ARAMARK AT EASTOVER NURSING CENTER

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few gnats in kitchen, specifically in mop sink and dish machine area. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked in clean dish storage area. REPEAT 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 baking pans stored inverted on rusty undershelf. Rust transfers to hand when rubbed REPEAT

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 shelving, areas under and behind equipment with debris. Increase cleaning frequency. REPEAT

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 moldy/damaged walls in dish machine area. Repair damaged wall where plaster is cracked/burnt. Observed floors throughout kitchen in need of cleaning. Observed damaged/missing baseboards in some areas. REPEAT

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed fish thawing in running water at 84F. When using this thawing method, water needs to be 70F or below. CDI- fish was done thawing so water was turned off. Education provided on proper thawing methods.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few gnats in kitchen, specifically in mop sink area. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked in clean dish storage area. REPEAT 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 baking pans stored inverted on rusty undershelf. Rust transfers to hand when rubbed REPEAT

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 shelving, areas under and behind equipment with debris. Increase cleaning frequency. REPEAT

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 moldy/damaged walls in dish machine area. Repair damaged wall where plaster is cracked/burnt. Observed floors throughout kitchen in need of cleaning. Observed damaged/missing baseboards in some areas. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink. CDI-replaced paper towels

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bowls stored as clean with food residue. CDI-returned to dish. Ice machine guard with pink residue. Needs cleaning 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in one door cooler and milk in 2-door cooler >41F. CDI-Milk removed from 1-door refrigerator. Milk was moved from 1-door cooler to 2-door cooler upon opening. Milk is the only TCS food in 2-door cooler. 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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of glassware. 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 baking pans stored inverted on rusty undershelf. Rust transfers to hand when rubbed

4-501.11 Maintain equipment in good repair. Observed 1-door cooler not maintaining TCS foods <41F. Will do verification on both 1-door and 2-door cooler. Do not store TCS food in those refrigerators unless they maintain food < 41F throughout day. Observed walk-in freezer door not latching properly.

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 shelving, areas under and behind equipment with debris.

5-203.13 Provide at least one service sink or curbed cleaning facility for cleaning of mops and disposing of mop water. Observed mop sink not draining.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed lots of bagged/unbagged trash on ground around dumpsters. Dumpster doors open. Keep doors closed and trash picked up.

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 moldy/damaged walls in Dishmachine area. Repair damaged wall where plaster is cracked/burnt.