THE CHARLOTTE ASSISTED LIVING-KITCHEN

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw fish and burger stored next to and touching the hotdogs tray in refrigerator near stove. Squeeze bottle of sauces stored mix with raw chicken container at the bottom of refrigerator . CDI- PIC rearrange items. Proper storage education discuss in detail with PIC at the time of inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). - Observed no date on open bag of hotdogs. CDI- PIC discarded items. Date marking discussed in details at the time of inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-205.15 Maintain a plumbing system in good repair.- Observed very low pressure on the cold side. Need repair.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed opened pack of hotdogs and sliced turkey with no dates. Both items opened today. CDI- dates added. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.12 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 ceiling above food prep area. Keep clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on rack with dry goods. Ensure employee items are stored in a designated area to prevent contamination. CDI- phone moved.

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 tomato covered with Saran Wrap cooling in RIC at 50F. CDI- item uncovered and placed in WIC to cool. Item cooled to 42F in 20 mins. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans wet stacked on clean dish storage racks. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken ceiling tile above dish machine. Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on floors and ceilings. REPEAT

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed two employee drinks stored on prep table. CDI- employee drinks moved to proper area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf - Observed empty cups of creamer and packet of Splenda in hand sink next to cook line. CDI- items removed and hand sink cleaned/sanitized.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies in office area in kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked in clean dish storage area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -P - Observed no chlorine test strips in facility for chemical dish machine. Verification visit will occur no later than 10/14 to ensure facility has chlorine test strips.

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 ceiling above dish machine area and black buildup on wall behind dish machine. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut melons cold holding at 48F, CDI, cut melons placed in walk in freezer to rapidly chil. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in sanitizer bucket measuring at 0ppm qac.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed unwashed fruits stored above RTE food in WIC along with raw steak stored directly above potatoes. CDI PIC voluntarily corrected storage order. -0 points For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed dishes and utensils stored clean with visible build up. CDI PIC voluntarily placed soiled dishes and utensils in dish pit to be rewashed. -1.5 points 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. EHS observed pasta noodles stored at 42f from the previous day. CDI PIC voluntarily discarded noodles -0 points 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 .

3-501.18 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 EHS observed expired marinara sauce in prep cooler along with ham and pepperoni with no date mark. CDI PIC voluntarily discarded marinara sauce. Points were not escalated due to severity. Repeat -1.5 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 EHS observed pan of cut melon stored in non shallow tightly wrapped pan holding at 42f. Cooked pasta stored in a deep, tightly covered container in WIC from the previous day. CDI PIC unwrapped pan allowing to properly cool 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. EHS observed employee wearing loose dangling bracelets while working with food. CDI PIC instructed employee to remove bracelets. -0 points

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. EHS observed sani bucket stored directly on floor. CDI PIC removed bucket from floor. -0 points

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. EHS observed doors on dumpster open. CDI PIC instructed employee to close door

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed mashed potatoes, green beans, chicken, slice tomatoes, cheese, purée dishes in the reach in near stove holding temperature above 41F. CDI- PIC volunteer to discard items at the time of inspection. Point remain the same at this time -1.5 pts-

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed no date mark of on bags of cut lettuce, spinach in the prep cooler. CDI- PIC volunteer to discard items, and the other bag date was put at the time of inspection because it was opened this morning. 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed green bean and mashed potatoes containers in the reach in dated 8/16-8/22. CDI- PIC volunteer to discard item at the time of inspection. Ensure to discard all items when it expires. -1.5 pts-

REPEAT 4-501.11 Maintain equipment in good repair. Observed the reach-in near the stove. The gasket was cracked/damaged on the side (left door). The unit cannot hold food at the correct temperature. VERIFICATION NEEDED within 10 days. (9/2/23). -0.5 pts-

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both of dumpsters doors left open when not in used. Keep doors closed when not in used to prevent insects/rodents harborage. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in cardboard dumpster behind trash dumpster. Need to replace a missing drain plug. Point remain the same at this time -0.5 pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at one of the hand sink. CDI- Paper towels provided at the time of inspection. -0 pts-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed dry food residues on a spatula and dry sticky glue on a metal pan. CDI- Items sent to be cleaned to sight and touch. -0 pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed cut melons and sour cream in WIC, purée pork, puree apple, mashed potatoes, green bean, cheese, gravy, tomato sauce, cut green in standup refrigerator temperature above 41F. CDI- PIC volunteer to discard all items at the time of inspection. -1.5 pts-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed slice corn beef in an opened package without date marking. PIC stated and showed EHS the menu board that the package was opened for serving on 6/7. CDI- Corrected date put on the item during inspection. Be sure to date mark all items if help more that 24 hours. No points deducted this time. -0 pts-

4-501.11 Maintain equipment in good repair. Observed standup refrigerator ambient temperature of 48F. All foods temperature in this refrigerator were at 48F and above. VERIFICATION NEEDED within 3 days. (By 6/15/2023). -0 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both of dumpsters doors left open when not in used. Keep doors closed when not in used to prevent insects/rodents harborage. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in cardboard dumpster behind trash dumpster. Need to replace a missing drain plug. -0.5 pts-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P : Observed dish machine not sanitizing properly. 3 comp sink already set up for proper wash, rinse, and sanitize procedures. Utensils will be washed in 3 comp sink. Facility is not at full capacity and can accommodate washing in 3 comp sink or use all dispose items for serving. 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

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. Discontinue storing oven rack on floor near oven.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety: Observed salmon or raw beef on speed rack above package of pasta. CDI- re-arranged storage order.

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 black residue on gasket of reach in and build up on shelves in walk in cooler.

Observed floor needing to be cleaned under fryer. 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: 2017 food code has been implemented. Updated employee health policy has 6 illnesses instead of 5. Educate on restrictions/exclusions and reporting. CDI-- Documentation given.

Observed oil and water not labeled at cookline. Observed sticker labels on flour and sugar but nothing was written on them. Remember to write name of product on labels. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Observed black residue on gaskets of 2 door reach in cooler. Repeat. 4-602.13 Nonfood Contact Surfaces

3-304.15 (B)-(D) Gloves, Use Limitations - C: Observed employee cracking raw eggs and rinsing gloves before continuing the same process of cracking eggs. Must remove gloves and wash hands or continue with process and proceed with proper hand washing process/glove change.

Observed black residue on door gaskets of walk in cooler and 2 door reach in cooler. 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed RTE foods stored below produce that still needed washing. CDI-shelving rearranged. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed gravy in cooler unwrapped. CDI-item reheated to 165.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed scoops with dried food stored as clean. CDI-returned to dish area. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed chef knives being cleaned in place instead of properly W/R/S. CDI-knives taken to dish area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties in pan with bacon on top of stove. Sausage patties must maintain 135F or above and be held in a temp holding unit. CDI-sausage voluntarily disposed of.

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 knives stored in the gap between prep tables. Visible debris in gap. CDI-knives returned to dish area.

4-602.13 Nonfood Contact Surfaces - C Observed utensil drawers with food/debris in gap behind drawer front.

5-205.15 Maintain a plumbing system in good repair. Observed leak at prep sink fixture. Repair leak

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 dusty vent in employee bathroom.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed opened unprotected single service in storage room.

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 pasterized liquid eggs, and cream opened with no date on it. PIC dated both pasterized eggs and cream. All other food in walk in was date marked. CDI

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one wet pan stacked and stored on shelving. All other pans were stacked dry. Unstacked wet pan to air dry, CDI.

5-501.17 Toilet Room Receptacle, Covered - C Observed no covered receptacle in the food employees toilet.