| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed handsinks in memory care floor 1 at 98F and memory care floor 2 at 75F. All handsinks must be able to provide water at 100F or higher throughout facility and satellite kitchens. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed waffle maker in main facility kitchen that was used for breakfast the day prior that had not been properly W/R/S with visible soiling. Must increase cleaning thoroughness and frequency.
-No increase in point due to improvement in food contact surfaces cleanliness from last inspection |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed salmon to be held as hot in the main kitchen with a temperature of 131F. Observed multiple dishes of food on HH in satellite kitchens (first floor of memory care and assisted living) below 135F including Monte Cristo Sandwiches, beef mix, and mash potatoes. -CDI- Salmon in main kitchen was reheated back up to 165F before going back to HH. HH food in satellite kitchen will be held using TPHC moving forward.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed broccoli in skilled nursing kitchen, memory care kitchen, and assisted living kitchen above 41F and observed ham sandwiches on first floor of memory care all above 41F. Ham sandwich voluntarily discarded. -3-DAY VR-
-No point escalation due to improvement in cold holding since last 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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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 TCS croissant sandwiches cooling in WIC very over stacked together and wrapped with plastic wrap. Temperature did not decrease after 20 minute window. -CDI- Sandwiches went straight to immediate service.
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 . |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored directly on the floor in WIC, dry storage, and in WIF of main facility. -CDI- Food moved off the floor
-No point escalation due to improvement in amount of food stored
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed tarp with plastic tubing hanging from ceiling, food passes underneath tarp when entering the kitchen, to be placed in HH or refrigeration. Tarp is used to catch water from leaking ceiling and drain directly into ware-washing sink in skilled nursing kitchen.
EHS will follow up to ensure compliance. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets peeling on the standup RIC in sandwich prep area of main kitchen, observed stand up RIC adjacent to warewashing area not functioning. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
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 shelving below prep surfaces throughout main facility with buildup of food debris and residue. Must increase cleaning frequency and thoroughness. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 ceiling tiles missing with makeshift water catching tarp tied to the ceiling in skilled nursing facility. |