ARBOR RIDGE AT HUNTERSVILLE - KITCHEN

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation - Observed unwashed produce boxes stored above washed produce and ready to eat food items on shelves in WIC. CDI- EHS educated PIC and discussed proper storage at the time of inspection. Items rearranged properly and information noted.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.- Observed unopened packages of portion salmon thawing under cold running water in prep sinks. CDI- EHS and PIC discussed proper way to thaw reduced oxygen packaged fish, then PIC cut the bag and start preparing for lunch. Ensure to follow the correct instructions on the package or the box.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed damaged handle of spatula and spoon stored clean on shelving. CDI- PIC volunteer to discard damaged equipment at the time of inspection. Ensure to keep all food contact equipment in good repair.

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. 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. - Observed high temperatures dishwasher measured between 116F-155F after several time of testing. Repair needed. VERIFICATION NEEDED. -1.5 pts-

REPEAT 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). 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. - Observed corn hash and cut cherry tomatoes without date marking in WIC. CDI- PIC discarded items at the time of inspection. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 chub of ham dated 10/4, chub of turkey dated 10/2, and chicken dated 9/30. PIC stated that those date was the date that items were cooked/cooled and froze. CDI- EHS and PIC discussed in detail about date marking, correct date when cook/cool, and freeze date, when remove from freezer also need a throw date. All together only 7 days except the date in the freezer. -1.5 pts-

General Comment: 4-501.11 Maintain equipment in good repair.- Observed soiled/stained microwave, need cleaning and remain in good repair. -0 pts-

General Comment: 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- Observed the facility with broken high temp thermometer for dishwasher. Obtain a new working thermometer. VERIFICATION NEEDED -0 pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at dishwashing handsink. CDI - PIC put paper towels in dispenser at handsink.

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 open container of pimento cheese labeled 3/25 in refrigerator. PIC stated that was the date the pimento cheese was received and cheese needed a date opened. CDI - Cheese was voluntarily 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 and boiled eggs cooling in reach in cooler in tightly wrapped packaging. CDI - Ham and boiled eggs were moved to WIF to cool rapidly. 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(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on prep table over food/equipment. Needs to be stored to prevent contamination. CDI - Bucket was moved to low shelf.

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 boxes of single service items stored on floor in back room storage. Needs to be stored 6 inches above the floor. CDI - Boxes were moved off the floor.

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 several cartons raw shell eggs stored on top and next to Pasteurized shell eggs box on shelving in WIC, a carton of raw egg stored next to and mixing with ready to eat food in the reach-in at the cookline. CDI- PIC rearranged those items during inspection. Proper storage discussed in detail with PIC and ensure to keep raw food items separate from ready to food items at all time. -3 pts-

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 containers of flour, rice, breadcrumbs, etc.. in dry storage/under prep table without labeling to identify the food item. Put label on food items that can’t be easily identified. -0 pts-

6-501.18 Maintain handwashing sinks, toilets and urinals clean.- Observed handwashing sinks in the kitchen need cleaning and keep clean. -0 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 raw eggs stored next to on the same shelving with ready to eat food in WIC. CDI- PIC volunteers to discard items during inspection. And mentioned that the facility is having pasteurized eggs coming in the next day. Keep raw and ready to food separate from each other and at the correct order at all time. Point remain the same at this time. -1.5 pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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. -Observed soup is holding in the hotbox at 127F. According to PIC the soup was made today for lunch at 11, still within 2 hours time window, CDI- As a result item was reheat to 197F and keep hot holding in the hotbox at the time of inspection. -0 pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 .- Observed slice/cut tomato, lettuce, Cole slow and cheese holding temperature above 41F on ice and reach in. CDI- Education about cold holding and proper way to handle the situation discussed in detail with PIC at the time of inspection. Items will be discarded at the end of lunch serving time today. -1.5 pts-

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 several items in WIC with incorrect/past due date marking. Chub of turkeys dated 8/6, tomato paste dated 9/4-9/13, cut melon has two different stickers dated 8/5 and the other side date 9/5, sausage gravy dated 8/4-8/7, chub of ham dated 8/31-9/8. CDI- PIC volunteer to discard all items during the time of inspection. Date marking system discussed in detail with PIC and the chefs. All ready to eat food/food once cooked/prepared/can food once opened can be stored up to 7 days. Day 1 starting when open, cook or prepare. -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 soiled microwave, detail cleaning needed and keep clean. -0 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.- Observed dumpster doors left opened when not in use. Keep all lids and doors close. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.- Observed one of the dumpsters is missing drain plug. Obtain a dumpster drain plug and keep it in place. -0 pts-

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 without CFPM certificate, old one expired. Obtain the new one. -0 pts-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.- Observed employees is eating and chewing food while standing and getting ready to serve food at the hot line upon entering for inspection. CDI- Employees reframe and action corrected. -0.5 pts-

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 employee washed hand and turn the faucet knob off with bare hand. CDI- Proper hand washing correctly at the time of inspection, hand washing education went over with PIC and manager at the time of inspection. -0 pts-

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 raw eggs stored above ready to eat food in the reach in on the cook line. CDI- PIC rearrange the item properly at the time of inspection, education about proper storage discussed with PIC and manager. -1.5 pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed wet stacking of metal pans. Ensure to air dry equipment completely before storing them as clean.

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 opened container of slices tomatoes in WIC, a container of hotdogs, cooked briskets, tuna salad in prep cooler without date marking. CDI- PIC volunteers to discard items that was not prep the night before and put date on items that was from or prep a night before at the time of inspection. -1.5 pts-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed the facility without thin probe thermometer to measure thin foods. Obtain thin probe thermometer. VERIFICATION NEEDED within 10 days (10/23/2023). -0.5 pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed one of the hand sink without paper towel. CDI- Paper towels provided at the time of inspection. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a food employee used a hand sink to rinse a squeeze bottle of ranch dressing next the 3 compartment sinks. Observed ice was dumped into a hand sink next to WIC. CDI- EHS and PIC discussed the purpose on hand sink is only for hand washing purposes. PIC will ensure to educate all staff. -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 cover container of hotdogs sitting on top of cover containers of raw chicken and raw beef at the bottom cooler at the cook line. CDI- PIC rearranged the correct order of storage. No points deduction -0 pts-

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 dried food residues on food thermometer. Ensure to clean and sanitize before storing. CDI- Cleaned and sanitized at the time of inspection. -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 items (cut tomatoes, chicken and tuna salad, ham, cut lettuce) sitting on ice to keep cold- temperature measured above 41F. CDI- PIC volunteers to discard all items at the time of inspection. PIC will come up with a better way to keep all TCS food cold at 41F or below at all time. -1.5 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 a small chub of ham in WIC without date marking. PIC stated it was open yesterday. CDI- PIC put a correct date marking on it. Date marking discussed with PIC. Date marking will be stamped at the beginning of prepping process to avoid the time overlaps. -0 pts-

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 employees washed hands and turn off the faucet knob with bare hand. CDI- Proper hand washing discussed and hand washing signs provided at the time of inspection. -0 pts-

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 raw un-pasteurized eggs container sit in the same tray on a speed rack in WIC, next and touching with RTE food containers. CDI- PIC removed the eggs down to the bottom rank. ENSURE TO KEEP RAW ANIMAL FOOD FROM READY TO EAT FOODS SEPARATE AT ALL TIME. -1.5 pts-

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left opened when not in used. Keep closed to prevent insects/rodents harborage. -0.5 pts-

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 containers of spices, oil, salt/pepper without a label to identify the item. Need label on all working containers. -1 pts-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a package of bottle water store on the floor in dry storage. Keep item off the floor at least 6 inches. -1 pts-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restrain while preparing food. -0 pts-

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. Observed the facility without the test kit/thermometer for high temperature dishwasher machine. VERIFICATION NEEDED within 10 days (2/18/2023) to ensure facility obtain the item. -0.5 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left opened when not in used. Keep closed to prevent insects/rodents harborage. CDI- PIC closed them at the time of inspection. -0 pts-

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 shredded cheese, raw shell eggs stored at omelet station without TPHC procedures being cold held on ice measuring 48-50F. CDI product placed on TPHC procedures during inspection with printout given to management by REHS. Product was out of mechanical refrigeration for 20 minutes when checked during inspection.

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 clean lids and utensils stored inside dirty storage bins collecting debris in bottom surfaces. (Keep storage bins in wash rotation to prevent build-up).

NO POINTS DEDUCTED 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 cups stored beyond protection exposed to resident contamination.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaner spray stored directly on prep table surface with food products. CDI cleaner moved to approved location.

NO POINTS DEDUCTED 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 bulk flour bin not labeled during inspection.

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: http://meck.co/FoodSafety; Observed raw meat products (raw ground beef / Raw chicken) stored above RTE food products on speed rack inside WIC; CDI raw meats properly stored during inspection. (note) points kept at half due to new management in place along with separate items in violation than prior 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 Tuna salad, sliced tomatoes, shredded cheese, cut leafy greens, all stored on ice measuring above 41F see temp chart. CDI all items placed on TPHC due to no adequate cold holding (flip top) service unit. Products were out of temp less than 30 min.

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 ready to eat vegetables and unwashed vegetables intermingled in WIC. CDI-WIC rearranged

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Through discussion with morning chef undercooked eggs are being served. Shell eggs were not pasteurized and no consumer advisory. Once AL and memory care open no undercooked foods permitted. See HSP portion of 2017 NC Food Code. CDI-no undercooked non-pasteurized eggs with be served.

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. Observed expand foam over condensate pipes in dishroom needs to be cut so smooth with wall.