PRESTON HOUSE

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 cut lettuce, mashed potatoes, coleslaw, and potato salad with no date labels in RIC. PIC stated foods were made/prepped yesterday. CDI- dates added. 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 .

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks.- Observed no paper towel available at hand sinks in kitchen building 1. CDI- Paper towels provided at the time of inspection. Ensure to provide all hand washing supplies at all hand sinks at all times.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.- Observed boxes of paper plates and cups stored on the floor in pantry near kitchen building 1. Keep/store all food related items at least 6 inches above the floor at anytime.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.- Observed scooping spoon for flour is laying in the bucket and the handle down on flour. CDI- PIC removed the item and place it at the designated spot. Ensure to keep the scooping spoons handle up or place it on the designated spot to avoid any possible contamination.

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 shell eggs stored next to and touching box of hard boiled eggs, and pasteurized liquid eggs in refrigerator at the bottom. CDI- Item was removed and rearrange properly at the time of inspection. Ensure to store and keep raw food separate and away from ready to eat food at anytime. -1.5 pts-

General Comment: 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. - Observed dishwasher run at first several time not reaching required temperature at least 160F. CDI- After several circles more then it reaches 160F and little above. At the time of inspection, the temperature seems to stay at least 160F. Ensure to maintain good repair high temperature dishwasher and measure at least 160F with the dish plate when testing. 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 .

General Comment: 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 mix veggies, ham slices in ziplock bag without date marking in refrigerator. CDI- According to PIC, items prepared yesterday so the date was allowed to re-date at this time. Ensure to put date marking on TCS food items holding more than 24 hours. 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 .

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap available at hand sink in the second kitchen for hand washing. CDI- soap provided at the the time of inspection. Ensure to provide all hand washing supplies at all hand sinks at all time for proper hand washing. -1 pts-

General Comment: 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 a clear package of raw shell eggs stored on top of pasteurized liquid egg box in refrigerator. CDI- Item was removed at the time of inspection. Ensure to store and keep raw food separate and away from ready to eat food at anytime. Proper food storage discussed in detail with PIC and staff at the time of inspection. -0 pts-

REPEAT 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 items (boiled egg, green bean, stuffing, chili) in hot box holding temperature below 135F. Ensure to maintain the temperature of TCS food in hot holding at least 135F. Education provided to PIC and staff at the time of inspection. Point remain the same at this time. -1.5 pts-

REPEAT 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.- Observed scooping spoons for flour and sugar laying on top handle down on food. CDI- PIC removed the item at the time of inspection. Ensure to keep the scooping spoons handle up to avoid any positive contamination. Point remain the same at this time. -0.5 pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed in hot box, purée food on plates measured 114F. CDI- Items just finished preparing and reheat up to 165F 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.- Observed scooping spoons for flour and sugar laying on top, handle face down. CDI- Ensure to keep the scooping spoons handle up to avoid contamination.

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 at second kitchen. Frequent cleaning needed and keep clean.

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 height temperature dishwasher is not reading up to 160F when measured with dish plate. In the meantime the facility will be washing dishes in the washer or by hands and sanitizer them in the 3 compartment sinks until the machine fix. VERIFICATION NEEDED within 3 days (2/8/25). -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 red beans in refrigerator dated 1/24. CDI- PIC volunteer to discard item at the time of inspection. -1.5 pts-

4-204.112 (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 F in the intended range of use. -Pf- Observed dishwasher plate when putting in the dishwasher, run, and compare the temperature, the plate shown more than 2F higher or less than EHS plate. The facility shall obtain a new properly working dish plate that reads in increments no greater than 2F within the intended range. VERIFICATION NEEDED within 10 days (2/15/25). -0 pts-

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 kitchen flooring near/behind/under dishwasher, stove, hot box, where hard to reach. Detail cleaning needed and keep flooring clean. Observed gaps/disrepair between the hand sink and the wall. New caulking maybe needed. Keep wall in good repair -0 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 purée foods in hotbox holding temperature below 135F. CDI- PIC reheat items to 165 and above and keep hot holding at the time of inspection. -1.5 pts-

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 soiled microwaves in both kitchens with debris and food residues. Microwaves need regular cleaning and keep clean. -1 pts-

General Comment: 2-102.12 (A) Certified Food Protection Manager (C)- Observed PIC with expired CFPM certificate. Obtain a new current one. -0 pts-

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 soiled microwaves in both kitchens with debris and food residues. Observed soiled dishwasher doors. All need details cleaning and keep clean. -1 pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at the dispenser in kitchen 1. CDI- Paper towel provided at the time of inspection. Ensure to provide all hand washing supplies at all hand sinks at all time. -1 pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed hard boiled eggs in the container measuring 46F. CDI- PIC discarded item at the time of inspection. -0 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 hard boiled eggs and bake bean without date marking in the refrigerator, everything else has a good date marking system. 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 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 chub of ham dated 9/26. CDI- PIC discarded item at the time of inspection. Point remain the same at this time. -1.5 pts-

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusted/very soiled microwave in the main kitchen. Need repair or replace, keep in good repair. Point remain the same -0.5 pts-

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 very soiled microwaves in both kitchens with debris and food residues. Observed very soiled refrigerators doors, the side of hot box unit, dishwasher doors. All need details cleaning and keep clean. Point remain the same -0.5 pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed purée breakfast and ground sausage hot holding below 135F. CDI- Items reheat up to 167F, some serve immediately and some continue to hold hot until serve during the inspection. -0 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 rice, pea, carrot, chicken, spaghetti, slice turkey, bean, without date marking. CDI- PIC volunteers to discard items at the time of inspection. Ensure to put date marking on all RTE foods and if held more than 24 hours. Point remain the same at this time. -1.5 pts-

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 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. Observed a metal pan of bean with lid covered in the refrigerator trying to cold from a day before. Temperature is 44F. CDI- Item discarded and cooling methods discussed with PIC at the time of inspection. -0 pts-

4-501.11 Maintain equipment in good repair. Observed rusted microwave in the main kitchen. Need repair or replace, keep in good repair. -0.5 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 very soiled microwaves in both kitchens with debris and food residues. Observed soiled ice machine door with grease or debris. Need deep cleaning and keep clean. -0.5 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left opened when not in used. Keep all lids and doors close to prevent pests harboring. -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 cooked green beans and cooked scallops potatoes in reach in refrigerator not date marked for date of prep and have been held for longer than 24 hours. CDI, PIC date marked food items during time of inspection for date of preparation. 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 .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed dish machine thermometer not operating during time of inspection. VR required.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris/litter surrounding rear of dumpster area.

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 detailed cleaning needed to flooring under cooking equipment in both kitchens within facility.

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 open package of raw fish stored over cooked turkey chub in reach in freezer. Observed open raw pork stored over package of pizza in reach in freezer. CDI - PIC rearranged food storage. For more information on food storage order please visit: http://meck.co/FoodSafety 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed potatoes stored over jugs of milk in reach in cooler. Observed unwashed cucumbers stored over bread in reach in cooler. Both in ancillary kitchen. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food buildup on blade of blender stored clean. CDI - PIC removed blade to be rewashed. For more information, please visit: http://meck.co/FoodSafety 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two unlabeled containers containing liquid butter alternative and spice.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential blender in kitchen that is used for liquid diets. Replace with ANSI certified blender.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed heavy pink/brown buildup around seal of dish machine.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed PIC not knowledgeable about the symptoms of foodborne illness. CDI, EHS educated PIC on the symptoms of foodborne illness.

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: http://meck.co/FoodSafety 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 soup and rice prepared day previous with no date mark. CDI, PIC date marked TCS food items during time of inspection.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed cereal and coffee mugs on drain board while soiled dishes were in sick. EHS advises facility to properly wash, rinse, and sanitize dishes and drain board prior to using drain board space.

4-502.11(A) Maintain utensils in good repair. Observed some knifes and bottom of pans in disrepair.

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 general cleaning needed to hot box and oven.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed minor debris surrounding dumpster area.

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 general cleaning needed under equipment throughout facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several cases of water stored on the floor in satellite kitchen.

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

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 minor cleaning needed to flooring behind equipment throughout kitchen.

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 nonfood contact surfaces throughout kitchen in need of minor detailed cleaning (bottom of oven, inside of sink basin kitchen 2)

6-303.11 Provide required lighting intensity. Observed some lights not functional in satellite kitchen 2 that is not currently in use, per conversation with PIC, lights have been ordered and are to be installed when they arrive.