SPRING ARBOR OF STEELE CREEK

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P ** Observed staff is washing dishes between dirty and clean, switching back and forth without washing hands when changing from dirty to clean dishes. CDI- education provides and discusses in detail. Dishes washed and handled properly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P ** Observed ground beef on the stove top holding temperature at 87F. It has been an hour since last temp cook was in the safe temp according to the temp log. It is still within time to reheat up to 189F and hot hold properly. CDI- Hot holding education provides 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 .

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 ham, turkey, roast beef, pork on the pans on speed rack in WIC dated 9/12, 9/9, 9/11, 9/17, 9/13. CDI- PIC discarded all expired items. EHS educated PIC and staff about date marking at the time of inspection. 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 .

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 soiled microwave in the kitchen and at the counter AL need cleaning frequently and keep clean.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf - Observed ice dumped in hand sink. CDI- sink cleaned out and EHS educated on handwashing sink rules.

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 sausage patties and boiled eggs cooling from breakfast service in RIC tightly covered with Saran Wrap. CDI- items uncovered and EHS educated on proper cooling methods such as leaving foods uncovered while cooling and utilizing the WIC. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw pork and raw beef stored above hotdogs in WIC. CDI- storage rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed one spray bottle of cleaner with no label. CDI- PIC labeled bottle.