THE LAURELS IN THE VILLAGE AT CAROLINA PLACE

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed slice tomatoes, cut lettuce, slice cheese, dice ham and turkey in flip top holding temperature above 41F. PIC volunteer to discard items at the time of inspection. PIC shall ensure all TCS foods are holding cold at the required safe temperature at anytime. VERIFICATION NEEDED within 3 days (9/25/26) 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 cooler is not working properly, holding ambient temperature at 58F at the time of inspection. NOTE: The facility already has a new equipment and is ready to be replaced anytime now before Friday 9/25/26.

3-101.11 Safe, Unadulterated and Honestly Presented (P) (Pf) - Observed rotten potatoes in a box in WIC. CDI- PIC discarded items at the time of inspection. Ensure to keep food in good and safe presented condition at anytime.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed rice pudding in WIC, slice tomatoes, cut lettuce, slice cheese, dice ham and turkey in flip top holding temperature above 41F. CDI- PIC volunteer to discard items at the time of inspection. EHS and PIC discussed in detail about cooling properly to keep and maintain food cold while storing. 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 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 holding below 135F in hot holding cabinet. CDI- spaghetti 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut tomato, boiled eggs, and hotdogs holding above 41F in flip top. CDI- items recently prepared/used. Items moved to WIC to quickly cool back down to 41F. 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 cobb salads cooling in WIC tightly covered with Saran Wrap. CDI- salads uncovered 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans wet stacked on clean dish storage rack.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above washed lettuce in WIC. CDI- storage order rearranged to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 prep top covered with Saran Wrap. Ham salad prepped 30 minutes prior to inspection. CDI- ham salad moved to WIC and uncovered to rapidly cool. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 10 ppm chlorine and 0ppm quat. CDI- PIC refilled bucket with quat sanitizer that tested at proper concentration.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed kitchen staff not certified For more information on becoming a certified food protection manager 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 stored above RTE produce. CDI-WIC rearranged 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 link sausage and scrambled eggs on steam table <135F. CDI-Those items are to be disposed of after breakfast service. Through discussion with PIC this is a common occurrence. PIC said he would be interested in holding these items on TPHC. Will get paperwork completed. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed hand sanitizer on shelves above prep areas. CDI-removed

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 salad in individually wrapped bowls. Make sure food is cooled to 41F before tightly wrapping. CDI-salads 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelet on food handling staff

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 single service stored on floor in storage room.

4-501.11 Maintain equipment in good repair. Observed faucet at prep sink in disrepair.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 meat sauce and pasta in the hot box holding temperature below 135F. CDI- PIC put items in the oven and reheat to 165F at the time of inspection.

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: 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. Observed marinara sauce covered with tight plastic wrapped on top of the container in WIC. The sauce temperature is not changing or cooling down as time go by. CDI- Cooling methods discussed with PIC at the time of inspection. PIC uncovered the sauce container to quickly cool item.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed the facility has a metal stem meat thermometer but not a thin probe thermometer to measure thin foods. Obtain a thin probe thermometer. VERIFICATION NEEDED within 10 days (12/07/23).

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters door left opened when not in used. Keep all doors close when not in use.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel available at one of the hand sink. CDI- paper towels refilled at the time of inspection. -0 pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 cooked asparagus and salmon hot holding below 135F. CDI- PIC reheat to 165F, keep hot until serve. -1.5 pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans on shelving. CDI- PIC unstacking them to let air dry before storing away. -0.5 pts-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard dumpster missing a drain plug. Replace a missing drain plug. -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 dust build up on HVAC vent about storage shelves.

4-501.11 Maintain equipment in good repair. Observed small reach in prep unit holding internal temperature at 45-46F. Facility has adequate refrigeration. Repair.

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: Replace missing max/min thermometer for dish machine. Can also use stickers or dish plate. Verification required.

Observed container of cooked ground beef cooling completely covered. Cooked less than an hour prior to inspection. CDI-vented 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf

Observed peeling ceiling tile above storage rack and wall damage at mop sink. Repeat.

Observed prep unit out of service. PIC stated prep unit not working properly at start of shift. PIC contacted maintenance for a work order. PIC discarded any and all food left in unit. Facility has a walk in cooler within 10ft of the cook line. All foods are holding at proper temperatures. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf: CDI—facility has adequate capacity for cold holding aside from small prep unit (out of order).

Remove all broken/damaged equipment.

Observed ice build up on floor and ceiling in walk in freezer. Observed ceiling tiles peeling on bulging near cook line and storage rack. Observed wall damage at mop sink. Repeat.

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 a min/max thermometer or any other means to check hot water temperature in dish machine. Must be in addition to the temperature gauges on the dish machine. Verification needed.

Observed peeling ceiling tile above storage rack. Observed cracked/bulging ceiling tile near cook line. Observed wall damage above mop sink. 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.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed opened boxes of produce on stored on floor in storage room.

4-204.115 Warewashing Machines, Temperature Measuring Devices: Facility needs to have a temperature measuring device for testing the high temp dish machine. Must be in addition to the temperature gauges on machine.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC has food handler certification. PIC demonstrates knowledge of kitchen operations. Spoke about food manager certification.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged floor in walk in and damaged ceiling tile above paper storage rack.

Observed chicken for tacos at 43 and pork chops at 45. Corrected- Discarded items. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P

Repeat: -Observed sliced tomatoes cut today and cooling tightly wrapped at 47F. Informed the PIC of the violation, and vented the item. -Observed lettuce used today and cooling with the lid closed tightly at 45F. 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. 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 washed, cut cucumbers stored with unwashed cucumbers. Store in a separate container. Informed the PIC of the violation. Items moved. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P

Observed hash cooling- at 46Fmand tightly covered. PIC was informed of the violation and the pan was vented. Observed oatmeal at 117F at 2 hours. Not shallow enough. 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 heavy buildup under the coffee maker head. Clean. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.