RANSON RIDGE ASSISTED LIVING & MEMORY CARE

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 chicken stored above raw bacon and raw beef in WIC. CDI- chicken moved to the bottom shelf. Education provided on proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 bag of cut lettuce, cut tomato, and sliced ham with no dates. CDI- items 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 .

3-501.15 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 cooked sausage from breakfast this morning cooling back down in WIC tightly covered with Saran Wrap. CDI- According to PIC, item was placed in WIC about an hour ago, and was 52F when EHS temped it. Item was uncovered to allow for rapid cooling. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food on the floor in WIF. According to PIC, food delivery was yesterday. Keep food at least 6 inches above the floor.

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 box of single-use bowls stored on floor in dry storage room. Keep single-use and single-service articles at least 6 inches above the floor.

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 small hole in ceiling in dry storage room. 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 dust buildup in ceiling vent above handwashing sink in satellite kitchen. Keep clean.

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 without date marking in the double doors refrigerator (a package of slice ham in a ziplock bag, ham and cheese sandwiches). CDI- PIC volunteer to discard 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 tomato paste in plastic tub with lid dated 4/13/26 on shelving in WIC. CDI- PIC volunteer to discard the items at the time of inspection. NOTE: All cooked/prepared/ready to eat food including canned foods can be kept up to 7 days. Day 1 is the day that food was prepped/prepared/cooked/ or opened. Day 7 is the last day to consume the food or discard. (EX: 4/13- 4/19)

General Comment: 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 microwave and refrigerator in a nourishment room in memory care in need of deep cleaning. Keep clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed hand sink by cook line without paper towels in the dispenser. CDI- Paper towels provided at the time of inspection. Ensure to provide all hand washing supplies at all hand sinks at all time. -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 - Observed unwashed produces stored above and next to ready to eat food on shelving in WIC. CDI- PIC rearrange items, proper storage order discussed in detail with PIC at the time of inspection. -0 pts- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed hard boiled eggs in container dated 1/21/26 temperature measured at 102F. CDI- PIC discarded items at the time of inspection. Ensure all TCS food maintain and holding temperature at 41F or below at anytime except cooling periods. -0 pts- 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 .

3-501.17 (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 veggie soup and slice turkey in WIC without date marking. CDI- PIC discarded items at the time of inspection. -1.5 pts- 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 .

General Comment: 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: www.mecknc.gov/foodsafety. -Observed PIC without CFPM certification. Person In Charge shall obtain and be certified as food protection manager. -0 pts-

General Comment: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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. -Observed sanitizer concentration in the red or green bucket at the dining rooms measuring at 0.00 ppm. CDI- PIC provides correct concentration of chlorine sanitizer at the time of inspection. Ensure to provide correct concentration of your sanitizer at all time. -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 mix corn/beans, and shell pasta in the pan sit on the steam counter holding temperature at 100F- 126F. Observed two plates of food dished without the metal cover, sit on top of the cover lid steamer holing at 99F. The plates that was covered with the metal cover is in correct temperature. Ensure to keep hot food at 135F or above at all time.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed the facility is using chlorine sanitizer without test strips. Obtain the test kit for chlorine sanitizer. VERIFICATION NEEDED by (10/24/25)

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap available at hand sink behind hotline in the kitchen. A soap dispenser broke, in need of repair or replace. CDI- Soap provided 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 precooked chicken was putting away by employee, item was placed on top of uncooked chickens in the pan in WIC. CDI- PIC corrected the issue and proper storage discussed in detail with PIC at the time of inspection. -1.5 pts-

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 temp dishwasher measured at 148F -149F on EHS and PIC temp plate. The high temp dishwasher shall measure at least 160F on temp plate when tested. Repair needed. VERIFICATION NEEDED within 3 days (4/11/25). -0 pts- NOTE: At the meantime, all items shall be sanitized at the 3 compartment until the machine fix.

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 mix greek salad and chicken salad holding on ice next to the hotline at the serving rooms (GO and TC), ham sandwiches and chicken salad in WIC, temperature holding above 41F. CDI- PIC is discarding the food items at the end of serving. -1.5 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: 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 slice ham in ziplock bag labeling was faded, hard to read, and a chub of beef dated 5/6/25 in WIC. CDI- PIC stated that beef was served last Sunday which 4/6/25. Employee put incorrect date mark on item. Ensure to keep all labeling/date marking legible and correct at all time. Items corrected at the time of inspection -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 mix Greek salad in WIC cooling in a metal pan tightly wrapped with clear plastic. 30 minutes late of the inspection, the salad did not cool down at all. CDI- PIC corrected the issue. Detail cooling methods discussed in detail with PIC. -0 pts-

2-101.11 (A) PIC shall be present during all hours of operation. -PF- Observed PIC is not present in the kitchen today. CDI- However a chef is taking charge today and assist EHS during inspection. 2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.- Observed PIC without knowledge of food borne illnesses and diseases during questions and conversation, how thing should be ran and operated in the kitchen beside cooking as far as sanitizer, test strips,.. . CDI- EHS, PIC and other two staff in the kitchen have detail discussion, education provided during inspection about employees health policy, vomiting and diarrhea clean up plan. The kitchen has the posters posted on the board in the kitchen. -1 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: www.mecknc.gov/foodsafety. - Observed PIC without CFPM certification. PIC shall obtain CFPM certificate -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 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 turkey breast in WIC without date marking. CDI- PIC stated that it was open this morning for turkey sandwiches prep for lunch today. The item will be kept more than 24 hrs, so PIC put today’s date as it opened today on the item during the inspection. -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 microwave in the kitchen, and memory care nourishment room. Need cleaning and keep clean. -0.5 pts-

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.- Observed rag cleaning cloth in the hand washing sink in TC. Ensure to use the sink for hand washing only and not to store or leave any item there. CDI- Item removed and store properly at the time of inspection. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel available at the hand washing sink in memory care nourishment room where handwashing happened before distributing lunch. CDI- Paper towel provided. Ensure to have all hand washing supplies at all hand sinks at all time. No point escalation -1 pts-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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- Observed zero concentration of sanitizer in spray bottle in TC, and memory care, bucket in the kitchen. CDI- PIC corrected the issue at the time of inspection. Ensure to maintain the correct concentration of the sanitizer solution use for cleaning at all time. -1.5 pts-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.- Observed panko bread crumbs in the metal pan loosely with plastic wrapped with plastic in dry storage on shelving. Ensure to store all food in resealed containers/ bags to proctor from any contamination at all time. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed area where dented cans were stored on shelving in dry storage, no signage to indicate the purpose of the item. CDI- PIC put “Dented Cans” signage on shelving. -0 pts-

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.- Observed wiping cloth in the hand sink in TC. Store wiping cloth in the sanitizer bucket. -1 pts-

REPEAT 4-501.11 Maintain equipment in good repair.- Observed steamer in the kitchen is waiting for parts, it is in repairing process. -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 soiled microwave in the kitchen, need cleaning and keep clean. -0 pts-

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf - Facility serving food in makeshift ancillary kitchen with no handwashing sink. A handwashing sink is required in food dispensing areas. A verification visit will be conducted by 3/18/24 to see that the hot holding serving line has been removed from that particular dining room. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in handwashing sink in ancillary kitchen 1.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed several dented cans stored with cans in good condition. CDI- PIC disposed of dented cans. 3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed tomatoes with mold growth and multiple bags of rotten lettuce in WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one carton of milk in ancillary kitchen cooler at 50F. CDI- PIC voluntarily discarded all cartons of milk in cooler. No TCS foods will be stored in cooler until it is repaired. 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 .

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 several opened bags of cut lettuce and one opened bag of cabbage with no date marks. CDI- PIC voluntarily discarded 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping clothes stored on prep counters.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked in clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed cooler in ancillary kitchen with ambient temperature at 46F. Repair.

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