PISCO GASTROLOUNGE

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee enter kitchen, handle trash can then proceed to handle clean utensils without washing hands. CDI: Food employee washed hands.

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 “Swai” being used for ceviche. PIC stated they purchased the product from restaurant depot and do not have a parasite destruction letter. EHS observed cooking instructions of box of fish. CDI: PIC has agreed to stop selling the ceviche until a new fish product with a parasite destruction letter is found.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs and raw pork being stored above juices inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. REPEAT 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 chicken being stored above raw seafood mix inside prep unit. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation *If violations occur on future inspections a risk control plan and/or permit action may be required*

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. PIC agreed to wash, rinse, sanitize utensils in 3 comp sink until machine is repaired. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pork belly sitting out on counter at 62F. CDI: Item was placed in walk in cooler to cool. All other cold holding was correct. 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 .

3-501.15 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 2 containers of pasta cooling at a rate of 0.05F/min and 0F/min inside prep top and prep unit. Observed tomatoes cooling at a rate of 0.02F/min inside prep top. CDI: Items were moved to walk in cooler to 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 .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed hot water dish machine located at coffee bar which is used for washing coffee cups and non-alcohol glasses. PIC does not have a max/min thermometer. VERIFICATION REQUIRED.

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 walls near dish area in need of cleaning.

REPEAT VIOLATION: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw steak stored over beans in the lowboy reach-in unit. No physical evidence of contamination observed. CDI - Storage order was corrected to prevent cross contamination. Points scaled back due to notable improvement from previous 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. Observed raw chicken stored over raw steak in the upright reach-in unit. No physical evidence of contamination observed. CDI - Storage order was corrected to prevent cross contamination. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed small hand sanitizer pump stored with dry seasoning on shelving. CDI - PIC removed sanitizer. -0-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf. Observed no active managerial control over the following priority and priority foundation items noted during the inspection: Cold holding, cooling, cooling methods, food contact surfaces, date marking practices, food storage order, usage and maintaining operable hand washing sink. CDI - Employees onsite educated on critical items; please see item numbers below for more details and corrective actions. -1- A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) Certified Food Protection Manager (C). Observed no CFPM present during inspection. -1-

REPEAT VIOLATION: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed plastic food container and wiping cloth stored inside two kitchen hand washing sinks. CDI - Items removed from hand sinks. 5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed no water available at hand washing sink adjacent to dish machine. CDI - PIC restored water supply to hand sink by turning on water valves. -2-

REPEAT VIOLATION: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed a plastic container and a metal bowl containing raw seafood stored above ready to eat sauces and vegetables in the upright reach-in unit. Also observed a box containing unwashed potatoes stored above cooked potato spuds in the walk-in cooler. No physical evidence of contamination observed. CDI - EHS reviewed storage order procedures with food handlers present and storage order corrected by PIC to prevent cross contamination in these areas. -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed green microbial growth on soda gun stored as clean at downstairs bar. From discussion, PIC revealed that these guns are no longer used. CDI - Instructed to disconnect and thoroughly w/r/s gun. Facility will discontinue future use of soda guns, remove from facility and offer canned beverages. -0- 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.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed two containers of cooked lamb shanks cooling from last night temping 48-50 F in the upright reach-in unit. CDI - Food handler voluntarily discarded food due to not meeting required cooling time & temperature parameters. -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.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods held out in ambient temperatures, in the prep top above the fill line and in the upright reach-in unit temping > 41 F. Per discussion with food handlers, foods left out and inside the prep top were removed from refrigeration 1-2 hours prior to inspection; product in upright reach-in unit not used today. EHS also discovered the walk-in cooler (WIC) unable to maintain products 41 F or less with an ambient temperature recorded at 46 F. Refer to temperature observation chart for details. Product distribution deliveries not received today, per discussion with food handlers and PIC. PIC could not provide verification of when temperature fluctuated above 41 F. CDI - PIC discovered the condenser line had ice build up and began thawing process. After 30 minutes, ambient air temperatures decreased to 40 F. Cooked lamb shanks from yesterday (see #20), cooked potato spuds and rice prepared earlier today were voluntarily discarded by the PIC. Remaining TCS foods used for todays prep were transferred to upstairs reach-in freezer to cool down. PIC has contacted a refrigeration technician to further assess the WIC. Compliance visit will be made to verify the WIC is maintaining < 41 F by no later than 10/15/25. -3- 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.

REPEAT VIOLATION:3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed the following TCS foods prepared on Wednesday without date labels: Cooked chicken, cooked lamb, corn, diced tomatoes, hard boiled eggs, and pasta. CDI - Reviewed date marking requirements with food handlers and PIC. Allowed foods to be properly date labeled. REPEAT VIOLATION: 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 multiple containers and bottles of house made sauces as well as beans, cooked chicken and lamb without thaw pull dates. Food handler present traced back pull dates to Wednesday. CDI - EHS educated food employees on thaw/pull dates and correct date marking for disposition. Allowed items to be properly date labeled/thaw pull dates added and cooked lamb voluntarily discarded due to temperature violation (see #20). -3- 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. https://www.youtube.com/watch?v=q0iLZb7v0UM 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 volume of cooked lamb shanks cooling covered with plastic inside two deep metal containers in the two door upright reach-in unit. Discussion with food handler revealed that these were prepared the night prior and placed into the unit to cool down. EHS also observed a lidded plastic container full of aji amarillo sauce cooling in the prep reach-in unit temping at 84 F. Food handler revealed that the sauce was pulled from freezer, thawed in the microwave and then placed into the prep reach-in unit to cool down 1.5 hours before today’s inspection. CDI - Cooked lamb voluntarily discarded as product did not achieve proper cooling time & temperature parameters (refer to #20), aji amarillo uncovered and transferred to the WIC which cooled down to 68 F after 25 minutes. -0.5- EHS reviewed proper cooling methods with food handlers and PIC. A future compliance visit will be made. ***Cooling is to be conducted in downstairs walk in cooler as stated in permit conditions. ***Continued non-compliance will result in permit action. 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.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers stored in prep top. CDI - Food employee removed for sticker removal and washing. -0-

4-501.11 Maintain equipment in good repair. Observed torn gasket at door of WIC; door to WIC also observed to be misaligned resulting in a 1 inch gap at lower right side of WIC door. Replace gasket and level door for a proper seal. Points deducted due to severity of violation. -0.5-

REPEAT VIOLATION: 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed a tray of raw fish placed on top of hand sink. CDI - Instructed employee to remove tray. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed food handler use kitchen hand sink to fill plastic container with water for food prep. CDI - Food handler instructed to discontinue. Hand sinks are designated areas for hand washing only. -1-

REPEAT VIOLATION: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed container of raw beef stored on top of container of beans and container raw chicken stored on top of container of risotto in the reach-in unit. No physical evidence of contamination observed. CDI - Storage order corrected by PIC to prevent cross contamination in these areas. Copy of storage order in Spanish translation found posted on door of reach-in unit; EHS reviewed storage order procedures with food handlers present. -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods stacked over the brim in the prep top temping > 41 F. Refer to temperature observation chart. Per discussion with PIC, foods had been placed into the unit moments prior to inspection. CDI - Products transferred to nearby reach-in freezer to cool down. -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.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed these TCS foods prepared yesterday without date labels: Diced and sliced tomatoes, portioned cooked pastas, boiled potatoes, cooked octopus and mung bean sprouts. CDI - Discussion with PIC on date marking requirement. Allowed foods to be properly date labeled. REPEAT VIOLATION: 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 different date labels read as 4/30 and 5/3 on squeeze bottle containing crema, no thaw date on container of beans and no date label for cooked lamb. CDI - EHS educated food employees on thaw/pull dates and correct date marking for disposition. Allowed items to be properly date labeled/thaw pull dates added and cooked lamb voluntarily discarded. -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. https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 unlabeled squeeze bottles inside prep top and prep reach-in unit. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal food bowls and plastic containers wet nested at shelving unit above 3-comp sink. CDI - Utensils separated to allow air drying process. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands, recontaminate them on faucet handles and then proceed to don gloves for food preparation. CDI - Employee coached and hands properly washed for compliance. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed a wiping cloth stored inside of hand sink adjacent to dish machine. CDI - Item removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed employee restroom without disposable towels. CDI - PIC replenished with towels. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw shelled eggs stored above ready to eat risotto and boiled potatoes in the prep top and raw shelled eggs stored over beverages and unwashed vegetables in the walk-in cooler. No physical evidence of contamination observed. CDI - Storage order corrected by PIC to prevent cross contamination in these areas. -1.5- 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. Observed utensils actively being sanitized with sanitizing wash n’ walk no rinse floor cleaner/sanitizer. Source container installed to line by Ecolab, per PIC. REHS instructed PIC that the manufacture’s label indicates the use of wash n’ walk is solely intended as a floor cleaner. Bleach + water solution shall be used to properly sanitize all food contact surfaces until quaternary sanitizer may be provided. Directed PIC on how to mix sanitizer. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed sushi rice held out in room temperatures on small prep table. Food employee states that the product was placed outside of temperature control at 4:10 PM. Discussion with PIC regarding placing product on TPHC. CDI - Sushi rice immediately placed on TPHC. TPHC procedures form provided to facility. -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 41 F or less. - P. Observed recently placed cooked pastas over stacked in the prep top temping at 47 F. CDI - Product removed to nearby reach-in freezer to cool down. -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 .

3-501.18 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 several TCS applicable sauces without pull dates. CDI - REHS educated food employees on thaw/pull dates and product thaw dates added for compliance. -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.

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 ceviches, steak and sushi being offered undercooked to customers. All items are missing the reminder/asterisk. CDI - PIC edited menus and included the reminder for items. -0-

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 several recently prepared TCS foods cooling unattended in room temperature and others inefficiently cooling inside prep top and reach-in units. CDI - Several items transferred to downstairs walk-in cooler and others relocated to reach-in freezers for rapid cooling. -0.5- ***Facility advised that all cooling is to be conducted in walk in cooler as stated in permit conditions. 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. - P. Observed multiple seafood products left out thawing on prep sink drain board which include: Tilapia, octopus, shrimp and mahi mahi (in its hermetically sealed packaging). CDI - Packages for mahi mahi opened, container of tilapia placed under cold running water at prep sink and remaining products transferred to reach-in unit for compliance. -0.5-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf. Observed no thin probe thermometer available. PIC states that a device will be ordered. -0.5- Verification visit required.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers stored in prep top. CDI - Food employee removed for sticker removal and washing. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed no means to test dish machine chlorine sanitizer. Facility only has qt sanitizer test strips. PIC to order test strips. -0.5- Verification visit required.