MERRYWOOD ON PARK

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P ** Observed cooked chicken breasts on sheet pan placed under pans of raw pork and beef on speed rack. CDI- PIC rearrange items and education provided at the time of inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P ** Observed scrambling egg on hotline holding temperature less than 135F. CDI- items discarded and new scrambled egg made to hold correctly. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P ** Observed shredding cheese on ice pan holding at 56F. CDI- PIC discarded item 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 chub of pasuta ham, roasted vegetables, cooked burgers on speed rack in WIC without date marking. CDI- PIC stated that those items were prepared yesterday before the kitchen closed. Date put on items at the time of inspection. Ensure to put date marking on all TCS/RTE food items as intend to keep more than 24 hours. 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 .

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut lettuce and pasta salad on line at 45F. CDI- PIC stated that foods are kept on the line for around 2 hours for each service and then any leftovers are discarded at the end of each service. EHS recommended putting foods on TPHC and discussed how TPHC works with PIC. EHS emailed PIC the TPHC template to fill out and educated on keeping the form handy and time stamps. Food was discarded as lunch service was about over. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed scrambled eggs and sausage links holding below 135F. CDI- items reheated to 165F. EHS discussed using TPHC for hot breakfast items. Breakfast service is from 7:30-9:30am and any leftovers are discarded. EHS emailed TPHC form and went over TPHC requirements. REPEAT 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 multiple TCS foods holding above 41F. See temperature chart. CDI- all items moved to WIC to cool back down as they had been out for less than 4 hours. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer bucket at 50ppm. Ensure concentration is between 200-400ppm.

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 floors to be sticky and in need of cleaning in some areas throughout kitchen. Observed cleaning needed around equipment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed salmon holding at 125F in HH cabinet in main kitchen and tomato soup holding at 118F in AL kitchen. CDI- both items reheated to 165F. REPEAT 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 pans wet stacked on clean dish storage rack. Ensure pans are air dried before stacking.

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 facility cooling food in WIC while also loading food from truck and opening boxes and needing to serve some cooling food for immediate service not meeting cooling parameters. (See temperature log). CDI -EHS advised and PIC had food moved to WIF until it is down to temperature as WIC ambient temperature had risen to 48F due to open and closing from loading in delivery. Crab salad in crossiants on steam table had been cooling and did not finish cooling before being placed on steam table 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers and hot dogs in hot box under 135F. Needs to be 135F or above. CDI - hot dogs and burgers were reheated on grill. REPEAT. 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 .

3-501.18 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 pimento cheese labeled 10/16. CDI- PIC voluntarily discarded pimento cheese. 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 Observed food being cooled covered in WIC during delivery being loaded into WIC, not cooling adequately. CDI - Food was uncovered and moved to WIF to cool. Needs to follow appropriate cooling methods. REPEAT 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. Needs to be kept closed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed roast beef sandwiches hot holding in steam well at 128F. CDI- sandwiches 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 .

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 coleslaw cooling in WIC tightly covered with Saran Wrap in deep container. CDI- coleslaw spread out on thin pan and uncovered to quickly cool. Coleslaw went from 51F at 11:20 to 46F at 11:40 which is a proper cooling rate. 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 pans wet stacked in clean dish storage area.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up in the shoot.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wraps and cole slaw mix that were still at 55F and held for service. CDI items moved to freezer for a quick chill prior to service. Observed fruit salad in AL refrigerator at 45F. CDI items discarded. Suggest using walk in freezer to quickly chill products prior to placing on ice baths on reach ins for service. Repeat 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 movable racks in walk in with build up and coffee machine in AL in need of cleaning around nozzles.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P No points deducted - Observed the sanitizing solution at 0PPM in 3 comp sink vat. Noticed the sanitizer concentrate jug empty. CDI by replacing jug, refilling 3 comp sink vat, and W/R/S sheet pans sitting on clean drainboard. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese & macaroni salad at 44F at salad bar. CDI by discarding. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies present in kitchen. Pest management company has been notified.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. No points deducted - Observed single service straws and plates stored beneath the hand sink in AL.

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. No points deducted - Observed missing wall board beneath sink, in the staff restroom (in kitchen).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fruit and milk cartons in assisted living above 41F. CDI fruit discarded and milk pushed to back of refrigeration to cool down. Noticed fridge was set to 41F and turned down to 36F. Observed fruit mix in ice bath, liquid eggs, sliced turkey, hot dogs, and egg salad inside reach in unit on line above 41F. CDI items discarded or moved to cool down. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 lettuce mix not dated, cabbage (11/7), and cornbeef hash (11/5). CDI items 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.11(A)(1) Separate ready-to-eat foods from washed/unwashed fruits and vegetables. -P Observed unwashed lemons and oranges above milks in reachin cooler. CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fruit in steam well in an ice bath at 50F, French toast mix in an ice bath on grill at 52F, ham sliced earlier at 47F, and carton eggs at 45F. CDi items moved or cooling and fruit placed on TPHC. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed egg salad, Cole slaw, sliced beets, lettuce mix, bag of lettuce, mozzerella, sausage and peppers, and turkey breast that was not dated. CDI items dated. 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 sliced ham in ziploc bag that was labeled 7/5 in reach in employee stated product was sliced this morning but placed back in the previously used container. Educated employee not to store fresh product in an older bag that can change the shelf life of the product and expose to contamination. CDI facility will use start date from 7/5 and not from today to keep within 7 days and only place fresh product in new containers. 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 .

4-501.11 Maintain equipment in good repair. Observed walk in cooler and freezer door and handle and freezer gaskets that is need of repair. 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 baseboards in need of repair and employee bathroom sink and walls in need of repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fruit mix, ranch dressing, and cheese at salad bar that was above 41F. CDI items placed on TPHC until unit looked at (facility still have previous tphc procedures). Observed fruit mix in memory care refrigerator at 51F. CDI item discarded. Verification required. Repeat 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sliced cakes stored next to handsink where exposed to splash back in memory care kitchen. Item moved

4-501.11 Maintain equipment in good repair. Observed walk in freezer door and handle and freezer gaskets that is need of repair. 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 baseboards in need of repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC has expired certification and no one else in kitchen is certified.-1./ Repeat.

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 beef stored directly on roast beef chub. CDI roast beef discarded and raw beef relocated. Observed unwashed blueberries in original container stored on top of mushrooms and other RTE food. CDI items relocated.

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 turkey chub in walk in, milk in reach in, and ranch in assisted living refrigerator above 41F. CDI items 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 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 roast beef (1/14), diced tomatoes (1/20), sliced turkey (1/20) held over 7 days. CDI items discarded. Observed turkey chub and bun of mix fruit not dated. CDI dates added.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without a hair restraint.

4-501.11 Maintain equipment in good repair. Observed walk in freezer door and handle that is need of repair. 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 employee plates and drink stored with food and clean utensils for the facility. Suggest providing designated area for drinks and food storage.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC has expired certification and no one else in kitchen is certified.-1

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign in women’s restroom. CDI Sign provided.-0

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 4 metal pans, slicer, and can opener all stored as clean with food debris. CDI PIC moved pans, can opener, and slicer to wash sink, broke down slicer to be cleaned. -1.5

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed in Assisted Living Kitchen: Brownies and drinks stored next to handsink exposed to potential splash back. A bin of dirty utensils stored next to drinks and hot holding well of soup. -1

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans that were wet stacked. -.5

4-501.11 Maintain equipment in good repair. Observed walk in cooler thermostat that was not in good repair, and walk in freezer door that is need of repair.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in women’s restroom. -0

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cabinet door off the hinges in assisted living kitchen area.

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 bacon stored above butternut squash in walk in. CDI items relocated.

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 TCS items at salad bar above 41F; milk in server reach in refrigeration at 45F; and bottom reach in unit on cook line holding TCS items above 41F. CDI items discarded or placed in walk in to cool. Salad bar items placed on emergency time. Verification required to check on refrigeration.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish from manufacturer that was thawing. CDI had bags opened during thawing process.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed new employees in the kitchen and PIC stated they have gone over the health policy as well as had them sign the copies. PIC showed signed copies and it was using outdated form. PIC printed updated forms to go over and sign with new employees.

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 mixed fruit in ice bath that was at 47F. Observed sliced tomatoes, milk, and hot dogs able 41F. CDI items held out on counter while interior of unit cleaned and moved to cool.

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 pasta salad, cottage cheese, Cole slaw, pork links, pork patties, beets, and lettuce mix that was not dated. CDI items dated. 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 mozzerella (3/29) and chicken salad (3/31) held over 7 days. CDI items 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 build up on racks in facility. Clean often to prevent accumulation.

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 herbs and produce stored above RTE food and cut carrots and celery stored below unwashed produce. CDI items relocated. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed multiple pans of Reuben sandwiches holding below 135. CDI items reheated to 169F. Suggest laying sandwiches flat to maintain temperature.

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 facility without thermometer to check high temperature dish machine in kitchen. Repeat. Verification required.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed signed copies for food employees withiout showing 6 major illnesses. CDI updated policy provided.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign in employee bathroom or other bathrooms used by employees. CDI hand wash signs provided.

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 herbs stored above RTE food and cut carrots and celery stored below unwashed produce. CDI items relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed liquid eggs, diced tomatoes, egg salad, and milks holding above 41F in units with ambient at 41F. CDI items moved to be cooled and suggest facility turned down thermostat to improve holding temperatures. Repeat.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed non working food thermometer in receiving kitchen. CDI new thermometer provided.

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 facility without thermometer to check high temperature dish machine in kitchen. Facility first inspection under new rules and must have thermometer by next inspection.

Observed employee bathroom where sink needs to be attached to the wall, grouting in need of repair, walls in bathroom and in kitchen in need of repair. 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. 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 walls in kitchen and vent covers in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates, small serving bowls, soup bowls, cutting boards, and small plates soiled with food debris. CDI items moved to dish pit for cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine that was soiled with black debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salad bar lettuce holding at 43F. PIC stated they use time to maintain the salad bar but will save food if it is at 41F or below. Instructed PIC that TPHC requires food to be discarded regardless of temperature parameters and they must follow through with written procedures and a method to log time stamp. CDI time stamp added and food discarded by 4 hours. Observed pasteurized egg, commercial pimento cheese, egg salad, grilled chicken, lettuce, shredded Swiss cheese, sausage gravy, and sliced American cheese above 41F. CDI items discarded or moved to cool down.

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 half and half, pasteurized eggs, sausage patties that were opened today and yesterday without a date. CDI items dated. Observed mozzarella and feta cheese without knowledge of when products opened not dated. CDI items discarded.

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 cooked noodles, egg salad, cheese, and sausage gravy that was prepped today and cooling in tightly sealed containers. CDI noodles placed in ice bath, items separated into smaller potions and uncovered to facilitate cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates wet stacked in kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of microwaves in main kitchen and satellite kitchen soiled with food debris. Interior of dish machine soiled with food debris and dishes are unable to be adequately. Repeat.

5-202.13 Backflow Prevention, Air Gap - P. Observed facility use sink in satellite kitchen as a dump sink and it is directly drained. FAcility must ensure sink is indirectly drained or not use sink to rinse dishes before placing in dish machine. Verification required 5-203.14 Backflow Prevention Device, When Required - P. Observed to hoses connected at separated hose Bibb and no backflow prevent or at each hose location. Verification required.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee meals stored on top of food for the facility and employee drink stored on clean rack in dish area.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed chicken salad with no date mark and a larger container of chicken salad marked 5/18 that PIC stated was cooked yesterday. CDI - Dates were fixed.

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 microwave.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed reach in unit on hot line that had an ambient air of 49F and food items holding at 44F. CDI items discarded. Verification required. Observed stuffed bell pepper filling prepped today and placed in walk in for holding without allowing product to cool down. CDI item moved for cooling.

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 stuff bell pepper filling that was tightly covered in the walk in without checking to verify temperature. CDI item vented and placed in walk in freezer for cooling.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed PIC without knowledge of employee health policy and has not gone over policy since last inspection. Verification required.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks in walk in unit that was soiled with food debris. 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 grouting and caulking by three comp sink and dish machine in need of repair. Repeat.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employees going from soiled to clean without washing hands. CDI hands washed. Observed employees going in and out of walk in with gloves and not washing hands between glove changes. CDI hands

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soda nozzles, plates, bowls, cups soiled with food debris. CDI items moved back to dish for cleaning. Repeat. 4-703.11 Hot Water and Chemical-Methods - P. Observed employee only dip utensils in sanitizer for one second. Sanitizer concentration states utensils should stay in chemical for 1-2 minutes. CDi items placed back in sanitizer. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine soiled with black debris.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed raw beef tenderloin that was seared to be finished off for dinner. Facility has no parcooking procedures. CDI items completed cooking process. SUBMIT PROCEDURES FOR APPROVAL.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salad bar items (Cesar dressing, roast beef sandwich, pasta salad, potatoe salad, cheese, diced cantelope, diced turkey, and spring mix above 41F), items small reach in unit (lettuce, Cesar salad, tomatoes, pimento cheese, shredded cheese, cantaloupe, corn beef hash, and hashbrowns above 41F). Items in walk in (cheese sauce, tuna, shredded lettuce, leaf lettuce, roast beef and egg salad above 41F). CDI items discarded or moved to walk in for cooling. Repeat. TPHC procedures must be completed for salad bar by next visit. Verification required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed spinach, mozzarella, almond milk, and other food items not dated. CDI items dated. 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 sausage (3/3), chicken salad (3/4), and other items discarded. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed tuna, leaf lettuce, cheese sauce, and shredded lettuce while covered and stored in plastic containers. CDI items uncovered and spread out and placed in walk in freezer for cooling.

6-202.15 Outer Openings, Protected - C. Observed back door open and screen door that is missing screen and unable to protect from pests and outside contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks, shelving, underside of drink machine, and interior of microwave in need of cleaning.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C. Observed grouting in kitchen in need of repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates, serving bowls, and drink nozzles that were soiled with food debris. CDI items moved to sink for washing.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility prepping veal to be seared, cooled, and reheated for dinner service. Facility was unable to provide parcooking approval form. CDI action ceased until procedures provided or approval given.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed TCS items at salad bar above 41F (temperatures in temp chart), sliced tomatoes that was sliced and immediately placed into cold ice bath for service, and lettuce and tomatoes in reach in unit above 41F. Facility is assuming products are at correct temperature without checking. CDI items moved to walk in and freezer to cool product. Facility must check product to ensure it is at 41F or below before storing for service. Deli salads, sliced lettuce and tomatoes may require cooling down after prepping before service.

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 spaghetti, crab salad, Mac salad, chicken salad that prepped the day before and dated today. CDI dates changed. Repeat.

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 Mac seafood salad, crab salad, and lettuce and tomatoes for burgers covered and stacked while cooling in walk in unit. CDI items placed in walk in unit for a quick chill. Facility must ensure they are properly venting and separating product to ensure items are cooled to 41F or below.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ice scoop bin, interior of utensil drawer, cabinets in satellite kitchen, and handles of reach in and walk in units in need of cleaning.

5-203.14 Backflow Prevention Device, When Required - P Observed backflow preventer needed at can wash in main kitchen. Verification required.

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 grouting in main kitchen missing and in need of repair. Repeat.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries and cabbage heads stored above RTE salad mixes and washed produce. CDI items relocated.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer dish machine in satelitte kitchen that was at 0ppm. Dishes moved to main kitchen for washing. Verification required. Repeat.

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 green beans, potatoes, fried chicken, grilled chicken, and ham not dated. CDI items discarded or dated. Observed sausage that was dated today but was cooked yesterday. CDI date changed.

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 green beans, cole slaw, and sausage cooling in metal container and ziploc bags and not drop in temperature. CDI items spread out on flat pans to facilitate cooling.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed floors in kitchen that has grouting missing and in need of repair.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two sanitizer buckets with low concentrations. CDI - Buckets were refilled with new sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed pan of lettuce in salad bar, pan of tuna salad in WIC, and several items in reach-in unit above 41F. CDI - Tuna salad was voluntarily discarded due to its prep date from a few days ago. Salad bar lettuce put on emergency time (item gets discarded after 3 hours). All items from reach-in unit were put in WIC for cooling (items were prepped and used for lunch an hour ago). Please check reach-in unit; adjust temperature setting lower to 37F-38F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed uncovered and unwrapped frozen burger patties in walk-in freezer stacked on top of a box. CDI - Items were voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some residue on nonfood-contact part of juice dispenser.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hotel pan of french dip sandwiches sitting on top of hand sink upon arrival to satellite kitchen. CDI: sandwiches were relocated to hot holding units.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer, last used yesterday, with food debris and splatter left on the back. EHS reminded PIC and employee to ensure back portion of slicer is thoroughly cleaned and sanitized. CDI: slicer properly cleaned.

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 container of chicken salad cooling at a rate of 0.07 deg/min in walk-in cooler. Chicken salad was 46F to start and needed to cool to 41F or below. CDI: chicken salad spread out onto sheet pan. EHS reminded PIC that new cold holding requirement is 41F and that foods from 70F to 41F must be cooled at a rate of at least 0.12 deg/min. No points deducted on first inspection after January 1, 2019. Points may be taken on next inspection. R

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT Observed multiple pans of french dip sandwiches holding at temperatures below 135F in hot box. Other foods were holding at 135F or above in hot box. Sandwiches decreased in temperature during assembly. Ensure sandwiches are reheated to 165F after assembly and before being placed into hot holding if temperatures drop below 135F. CDI: sandwiches reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items holding at temperatures between 42F-45F on salad bar. CDI: these items to be discarded after lunch. Observed prep cooler holding several items at temperatures between 42F-45F. CDI: correction by education that food items must be held at 41F and below. Maintenance contacted to come out and lower temperature of cooler. EHS spoke with PIC about solutions for long term compliance. Observed caesar salad cold holding on ice at 55F. Hotel pan of salad was sitting in steam table next to salmon and roast beef that were holding at temperatures as high as 160F. EHS advised that salad be stored separately from this unit. Steam and surrounding heat will cause cold foods to rise above cold holding temperatures. CDI: ice added to hotel pan under salad and pan relocated to cart, salad to be discarded after lunch. Observed caesar salad sitting on counter of satellite kitchen. Salad was at 60F. CDI: discard 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 REPEAT Observed package of corned beef missing date label in walk-in. Employees were unsure of when item was opened. CDI: voluntarily discarded.

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 squeeze bottle of pepper without labeling. CDI: labeled during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT Observed wet wiping cloth being stored in soapy water bucket. CDI: wiping cloth relocated to sanitizer bucket.

4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C REPEAT Observed re-caulking needed along the back side of dish machine area.

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. REPEAT Observed heavy build-up around back and under dish machine area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed reuben sandwiches holding at temperatures below 135F on serving line, in cambro of independent living, and in steamer of AL (Assisted Living) kitchen. Observed carrots holding below 135F in AL kitchen steamer. EHS (Environmental Health Speacialist) suggested placing sandwiches on TPHC (Time as a Publis Health Control) if proper temperatures cannot be maintained as they are difficult to keep hot/cold. Water line of steamer water in AL kitchen was low. PIC mentioned that steamers are not turned on until right before service. Steamers are to be refilled and turned on early enough to heat up to maintain proper hot holding temperatures throughout service. CDI: all items placed on TPHC to be discarded at the end of lunch period.

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 garlic in oil opened Tuesday without date label. Observed grilled chicken, cooked yesterday, with todays date on it. Ensure the date of the oldest TCS (Temperature Control required for Safety) is the date that follows the product. CDI: items properly date labeled. 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 in walk-in with date of 10/15. CDI: voluntarily discarded.

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 REPEAT Observed grilled chicken wraps cooling in domestic refrigerator in AL kitchen. Observed grilled chicken wraps that had been placed on serving line for cold holding while they were still cooling. Wraps were sitting in pan on ice. Items must be cooled to 45F (soon to be 41F) prior to being placed into cold holding. CDI: for today, wraps were placed on TPHC from the time the chicken and the lettuce were removed from 41F for preperation of wraps. EHS suggested placing these items on TPHC as an option in the future, as sandwiches are difficult to maintain hot/cold. EHS explained TPHC procedure and emailed forms along with inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored in soapy water bucket. EHS explained that wet wiping cloths can be used for soapy water but that they are to be stored in sanitizer to prevent the growth of bacteria.

4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Observed caulking around dish machine area with growth in need of replacement.

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 wall by dish machine.

-Observed raw fish stored over cooked pasta. CDI- Rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P -Observed food stored directly next to the handsink in Green briar. Provide a splash space. Suggestion: If PIC observes that employees are not keeping the food away from the handsink, provide a splash guard. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

-Observed lettuce on the prep area across from the cook line at 54F. -Observed the sandwiches on the serving line and on the buffet bar at 53F-54F. CDI- Placed in the cooler for the temp to immediately drop. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

No Points Deducted: Observed sausage gravy tightly covered from breakfast at 83. The plastic had a small hole in it. CDI- Informed the hole may not be allowing enough heat to escape on this product. Vented by pulling the plastic back. 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

No Points Deducted: Observed the red line broken in the thermometer in the back of green briar's refrigerator. CDI- Replaced. 4-502.11(B) Provide accurately calibrated thermometers. -Pf 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment.

Observed employees with nail polish scooping ice without gloves. CDI- Hands washed and gloves placed on. 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

No Points Deducted: Observed coffee filters stored not covered or inverted. CDI- Inverted. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed the floors in need of grout. Spaces are holding water and debris. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed a broken hood filter. Replace. 6-304.11 Mechanical-Ventilation - C