WILLOWBROOKE COURT SC CENTER AT MATTHEWS GLEN

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink on 3rd floor blocked by cart. Observed handsink in kitchen near office hall blocked by cart. CDI - Carts were moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in the blast chiller holding from overnight above 41F. (Mashed potato - 48F, green beans- 45F, and beets 45F). Food needs to be removed from the blast chiller after cooling and should not be left in the blast chiller overnight. Observed slaw in prep cooler at 45F. REPEAT. CDI - Food was voluntarily discarded by PIC. Slaw was put in blast chiller 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 .

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 handle of scoop in contact with thickener. CDI - Scoop handle was moved out of contact with food.

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 top of knife holder with build up on it. Observed vitamix with build up on base. Needs cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone on prep table with on 3rd floor satellite kitchen. CDI - Phone was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in blast chiller that had been left in over night and was cooled and left to cold hold over 41F. CDI - Blast chiller should not be used for cold holding overnight. Food was voluntarily discarded. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips reading inaccurately because they expired last year. CDI - Facility will get test strips from kitchen on other part of the property.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked BBQ chicken hot holding in main kitchen warmer at 116F. CDI, TCS food item placed in oven and was reheated to 165F. 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 .

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed minor debris/litter surrounding dumpster area, clean. -General comment.

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 1 light fixture not working in dry storage area, a work order has been submitted to have light repaired. -General comment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomatoes at 130F and corn soup at 102F in hot boxes. CDI - Food was reheated or voluntarily discarded. 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 utensils. Needs to be air dried.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cucumber/tomato salad cold holding at 44F in walk in cooler, CDI, TCS food item placed in walk in cooler to rapidly chill. Observed sliced deli meat cold holding above 41F in flip top located in satellite kitchen on floor 2. CDI, TCS food item placed in reach in cooler to rapidly chill. -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 .

3-302.15 Wash fruits and vegetables prior to use. Observed bowl of apples with stickers on them stored with oranges and fruit cups. EHS educated PIC on notated rule and advises facility to wash apples in main kitchen prep sink and wrap them individually before being put out for grab-n-go service.

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 debris build up to floor in reach in cooler located in satellite kitchen on floor 2. -General comment.

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 melons and sliced chicken breast cooling in walk in cooler covered. CDI, EHS educated PIC on notated rule and plastic was vented to allow rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 1 employee drink in main dish room stored on shelving with clean dish-ware. EHS educated PIC on notated rule and drink was relocated to a designated area for employees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tuna salad cold holding at 44F in prep top located in satellite kitchen on floor 2. TCS food placed in walk in cooler in main kitchen 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 .

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 inside of outside of ice machine chute located in main kithcen,

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 stained ceiling tile located in serving area of satellite kitchen located on floor 1. EHS advises facility to ensure no active leak is occurring and to have stained ceiling tiles replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed staff rinsed utensil and put back at grill. Food debris in scoops, containers stored as clean. Tape residue on containers. CDI-all returned to dishwashers. Remove date marking stickers before W/R/S 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed speed rack date marked in production kitchen. Since food is going to be distributed to the 3 floors, date mark the containers so the original prep date stays with the food. CDI-discussion with PIC 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 .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed ice cream scoops stored in room temp water and not running/draining. Observed clean knives/spatulas stored in dirty containers. Warming bin pans in server areas with dried food debris.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed lots of wet stacked containers, main kitchen.

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 shelving near fryer greasy. In server areas cabinets and drawers with crumbs, sticky spills, etc.

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 spills and splatters below dump sink and below hand sinks, server areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed can opener blade with build up and food residues. Need cleaning after each used. CDI- Item took to 3 compartment to be washed. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed baking blender equipment with dry food residues on it. Keep clean all around surfaces before storing. CDI- Item got clean right away 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: 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 cut lettuce salad mix and hotdogs in WIC without date marking. CDI- PIC put correct date mark on items. -1.5 pts-

4-501.11 Maintain equipment in good repair. Observed couple equipment (freezers in satellite kitchens is not working) prep unit in main kitchen is not working, using to store utensils. Keep all equipment in good repair. -0 pts-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no test strips for high temp dish machine in the main kitchen and 2nd floor satellite kitchen. CDI- PIC provided test kit at the time of inspection. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kit for the sanitizer solution on 1st and 2 nd floor. CDI- PIC provided test kit at the time of inspection. SUGGESTED for each floor to have their own test kits for both dish machine and sanitizer solution. -0 pts-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink on prep top.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked with dirty pots stacked on and in front of, in dish room main kitchen. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed staff left multi-use in 1 hand sink and sanitizer bucket in another.

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 unwashed produce stored above RTE. 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 sausage stored above pancake mix (no eggs) on speed rack. CDI-foods relocated.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed staff in main kitchen and beverage areas rinsing multi-use in hand sinks, dump sinks and prep sinks. CDI-all sent to Dishmachine.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean multi use stored in dirty bus tubs, 2nd floor.

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 pans being actively washed in 105F. make sure hot water in wash vat is minimum of 110F. CDI-sent through Dishmachine.

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 large ceiling stains from leak, main kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous metal pans and containers stacked wet in kitchen area.

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 surfaces (counter tops) underneath microwaves in satellite kitchens having accumulated food debris in need of general cleaning.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut melons cooling in walk in cooler tightly covered. CDI, lid vented on container to allow air to rapidly cool cut melons.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf: Provide additional way to check hot at dish machine like, thermal labels, dish plate, or high/low temp thermometer. Verification needed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Discussed with PIC rule regarding written plan for vomiting or diarrheal events. PIC was not aware of the plan but stated that the environmental department response if such an event occurs. Emailed PIC vomit/diarrhea clean up plan and poster. Also discussed and emailed changes to the employee health policy.

5-202.12 Provide at least 100F water at handsinks. Water temperature at handwashing sinks on 1st and 2nd floor peaked 95F before dropping. PIC requested maintenance to adjust water temperature to meet the 100F compliance.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed food residue in microwave on 3rd floor sub kitchen. PIC instructed food service worker to clean microwave.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P Discussed with PIC responsibilities in reporting symptoms and illness. None of the illnesses or symptoms were mentioned during the discussion. Provided the poster "SEND EVERY SICK EMPLOYEE HOME" to the PIC and recommended that it is posted where all food service workers can see and read it.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed spoiled food in refrigerator dated with today's date (9/17/21) PIC discarded spoiled food.

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 containers of food with improper date marking. Food was dated to expire 10 to 14 days from preparation. Refrigerated, ready to eat, potentially hazardous food (Time/Temperature Control for safety) prepared and held for more than 24 hours shall be marked to indicate the date or day by which the FOOD shall be consumed, sold, or discarded, .starting with the day of preparation shall be counted as Day one at 41F or less for a maximum of 7 days. PIC discarded improperly dated food and corrected food prepared today wit correct date marking.

3-601.12 Honestly Presented - C Observed cut watermelon label as mixed fruit in refrigerator. Label information shall include the common name of the food. Food shall be offered for human consumption in a way that does not mislead or misinform.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf PIC immediately filled paper towel dispenser with paper towel. No verification required -CDI All other sinks were well supplied.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed expired date marking on food in walk in and reach in. ***Repeat*** PIC discarded expired food. CDI

Observed kitchen staff with watch on arm while preparing food. A plain ring, such as a wedding band, is allowed. ***Repeat***

4-602.13 Nonfood Contact Surfaces - C Observed debris on non food contact surfaces (i.e., shelf under food prep table)

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed water leaking under prep table in kitchen. Observed sink in toilet in need of re-caulking.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks on prep counters and refrigeration units.

6-301.14 Post a handwash sign at each handsink. Observed in all satellite kitchens dump sinks have soap and hand wash sign. Remove hand wash signs and soap from all dump sinks (sinks w/o splash guards) and make sure all handsinks (sinks with splash guards) have handwash signs. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a large garbage can in front of the handsink in the main dish area (twice). CDI-garbage can moved (twice)

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above pre-washed produce. CDI-through discussion

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 lunch items on stovetop turned off and <135F. Staff said these were extra and in their cooling stage while staff is delivering food to the 3 satellite kitchens. CDI-reheated to 180F. Keep food >135F or actively cool it.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes in hot box at 118F. Maintain >135F If fall <135F during prep reheat before hot hold. CDI-reheated >165F

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed double stacked ham at 46F. Do not double stack. CDI-ham voluntarilly discarded.

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 incorrect date on cooled pan of lasagna. Date was for today item not cooked today. CDI-discarded voluntarilly

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples in dining room serving station where residents would have access. Apples and any other fruit with edible skin must be wrapped.

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 with watch and bracelet.

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 cups without handles and scoops with handles in food in ice cream sprinkles and sugar.

4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions - C Observed main dishmachine wash water not reaching 150F as required on data plate. Do not use until operating correctly.