THE PINES ON CARMEL SENIOR LIVING

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed PIC without CFPM certification. PIC is currently working on certificate at the moment. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed spoiled strawberry in a store bought container in refrigerator in memory care kitchen. CDI- PIC discarded item at the time of inspection. Ensure to monitor and keep food safe and presentable at anytime.

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 palmetto cheese sandwiches in memory care refrigerator without date marking. CDI- PIC stated items were prepared yesterday for on going snacks. Items still within 24 hours timeframe. Ensure to put date marking on any items meant to be for next day. 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 .

3-501.15 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 cut melons in a plastic container and wrapped tightly with some condensation on top of plastic wrap in WIC, trying to cool. CDI- EHS provides education about cooling methods and PIC transferred items from plastic container to metal shallow pan container. After 30 minutes items dropped temperatures really quickly from 52F to 43F. Ensure to use proper cooling methods at any time for food safety. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed PIC with an expired CFPM certification. Obtain a new certificate. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels available at the dispenser at hand sink in memory care. CDI- Paper towels provided at the time of inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed dishwasher in memory care is not working properly either chemical or high temperature. Ensure to fix the issue and keep it working properly as it should. VERIFICATION needed within 3 days (6/25/26) 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.- Observed food residues still on metal pans stacking up and stored on shelving as clean, several pans are wet stacking. Ensure to clean equipment and utensils thoroughly and let air dry before storing them away.

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 the facility without dishwasher temp plate for high temperature dishwasher machine. Obtain a temp plate, sticker, or other method to test the machine. VR within 10 days (7/2/26).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pasta salad cold holding at 62F on the line. Employee stated pasta salad was taken out of cooler about 20 minutes prior. CDI- pasta salad moved to WIC to cool back down and ice was added around pan to ensure it stays below 41F. 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 .

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

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 floors and walls in need of cleaning throughout kitchen. Observed peeling wall near handsink and cracked/missing baseboards in various areas throughout kitchen. Keep clean and in good repair. *Points not escalated due to improvement of cleanliness throughout kitchen*

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 - Observed two food employees wash their hands with no soap, and for less than 20 seconds. Observed one food employee wash hands with gloves still on. CDI- employees rewashed hands and EHS coached on proper method. 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. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn off faucet with bare hands. CDI- employee rewashed hands and turned faucet off with paper towel.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at only handsink inside kitchen. CDI- soap supplied.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed a couple plastic containers on clean dish storage rack with date marking stickers still on. CDI- items placed at 3 comp sink to be rewashed, rinsed, and sanitized after stickers have been removed. 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 peach cobbler sitting out at room temperature at 85F. Food employee stated it had been cooked prior to lunch service and placed on rack at room temperature right after cooking. Food employee stated it temped at 160F after cooking and if not all of it is used during lunch, it will be discarded. CDI- EHS recommends putting this dessert on TPHC because it is held for less than 4 hours outside of temperature control. EHS emailed procedures to PIC to fill out and discussed TPHC procedures. 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 .

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no quat test strips in facility. Verification visit will occur no later than 10/17 to ensure facility has test strips.

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 food debris and residue on and around equipment throughout kitchen. Increase cleaning frequency.

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 floors and walls in need of cleaning throughout kitchen.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility does not have vomit and diarrhea procedures. CDI - EHS provided a copy via email. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed ranch cups on tray covering handsink behind hot bar. CDI - Ranch was moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed debris on small side dish bowls behind serving line. CDI - All bowls were taken to dish pit to be cleaned. 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 .

4-501.11 Maintain equipment in good repair. Observed plastic cover on robot coupe cracked and missing pieces. Observed WIC was not operating correctly. PIC informed EHS that the WIC was not operating correctly upon arrival and stated a technician had been called and should be arriving soon to make repairs.

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 floors and ceilings in need of cleaning. Observed dust buildup on ceiling around vent. Keep clean. REPEAT

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no thin-probe thermometer in facility during inspection. Verification visit will occur no later than 10/14 to ensure facility has thin-probe thermometer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal pans wet stacked in clean dish 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 thermometer in facility to test sanitizing temperatures in high temp dish machine. Verification visit will occur no later than 10/14 to ensure facility has dish machine thermometer.

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 light above 3 comp sink not working. Repair. 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 ceilings and floors in need of cleaning throughout kitchen. REPEAT

Observed employee drink on the counter near the microwave and employee drink on shelf in walk-in freezer. Corrected during the inspection (CDI) - Drinks were removed. **2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handsink next to food line. CDI - Soap was placed at handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed lettuce on serving line above 41F. Observed several food items in the walk-in cooler above 41F (see temperature chart). CDI- Lettuce was placed in walk-in freezer to cool, other food items were discarded. Verification required due walk-in cooler not able to hold temperature.

4-501.11 Maintain equipment in good repair. - Observed walk-in cooler and walk-in freezer not properly functioning. Needs to be repaired.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors opened.

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 baseboard tile in need of repair in the kitchen. Observed walk-in freezer floor in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site was a CFPM. PIC should be a CFPM. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at handsink next to food line. CDI - Soap was placed at handsink. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer in need of cleaning. CDI - Slicer was moved to be cleaned. CDI- Slicer was to 3-comp sink to be cleaned. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed corned beef with no date label. CDI - Corned beef was voluntarily discarded. Points not increased due to improvements. REPEAT. 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 .

4-903.11(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. Observe single service napkins stored in closet on the floor.

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 build up of debris on and in cabinets next to serving area. Needs cleaning. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid broken and door open on dumpster. Needs new lid and close lid and doors.

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 debris on floors in Sprinkler room. Needs cleaning.

6-303.11 Provide required lighting intensity. Observed light out in WIF. Needs light.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available at the hand sink in dishwashing room in memory care. CDI- Soap provided at the time of inspection. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at the hand sink in dishwashing room in memory care, and at the hand sink in dining room main building. CDI- Paper towels provided at the time of inspection. -1 pts-

REPEAT 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 a big metal pan of lettuce and an opened package of turkey slices in WIC without date marking. PIC and food employee stated they were open yesterday. Ensure to put date marking on all TCS/RTE foods when held longer than 24 hours. CDI- Back-dated items allowed at this time. -1.5 pts-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed facility without thin probe (digital) thermometer to measure thin foods. Obtain a thin probe thermometer. VERIFICATION NEEDED within 10 days (8/25/2023). -0 pts-

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 the memory care dish washer machine need to have a device or kit to test sanitizing temperature. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed the memory care dishwashing room need a test kit to measure the sanitizer solution at the 2 compartment sink. **Each facility (main and memory care) need to obtain their own test kit/device.** VERIFICATION NEEDED within 10 days (8/25/2023) -0 pts-

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 foods residues inside microwave in memory care and main dining room need cleaning and keep clean. Observed buildup and residue in the hot holding equipment in the kitchen need cleaning and keep clean. -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- Observed trays of food no labeled in tall reach-in cooler. Corrected during the inspection (CDI) - PIC was aware of when they were prepared and placed dates on trays.

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 staining on the face of cabinets in memory care kitchen and front line. Needs to be cleaned.

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 wall damage behind the ice machine in the kitchen.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Observed crab meat thawing in standing water. Must thaw in refrigeration, under cold running water, or in microwave as a part of the cooking process. CDI- water drained and cold, flowing water ran over product.

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: Provide a max/min dish plate thermometer or therma labels for dish machine. REPEAT. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: Provide test kits for sanitizer. Kitchen manager stated items are on back order with Cisco.

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 kitchen equipment needing to be cleaned throughout. Observed spills in refrigerator in dish machine room in Memory Care kitchen.

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 dust build up around ceiling vents and peeling paint on ceiling in various areas.

Observed boxes of paper products stored on floor in AL kitchen. 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.

Provide an additional means of checking hot water temperature in high temp dish machine. Dish plates, therma labels, or thermometers are all examples. 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 build up on dish machine, inside warmers, on cabinets (serving area), and black residue on walk in cooler door. 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 black residue on walk in cooler door. 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 coat hanging on rack used for food items. Provide separate storage space for personal items. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.

Observed residue/build up on door gasket of walk in cooler. Observed build up on dish machine (AL). 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 wall damage behind can on shelving. 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 sweater hanging on storage rack in AL kitchen. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.

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--Facility is currently waiting on waterproof thermometer to arrive. Verified with Ecolab rep by phone during inspection.

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 sticker residue on sides on clear containers. Be sure to remove stickers and residue completely before washing in dish machine. Observed dust build up on fan in walk in cooler.

Observed bottom of window needing to be repaired in MC kitchen (at hand sink). 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.