EMBRACE HEALTHCARE

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P **Observed raw meat stored mix, match, and above RTE food as well ad unwashed produce in refrigerator in Selwyn and in freezer in colony CDI- Items was rearranged properly at the time of the inspection. Proper storage order discussed in detail with PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. ** Observed high temperature dishwasher in Selwyn and Camel are not working properly. VERIFICATION NEEDED within 3 days (10/8/26) ** Points remain the same at this time. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-901.11 Equipment and Utensils, Air-Drying Required (C)- **Observed wet stacking of cups and dishes at Park kitchen. All clean items shall be air dry before stacking/storing for use. CDI- Items corrected at the time of 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 soiled microwave especially at the top ceiling throughout the healthcare need detail cleaning. Keep clean.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P - Observed dishwashers on 3rd and 4th floors not operating correctly. Both machines are high temperature and are not reaching the surface temp of 160F. Staff will utilize main kitchen dishwasher and 3 comp sink until machines can be repaired. Verification visit will occur no later than Monday, 6/15 to ensure machines are working properly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple TCS foods holding above 41F in flip top and lowboys. Ambient temperature of unit 49F. CDI- foods voluntarily discarded and PIC placed work order for equipment. 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 .

4-501.11 Maintain equipment in good repair. Observed flip top unit holding at 49F. Maintain equipment in good repair. Work order placed during inspection.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Staff is washing berries and putting back into clamshell. Put into a clean, sanitizer container after washing fruit. CDI-through discussion

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer with crusted food on it in drawer. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed high temp dish machine not reaching 160F plate temp on disk, Carmel. Verification Required 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food temps above 41F. See temp sheet. Verification required for these refrigeration units. Prep unit in Uptown missing a pan on the side letting the cold air out. This may solve temperature problem if keep gap blocked. Refrigeration is having daily temp logs taken from the external thermometer readout. Recommend temping the actual TCS food and logging that. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sugar not labeled in Selwyn. CDI-sugar labeled

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 scoop handle down in sugar in 3 of 5 kitchens.

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 crumbs, spills, in cabinets and drawers.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed at Park kitchenette in the back refrigerator, raw chicken, burger patty stored on top of a honey bun package. Raw items also sat next to unwashed produces, washed produces, and ready to eat food. Hard boiled eggs container stacking up on top of raw proteins containers. CDI- EHS and PIC educated food employees of proper food storage at the time of inspection. Items rearranged correctly. Ensure to keep raw items, RTE, unwashed/washed produces separate from each other to avoid cross contamination -0 pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed cheese, egg salads, cut fruits, Cole slow, prep salad in the prep unit/refrigerator holding temperature above 41F. CDI- PIC volunteer to discard all items at the time of inspection. -1.5 pts-

4-501.11 Maintain equipment in good repair. Observed prep unit in uptown holding ambient temperature at 44F and refrigerator in Selwyn holding ambient temp at 51F. PIC will call for prep unit to be serviced and ensure that equipment is holding temperature and is able to hold TCS food at 41F or below. PIC adjusted temperature of Selwyn refrigerator down at the time of inspection. Ensure all equipment is working properly and hold foods at the required temperature. -0 pts-

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 splash around ice machine panel in Park and Selwyn kitchens. CDI- cleaned during inspection

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 a piece of salmon in refrigeration unit 42F. Salmon placed in up-right freezer unit and temperature on salmon dropped to 40F-41F

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 food products in up-right refrigeration unit in kitchenette 1 (front of house and back of house not properly date marked). Properly date mark TCS food being kept longer than 24hrs. Food products discarded at time of inspection.

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 case of single service articels stored on the floor under cabinet area in kitchenette. Observed clam shell trays not stored inverted down in lower cabinet area. Store single service articles inverted down. Do not store single service articles in cabinet area where floor drains are located.

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. General wiping of shelving throughout where needed; if needed. Establishment is doing a good job at overall cleaning of non food contact surfaces. Clean base of lower freezer section of refrigeration/freezer unit. Clean guard on ice machine/dispenser (non food contact area).

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. Repair flooring under two compartment sink areas in kitchenettes. Clean flooring under two compartment sink in kitchenettes.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee pre washing dishes with gloves on and change gloves and went to don gloves before handling food. Employee was pulled to the side and educated on when to wash hands between donning gloves. PIC present also during educational moment.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage at all hand washing sink. Hand washing signage provided to PIC at time of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of cut fruit 56F and 65F in different kitchenettes in reach-in and sitting on counters. Maintain cut fruit 41F and below. Leave containers of cut fruit in refrigeration units or store containers of cut fruit on a proper ice bath during service. Containers of cut fruit discarded at time of inspection.

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 on date marking please visit: http://meck.co/FoodSafety. Observed several opened containers of TSC food not date marked in reach-in refrigeration unit. TSC foods not properly date marked discarded at time of 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 several containers of dry food products not labeled. Bags of sugar and other dry food products not labeled; labeled at time of inspections,

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 case of single service articles stored on the floor under cabinet area in one of the kitchenettes. Case of single service articles properly stored at time of inspection. Store opened packages of single service articles inverted down.

4-501.11 Maintain equipment in good repair. Repair interior of cabinet wall near under counter dishwasher. 4-502.11(A) Maintain utensils in good repair.Ice cream scoop with damaged handle pulled from 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. Wipe/clean interior and exterior of cabinet doors. Wipe/clean tracks on speed racks. Ice /clean guard on ice machine(non food contact area). Wipe/clean base of refrigeration and freezer units

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Clean grounds around trash compactor and card board compactor. Observed bags of trash and food debris around/near dumpster area.

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. Repair floor near base of cabinet at ice machine area and dishwashing 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. Thoroughly clean flooring under cabinet areas.

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 with expired Certified Food Protection Manager certification. -1 points

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 PIC unable to locate written procedures for vomit/diarrhea clean up plan but could verbalize procedures and who is responsible for clean up. CDI - EHS educated PIC on new requirements under the 2017 Food Code and provided guidance documents. -0 points

4-501.11 Maintain equipment in good repair. -C Observed sanitizer dispenser for 3-comp sink dispensing at low concentration. 3-comp is not currently being used since facility has multiple dish machines. Repair. -0 points

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. -C Observed food debris in several cabinets near the serving line. CDI - PIC instructed staff to clean cabinets. -0 points

5-205.15 Maintain a plumbing system in good repair. -C Observed retractable faucet at 3rd floor prep sink that would not retract when pulled. Repair or replace. -0 points

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -C Observed a missing baseboard and nail sticking out along wall at 2nd floor serve line. PIC placed order to have nail emoved and order is already in to replace baseboard. -0 points

Observed coffee spilled in cabinet near coffee/tea maker in Uptown serving area. 4-602.13 Nonfood Contact Surfaces - C NOTE: Active outbreak for covid. Dietary manager (Salem Suber) stated positive cases for staff and residents from weekend and Monday morning. Satellite kitchens on 1, 2nd, and 3rd floors are all closed. Was able to inspect 4th floor.

Observed cut melons at 54F (Providence) and 44F (Park). Suggested to use an ice bath if fruit is sitting out during service or pre-portion cups/bowls and keep them in the refrigerators. Corrected: Items discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P

Observed: 2 pantry hand sinks without soap. 6-301.11 Provide soap for handwashing at each handsink. -Pf CDI

Observed: Reach in freezer in the 4th floor Pantry and the Walk In Freezer freezing up and ice buildup accumulating. 4-501.11 Good Repair and Proper Adjustment-Equipment - C **These units are not in use at this time, but need to be serviced.