CADENCE SENIOR LIVING AT MINT HILL

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink near cook line blocked by standing fan. CDI - Fan was moved to allow access to handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some minor food debris on bowls stored as clean. CDI - Bowls were moved to dirty dish area to be cleaned. REPEAT. Points not escalated due to improvements. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs on hot bar holding at 127F. CDI - Eggs were reheated by staff. 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 milk placed in pan over ice and not in ice at service counter reading at 50F. CDI - Milk was voluntarily discarded by PIC. Milk is to be placed in ice for future service. 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 date mark missing from marinara and lettuce in WIC. CDI - PIC corrected dates. 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed date on slaw in WIC for 7/15-7/20. CDI - Slaw was voluntarily discarded by 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 .

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 plate rack. Needs cleaning.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed employee washing dishes in the 3 comp sink dunking clean dishes in sanitizer, immediately removing, and not submerging for appropriate contact time. CDI - EHS discussed proper sanitization with PIC and dishes were resanitized. 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stationary car opened with visible debris on the blade. Observed one knife and one scoop with visible food debris. CDI - Can opener and all items sent back to 3 comp sink to be washed, rinsed, and sanitized. 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. Observed cut tomatoes and cut fruit mixture in WIC actively cooling with tight fitting plastic lids and no change in temperature. See temperature chart. CDI - PIC removed lids and EHS took final temperature and both items were at 40 degrees at 11:12am 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 .

3-501.15 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 tomatoes and cut fruit in WIC cooling in plastic containers and tight fitting lids. All items had been prepared that day. CDI - PIC instructed employees to spread chicken mixture on a sheet tray to facilitate cooling. EHS discussed with PIC that they can leave lids off while 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 .

4-204.113 Warewashing machines shall be provided with an easily accessible and readable data plate. Observed data plate unable to be read (worn off) on warewashing machine. Replace.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door to dumpster open. CDI - PIC closed door before leaving dumpster area.

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. Observed ground beef (final cook temperature 155F) stored above whole beef (final cook temperature 145F). CDI, ground beef moved from above whole beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 accumulation to top of dish machine. Clean. Observed general cleaning needed to shelving under cooking equipment on main prep line.

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 ceiling near 3 compartment sink with brown staining. 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 general cleaning needed to flooring on main prep line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch and milk in Reach in over 41 F. PIC stated milk had been used this morning and ranch was mixed last night but that cooler had been opened and closed all morning. PIC had said no issues with temp were observed this morning and lids were off ranch cups for proper cooling. EHS observed the temperature on the cooler and of the food increased over the corse of the inspection. CDI- Food was removed from the cooler to the WIC 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed facility thawing meat under running water that was 85F. EHS spoke to staff and stated thawing under running water may not be an acceptable method during the summer because cold water is coming out over 80F. CDI- Food thawing method was changed.

4-501.11 Maintain equipment in good repair. Observed reach in cooler not holding at required temperature. EHS observed temperature of unit was increasing during inspection and recovery was slow. Food was moved out of refrigerator. PIC stated he would contact a technician.

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 minor debris build up on top of dish machine. Clean. -General comment.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed 1 sliding dumpster lid opened during time of inspection. Observed a bag of trash behind dumpster area.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed block of feta cheese with brown and white growth. CDI item discarded.

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 kitchen handsink closest to grill that needs to be recaulked to the wall. 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 behind and beside prep sink in need of cleaning.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several empty cardboard boxes stored outside of closed dumpster area.

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

4-903.11(A)(C) Store single-use and single-service articles 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 box of to-go containers stored on the floor in dry storage 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. Observed detailed cleaning needed under dish machine area.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris/litter surrounding rear of dumpster.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket hanging on rack that contains canned goods for facility. 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 opened plastic cup of juice and water stored on shelving with dry goods.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at handsink near entry door upon EHS arrival to complete inspection. CDI, PIC supplied soap to handsink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed asparagus over RTE yogurt located in walk in cooler. CDI, unwashed produce removed from over RTE yogurt. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-903.11(A)(C) Store single-use and single-service articles 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 box of single service plates stored on the floor in dry storage area.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. Observed employees washed hands less than 10 seconds and turn off the faucet knob with bare hands. CDI- Proper hand washing education provided. Hand washing signs provided at the time of inspection. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee was engaging on the cellphone while having gloves on and preparing food on the prep top. CDI- Clean hands while preparing foods and activities that may contaminating hands while preparing food discussed with staff. CDI- employee washed hands and resumed to work. -2 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 breakfast trays in memories care units sitting out on the stove/counter waiting for resident to eat. Cut melon at 62F and scrambled eggs at 71F. Staff mentioned some residents will not eat right away during serving time. CDI- PIC volunteer to discard foods, proper way to handle foods in the event like this discussed with PIC. ENSURE TO KEEP ALL TCS FOODS AT 41F OR BELOW AT ALL TIME. -0 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 in WIC ham, corn beef, and bologna opened without date making. CDI- PIC volunteer to discard items. ENSURE TO DATE MARK ALL READY TO EAT ITEMS ONCE OPEN AND WILL BE HELD MORE THAN 24 HOURS. -0 pts-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed chicken breasts were thawing by soaking in water bowl in prep sink. Approving thawing methods discussed with PIC. CDI- Chicken breasts now are thawing in running water. -0 pts-

5-501.111 Keep storage areas and bins for waste in good repair. Observed damaged dumpster lids. Need repair or replace and keep in good repair. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left opened when not in used. Keep all doors and lids close to prevent insects or rodents harborage. -0 pts-

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 Raw Chicken stored above Raw beef patties inside the Walk-in Cooler and raw philly chicken stored over raw pork and beef in walk in freezer. CDI - Chicken was moved from above beef patties and from above frozen beef/pork. 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 washed produce and Milk inside the Walk-in Cooler. CDI - PIC was instructed to rearranged storage order of unwashed produce, washed produce and Milk.

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 (Food-contact surface) with food debris and residue. CDI - Can opener was moved to the dish pit to be washed.

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 Ham held past 7 days inside the Walk-in Cooler. Remember that the day of prep is considered "Day 1", so foods can be held a maximum of +6 days at 41F or below. CDI - PIC discarded Ham.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two bottles of disinfectant around the kitchen with no label. CDI - PIC was instructed by EHS to label all chemical spray bottles.

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 on the stove top with no label.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on countertops and not properly stored in sanitizer solution between uses. CDI - PIC removed wet wiping cloths.

4-204.113 Warewashing machines shall be provided with an easily accessible and readable data plate. Observed data plate not readable, data plate was faded and not legible.

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 soil accumulations on shelves inside the WIC cooler.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Mop sink was observed under continuous pressure while only provided with a single Atmospheric Vacuum Breaker due to a splitter y valve. CDI - Maintenance added a Hose vacuum breaker between the y-splitter and open-ended hose as correction.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excessive amounts of trash on the ground in the dumpster area.

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. Observed facility with vomit/diarrheal kit however facility did not have a written procedure of how to respond to a vomit/diarrheal event. CDI, EHS emailed facility vomitus/diarrheal procedure template.

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 2 container of milk in reach in refrigerator with no date mark that had been opened days prior. CDI, milk date marked for date opened.

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 residue build up on the bottom of blue ice scoop container. Observed residue build up inside of microwave stored in serving area.

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 can drink stored over facility food in walk cooler.

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 deli meats inside walk-in cooler not date marked (opened days prior) CDI deli meats properly date marked.

REPEAT 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 sides of fryer and coking equipment accumulating food and grease debris in need of cleanin.

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 flooring underneath coking equipment collecting debris in need of general cleaning.

REPEAT 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 sanitizer at dish machine and at three compartment sink measuring 0ppm (sanitizer containers empty) CDI sanitizer container switched / primed and proper concentration observed during inspection. (Quat) sanitizer container is out of stock and staff will use three compartment sinks to only soak before using dish machine to sanitize. (Note) points kept at half due to new management . 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 slicer and can opener visibly soiled in need of cleaning; CDI slicer and opener pulled and placed into dirty dish pit to be proper washed, rinsed and sanitized.

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 chicken salad undergo prep and then placed into walk-in cooler to cool down measuring 48F container observed covered and wrapped in plastic; CDI plastic and lid removed so cool air flow can contact food product; temp observed below 41F by end of inspection.

NO POINTS DEDUCTED 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed numerous dry food products stored exposed to contamination with open packages in need of sealing. CDI all packages sealed during inspection.

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 of cooking equipment collecting food debris in need of general cleaning; Observed flip top cooler unit having old food debris collected on surfaces in need of general cleaning.

REPEAT / NO POINTS DEDUCTED 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open to dumpster with small amounts of debris and trash collected on ground. (Points not taken due to improvement)

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 flooring underneath cooking equipment collecting heavy food debris in need of cleaning. 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 ceiling in kitchen 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 PIC has the knowledge but is not a certified food protection manager. PIC responded correctly to the REHS questions as they relate to the specific food operation. PIC stated that his certification is expired and is planning to recertify as soon as possible. PIC stated that the manager with the certification will be in later. Certified food protection manager Brittany MacDonald spoke with REHS at the end of the inspection and stated that they are working to get everyone certified.

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 dish machine reading 0ppm. Pressed the primer button on the dish machine and sanitizer concentration reached 0ppm. PIC requested a worker order during inspection. Verification required, will follow up in three days. REHS discussed a contingency plan with PIC which includes using three compartment sink to sanitize dishes until work order is complete or using single service items until work order is complete. 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 Serratia marcesens (pink slime) inside ice machine. PIC clean and sanitize inside ice machine during inspection.

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 containers of food with no labeling. PIC label working containers during inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips to measure chlorine sanitizer at dish machine. PIC provided test strips at the end of the inspection.

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 upright cooler doors. PIC instructed food service worker to clean cooler doors during inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open door at dumpster. PIC closed dumpster door. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash around dumpster. REHS discussed with PIC the importance of policing up around dumpster to prevent rodents and insect. Dumpster is shared with nursing home.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at hand washing sink. Food employee supplied paper towels at the start of the inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed wrist bracelet/band on both arms of food employee. Asked food employee to remove arm bracelet/band. Food employee removed both bracelet/band on both arms. 2-402.11 Effectiveness - Hair Restraints Observed food employees with no hair restraints. Discussed with PIC that food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food.

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

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed food storage container not label. Label each food container so that it may have the name of the food stored in each container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment with water dripping from the inside when picked up from the stack. Allow to air dry before stacking.

4-602.13 Nonfood Contact Surfaces - C Observed dried spill inside bottom of reach in, food debris on food containers and on rack shelves with pans. Clean and wipe down food debris on all non food contact surfaces.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Keep dumpster closed to prevent insects and rodents from entering. PIC closed dumpster.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed boxes of unwashed produce (lemons, limes, and apples) stored over RTE cooked sweet potatoes, deli meat, and cooked steak. CDI, unwashed produce was moved under RTE foods. EHS left facility a storage order handout.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed recently cut melons cold holding at 56F. CDI, cut melons were placed in walk in freezer to rapidly cool. Cut melons were down in temperature to 38F within 20 minutes.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce over ready-to-eat foods in walk in cooler. CDI, unwashed produce moved below ready to eat foods.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed dish washing machine reading 0ppm. Facility was not actively washing dishes during time of inspection. CDI, Ecolab came out and fixed dish washing machine, 100ppm chlorine was restored to pump out of machine.

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 prepared salads made day previous not date marked. CDI, date marked for date of prep.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on the floor in freezer.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of "white hot cups" stored on the floor in dry storage area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored on the can goods inside of dry storage area.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor black build up on the inside roofing of ice machine. Increase cleaning frequency.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor food debris build up inside of rolling containers used to store dishes. Clean.