BROOKDALE CARRIAGE CLUB INSTITUTIONAL FOOD

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw turkey stored over raw ground beef in reach in cooler. CDI - Storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans in Assisted living satellite kitchen stored as clean with food debris on them. Observed utensils in Skilled nursing satellite kitchen stored as clean with debris on them. CDI - Items were taken to dirty dish area to be cleaned. REPEAT. 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 .

3-501.17 (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 opened turkey missing date mark in reach in. CDI - Turkey was voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed diced ham dated as opened on 7/28. CDI - PIC voluntarily discarded ham. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket in Assisted living satellite kitchen at too low of a lactic acid sanitizer concentration and causing no color change to test strips. The sanitizer was almost out so not enough was getting pulled out. Needs to replace sanitizer.

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 coffee cup lids on the floor in Skilled nursing satellite kitchen. Observed to go boxes stored on the floor in the assisted living satellite kitchen. Needs to be stored off the floor.

4-501.11 Maintain equipment in good repair. Observed condensation building up on top of and around reach in cooler creating a puddle on the floor. Observed the grease trap is leaking. Needs repair. REPEAT.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cup stored next to plates in skilled satellite kitchen. Observed employee items stored with food service items on shelf in Memory care 1st floor kitchen. Needs to be stored in designated area. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed green beans dumped inside/clogging hand sink inside HSP kitchen. CDI - Green beans removed from hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed No paper towels available inside the HSP Kitchen. CDI - Papertowel provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple pans stored as clean in the HSP Kitchen with food debris present on the food contact surfaces. Observed scoops stored as clean in AL kitchen with food debris on the food contact surface. CDI - Items were moved to the 3 compartment to be properly washed, rinsed and sanitized. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build-up on the interior of the ice machine in AL kitchen.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple containers of textured food (Sloppy joe beef) in HH at the HSP kitchen below 135F. CDI - Items were removed and reheated/replaced. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of sour cream, and half n half inside the upstairs memory care kitchen above cold holding above 41F. Ambient of the RIC was observed at 52F. Non-compliant Items voluntarily discarded. Items maintaining 41F were moved to working cooler. 3 day verification visit required. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed sliced deli ham date marked 4/13 - 4/27. Observed heavy cream date marked 4/13 - 4/22. CDI - Date marks corrected to reflect 7 day maximum hold time. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many fruit/drain flies in the skilled nursing kitchen near the drink machines and hand sink.

4-501.11 Maintain equipment in good repair. Observed hand sink in the down stairs memory care kitchen. Facility has sink near the hot line that will be used as hand sink until repair. Hand sink must be repaired, EHS will do follow-up visit. Observed significant leak at the dish machine in skilled nursing kitchen. Observed facility using plastic container to catch excess water.

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 No dish thermometer was available in downstairs memory care kitchen. 10 day verification required.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored with resident food inside the RIC of AL Kitchen. CDI - Drink was removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cauliflower hot holding below 135F. CDI, TCS food item placed in oven to reheat. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed sausage links thawing under ambient air. CDI, EHS educated PIC on the proper thawing methods. Sausage links were placed in reach in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies within kitchen area.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employees personal belongings on dry storage rack.