EL PURO CUBAN RESTAURANT

6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - Handsink on cook line next to Salad Flip Top without soap. *CDI - PIC provided soap to Handsink.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. -Pf- *Observed - 2 Dented cans stored with non-dented cans in dry storage area PIC removed and discarded items.

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 - Spinach and Eggs Blend above 41F at Salad Flip Top date marked 6/11/26. *CDI - PIC voluntarily discarded item. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - 2 Spray bottles of sanitizer without labels. *CDI - PIC had employee label items.

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 - Spinach and Eggs Blend above 41F at Salad Flip Top date marked 6/11/26. *CDI - PIC voluntarily discarded item. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Cooked Beef date marked 6/09/26 without cover in WIC.

5-501.17 Provide a covered waste bin in female restrooms. *Observed - 2 small trash cans in each of the stalls in the women’s restroom without lids. PIC stated they will order some.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf- *Observed - Plastic container with a utensil stored inside basin of handsink right of salad flip top. *CDI - PIC removed items from within handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 3 metal containers stored clean with dried food debris. *CDI - PIC removed items and placed them into 3 compartment sink to be 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray Bottle labeled Bleach with substance that tested at 0ppm for chlorine. *CDI - PIC emptied bottle and removed label.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Metal containers wet stacked and stored clean.

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 - Cardboard box of single service To-Go Cups stored directly on floor in office. *CDI - PIC removed box from floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee speaker and water bottle stored on dish rack shelf next to and above clean dishes and utensils. *CDI - PIC removed items.

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 Steak stored above Raw Red Snapper in CH Grill Drawers. *CDI - Employee corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - Large Plastic bus tub of Lentil stew cooked yesterday above 41F. *CDI - PIC voluntarily discarded item. 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

3-501.18 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 - Cooked Rice date marked 09/26 placing item past the 7 day date parameters. *CDI - PIC voluntarily discarded item. 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 - Large Plastic bus tub of lentils cooked yesterday with suran wrap cover and lid possibly causing item to not meet cooling parameters. *CDI - PIC voluntarily discarded item. EHS and PIC discussed cooling methods that may help. 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 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 - Raw Beef thawing in bust tub of stagnant water. *CDI - PIC placed item under running cold water.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer buckets of quaternary sanitizer with a concentration above 400ppm. *CDI - PIC had food employee change out sanitizer. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Sanitizer buckets stored on the floor underneath handsink on the cook line. *CDI - PIC removed bucket from the floor.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Handle of in-use scoop in contact with food product in rice bin. *CDI - PIC placed scoop into holder to avoid possible contamination.

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 - Corner Guards from half wall next to Cubano Station missing exposing wall behind FRP. Replace.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in 2 separate flip top units holding above 41F. The doors for both units were open. PIC stated that the items were placed in the units at 11am. EHS recorded an ambient temperature of 38F. -CDI- PIC voluntarily discarded the necessary food items. REPEAT*** (3 pts) 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles of oil throughout the kitchen that were not labeled. All other bottle were labeled. -CDI- PIC labeled all the necessary bottles. (0 pts)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils being stored in water that was 84F. -CDI- PIC removed the utensils from the prep line and placed them to wash. (0 pts)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked rice and oxtails held below 135F (see temp chart). CDI - items were reheated to 165 and placed in different hot box. work order was placed for hot box in disrepair. Temperature was observed on display plate at 105F. (0) 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of chimmichurri sauce, pepper sauce, and a container of garlic and oil stored above 41F. CDI - PIC voluntarily discarded items. (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 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 two containers of pepper sauce dated 2/12/25 and a bottle of chimichurri date 2/08/25. CDI - PIC voluntarily discarded food items. (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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl being used to scoop cooked rice in reach in area of make table. Bowl was left in container in direct contact with rice. CDI- PIC removed bowl and sent to dish area to be wash, rinsed, sanitized. (0)

4-501.11 Maintain equipment in good repair. Observed hot box holding food at 105F. Containers of food items inside hot box were observed held below 135F. Work order was placed for hot box. Repair. (0)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink during inspection. Paper towels must be provided for proper handwash.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 containers with light food debris, a deli slicer with soiled food contact surfaces, and a juicer that also had food debris. -CDI- PIC voluntarily placed the necessary items in the dish pit to be rewashed 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of sanitizer without a label. -CDI- PIC voluntarily labeled the sanitizer bottle during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large quantities of pans that were wet stacked and stored as clean. -CDI- EHS and PIC discussed proper drying procedures and the dishes were voluntarily placed in the dish pit to be rewashed and sanitized.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC bare hand contact RTE Swiss cheese and RTE oxtails. CDI- PIC voluntarily discarded and was educated by EHS. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter available for fresh halibut fish used for ceviche. CDI- PIC voluntarily discarded ceviche and changed fish supplied to one with parasite destruction letter available.

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 pulled pork cooling at a rate of .11 degrees per minute and rice and beans with rate of .05 degrees per minute with two hours left to cool. REPEAT CDI- PIC portioned pulled pork and rice and beans into smaller quantities to cool faster. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed plantains hot holding on stovetop below 135F, see temperature chart. CDI- PIC moved plantains over burner reheat to 165F. Decided to put plantains on 4 hour TPHC afterwards. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Swiss cheese, American cheese, hot dogs, whipped cheese, short rib, oxtails, and pulled pork above 41F, see temperature chart. CDI- PIC voluntarily discarded Swiss cheese, American cheese, whipped cheese, short rib, oxtail, and pulled pork. Hot dogs were cooled to 41F. 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 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 frisée from 5/23. CDI- PIC voluntarily discarded. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed chimichurri being held on 4 hour TPHC without written procedures. CDI- PIC filled out TPHC form. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 in large quantity on sheet pan and pulled pork in large container. CDI- PIC separated into smaller quantities to cool faster. 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 shrimp thawing in prep sink under 77F water and product was 74F. CDI- PIC placed shrimp in freezer to cool to 41F or below.

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 dry goods and seasonings without labels. Label. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed wrist watches on 3 employees who were preparing food. CDI- PIC had employees take off watches. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed avocados and limes with stickers stored as washed. CDI- PIC had employee rewash produce to take off stickers.

4-502.11(A) Maintain utensils in good repair. Observed 2 strainers with rust buildup and 1 strainer with damaged mesh. CDI- PIC voluntarily discarded strainers.

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 damaged floors in kitchen. Repair.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed a mix of open and closed employee beverages, two stored on prep cutting board and another on a prep table where food an equipment are stored. CDI-All employee beverages were removed from prep areas.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee improperly wash their hands as they washed hands, turned off soiled faucet with bare hands, then dried hands. Employee’s hands were recontaminated when employee failed to use a barrier to turn off soiled faucet. CDI-PIC educated employee on proper handwashing procedure and employee properly washed hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed PIC pick up RTE cooked potatoes and cheese with barehands. CDI-EHS educated PIC on barehand contact with RTE food and PIC voluntarily discarded foods that were touched with bare hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at far right hand sink on prep line. CDI-Paper towels provided by PIC.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction guarantee from supplier for corvina that is wild-caught and served raw. CDI-PIC was able to obtain parasite destruction letter by end of inspection.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs stored over RTE cheese in WIC. CDI-PIC corrected storage order.

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: 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 two large containers of cooked potatoes that were cooked yesterday and placed in WIC to cool over night, tightly covered and stacked at 44F-46F at time of inspection. Cooling time and temperature was missed. CDI-PIC voluntarily discarded cooked TCS food that did not cool to 41F or below within 6 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed TCS sauces (garlic in oil mixtures and dairy-based sauce) held out of temperature control from 11am-2:15pm, when EHS arrived. Observed roasted squash and puréed squash stored above 41F, in a low ice bath. Observed middle prep unit unable to maintain TCS foods at 41F or below. Reference temperature chart. CDI-EHS educated staff on TCS cold holding requirements and PIC voluntarily discarded TCS sauces held out of temperature control. Cooked squash and puréed sauce were placed in a higher ice bath surrounding all sides of TCS food. TCS foods from faulty prep unit were prepared today, or thawing from frozen and placed in alternative cold holding units.

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: 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 . Observed cooked taro salad prepared two days ago without a datemark. CDI-PIC added correct date mark to RTE TCS food.

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 two large containers of densely, tightly packed and covered cooked potatoes that missed cooling window. CDI-PIC voluntarily discarded TCS food that did not quickly cool. Moving forward, PIC stated they would cool potatoes on sheet pans to quickly 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 unlabeled squeeze bottles containing water and oil. Observed unlabeled working container of salt and pepper. CDI-Employee labeled all working containers.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed three food employees wearing bracelets, one was preparing pork and the other two are working the line. Remove jewelry.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored directly on the floor on cook line. Move sanitizer bucket to an elevated surface.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door open on right dumpster. Keep closed to prevent the harborage of pests. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug on left dumpster. Replace.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored clean with food debris on blade. -REPEAT VIOLATION-

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 baked chicken, rice and beans, and rice cooling in walk in cooler while either stacked and covered or double lined in tight plastic wrap. PIC stated items were cooked and cooled yesterday and prepped out this morning into containers in flip top coolers before placing back into walk in cooler at 11:30am. CDI-PIC unstacked and uncovered all items in cooling for rapid cooling since items still have 2 more hours to complete cooling process. -REPEAT VIOLATION- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in back of house kitchen area. Contact pest control for removal of flies.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several food containers and pans stacked wet on clean dish shelving. -REPEAT VIOLATION-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some sticker reside leftover on stacked food pans on clean dish shelving. CDI-Dicussed cleaning methods with PIC and items were rewashed, 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed brunch menu missing asterisk linking to consumer advisory for poached eggs, , sunny side up eggs and smoked salmon. Also provide asterisk for skirt steak. 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed lunch menu missing disclosure stating that items *may be raw or undercooked. Verification required within 10 days.

REPEAT 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 shredded beef, rice, and pork on speed rack in kitchen without active cooling method and below 135F. CDI-Items were placed into walk-in cooler to quickly cool. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several food containers and pans stacked wet on clean dish shelving.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC duties not being met due to high number of cooling violations as well as several other code violations.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed facility using mahi for Puriche which is a marinated raw dish and does not have parasite destruction letter for mahi. 10 day verification required.

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 four pans of lechon asado pork cooled from last night at between 48-60 degrees F. CDI cooling window missed product discarded. Observed two large pans of rice cooled from last night at 44 degrees F. Observed two pans of of rice and beans cooled from last night at 46 degrees. CDI Cooling window missed product discarded. Advised PIC On proper cooling methods and utilization of freezer to help cool foods properly.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed brunch menu missing asterisk linking to consumer advisory for poached eggs, sunny side up eggs and smoked salmon in numerous locations of brunch menu. Marked up one menu as an example for facility to use as a template. 10 day verification required.

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 lechon asado , rice and rice and beans being cooled in layers to dense to facilitate proper cooling . Observed same products tightly covered with plastic during cooling. CDI cooling window missed products discarded. Advised PIC on proper cooling methods and utilization of alternate equipment in facility to help cool items.

4-501.11 Maintain equipment in good repair. Observed gaskets on grill drawers in need of replacement on grill drawers and some other prep units.

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 trash can by the kitchen entrance. CDI: trash can removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed shot glass stored in the hand sink at the bar. CDI: glass removed. -1-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with heavy black build behind the ice shield. Recommend to clean as often as needed. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety 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 bar dish machine dispensing sanitizer at 0ppm. Facility is to use the main dish machine in the kitchen until bar dish machine is working properly. VR within 3 days. -1.5-

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 white rice, bean and rice, and shredded beef made yesterday with temperatures of 50F, 67F, and 47F. Per PIC, items have not been taken out of the walk in cooler since placed in there yesterday. CDI: voluntarily discarded. -1.5-

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 a large tub of black beans and salsa made on 9/1 and 8/23 stored in the walk in cooler. CDI: voluntarily discarded. -1.5-

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed filet mignon and skirt steak with no asterisk on the menu. VR within 10 days to ensure item on menu is corrected. -0.5-

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 TCS foods cooked this morning fully covered and placed in the walk in cooler to cool. CDI: EHS discussed with PIC and items have been uncovered and/or vented. REPEAT VIOLATION -1-

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 plastic cups and to-go boxes stored on the floor. Per PIC, items were being rearranged and consolidated at the time of inspection. -0-

2-101.11 (A) PIC shall be present during all hours of operation. -PF Upon arrival, no serve safe certified food protection manager was present during the inspection. Person in charge arrived during the inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand washing sink without hand soap present upon arrival. Ensure that hand washing sink is supplied with hand washing soap to carry out proper hand washing. CDI- Soap was provided during the inspection.

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. For more information on food storage order please visit: http://meck.co/FoodSafety Ensure that food establishment is storing foods according to their final cook temperatures. Observed raw chicken stored above shelled eggs. Observed cooked chicken stored below raw beef inside of walk in cooler. CDI- Foods were reorganized according to their final cook temperature to ensure no contamination will occur.

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed shelled eggs stored out on countertop at a temperature of 83F. CDI- Eggs were discarded during the inspection. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods such as beef steak and Filet mignon holding temperatures off 43F and 50.2F. Beef steak was recently prepared and cooled. Filet Mignonette were discarded for being prepared days prior and not being used today at a temperature above 45F.

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 foods prepared days prior without dates available. Foods include cooked pork and cooked bbq beef. CDI- Foods were labeled during the inspection.

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 . Foods shall be cooled in accordance to time and temperature. Observed tomatoes recently chopped placed directly inside of prep unit. Observed skirt steak recently prepared placed inside of reach in drawer rightly wrapped and covered. CDI- Both foods were vented, tomatoes were moved to reach in cooler and steak was moved to walk in cooler to cool at a faster rate.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef in prep sink thawing in sitting water. Observed chicken thawing on prep sink surface in a pan of water. Ensure that foods are thawing under running water, completely submerged at a temperature of 70F or below. CDI- Foods were moved to walk in cooler to thaw. Person in charge was notified to pull foods from walk in freezer a day earlier to thaw inside of refrigeration. If thawing in prep sink ensure that during the hotter months ice is added to maintain water temperature is below 70F=.

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. 3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk container of sugar without label present. Observed flour in small pan without label present during the inspection. CDI- Foods were labeled during the inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed juices stored on the walk in cooler upon arrival. CDI- Person in charge moved these juice to shelving during the inspection.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer containers stored on the floor. Sanitizer buckets were moved underneath prep stations during the inspection.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop buried inside of ice machine. CDI- Removed during the inspection by the person in charge.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection. An example of pyramid stacking was shown during the inspection.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety No vomiting and diarrhea clean up plan present during the inspection. Handout attached with this inspection to help food establishment come up with written procedures.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sink shall be available at all times and used for the sole purpose of hand washing only. Observed a scrub pad stored inside of hand washing sink and a trash can blocking access.

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. For more information on food storage order please visit: http://meck.co/FoodSafety Ensure that food establishment is storing foods according to their final cook temperatures. Observed red snapper stored over peppers and sweet potatoes. Observed steak stored above limes. CDI- Foods were reorganized according to the final cook temperature during the inspection.

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 some clean pans with build up and food debris left attached from previous uses. CDI- Pans were moved to dish area to be washed, rinsed, and sanitized again.

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 . Ensure that foods are meeting cooling parameters listed above. Observed shredded steak at 70F only drop 3F in an hour and four minutes. Shredded steak was broken down in to smaller portions with lid removed and placed inside of the walk in cooler.

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 . Foods shall be cooled in accordance to time and temperature. Observed shredded steak cooling in the walk in cooler covered in bulk pan.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection. An example of pyramid stacking was shown during the inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid left open and drain plug missing. Replace drain plug and keep doors and lids closed to prevent a possible harborage or attraction of pests.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. No one on site held certification. Obtain within 210 days of permit issuance or 1 point will be deducted from inspections.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P Observed employee wash hands with gloves on. Stopped. She removed gloves and then complied with proper handwashing.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one hand sink with glasses stored in it at the bar. This will now be used as a blender station and a different sink has been dedicated for hand washing. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap missing from hand sink between prep sinks. Added soap during inspection. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink at bar missing paper towels. Provided during inspection. 6-301.14 Post a handwash sign at each handsink. Facility posted handwash signs given to them during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walkin cooler holding ambient temperature of 41F. Almost all foods in the walkin cooler were above 41F. All items were discarded voluntarily. Product disposition form completed. Unit was set on 40F so owner lowered it to 32F. The walkin was already down to ambient temperature of 38F before inspector left the facility. Inspector will return tomorrow to ensure unit is properly functioning. No cooling in this unit until it has been assessed. Head Chef, Felix, said they would cool in the walkin freezer to 41F before placing in the walkin cooler.

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 on date marking please visit: http://meck.co/FoodSafety. Observed fat collected in house held for longer than 7 days. Discarded voluntarily. Hold only for 7 days.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed asterisk missing from ceviche, filet, and tuna tar tar. The disclosure was combined with the reminder at the bottom. Owner has already spoken to menu printer and he will have it fixed tonight. Return visit required.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed boxes of produce on the floor of the walkin cooler. Observed boxes of meat products of the floor of the walkin freezer. Move to shelving.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towel on prep table. This should be in a sanitizer bucket between uses.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Chef could not locate the chlorine test papers. Return visit required.