ARBOR RIDGE AT HUNTERSVILLE - KITCHEN

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation - Observed unwashed produce boxes stored above washed produce and ready to eat food items on shelves in WIC. CDI- EHS educated PIC and discussed proper storage at the time of inspection. Items rearranged properly and information noted.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.- Observed unopened packages of portion salmon thawing under cold running water in prep sinks. CDI- EHS and PIC discussed proper way to thaw reduced oxygen packaged fish, then PIC cut the bag and start preparing for lunch. Ensure to follow the correct instructions on the package or the box.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed damaged handle of spatula and spoon stored clean on shelving. CDI- PIC volunteer to discard damaged equipment at the time of inspection. Ensure to keep all food contact equipment in good repair.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - Observed high temperatures dishwasher measured between 116F-155F after several time of testing. Repair needed. VERIFICATION NEEDED. -1.5 pts-

REPEAT 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). 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. - Observed corn hash and cut cherry tomatoes without date marking in WIC. CDI- PIC discarded items at the time of inspection. 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) 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 chub of ham dated 10/4, chub of turkey dated 10/2, and chicken dated 9/30. PIC stated that those date was the date that items were cooked/cooled and froze. CDI- EHS and PIC discussed in detail about date marking, correct date when cook/cool, and freeze date, when remove from freezer also need a throw date. All together only 7 days except the date in the freezer. -1.5 pts-

General Comment: 4-501.11 Maintain equipment in good repair.- Observed soiled/stained microwave, need cleaning and remain in good repair. -0 pts-

General Comment: 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 with broken high temp thermometer for dishwasher. Obtain a new working thermometer. VERIFICATION NEEDED -0 pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at dishwashing handsink. CDI - PIC put paper towels in dispenser at handsink.

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 open container of pimento cheese labeled 3/25 in refrigerator. PIC stated that was the date the pimento cheese was received and cheese needed a date opened. CDI - Cheese was voluntarily discarded. 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 ham and boiled eggs cooling in reach in cooler in tightly wrapped packaging. CDI - Ham and boiled eggs were moved to WIF to cool rapidly. 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on prep table over food/equipment. Needs to be stored to prevent contamination. CDI - Bucket was moved to low shelf.

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 boxes of single service items stored on floor in back room storage. Needs to be stored 6 inches above the floor. CDI - Boxes were moved off the floor.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. -Observed several cartons raw shell eggs stored on top and next to Pasteurized shell eggs box on shelving in WIC, a carton of raw egg stored next to and mixing with ready to eat food in the reach-in at the cookline. CDI- PIC rearranged those items during inspection. Proper storage discussed in detail with PIC and ensure to keep raw food items separate from ready to food items at all time. -3 pts-

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 containers of flour, rice, breadcrumbs, etc.. in dry storage/under prep table without labeling to identify the food item. Put label on food items that can’t be easily identified. -0 pts-

6-501.18 Maintain handwashing sinks, toilets and urinals clean.- Observed handwashing sinks in the kitchen need cleaning and keep clean. -0 pts-

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. -Observed raw eggs stored next to on the same shelving with ready to eat food in WIC. CDI- PIC volunteers to discard items during inspection. And mentioned that the facility is having pasteurized eggs coming in the next day. Keep raw and ready to food separate from each other and at the correct order at all time. Point remain the same at this time. -1.5 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 soup is holding in the hotbox at 127F. According to PIC the soup was made today for lunch at 11, still within 2 hours time window, CDI- As a result item was reheat to 197F and keep hot holding in the hotbox at the time of inspection. -0 pts-

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 slice/cut tomato, lettuce, Cole slow and cheese holding temperature above 41F on ice and reach in. CDI- Education about cold holding and proper way to handle the situation discussed in detail with PIC at the time of inspection. Items will be discarded at the end of lunch serving time today. -1.5 pts-

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 several items in WIC with incorrect/past due date marking. Chub of turkeys dated 8/6, tomato paste dated 9/4-9/13, cut melon has two different stickers dated 8/5 and the other side date 9/5, sausage gravy dated 8/4-8/7, chub of ham dated 8/31-9/8. CDI- PIC volunteer to discard all items during the time of inspection. Date marking system discussed in detail with PIC and the chefs. All ready to eat food/food once cooked/prepared/can food once opened can be stored up to 7 days. Day 1 starting when open, cook or prepare. -1.5 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 soiled microwave, detail cleaning needed and keep clean. -0 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.- Observed dumpster doors left opened when not in use. Keep all lids and doors close. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.- Observed one of the dumpsters is missing drain plug. Obtain a dumpster drain plug and keep it in place. -0 pts-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation- Observed PIC without CFPM certificate, old one expired. Obtain the new one. -0 pts-

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.- Observed employees is eating and chewing food while standing and getting ready to serve food at the hot line upon entering for inspection. CDI- Employees reframe and action corrected. -0.5 pts-

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 employee washed hand and turn the faucet knob off with bare hand. CDI- Proper hand washing correctly at the time of inspection, hand washing education went over with PIC and manager at the time of inspection. -0 pts-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. -Observed raw eggs stored above ready to eat food in the reach in on the cook line. CDI- PIC rearrange the item properly at the time of inspection, education about proper storage discussed with PIC and manager. -1.5 pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed wet stacking of metal pans. Ensure to air dry equipment completely before storing them as clean.