NORTHLAKE HOUSE KITCHEN

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed outdated vomit or diarrhea procedures posted. CDI - EHS provided PIC with copy of updated written procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee washing and handling soiled dishes with gloves on, then directly handling clean dishes. Employee did not remove gloves and washing between handling soiled to clean. CDI - EHS intervened and PIC instructed and educated employee when to wash.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink with a plastic single-use cup inside. CDI - PIC removed plastic cup and educated on limitations of hand wash only sinks.

3-201.11(B) Food prepared in a private home many not be used in a food establishment.-P Observed 1 bag of sweet potatoes in RIC. PIC states residents’ family cooked them at home and brought them in to re-heat and serve to resident. CDI - PIC was informed no outside food shall be brought into facility to be stored or re-heated and served under any circumstances. PIC re-located item to employee designated storage area for the time being and will inform other staff and families of the limitation.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 1 can stored on rack with other cans with large dent. CDI - Affected can was separated and re-located.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic food processor for Robot Coupe stored as clean, with black buildup inside plastic casing and visible debris on the inside of the plastic container that would be directly in contact with food. CDI - equipment was re-located to dish to be re-wash/rinse/sanitized. 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed PIC actively using the 3 compartment sink to wash/rinse/sanitize dishes. Dishes were being dipped for a few seconds and not being held in sanitizer for the appropriate contact time per manufacturer’s directions (Array Ultimate Sanitizer) of 4 minutes. CDI - PIC was made aware of manufacturer’s instructions and sanitized dishes for appropriate time.

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 1 package of wrapped deli meat in WIC bearing no date mark. CDI - PIC verified it was opened day of inspection and placed date mark accordingly.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 spray bottle of green unidentified chemical in shared chemical storage. Per discussion with PIC, they are not aware of what chemical it is, as they do not use it in the kitchen area. CDI - PIC will inform the people who share the chemical storage to label all chemicals going forward.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C) Observed 1 bait box under shelving in kitchen dry storage with a couple of dead pests surrounding the box. Ensure removal of all dead pests 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 juice pack on floor of WIC at time of inspection. PIC re-located item to a rack.

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 rack of dishes, cups, plates, etc., intended for drying, to be wet stacked preventing air flow to facilitate proper air drying. Ensure dishes are stagger stacked or drying in a manner to allow airflow.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door ajar at time of inspection. 5-501.115 Maintaining Refuse Areas and Enclosures (C) Observed refuse storage area in need of cleaning.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed slice cheese, milk, green bean, pulled pork in WIC holding temperature above 41F. CDI- PIC volunteer to discard all items 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 . NOTE: Potential hazards foods shall be stored in the reach-in refrigerator where items can be kept cold for now until the WIC get fixed and working properly. Ensure to keep all hazardous food items at 41F at anytime.

4-501.11 Maintain equipment in good repair.- Observed WIC ambient temperature is 49F- 50F. WIC needs repair immediately. VERIFICATION NEEDED within 3 days. (5/14/26).

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 employee washed his hands and turn off the faucet knob with bare hands. CDI- Correct hand washing again at the time of inspection. 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 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. - Observed PIC changing tasks from washing dishes and taking food out of the over and place in hot hold. Observed PIC preparing cleaning bucket and checking food in the oven without hand washing. CDI- Hand washing education provided about changing tasks in the middle of cooking and among other things. Ensure to wash hands properly in between tasks to prevent cross contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed corn, beef, slice turkey, and vegetable in containers on shelving in WIC holding temperature above 41F. CDI- PIC discarded items at the time of inspection. Ensure all TCS foods maintain and holding temperature at 41F or below at all times, except when cooling. 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 .

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap in the dispenser at hand sink at the serving room. CDI- Soap provided at the time of inspection. -1 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 a box of raw bacon stored above fully cooked beef on the speed rack in WIC. CDI- PIC rearranged items properly at the time of inspection. Proper storage discussed in detail with PIC at the time of inspection. -1.5 pts-

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). 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 in WIC, bake bean either dated 1/14 or 10/19. Chub of turkey dated 10I4I25 on speed rack. Dating and writing is not very clear. CDI- PIC and EHS discussed in detail to be very precise and clear on date marking. Date corrected.