulled self service foods and labeled all foods.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelet on food service worker's arm during inspection. Remove all jewelry on arms while preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee not wearing beard guard during food preparation. A mask is not sufficient enough to cover beard. Food service worker was asked to wear beard guard.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet utensils stacked and stored on shelving. PIC unstacked utensils to allow them to air dry.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available to measure concentration level of sanitizer. Informed PIC to provide test strips to verify sanitizer's strength.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed dirty paper towel and bathroom tissue all over the floor in toilet. Police up toilet paper and paper towel and keep toilet clean. PIC instructed food service employee to clean toilet, toilet was cleaned.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Keep dumpster closed when not in use to prevent uninvited rodents and insects from appearing on site.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw salmon stored above cooked chicken on speed rack. Observed raw shrimp stored above cooked chicken on another speed rack. Corrected during the inspection (CDI) - Items were removed and cooked items were discarded. -1.5pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items stored above 41F at the salad station. The unit was reading 37F but the unit was not cold under containers in the interior of unit. CDI - Items were placed in the freezer and then stored in ice bath on front line. Items were brought below 41F. Items were removed quickly to be cooled. -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 not wearing hair restraint. CDI - Employee was redirected to put on hair restraint. -0pts-

4-501.11 Maintain equipment in good repair. - Observed cold hold unit at the salad station in need of repair. Unit is not currently able to maintain 41F or less on the right side. -1pt-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing. -Pf- Observed knife stored in the handwashing sink. Corrected during the inspection (CDI) - Knife was removed. -0pts-

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf- Observed temperature only reach 151F at the dish machine. Maintenance called. Three compartment sink being utilized. REPEAT. -1.5pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed beef holding at 128 in the warmer. CDI - Beef was removed and reheated. -0pts-

4-501.11 Maintain equipment in good repair. - Observed dish machine final rinse temperature reading 195F but the data plate was showing 151F and the 1-Temp Thermolabel not changing color while going through the dish machine. -1pt-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed gaskets in the reach-in cooler at the pub in need of cleaning. Observed microwave in Cuthbertson Village in need of cleaning. -1pt-

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf- Observed data plate only reach 155F and 1-Temp Thermolabel not turn black while going through dish machine. CDI - Maintenance was clled and had to increase temperature on boiler. -1.5pts-

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 ham dated for 12/13/19 in walk-in cooler. Had not began lunch service at time of inspection. Discard date was miscalculated by one day. Corrected during the inspection (CDI) - Ham was discarded. Improvement from previous inspection. -0pts- REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed insects crawling underneath dish machine. Spoke with person in charge (PIC) about increasing pest management. -0pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans stored as clean stacked wet. CDI - Pans were rearranged to facilitate drying. -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 underneath dish machine and wall behind dish machine in need of cleaning. -0.5pts-

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 several food items in the walk-in cooler past the 7 day expiration date. Corrected during the inspection (CDI) - Food items were 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 opened gallons of milk during the inspection not labeled. -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 salt/pepper mixture and corn meal not labeled. CDI - Items were labeled. REPEAT. Improvement from previous inspection. -1pt-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed debris in gaskets in the market. Needs to be cleaned. REPEAT. Observed cabinets underneath handwashing sink in need of cleaning in 2nd and 3rd floor kitchenettes. -1pt-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors opened upon arrival to establishment. CDI - Dumpster doors were closed. -0pt-

3-302.11(A) Separate the different types of raw animal foods. -P- Observed raw chicken stored above raw shrimp and salmon. Corrected during the inspection (CDI) - Storage order was rearranged. -0pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed corned beef at 47F dated for 4/13. CDI- Product was discarded by PIC. -0pts-

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 potatoes prepared earlier tightly covered in the walk-in cooler at 57F. CDI - Lid was removed and placed in chiller. Observed kale at 73F in the refrigerator covered in plastic. CDI - Items were placed in blast chiller to cool properly. Spoke with staff about cooling items in the walk-in after prep to ensure that they're at 41F before placing them in holding units. -0.5pt-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed bottes in need of labeling. REPEAT. -2pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed build up within gaskets. Needs to be cleaned. -0.5pts-

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 debris on the floor of the walk-in freezer. -0pts

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at a couple of handwashing sinks during the inspection. Corrected during the inspection (CDI)- Paper towels were provided. 6-301.14 Post a handwash sign at each handsink. - Observed no handwashing sign in employee restroom. Handwashing sign provided by inspector. -1pt-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed several breakfast plates wrapped in the microwave before being placed in the refrigerator to be served later. Eggs were at 72F after being out for about 45min. CDI- Plates were relocated to the refrigerator to continue cooling. Staff was not sure when the resident was going to come down for breakfast. Still within cooling time of 2 hours to reach 70F. No means to keep food at 135F or above in satellite kitchen once breakfast service is over. -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 one turkey breast that was not labeled in walk-in cooler. CDI- Chef was able to prove that turkey was cooked on the 20th. Turkey was labeled. Improvement from previous inspection. -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 condiment bottles not labeled at salad prep station. Needs to be labeled. -1pt-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed sanitizer at 50ppm of quat at sanitizer bucket with rag present. CDI- Sanitizer was replaced. Observed wet rag on rack with clean pans. CDI- Rag was removed. -0pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed sausage at 117F at the Retail Outlet. Corrected during the inspection (CDI)- Sausage was reheated to 191F in the oven. -0pts-

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 lettuce not dated in tall reach-in cooler near the Retail Outlet and in short reach-in cooler at the front cook line. Observed southwest wraps in tall reach-in cooler not dated. Observed salad in refrigerator in C242 kitchen not labeled. CDI- Items were labeled during inspection. Chef stated the items were prepared yesterday, not sure of exact time. REPEAT. -3pts-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw fish stored over ready to eat food in the walk-in. Corrected during the inspection - Fish was relocated to appropriate location. -0pts-

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 potato salad, lettuce and chub of ham that were not dated or labeled in the walk-in cooler. REPEAT. CDI - Items were voluntarily discarded. -3pts-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed food items stored underneath the handwashing sink in the Memory Care area. CDI - Food items were removed. -0pts-

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 roasted pepper aioli dated for 6/5 in the walk-in cooler and bag of spring mix lettuce and spinach not dated under salad prep area. CDI- Aioli, spring mix and spinach were all voluntarily discarded. -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 one bottle of oil with label rubbed off and one that was missing a label. CDI- Container hold bottles of oil were labeled due to labels consistently rubbing off. -0pts-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed box of dough stored on the floor in walk-in freezer. Shipment had not yet been placed on shelving. CDI- Dough was placed on shelving. Observed packs of syrup stored under handwashing sink in Cardinal Trail kitchenette. CDI- Item was removed. -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 cup being used as scoop in sugar in kitchenette. CDI- Cup was removed and sugar was voluntarily discarded. REPEAT. -1pt-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans wet stacked as clean. CDI- Pans were removed and relocated to the dish sink. -0pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed paper under dishes on shelving collecting debris in kitchen C242. CDI- Paper removed and area cleaned. -0pts-

5-501.17 Provide a covered waste bin in female restrooms. - Observed no coved waste bin in unisex restrooms. Needs to be provided. REPEAT. -1pt-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed ham and pork chops in hot box at 128F and 129F, respectively. CDI- Items were taken to oven to reheated. -1.5pts-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed wiping cloth in sanitizer below 50ppm during inspection. CDI- Sanitizer was replaced. -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 spoon laying on top of pasta with handle touching food on service line. CDI- Utensil was removed. -0.5pts-

5-501.17 Provide a covered waste bin in female restrooms. - Observed no covered waste bin in unisex restrooms. Needs to have one provided. -0.5pts-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks on counter tops and stored above food in WIF.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs at kitchen hand sinks. CDI-emailed template

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed fruits and vegetables stored over pre washed or ready to eat foods. CDI through discussion with PIC. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed RTE corned beef stored below raw meat. CDI-relocated.

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 onion soup in WIC at 47F cooling from yesterday. CDI-soup voluntarily disposed of.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers at 160F on rolling cart on arrival. Later <135F in hot holding box. CDI-burgers reheated to 165F. Procedural error, turn on hot box to get warm before putting food in it. Try getting on sheet pan out at a time and processing it for hot box before getting out the other pans. Check temps for 135F before putting into hot box.

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 turkey salad and corned beef deli meat in make unit not date marked, items were from batches in WIC properly date marked. Date mark items in make units if separated from original batch unless disposed of every day. CDI-date marked with dates from original batch. Some writing on tags very hard to read.

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 onion soup in walk in cooled overnight in a deep container. CDI-soup voluntarily disposed of.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled spice mixtures in plating kitchen.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed a splash guard needed on sink near cook line, prep table in splash zone.

6-501.19 Closing Toilet Room Doors - C Observed staff bathrooms don't have self closures on doors. Self-closures need to be installed.

5-501.15 Outside Receptacles - C Observed trash on ground around grease container and recycling dumpster. Keep area clean to discourage pest activity.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed storage in back room that is disorganized and stuff stored improperly. Clean area up and dispose of unneeded items. Note: Other areas on permit (MARKET CAFE/BARISTA, AND PUB/LOUNGE) not opened for business yet. Only main kitchen opened today.