HUNTERSVILLE HEALTH & REHAB

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 proper training of employee health policy. PIC and staff needs to be trained on symptoms, illness of employee heath policy. CDI-updated policy given as well as conversation had about training.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Observed unwashed vegetables stored above cartons of milk. CDI-moved milk to shelf beside veggies For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.: Observed stains and food debris in microwave. Observed food debris on tabletop can opener. CDI-cleaned during the inspection 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 chopped ziti 90-103F in hot box. CDI- removed, reheated in oven 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 mashed potatoes with date ranging longer than 7 days (11/2-11/10). Still within allowed dates. Observed ham with today's date (11/4). PIC stated the sisn't know if it was out of date or just opened today. Establish an appropriate date marking system moving forward. No escalation in points due to the food items are date marked, but system needs to be established. Date marking was not happening in 10/24 inspection. 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 .

4-501.11 Maintain equipment in good repair. Observed conveyor not operating properly on dish machine. Repair. Remove or replace broken/damaged/unused equipment (steamer, coffee maker, slicer).

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 warming, transport boxes with debris. Suggests cleaning more often (daily or when visibly soiled).

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility operating without a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer being dispensed at a very high temperature (>140F) and was not at being dispensed at the correct ppm. CDI- PIC contacted chemical company for maintenance and facility switched to chlorine for proper sanitation. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 a container of refried beans and a pan of meatballs made yesterday without a date mark. Also observed a container of milk without a date mark upon opening. CDI- PIC added date marks to the items listed. 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 is not been labeled, or if the label is incorrect. -P Observed container of chili beyond 7-day period. CDI- PIC voluntarily discarded item. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility without a thin probe thermometer. PIC stated he will retrieve one and keep in facility. VR will occur within 10 days to confirm compliance.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. PIC stated dry, clean linens were being used to dry pans that were needed immediately after wash, rinse, and sanitizing. CDI- EHS educated PIC on correct drying methods and PIC removed lines from dish area, will continue to air dry equipment.

4-501.11 Maintain equipment in good repair. Observed dish machine in disrepair. REPEAT

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 PIC washed hands and turn off facet knobs with bare hands. CDI- PIC washed hands properly per request at the time of inspection, hand washing signs provided. -0 pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink at the back of main kitchen without paper towels. A paper towels dispenser is jammed causing no paper towels available at hand sink in 200 hall kitchenette when washing hands. CDI- Paper towels provided and dispenser was fixed at the time of inspection. -1 pts-

REPEAT 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 a container of raw chicken stored on the same tray with containers of ready to eat foods in WIC. CDI- PIC removed and placed item in a raw shelving. -1.5 pts-

4-501.11 Maintain equipment in good repair. Observed ice machine in main kitchen and 300 hall kitchenette are not currently working.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed broken lid and missing drain plug on one of a dumpster. Need repair and replacement. -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 wall along dishwasher machine in need of cleaning and maintain clean. -0 pts-

NO POINTS DEDUCTED 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: http://meck.co/FoodSafety; Observed numerous containers of raw pooled eggs stored above RTE food products inside walk-in cooler. CDI eggs placed on bottom shelf not above any RTE food products.

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. 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 scrambled eggs and crumbled sausage cooling inside walk-in cooler inside sealed containers measuring 75-85F; products were placed into cooler more than 2 hrs prior to inspection. CDI management discarded products during 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: 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 multiple TCS foods placed into walk-in cooler to cool stored inside sealed containers measuring 72-75F; products were placed into cooler during inspection after prep of said products. CDI products placed into shallow pans and left uncovered inside walk-in cooler to rapidly cool; Observed products measuring within proper temp and time frame during inspection.

NO POINTS DEDUCTED 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 walk-in freezer floor accumulating debris in corners 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 walls in all kitchenettes (100, 200, 300 Halls) scuffed and damaged in need of repair / touch-up painting; Observed hand washing sink pulling off wall in (200 hall) damaging wall behind it.