SHERWOOD HEALTH & REHAB

2-101.11 (A) PIC shall be present during all hours of operation. -PF: PIC unavailable during inspection. CDI-regional manager arrived at end of inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC or persons in charge had a food handler certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf: Ensure all staff is properly educated on employee health policy, illness, symptoms, reportable, and exclusions. CDI-updated policy given

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P: Observed loaf of molded bread on storage rack.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.: Observed pink residue on ice chute flap in ice machine. Chart stated machine was cleaned for September. Suggest more frequent cleaning as needed. Observed buildup in ice scoop bucket beside ice machine. 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 made plate with sausage links, oatmeal, toast, and eggs--Sausage 120F: CDI- 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 bagged sausage links (closed tightly) in reach in 93F Liq eggs (covered) 103F, boiled eggs(covered) 100F in reach in. CDI-placed items in shallow pans, placed in 2 door reach in. Sausage links 60F, eggs 75F, boiled eggs 70F after 30 minutes. 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 .

4-501.11 Maintain equipment in good repair. Observed water pooling in bottom of 3 door freezer and faucet nozzle needing to be repaired on prep sink. PIC stated a work order has been placed for equipment (3 door reach in on serving line, freezer, and faucet).

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 tape residue on clear insert pans (storage rack). Observed gasket needing to be cleaned on 3 door freezer near dish area.

5-205.15 Maintain a plumbing system in good repair. Observed leak on metal pipe under sprayer sink of dish machine.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed recycle bin door open. Keep closed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor needing to be cleaned in dish area (water pooled) and where needed. Observed dust on HVAC vent near 3 comp sink.

4-501.11 Maintain equipment in good repair. Observed one freezer not operating. PIC has removed everything from the freezer and place out of use prior to inspection. PIC has work order in. Observed garbage disposal is not operating. PIC is not using garbage disposal.

5-205.15 Maintain a plumbing system in good repair. Observed garbage disposal is not operating causing water leaking onto floor from water coming from dishwasher. Facility is not using garbage disposal and has attempted to block water from going down the drain.

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 lettuce and cut tomato cooling in pans tightly covered with Saran Wrap in RIC. CDI- both items 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Keep doors closed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS provided facility with written procedures for notated rule. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over RTE ham in reach in cooler. CDI, EHS educated PIC on correct storage order and unwashed produce was removed from over RTE food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 a few floor tiles cracked/in need of repair in kitchen.

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 cart with clean cups stored in splash zone of hand sink near ice machine. Suggest moving cart or installing splash guards.

Observed black residue on gaskets of 3 door reach in coolers. CDM and Administrator stated gaskets were on order and will replaced. 4-602.13 Nonfood Contact Surfaces - C

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Upon arrival to conduct inspection EHS washed hands and no paper towels were at handsink. CDI, paper towels supplied to handsink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink near dish washing machine blocked with green buckets and trash bags. CDI, buckets and trash bags removed from handsink.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed several containers stored as clean with sticker residue build up on containers. CDI, containers removed from clean storage and sent to be rewashed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed opened package of sliced turkey breast deli meat not date marked for date it was opened. CDI, sliced turkey breast was date marked for date it was opened.

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

4-501.11 Maintain equipment in good repair. Observed handle of front refrigerator broken. Repair.