CLT HUB DBA TERANGA CITY CHARLOTTE

REPEAT 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility unable to provide employee health policy. CDI: EHS provided paper copy of Employee health policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee enter through back door of kitchen then proceed to handle food products and clean utensils without washing hands. CDI: Food employee washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed both hand sinks full of utensils and scrubbing pads. CDI: Items were removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink beside prep sink without paper towels. CDI: PIC placed paper towels at hand sink. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw fish being stored above cooked vegetables inside reach in cooler. Observed raw lamb chops being stored over tartar sauce in prep unit. CDI: Storage order was rearranged. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 ground beef being stored above raw shrimp inside reach in cooler. Observed raw chicken being stored over raw lamb inside reach in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee wash and rinse 2 knives and place them as clean without sanitizing them. CDI: Knives were sanitized in 50ppm chlorine. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser without a label. CDI: PIC labeled bottle.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies throughout kitchen.

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 single service items being stored on the floor inside kitchen area and in container outside.

4-501.11 Maintain equipment in good repair. Observed non-functioning dish machine during visit. PIC stated they have ordered a new one and are waiting for it to be delivered/installed. PIC stated they are using single service items for customers.

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 food debris build up in bottom of reach in coolers and reach in freezers. Clean as needed.

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 walls near dish area and flooring throughout in need of cleaning.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility had poster of employee illness informartion posted but did not see any signed policies. VR. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No vomit/diarreha clean up procedures on site. CDI - Provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser not working. CDI - Fixed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on top of bag of mixed greens. CDI - Eggs discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. ROP salmon with instructions were not cut during thaw. Cut slit in package during thawing.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Sanitizer Bucket stored on floor. Keep off floor.

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. Metal pans not stored in a manner that allows air drying.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Wooden spoon for mixing jolof rice had cuts on it. CDI - Discarded. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Some cutting boards severely scarred. CDI - Discarded

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 No thermometer for measuring dish machine on site. VR.

TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. P Observed mixed vegetables made on 10/22 were 44Fin the walk in, jollof rice made on 10/23 in the reach-in was 45F and wings made in the morning on today was at 67F at 2pm. A return visit will be made to verify proper cooling.

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 some food items made on 10/23 had future dates (10/26, 10/27). Discussed date making procedure with PIC and head chef. The head chef requested date making guidance translated in French to heals with language barrier. A return visit will be made to verify proper date making procedure is in place. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed TPHC for wing sauce station is not being followed - the time label was not present at the station to indicate when time started for the sauces. Chef stated the procedure would be updated to specify what time the sauces will the be discarded and re-stocked. A return visit will be made to verify the updated TPHC procedure is being followed.

3-501.15 Cooling Methods (Pf). Observed several food items (jollof rice, mixed vegetables, cooked chicken wings) were not property cooled - heavy condensation inside bus tub lids; deep plastic containers used for cooling vegetables and jollof rice; cooked wings cooling in the prep unit. CDI All food items were voluntarily discarded. A return visit will be made to verify proper cooling procedures are being followed.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed frozen fish in a pot of water thawing on the counter, and frozen beef steaks submerged in the prep sink to thaw. CDI - reviewed thawing procedure with PIC and head chef. Fish was moved to the walk-in cooler and the steaks were drained and moved to a pot with running water.

2-402.11 Effectiveness - Hair Restraints (C). Observed the chef had his hair pulled back butdid not have on a proper hair restraint. Discuss approved hai

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes were stored in sanitizer buckets that were visible soiled and less than 200ppm Quat concentration. CDI - sanitizer was remade with a concentration at 200ppm.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed the hot water did not reach above 80F. Observed the dish machine with internal booster heater was still sanitizing. PIC switched to single service utensils until water heater is repaired and hot water is maintained. A follow-up visit will be made within 3 days to verify hot water heater repair and adequate hot water at fixtures.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written vomit/diarrheal response procedures. Provided guidance document for creating the procedure. Return visit will be made within 10 days to verify written procedure. Written procedure can be emailed to Tasharra.Kenion@MeckNC.gov For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed an employee handle raw chicken then began to handle fries without washing hands. CDI - corrected by instruction. Employee washed hands and put on gloves to proceed with French fries.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels were jammed and inaccessible. CDI - a roll of paper towels were provided at sink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink at the cook line was blocked with a table. CDI - Tavel was moved during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one bucket of Quat sanitizer was below 100ppm. CDI - sanitizer was remade during inspection. Instructed PIC to make fresh sanitizer at least daily and use test strips to ensure the correct strength. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta made on 6/21 stored in the prep unit at 44F. CDI - pasta was discarded. 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 .

3-501.18 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 Observed “911 sauce” - (hot peppers) was made on 6/17. CDI - discarded by PIC 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked Brussels sprout were not dated. CDI -Voluntarily discarded by the PIC 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed lamb chops were ordered undercooked, however, the menu does not have a consumer advisory. A return visit will be made within 10 days to verify menu has a consumer advisory disclosure and reminder added to menu for the lamb chops.

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 a deep pan of cooked pasta made today stored in a deep plastic container in the reach-in cooler was 44F. Reviewed the cooling procedure for pasta. PIC cooled pasta down to below 41F during inspection. A return visit will be made to verify cooling procedures are followed and logged 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed more than 3 flies in the kitchen at one time. Install effective means for preventing the entrance of flaying insects. Recommend door mounted fly fan that is triggered when the door is opened. A return visit will be made to verify effect fly protection.

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed overflow of recyclable. PIC and Owner stated the contracted service was just changed from every 3 days to every day. A return visit will be made to verify adequate capacity and pick-up frequency is maintained.