CITY KITCH WEST END, THE

6-301.14 Post a handwash sign at each handsink. Observed 4 handwashing sinks without handwashing signs. -CDI- PIC posted handsink signage. -0- 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed one handwashing sink with no soap. -CDI- PIC replenished soap supply. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed one handsink with no paper towels. -CDI- PIC replenished paper towel supply.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on shared slicer stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -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: 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup on inside of ice machine at ice chute. Increased and more thorough cleaning frequency recommended.

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). In WIC observed no date mark on housemade broth in at Mazali, rice and vegetable mix with no dates at sabor limon, sliced watermelon date marked 6/13 (discard 6/20), and bacon wrapped watermelon 6/15 (discard 6/21) at Solo, macaroni noodles 6/6 (discard 6/12), rice 6/10 (discard 6/16) at crown and tide, and seafood rice 6/7 (discard 6/13), noodles with no date mark at Mem’s Thai RIC, and heavy cream date marked 5/13 (discard 5/20) at Grey’s RIC. -CDI- PIC voluntarily discarded items past date mark and properly date marked other items. -0- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout. Per PIC, pest control frequency has increased. **REPEAT** -1-

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed some sinks in need of recaulking/resealing. PIC stated that she had removed some of the caulking because it is set to be repaired this week. -0- 4-501.11 Maintain equipment in good repair. Observed gaskets lifting from door of WIC. Repair/replace. Per PIC, gaskets have been ordered. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed some rusted shelving.

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 tops of dish machine and some equipment beneath hoods in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

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 dust buildup on some ceilings and vent covers throughout. Observed top of paper towel dispenser by handsink at BOH/near dishpit/3-comp sink in need of cleaning. Increased and more thorough cleaning frequency recommended. 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 detached baseboard throughout shared kitchen in need of repair. Per PIC, work order has been placed for baseboards and set to be repaired this week. **REPEAT** -0.5-

6-303.11 Provide required lighting intensity. Observed some light bulbs beneath hood above flat top that were out. Per PIC, light bulbs have been ordered. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies through out shared kitchen. Per manager, Kati High, pest control company has been notified and a treatment plan has been put in place.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food from Cravn Carribean and from others members on the floor. No contamination observed-CDI-PIC relocated all food items on shelves.

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 hand sinks and 3-comp sink by the WIC caulking in need of repair. Observed detached baseboard throughout shared kitchen in need of repair. Per manager, Kati High, work order has been placed for baseboards; waiting on quotes from different companies. 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 hand sinks and 3-comp sink in shared kitchen in need of more frequent cleaning. Observed floors and walls in WIC,WIF, and shared dry storage in need of more frequent cleaning.

4-501.11 Maintain equipment in good repair. Condenser in walk in leaking. Repair/replace as needed.

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed Tacos Don Coyotl slicing scallions for Suns Kitchen with bare hands. CDI Scallions discarded and gloves donned.

3-302.11(A)(1) Separate ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed tomatoes, jalapeños, and onions stored above RTE food (Nacho Average Truck) and Unwashed cabbage in black bin above RTE food (Katsu Kart). CDI items relocated. Observed raw shrimp on top of bags of cheese on rack (22 street). CDI item relocated. raw washed scallions to be cut at table with dried blood from raw meat prep. CDI items moved to clean table. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed raw meat prepped on table and cleaned with only a sanitizer prior to cutting raw scallions. CDI prep table washed rinsed and sanitized. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed beef and sauce (unknown); tomato paste, guacamole and tomatoes, whipping cream, tomato paste (Nacho Average); and Arugula (forty Twelve). CDI items dated or discarded. Repeat. Major improvements on date marking and points will stay at half. If issue persists points will go up to 3 points. 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 . 3-501.18 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 buffalo shredded chicken (6/13), salsa (6/12), heavy cream (6/6), and shredded lettuce (6/8) (Nacho Average) that was held 7 days. CDI items discarded. Repeat 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 rice and beans, sandwich ground beef and rice dish, and pasta salad that was stacked and cooling in walk in. PIC stated items were cooling Prior to portioning and storing (YFYT) CDI items moved unstacked in walk in to allow for adequate cooling. Observed chicken shredded, beef, and grilled chicken covered ad stacked (22 Street). CDI items moved to walk in for cooling. Observed shredded chicken breast, corn, diced chicken that was covered and stored in walk-in while cooling (nacho average). CDI items uncovered,. Observed dirty rice and salmon covered and cooling in walk in (Mariah Taco Spot) CDI items uncovered. Repeat. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw oxtails that was thawing with 73F water and oxtails at 73F. CDI items moved from sink and processed immediately to place back in walk in unit. Repeat.

4-501.11 Maintain equipment in good repair. Observed plastic coverings used in walk in that was shredded and in need of replacement.

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. Observe racks in walk in, robocoup base, blender based, microwave, and mixer for shared use that was soiled with debris. Repeat.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed vendor wipe hands on apron and go to food prep. CDI hands washed.

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: http://meck.co/FoodSafety. Observed raw pork stored above raw carrots (suns kitchen), raw eggs over tomatoes (at home 704), raw ground turkey stored in bin with cooked chicken and other RTE food (22 street). CDI items relocated. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed potatoes over oxtail on shared cooling racks, unwashed celery over RTE (party bites), Unwashed produce at top tack in walk in (nacho average truck), unwashed mushrooms on top of RTE (22 street), unwashed fruit over RTE (bite your tongue). CDI items relocated

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed tongues, measuring cup, pans, and plastic container with leftover stickers (taste buds). CDI items moved for cleaning.

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. For more information please visit: http://meck.co/FoodSafety 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 . Observed deep pan oxtails at 45-46F From the night before. CDI item discarded.

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: http://meck.co/FoodSafety 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 container of milk and hot dogs not labeled (party bites); beans and chicken without a date (ms didis); queso not dated (nacho average truck); large bins of collards greens and collard stems, jersey butter, and butter not dated (forty twelve); salsa, burgers, and ground meat not dated (22 street). CDI items discarded. 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: http://meck.co/FoodSafety 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 pork fat (5/21), tofu (5/21), diced veggies (5/27), asparagus (5/16), and garlic paste (5/21) (Katsu kart); salsa (5/10), heavy cream (5/16) (nacho average truck); mustardo from 5/25 (forty twelve); creole queso (5/13) (22 street); chipotle sauce from 4/23 (bite your tongue). CDI items discarded.

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 For more information please visit: http://meck.co/FoodSafety 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 . Observed pans of oxtails pyramid stacked in the cooler in deep containers. Because product is thick suggest cooling in smaller portions. If not enough room on rack to cool utilize blast chiller not another vendors space (cravn). CDI pan discarded and other pans at 42F moved to finish cooling.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed chicken (bite your tongue) and beef (taste of heaven) that was thawing in prep sink and food items not fully submerged under water with water running above. To agitate particles. CDI items moved

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed ninja blender. Ensure only commercial equipment used for food prep. (Ms didis)

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 containers and bins at dry storage areas that need to be wiped down and cleaned from different vendors. Microwave, robo coup base, hot box, and vita mix base in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed shared handsink near 3 comp sink not operational and faucet at outside can wash with plastic to prevent excess water leakage. Repair items.

6-301.14 Post a handwash sign at each handsink. no hand wash signs posted at restroom handsinks. CDI by posting hand wash signage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris build-up on slicer. CDI by wash, rinse, and sanitize.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open bags of dry foods in dry storage.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. observed sani bucket stored on the floor.