MAZALI

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed a covered metal container of raw beef in reach in cooler measure 49F. PIC stated beef was prepared and placed in cooler at 8am, which was exactly 4 hours prior. EHS intervened and allowed PIC to rapidly cool beef. Also observed a container of cooked noodles tightly wrapped in plastic cooling in reach in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC placed beef in blast chiller to rapidly cool and removed plastic wrap from noodles and placed in walk in cooler to rapidly cool.

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: 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 . Observed a covered metal container of raw beef in reach in cooler measure 49F. PIC stated beef was prepared and placed in cooler at 8am, which was exactly 4 hours prior. EHS intervened and allowed PIC to rapidly cool beef. Also observed a container of cooked noodles tightly wrapped in plastic cooling in reach in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC placed beef in blast chiller to rapidly cool and removed plastic wrap from noodles and placed in walk in cooler to rapidly cool.

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 working squeeze bottles of oil and soy sauce being stored unlabeled on food storage rack. Label all working bottles of food.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips available for measuring concentration level of chlorine sanitizer from dish machine and no test strips for measuring sink and surface sanitizer used for prep counters. VERIFICATION REQUIRED

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed PIC touch face with gloved hands and proceed to handle food items. CDI: EHS intervened and PIC removed gloves, washed hands and donned new gloves before returning to handle food.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed chorine sanitizer output at 0ppm from dish machine. Facility has only 12 seats and multi use utensils can be safely W/R/S in 3 compartment sink until dish machine can properly sanitize utensils. City Kitch management submitted a work request for repair to ECOLAB during inspection. VERIFICATION REQUIRED to ensure dish machine chlorine output is at required concentration level.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a French fry cutter being stored on bottom shelf of prep table amongst tools. Separate utensils from personal items.

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 blocked by chair. CDI - Chair removed and hand sink made accessible. - 1 -

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 boiled potatoes, cooked rice, cooked buckwheat, and cooked veggies cooling at room temperature with a 0F change in temperature after 45 minutes. Observed noodles cooling tightly covered in RIC with a 2F temp change after 45 minutes. CDI - Items were uncovered and placed into reach in cooler/freezer for rapid cooler. - 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 .

3-501.15 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 boiled potatoes, cooked rice, cooked buckwheat, and cooked veggies cooling at room temperature with a 0F change in temperature after 45 minutes. Observed noodles cooling tightly covered in RIC with a 2F temp change after 45 minutes. CDI - Items were uncovered and placed into reach in cooler/freezer for rapid cooler. - .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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on table. Maintain in sanitizer container while not in use. - 0 -

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed magic bullet blender and insta pot with household use labels only. Remove from facility. - 0 -