THE HAVEN AT HIGHLAND CREEK

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 turkey chub with no date in WIC. According to PIC, it was opened yesterday. CDI- date 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 . 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 opened ham chub with date 9/8/26. CDI- ham discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed quat sanitizer well above 400ppm. CDI- water added to sanitizer to dilute it to proper concentration. PIC contacted Ecolab.

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 grits cooling in WIC tightly covered with Saran Wrap. CDI- EHS spoke with food employees about proper cooling methods. Grits were uncovered. 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 .

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed employee is washing dishes, between changing from soiled to clean dishes, and taking trash bag out of a soiled dishes cart and put away clean dishes. Employee didn’t wash hands between dirty and clean. CDI- EHS discussed correct procedures with PIC and employee at the time of inspection. Employee washed hands correctly and be cautious of changing from soiled task to clean task.

General Comment: 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed the facility without V&D plan onsite. CDI- PIC provides the plan at the time of inspection. -0 pts- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 4-202.16 Nonfood-Contact Surfaces (C) - Observed microwaves in the communities in need of cleaning all around the drawer and all the way back. Keep clean. -1 pts-

General Comment: 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 washing hands after being asked to demonstrate proper hand washing during the inspection. The employee washed hands correctly on all other steps except the final one. “Turn off faucet” using paper towel to turn off and avoid recontaminating your clean hands. CDI- EHS asked the employee to wash hands again properly after reviewing the hand washing procedures posted at the sink.

REPEAT 4-202.16 Nonfood-Contact Surfaces (C)- Observed soiled microwaves in all three communities. Detail cleaning needed and keep all equipment clean. -1 pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels in the dispensers at hand sink. CDI- Paper towels provided at the time of inspection. Ensure to provide hand washing supplies at all time at all hand sinks. -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 incorrect date marking on slice tomatoes and meat sauce. Items dated 5/5 to 5/12. CDI- Date marking education provided. All cooked/prepared/ready to eat food 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: 5/5- 5/11) 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 .

REPEAT 4-202.16 Nonfood-Contact Surfaces (C)- Observed soiled microwaves in all three communities. Detail cleaning needed and keep all equipment clean. Point remain the same at this time. -0.5 pts-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed employee’s food and drink stored above residents’ foods inside refrigerator in Wilmington kitchenette. CDI- employee removed items immediately to the employees break room at the time of inspection.

REPEAT 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 12/24 in WIC. CDI- PIC volunteers to discard item at the time of inspection. Date marking discussed with PIC in detail during inspection. Points remain the same at this time.

REPEAT 4-202.16 Nonfood-Contact Surfaces (C)- Observed soiled microwaves, refrigerators, utensils holding compartment in all three communities. Detail cleaning needed in and out of all equipment and drawers. Keep clean. -0.5 pts-

5-205.15 Maintain a plumbing system in good repair.- Observed broken handle of faucet at one of the hand sink in Asheville and Charlottes. Repair/replace faucet handle. -0 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.- Observed broken lids of dumpster, doors left opened when not in used. Lids need repairing and keep doors closed when not in use. -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 pull pork, purée foods holding temperature in the hot box between 127F- 130F. CDI- PIC reheat the items above 165F and keep hot in the box while waiting to be served. - 0 pts-

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)- Observed ham sandwich was prepared this morning and has a date 8/30 (tomorrow date), leftover pull pork from this morning has a date 8/28 (yesterday date). Ensure to put a correct date on items that was cooked and prepared for that specific date. CDI- EHS and PIC went over detail and discussed date marking system 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 tomato paste dated 8/22-10/22. All ready to eat foods including can foods (once opened) can be stored with time temperature control up to 7 days. Day 1 starting when cooked/prepared/opened and keep up to date 7 (day expired). CDI- PIC volunteer to discard item at the time of inspection -1.5 pts-

4-202.16 Nonfood-Contact Surfaces (C)- Observed soiled microwaves in all three communities. Need detail cleaning in and out of drawer. Keep clean. CDI- They get clean right away at the time of inspection. -0 pts-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - *Observed - No proper procedures on site during inspection for vomit and diarrhea clean up. *CDI - PIC went to other kitchen to grab a copy of proper procedures to post in inspected kitchen. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - *Observed - Moldy tomatoes and rotten celery stored in walk-in cooler. *CDI - PIC voluntarily discarded items.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - *Observed - Dish washing spray nozzle well below the flood level rim giving possibility for backflow contamination. A verification visit will be conducted within 72 hours.

*REPEAT* 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster with lid left open when not in use. Keep closed to prevent pest harboring.

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 dishwasher running several time, temperatures are fluctuating between 151F to 161F, and most of the cycle was measuring below 160F. PIC is calling technician to come and fix the issue at the time of inspection. VERIFICATION NEEDED within 3 days. (10/8/23). At the meantime, the facility will continue to wash dishes in the dishwasher and sanitize dishes in the 3 compartment sinks at least 2 minutes or per manufacturer instructions until the dishwasher fix. -1.5 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: 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 chub of ham without date marking in WIC. CDI- PIC discarded item 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 little chub of ham and turkey in WIC dated 9/17 and 9/18. CDI- PIC discarded items at the time of inspection. -1.5 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster lids left open when not in used. Keep close to prevent pest harboring -0 pts-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed the facility without food thermometer while working/cooking foods. CDI- PIC provided extra thermometer from the other facility at the time of inspection. -0.5 pts-