LEGACY HEIGHTS SENIOR LIVING

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 foods cooling in RIC tightly covered with Saran Wrap. CDI- items 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 .

4-703.11(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 dish machine in memory care kitchen reach 148F. Dish machine needs to reach at least 160F to properly sanitize equipment. Repeat. 3 comp sink is available to use to WRS in memory care kitchen and dish machine in AL kitchen is working properly (178F). Use either of these until dish machine can be repaired/replaced. 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 .

4-703.11(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 dish machine in memory care kitchen reach 143.5F. PIC stated she has already contacted dish machine company to come out and repair it. Verification visit will occur no later than 10/16 to ensure dish machine is 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 .

3-501.17 (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 container of chicken salad with no date in RIC. CDI- chicken salad 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of bleach with no label in memory care kitchen. CDI- bottle labeled.

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 vents throughout kitchen area in need of general cleaning; Observed flooring behind cook line accumulating debris in need of general cleaning. Repeat

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed large RTE ham thawing in standing water in prep sink; CDI cool running water used to run over product while water overflowed container meeting proper thawing method.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous metal containers stacked wet in clean storage area in need of proper air drying. Containers pyramid stacked and education given during inspection.

NO POINTS DEDUCTED 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 stand up freezers throughout kitchen accumulating crumbs and food debris inside bottom storage area in need of general and detailed cleaning.

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 vents throughout kitchen area in need of general cleaning; Observed flooring behind cook line accumulating debris in need of general cleaning.

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 temp dish machine in secondary kitchen reach 142F. Utensil surface temperature needs to reach at least 160F. Verification visit will occur no later than 1/24 to ensure dish machine is 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)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed fried chicken and collard greens hot holding in oven at 125F. CDI- both items reheated to 165F and oven temperature turned up to maintain foods at 135F or above. 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 .

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed sticker residue on stacked plastic containers stored in clean dish storage area. CDI- containers moved to dish machine area to be rewashed, rinsed, and sanitized after removing sticker residue. 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 .

3-501.15 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 multiple TCS items in RICs cooling in covered containers with plastic wrap. CDI- plastic wrap removed and education provided on proper cooling methods. REPEAT 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 plastic containers in clean dish storage area wet stacked.

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 general cleaning needed to top of dish machine in main kitchen. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink located in memory care serving kitchen. CDI, PIC placed paper towels at handsink. Improvement from previous report (soap was at sink during time of inspection, points de-escalated).

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up on ice machine chute located in memory care serving 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 prepared salad and cut tomatoes used during lunch service cooling in reach in cooler covered with plastic. CDI, staff educated and plastic vented on TCS food items to allow rapid chilling. Observed cooked pork loin cooling on counter top on top of shallow pan of ice. CDI, EHS educated PIC on proper cooling methods and pork loin placed in reach in refrigerator uncovered to rapidly chill. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed beef thawing under running water at 79F. CDI, EHS educated PIC on proper thawing methods and water reduce to 70F to continue the thawing process.

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 box of single service bowls stored on floor in dry storage area.

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 general cleaning needed to top of dish machine in main kitchen.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster doors opened and debris surrounding dumpster 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. Observed general cleaning needed to flooring in dry storage area and to flooring throughout memory care serving kitchen.

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 drink on counter top while prepping food. CDI-removed

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed cook talking on her phone and handling food processor to make bread crumbs. CDI through discussion

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no soap or paper towels at memory care kitchen. CDI-soap and towels provided

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed crab stuffed fish cooked to 155. Chef said FCT was 145F. Fish returned to oven to cook to 165F. CDI-showed PIC cook temp in food code.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed cook in main kitchen with large watch and several rings on.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plates and containers. Air dry completely before stacking.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash on ground around both dumpsters.

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 minor wall damaged in dish pit, main kitchen. Floor with debris under shelving/equipment in dry storage and dish pit

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed all hands sinks without paper towel. CDI- Paper towel provided during the inspection. Ensure to provide hand washing supplies at all hand sink at all time. -1 pts-

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 dishwasher machine at memory care unit is not reaching 160F after 6th rinse cycles. CDI-PIC called the technician to come out and repair the issue at the time of inspection. The technician will be out today. VERIFICATION NEEDED. -0 pts- NOTE: In the meantime. Dishes can be washed in the machine and must be sanitized in the 3 compartment sink until fix.

REPEAT 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, and milk holding temperatures at 42F -46F in memory care reach in. CDI- PIC is calling technician to come and check the unit. Point remain the same. -1.5 pts-

4-501.11 Maintain equipment in good repair. Observed paper towel dispensers are not working properly, need repair. Observed reach-in refrigeration in memory care ambient temperature 46F. The unit is holding milk and cheese about 42F 43F. The front gauge indicates temperature of 49F. The unit need to be able to hold food at 41F or below. VERIFICATIONS NEEDED -0.5 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 no date mark on following items inside reach in refrigerator: cut fruits, cut tomatoes, bake bean, 2 containers of soups, slice turkey, ham, boiled egg. CDI- PIC volunteers to discard all items except items prepared this morning. -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 AL kitchen without thin probe thermometer. Each kitchen (MC and AL) need to have their own thermometer. Obtain a thin probe thermometer. VERIFICATION NEEDED within 10 days (7/1/23). -0.5 pts-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed memory care kitchen without test strip to test they sanitizer solution at the 3 compartment sinks. Each kitchen (memory care and assisted living) shall have their own test kit provided. CDI- PIC provided at the end of inspection. -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 food residues inside a microwave in memory care kitchen. Observed dust and residue inside metal cabinets where plates/utensils stored. Need cleaning and maintaining clean. -0.5 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters doors and lids left open while not in used. Keep all closed to prevent insects/rodents harborage. -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: must have a max/min thermometer, dish plate, or therma-labels in addition to thermometer on dish machines in both 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 black residue on 3-door reach in cooler in AL kitchen.

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 vents in dry storage in both kitchens.

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 squeeze bottles unlabeled in both kitchens. Repeat.

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 stain (black) near 3 door freezer in AL kitchen.

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. Label clear squirt bottles in AL kitchen.

6-501.111 Keep the premises free of insects, rodents, and other pests. Eliminate flies in MC kitchen.

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 black residue on 3dr reach in.

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 leak near HVAC vent near microwave in AL kitchen. 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 black residue at HVAC vent near 3dr freezer in AL kitchen. Observed dust build up on all vents in AL kitchen. Observed black residue at sprayer sink in MC kitchen.