Premises Information


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Name

EL PURO CUBAN RESTAURANT

Address

5033 SOUTH BV

SUITE H

City/State/ZIP

CHARLOTTE

28217

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

6/6/2024

Final Score @ Grade

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
9	2	No bare hand contact with RTE foods or pre- approved alternate procedure properly followed	Yes	Yes	No	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
14	0	Required records available: shellstock tags, parasite destruction	Yes	No	No	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.
20	1.50	Proper cooling time & temperatures	Yes	Yes	No	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 .
21	0	Proper hot holding temperatures	Yes	No	No	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 .
22	3	Proper cold holding temperatures	No	Yes	No	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 .
23	0	Proper date marking & disposition	Yes	No	No	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 .
24	0	Time as a Public Health Control; procedures & records	Yes	No	No	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
33	1	Proper cooling methods used; adequate equipment for temperature control	Yes	Yes	No	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 .
35	0	Approved thawing methods used	Yes	No	No	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.
37	1	Food properly labeled: original container	No	Yes	No	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
40	0.50	Personal cleanliness	Yes	No	No	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
42	0	Washing fruits & vegetables	Yes	No	No	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.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	Yes	No	No	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.
55	0	Physical facilities installed, maintained & clean	No	No	No	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.