THE HAVEN IN THE VILLAGE AT CAROLINA PLACE

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf ** Observed no paper towels available in the dispenser for proper hand washing. CDI- Paper towels provided at the time of inspection. Ensure to have all hand washing supplies available at all hand sinks at all times.

5-103.12 Provide water under pressure to all fixtures.-Pf - Observed no cold water is running at one of the hand sinks. Water pressure shall be fixed and available. VERIFICATION NEEDED within 10 days (10/02/26).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed rice pudding in WIC holding temperature 44F, item was made yesterday. CDI- PIC discarded the item at the time of inspection. NOTE: Proper cooling time and temperature that would lead to holding food cold as required discussed with PIC and 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no thin probe food thermometer in facility. Verification will occur no later than 1/30 to ensure proper thermometer is accessible.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed spaghetti and cauliflower holding below 135F in hot holding cabinet. CDI- items reheated to 165F and hot holding cabinet turned up. 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 ham salad cooling in WIC covered with Saran Wrap. CDI- ham salad uncovered to aid in cooling process. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.11 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 rusted shelves in WIC in need of repair/replacement. Observed cleaning needed on walls throughout kitchen.

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 sliced tomatoes cooling in walk in cooler covered with plastic. CDI, PIC educated and plastic vented. 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 1 dumpster lid opened during time of inspection. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed minor debris/litter surrounding dumpster area.

REPEAT 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 a bag of mix salad in WIC without date marking. CDI- PIC volunteers to discard item at the time of inspection. 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: 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 a bag of mix salad in WIC dated 11/15. CDI- PIC volunteers to discard item at the time of inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a Certified Food Protection Manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed PIC (morning shift) present during inspection without CFPM. Obtain CFPM. -0 pts-

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed disrepair soap dispenser at one of the hand sink. CDI- PIC made soap available at the of inspection. Soap dispenser still need to be fixed and kept in good repair. Ensure to have soap available at all time at all hand sinks. -1 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 two bags of lettuce without date marking. CDI- PIC stated they opened two days ago. At this time back dated was allowed. Ensure to date marking all TCS/RTE foods when keep longer than 24 hours. -1.5 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 microwave and refrigerator in Charlotte wing dinning hall need cleaning and keep clean. -0 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left opened when not in used. Keep all doors/lids close to prevent pests harboring. -0 pts-

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 oil spill near fryer. 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 stickers on dishes that had just been washed in dish machine. Remove all sticker and sticker residue before washing.

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 grease spill on floor under fryer.

Observed floor paint peeling near cook 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 black residue on door gasket of walk in cooler. 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 ice build up on floor in walk in freezer. Observed floor peeling in kitchen area.

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: Facility does not have an additional way to measure hot water sanitizing in dish machine. Provide. Verification needed.

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 covered pipe extending from walk in cooler compressor. Clean.

3-501.15 Cooling Methods: Observed salads cooling unvented in walk in cooler. Salads were prepped about 20 minutes before inspection started. CDI--Vented

4-501.11 Maintain equipment in good repair. Observed damaged gasket on warming unit. Replace or repair.

4-204.115 Warewashing Machines, Temperature Measuring Devices: Provide testing measures for high temp dish machine such as, labels, therma plate, or thermometer. Must be in addition to temperature gauges on machine.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC has food handler certification. PIC demonstrated knowledge of operations in kitchen. Spkoe about taking the food manager certification test.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor paint peeling.

Observed two cups (no handles) stored in the froot loop bin. Informed the PIC and removed. 3-304.11 Food Contact with Equipment and Utensils - P

-Observed butter sitting on top of the warmer at 107F. Reheated to 201F. Informed the employees to keep butter hot or cold. -Observed two plates for resident's stored in the microwave to serve to them later. Items on plate: Chicken at 82F and Rice at 81F. Items discarded. Informed employees to keep foods hot or cold. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Repeat: Observed lettuce used today with the lid closed tightly. Informed the PIC of the violation, and vented the item. 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 pans stacked wet directly on each other. Follow the rule below. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

-Observed buildup on the walkin cooler shelves and vent covers. Clean. -Observed residue collected in the bottom of the refrigerator in the Asheville neighborhood. Clean. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

No Points Deducted: Observed the dumpster lids broken and falling inwards. 5-501.111 Keep storage areas and bins for waste in good repair. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

-Observed dust buildup on the walls and ceiling (vents) throughtout the kitchen. Clean while protecting the food and equipment. -Observed buildup on the walls and cabinet handles in the opened neighborhoods. 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 salads at 50F- tightly wrapped. Informed the PIC of the violation. Items were vented. 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