MATTHEWS HEALTH & REHAB CENTER

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed freshly prepared salad with diced tomatoes cold holding in front reach in refrigerator at 47F. CDI, salad placed in walk in cooler to rapidly chill. -General comment. 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 .

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 detailed cleaning needed to flooring throughout kitchen to include under equipment, flooring in dry storage area, and walk in freezer. Observed minor dust accumulation to ceiling vents throughout kitchen. Clean. 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 floor tiles damaged near dish machine.

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 cooked eggs and sausage links cooling tightly covered in walk in cooler. CDI, food coverings were vented to allow rapid air flow and EHS educated PIC on proper cooling methods. 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 .

4-601.11(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 large industrial fan near dish machine area with dust accumulation. Per conversation with PIC a new fan is scheduled to be installed. Observed minor rusting to shelf’s throughout kitchen.

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 floor tiles in need of repair within dish machine 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 minor cleaning needed to flooring under storage wracks in dry storage area. Major improvement have been made to cleanliness of flooring throughout kitchen from previous inspection report.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS left facility a hard copy of required written procedure. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in the bottom of blue ice scoop holder.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor in walk in freezer. Observed several cans on the floor in dry storage area.

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 approved max/min thermometer for measuring how hot the high temperature dish machine gets. EHS advises facility to either obtain a high temp dish machine thermometer or high temp testing strips. VR required.

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 under shelving in dry storage area. 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 missing floor tiles in dish machine area.

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. Observed PIC did not show demonstration of knowledge. Ie. Gave wrong answer for reheating temp, hazardous chemicals in wrong bottles sitting on counter top, not having an approved alternative to sanitizing dish ware because hi temp dish machine not reaching proper temp to sanitize.

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 diarrhea/vomiting clean up plan though discussed last inspection. CDI-plan printed off from our website.

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 pork stored above roast beef deli meat. CDI-shelves rearranged.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P 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 . High temp Dishmachine not reaching 180F, per discussion. New Dishmachine on order, will still be several weeks. Until new Dishmachine is installed wash in Dishmachine, sanitize in 3-comp sink, use single service. Facility is too large to use multi-use ware. Verification required

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 broccoli cheese soup HH at 133F. Check foods coming out of steamer for proper temp before putting on steam table. CDI-soup reheated.

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 . Repeat-Observed TCS foods in WIC 42-43F. Verification Required

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed straight bleach in spray bottle labeled quat sanitizer sitting on counter top. Staff did not know what was in bottle, said it was sanitizer. CDI-bottle disposed of

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open boxes of food in WIC stored on sides. Items falling out of boxes onto floor. Store food so it does not fall onto floor.

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 no sanitizer bucket made up. Wet wiping rags on counter. CDI-bucket made up but put on floor.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in dirty ice scoop holder

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed plastic-ware stored in a dirty container.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted/corroded shelving in 2-door cooler.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available to check quat sanitizer.

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 rusted vents and drop ceiling grids in kitchen over food line. 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. Repeat Observed missing floor tiles in dish machine area.