LAKESIDE HEALTH & REHAB CENTER

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels in the dispenser at both hand sink in the kitchen. CDI- Paper towels provided at the time of inspection. -1 pts-

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 in the box stored above boxes of washed products on shelving in WIC. CDI- PIC rearrange the items at the time of inspection. Proper storage order discussed during inspection. -0 pts-

REPEAT 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 ham and cheese sandwiches made this morning, wrapped into the plastic bag/folded/stacked up in the metal pan, put in WIC at about 11 am to let cool. Temperature is not dropping at all within 20 minutes at the time of inspection. CDI- EHS and PIC discussed/practiced different methods of cooling, then items was placed in WIF. Items cool down below 41F within 20 minutes. Ensure to cool food properly with proper cooling methods at anytime -1pts-

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed drain flies in the kitchen. Keep free of flies. -1 pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed wet stacking of metal pans on shelving. Ensure to let items air dry before stacking them up. -0 pts-

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/cracked spatulas in drawer. CDI- PIC volunteer to discard items and only keep good repair items/equipment. -0 pts-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation- Observed the facility without V & D plan. CDI- Hard copy of a written plan provided to PIC at the time of inspection. -0 pts-

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P 2-301.14 When to Wash (P) - Observed employees are wearing mask due to COVID-19 cases in the building. During food service time, employees are touching their masks and proceeding to finishing up with food servicing. CDI- Education about hand washing and when to wash provided and discussed with PIC and employees at the time of inspection. Hand washing posters provided as well. -0 pts-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed pink and black mildew spots in the ice machine. Detail cleaning discussed. Keep equipment clean. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)- Observed soiled (food residues) inside a microwave. Observed several soiled food service trays used to service food at lunch serving line. Detail cleaning needed and keep clean to sight and touch. Observed soiled (dry food residues) on the blade of can opener. CDI- PIC clean items at the time of inspection. -1.5 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 slice ham, sausage patties, hard boiled eggs, pasta salad (in WIC), ham sandwiches (in refrigerator), carton of milk (on ice), holding temperature above 41F. CDI- PIC volunteers to discard items during the inspection. -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 gravy, sausage patties, chicken, green beans, ham sandwiches, pasta salad dated 7/9, 7/11, 7/13. According to PIC and employees, different date means ends date, and some indicate 7/8 to 7/11 (the beginning date). CDI- proper date marking system is going over with PIC and employees at the time of inspection. Ensure to use one same system across the board. -1.5 pts-

REPEAT 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 ham sandwiches made this morning and put in the refrigerator to let cool and hold cold. Temperature is not dropping quickly enough. PIC place item in shallow pan and put in WIF. items is quickly cooling down during inspection. Observed meatballs in a plastic container with lid closed tight, sweats and water droplets inside the container. CDI- Proper cooling methods, cooling time/temperature discussed in detail with PIC during inspection. -1pts-

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 dishwasher employee washed hands between dirty and clean dishes handling less than 10 seconds. Then turn off the faucet knob with bare hand. CDI- Employee was corrected by EHS. Hands washed corrected and education provided at the time of inspection. Hand washing signs provided. Point remain the same at this time. -2 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 high temp dish machine measure below 160F all 4 times running through the machine. CDI- PIC will use single service articles while waiting for the new dishwasher machine to be put in this Friday 8/25/23. Meanwhile if any dishes will be washed through the machine and sanitized in the 3 compartment sink until Friday. 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 dry food residues on food thermometer. CDI- PIC cleaned and sanitized at the time of of inspection. -1.5 pts-

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 sausage in a gallon ziplock bag closed tight and sealed in WIC trying to cool from the weekend according to PIC. Item measure at 44F. CDI- PIC volunteer to discard item at time of inspection. Cooling methods discussed with PIC at the time of inspection. -0.5 pts-

REPEAT 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle down in sugar bin. CDI- PIC placed a scoop on the hook inside the bin at the time of inspection. Point remain the same at this time. -0.5 pts-

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 distilled water and single use articles stored directly on the floor. Keep items off the floor at least 6 inches to avoid an contamination. -0 pts-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no staff with food protection certification.

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 New food code adopted since previous inspection. Will email new policy.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomiting/diarrheal clean up plan. New food code adopted since last inspection

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: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Staff hands not properly washed. No soap at one hand sink and no paper towels at the hand sink on the other side of the kitchen. Small knobs on hand sinks make turning off water impossible without using hands. CDI-paper towels restocked in dish machine area.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at kitchen line hand sink, staff said dispenser not working. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink in dish area. CDI - hand sink supplied.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed heavy build up on tea nozzles. Break down and clean more frequently. CDI-dispenser disassembled for cleaning.

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: http://meck.co/FoodSafety 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 deli ham date marked 12/11 and disposal date 12/31. Date marked ( not foods exempt from date marking) items must be consumed or disposed of within 7 days of opening packaging. Date package opened is day 1. CDI-ham disposed of

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle down in sugar bin.

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 cooking utensils stored in drawer with phone chargers, speakers, masks, and other misc items.

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 no way to test high temp dish machine’s final rinse temp. PIC said last inspector discussed need. Verification required.

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 sinks and drain boards need cleaning. Cabinets in dining rooms need wiping out of spills. Microwave in dining room rusted and needs replacing.

5-205.15 Maintain a plumbing system in good repair. Observed plumbing leaks at 3-comp sink, prep sink and hand wash sink. Faucet fixture corroded at one hand sink.

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 ceiling damage in kitchen near hi temp dish machine. 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 vents need cleaning of dust build-up

6-303.11 Provide required lighting intensity. Observed lights burnt out in kitchen storage room.