THE LAURELS IN HIGHLAND CREEK

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple TCS foods holding above 41F in lowboy. See temperature chart. Ambient temperature of unit is 52F. CDI- foods moved to WIC. Maintenance request submitted for lowboy. REPEAT 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels available at hand sink by the end of cook-line. CDI- Paper towels provided at the end of inspection, was waiting from the housekeeping. Ensure to provide all hand washing supplies at all hand sinks at all times.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a bag of cooked noddle in reach-in measured at 46F. CDI- PIC volunteer to discard that item at the time of 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed the facility without V&D plan on site. CDI- PIC provides the print out of the plan at the time of inspection. -0.5 pts- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 chub ham/turkey/brisket, slice tomatoes, cooked fish in WIC holding temperature above 41F. Items were in there from last night. CDI- PIC volunteers to discard all food items at the time of inspection. VERIFICATION NEEDED (10/13/25). -1.5 pts-

REPEAT 4-501.11 Maintain equipment in good repair.- Observed WIC fan motor cover with ice and ambient temperature measured at 45F. Repair needed and ensure the unit can hold TCS food inside and maintain the temperature at 41F or below at anytime. -0.5 pts-

REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.- Observed one of the dumpsters is missing a drain plug. Obtain a drain plug and put it in place. -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 - Observed incorrect date marking on slice tomatoes, dice tomatoes and mix salad in flip top. Items dated 5/5 to 5/12, 5/3- 5/10, 5/4- 5/11. CDI- Corrected at the time of inspection. Date marking education provided. All cooked/prepared/ready to eat food can be kept up to 7 days. Day 1 is the day that food was prepped/prepared/cooked/ or opened. Day 7 is the last day to consume the food or discard. (EX: 5/5- 5/11, 5/3- 5/9 etc..) 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 walking in freezer floor underneath unit, covered with pile of frozen ice. Damage/disrepair gasket on freezer door. PIC stated the issues was scheduled to get repair and taken care of today. Ensure all equipment is in good repair.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.- Observed one of the dumpsters is missing a drain plug. Obtain a drain plug and put it in place.

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 chef washed his hands and turn off the faucet knob with bare hands. CDI- Proper hand washing discussed and poster posted at the sink. Chef washed hands again correct at the time of inspection. -0 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 mashed potato hot holding in hot box measured at 109F. The chef stated that item was just made and mixed with cold milk and now put in hot box for holding to serve at dinner. Proper way to handle discussed with PIC. CDI- item removed and put in steamer to reheat up to 165F to keep hot in the box till serving. -1.5 pts-

3-302.13 Pasteurized eggs shall be used for ready to eat foods containing eggs that do not meet 3-401.11(D).-P- Observed shell eggs without stamp on them in the flip top. CDI- PIC had the invoice on 12/13 to prof that the eggs were pasteurized. The box was already discarded. EHS suggest to confirm with the box labeling along with invoice if notice that shell eggs has no stamp on them. -0 pts-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed black mildew on the wall/guard of ice machine. Regular cleaning needed and keep clean.

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)- Observed soup in WIC dated 8/23-9/23. Slice turkeys in reach in dated 8/26-9/2, slice tomatoes dated 8/27-9/3. According to PIC soup was made and froze on 8/23 and have 30 days in the freezer according to the date mark on item. There is no thawing date when item was taken out from the freezer. And PIC mentioned it was out to thaw yesterday for tomorrow menu. CDI- EHS and PIC went over the detail and discussed about correct date marking system and suggested to be consistent with date marking system across the board. Cook and ready to eat food can be kept with temperature control up to 7 days. Day 1 start counting when food was prep and cook. Ensure to put every date on items (cook date, freeze date, thawed date) to help and easily identify the time left before expiration date. -1.5 pts-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic hotel pans being stored as clean with visible sticker reside left on. Observed plates at steamwell for service visibly soiled with food debris. CDI - PIC removed sticker residue on plastic hotel pans before placing back into dish pit to be recleaned. Plates were placed in dish pit to be recleaned. 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 .

3-501.18 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 tuna salad prepared on premises on 6/20 daring a discard date of 6/27, one day longer than allotted. CDI - Allowed PIC to change discard date since food was properly labeled with preparation date and was still within acceptable usage window. Repeat. No point escalation today as there was no other food items improperly labeled within facility. 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 .

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 bins of sugar and flour in back storage area not baring label indicating its contents. PIC stated the labels recently fell off after bins had been cleaned. EHS advised PIC to relabel containers.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 fried tilapia on hot line holding temperature at 130F. CDI- PIC put item in the oven to reheat to 165F at the time of inspection. -1.5 pts-

REPEAT 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 collard greens dated 9/24 and sausage dated 9/18 in WIC. CDI- PIC volunteers to discard items at the time of inspection. Ensure to discard any food items when expired. -1.5 pts-

2-102.12 (A) Certified Food Protection Manager (C). Observed PIC present without CFPM. The current certification was expired last month. PIC had register and will take a class soon. CDI- During the time of inspection another PIC who has CFPM came in on shift. -0 pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 BBQ pork hot holding at 122F. CDI- PIC reheat item up to 165F at the time of inspection. -0 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 cut lettuce in a ziplock bag, slice tomatoes, dice ham in the prep unit/cooler without date marking. CDI- PIC discarded dice ham. Slice tomatoes and cut lettuce was transferred from big batches this morning and put in cooler. Date marking system discuss with PIC to ensure putting a correct date and carry date throughout the process until the end. 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 a bag of ham dated from 8/1 to 8/13. Observed a big bag of sausage in WIC and slice turkey in prep cooler dated 7/25/23. CDI- PIC volunteers to discard items at the time of inspection. Date making discussed with PIC during inspection. Ensure to follow a correct date marking procedure, labels, and discard when expired. -1.5 pts-