CENTRO BOTANERO BAR AND GRILL

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drinks observed on prep tables during inspection. Store employee drinks in a separate area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Wet towel observed in hand washing sink. Do put items in hand washing sinks. Only use hand washing sinks for hand washing. CDI - Employee removed towel. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Container of raw chicken stored on shelf above ready-to-eat foods in bottom of sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Employee moved raw chicken to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in walk-in cooler measured 45-48F (birria, salsa, green salsa). TCS foods in cold holding shall measure 41F or less. PIC discarded all TCS foods that were in walk-in cooler. VR - Verification required within 3 days that walk-in cooler is repaired. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Small cups observed in containers of salsa in walk-in cooler. Do not use cups as utensils. Utensil must have a handle and the handle must be stored above the food. 0 pts.

4-501.11 Maintain equipment in good repair. Walk-in cooler is holding at 45F. Repair walk-in cooler. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 1 domestic refrigerator in use in establishment. Replace with ANSI commercial refrigerator. REPEAT

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no last sale date on shellstock tag from last batch. CDI PIC date marked.

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 octopus cooked yesterday, still in cooling process today and holding above 70F. CDI PIC voluntarily 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 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 cooked octopus in a large, deep well container with lid that was prepared yesterday, still in cooling phase and holding over 70F. 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 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. Oils in squeeze bottles and container of salt lacked labels.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed one RIC that was not ANSI. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed three comp sink and hand sink with peeling and missing sealant. Reseal.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no sticker with box of raw oysters on the half shell. CDI PIC stated that food employee discarded tag. PIC voluntarily discarded remaining oysters in box.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon over ready to eat boiled tomatillos. Observed raw chicken stored over ready to eat items in prep unit. VR required For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 red sauce with date mark of 12/10/25. Observed boiled tomatillos from 2/21. CDI PIC voluntarily discarded sauce and date marked tomatillos. 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 .

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 build up and debris on shelves throughout prep area. Clean with more frequency.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw bacon over cut carrots and raw shrimp stored in container on radishes. Food storage corrected. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salsa and cut lettuce above 41F. Salsa from yesterday discarded. Cut lettuce prepped 2 hours prior. Moved to walk in to reach 41F. 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 .

3-603.11 (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 Per PIC, oysters only item served raw or undercooked. Oysters lacked asterisk. PIC to add asterisks and contact REHS within 10 days.

4-501.11 Maintain equipment in good repair. Prep top 50F. Repair person has been contacted. No foods being held in bottom of unit. Foods in prep top held in containers on ice and other foods held in walk in. PIC will contact REHS when repaired.

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. Grease/dirt debris on kitchen fan. Clean fan. No points deducted.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken over lemons and oranges in prep top reach in. Raw bacon over celery and eggs over dressing in walk in. Food items corrected. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Oils in squeeze bottles and container of salt lacked labels. Labels added.

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- EHS observed raw shell eggs stored above cooked beef and salad dressings in the walk in cooler. PIC corrected the storage order. Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine not registering correct sanitizer concentration or hot water temp. PIC to use 3 compartment sink until unit is repaired. 3 day verification required. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cut tomatoes and lettuce in prep top, commercial chorizo and turkey dogs in walk in lacked date marks. Date marks added. 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 .

4-501.11 Maintain equipment in good repair. Dish machine not sanitizing.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.- PIC was unable to provide documentation of being certified in a food protection managers course. Facility has 210 days from issuing of permit to obtain certification in food protection managers course. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- PIC was unable to discuss all parts of the health policy or provide written documentation of employees being trained on the health policy. A VR will occur within 10 days to ensure an employee health policy is implemented. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - EHS observed hand sink being used to fill sanitizer bucket by PIC. CDI- Education was provided.

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- EHS observed raw shell eggs stored above RTE foods in the walk in cooler. CDI- PIC corrected the 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.- EHS observed pork at the start of the inspection at 74F. 60 mins after first temp taken EHS observed no change in cooling rate of cooked pork. EHS also observed cooked sauce and shredded beef in walk in cooler said to have been cooled over night above 41F. CDI- PIC placed pork in the reach in freezer to quickly cool. PIC voluntarily discarded the items not cooled properly from yesterday. NOTE: Permit states only cooling of shredded beef and cooked sauces shall be cooled. Permit action will occur if items are being cooled outside of permit while they don’t meet proper cooling rates. 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 .

3-603.11 (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 - Menu has a consumer advisory for raw or undercooked oysters however no reminder is included. A VR will occur within 10 days to ensure reminder is provided.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed ant and roach killer labeled for house hold use only. CDI- PIC voluntarily discarded the item.

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- EHS observed pork, beef, and red salsa not meet proper cooling rate. Pork was at ambient air ice bath cooling at no rate of change. Shredded beef and red salsa was in deep containers and covered in the wic. CDI- PIC moved pork to reach in freezer to quickly cool. And voluntarily discarded the salsa and shredded beef. 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 .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. EHS observed handle to scoop in ice.