KULTURE RESTAURANT

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed box of jalapeños with white buildup throughout box. CDI- PIC voluntarily discarded box.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade, multiple stacks of metal pans on back wall, cutting knives on back wall, plate on cookline, all stored as clean but needing to be cleaned. CDI- PIC removed items to dish pit. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed impossible burger mix in fryer prep unit, ranch container in glass reach-in, all temping above 41F. CDI- PIC voluntarily discarded items. Ensure TCS foods are being held in commercial kitchen approved units. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects throughout establishment, including inside of walk-in. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door on lower floor needing a fly fan or to be maintained closed when not in-use. Establishment did receive a delivery today.

4-501.11 Maintain equipment in good repair. Observed handles on flip top lids needing repair, fan in walk-in dripping, light in walk-in, all needing 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 ceiling vents, walls with food residue accumulation, needing to be cleaned.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed portioning bowls stored with bottom of bowl touching food items in prep top 1 and bacon crumbles. CDI - Bowls removed and placed in PU for storage. - 0 -

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed oxtails, oxtail gravy, rice, salmon, and fettuccine improperly cooling. See temp charts. CDI - Items were separated out and moved to WIC for rapid cooling. Items had been cooling around 1 hour before inspector took initial temperature. - 1.5 - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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). 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). Observed several food items across multiple coolers missing date marks. PIC stated that most items are dated marked using a sticker on the top of the plastic covering containers. This was found to be the case with several items in prep units and WIC that haven’t been opened yet. There were a few sauces, boiled eggs, etc. still missing date marks completely. CDI - All items were date marked. PIC will begin date marking items on the side of the pans so that date marks remain when the plastic is removed. - 1.5 - 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 .

3-501.15 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 oxtails, oxtail gravy, rice, salmon, and fettuccine improperly cooling. See temp charts. CDI - Items were separated out and moved to WIC for rapid cooling. Items had been cooling around 1 hour before inspector took initial temperature. Oxtails cool at room temp for about 1 hour and are pulled and then placed in cooler for rapid cooling. Usually facility sells out of oxtail before cooling timeline is completed. EHS recommends keeping out small amounts of oxtails at a time (usually what would be used within 30 minutes), and begin cooling process for the rest of the oxtails. - 0.5 - 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles and shakers of seasoning without labels present. Equally as many had labels present. EHS recommends use of thick rubber bands for labeling bottles that get oily. - 0 -

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 pizza boxes and to-go bags stored on the floor of the expo line. PIC stated they are installing additional shelving to help keep items off of the floor. - 0 -

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 outside of shaker seasonings and prep top handles with residue built up. EHS recommends cleaning more frequently to reduce accumulation of buildup. - 0 -