A98

FIESTA MAYA MEXICAN RESTAURANT

3503 DAVID COX RD, Charlotte, NC 28269

Restaurant · NC permit/State ID 2060014719

Latest gradeA (98)

Last inspectedOct 15, 2026

Inspections on record42

On record sinceJul 16, 2013

Score history

Jan 9, 2014Higher is betterOct 15, 2026

Inspections & violations

Oct 15, 2026 A 98 · 5 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several items in WIC cold holding without lids. CDI - PIC added lids to prevent contamination.

#24 · Time as a Public Health Control; procedures & records

Corrected during inspection

3-501.19 (C ) (2) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70 F during the 6 hour period. -Pf Observed salsa on 6 hour TPHC without being monitored. Salsa was only 1 hour in to 6 hour TPHC. CDI - PIC added new time sticker to allow for 4 hours instead of 6 hours. PIC stated they will only being holding salsa on 4 hour TPHC moving forward.

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Corrected during 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. Observed pico cooling In PU at 44F. Chef stated they prepped pico 30min before EHS temped item. EHS checked cooling temperature 30 minutes later and temperature had not dropped. Pico stored in deep container. CDI - PIC halved container keeping a smaller portion in PU and the rest moved to WIC for rapid cooling. 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 .

#45 · Single-use & single-service articles: properly stored & used

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 single use to go containers stored with visible splatter on container and food contact surface exposed. CDI - PIC voluntarily discarded contaminated containers and stored upside down to prevent contamination.

#49 · Non-food contact surfaces clean −1

Repeat violation

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 heavy black build up on grill and build up of food residue on prep counters on cook line. Increase cleaning frequency. EHS observed significant improvement.

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Aug 11, 2026 B 88 · 12 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee work with raw stake, change gloved with out handwashing and then prepare RTE items. CDI - food employee washed hands and put on new clean gloves.

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Observed raw stake stored above RTE TCS items and raw vegetables in WIC. CDI - PIC rearrange storage order to prevent contamination.

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed canned tomatoes on counter at 72F throughout entire inspection. PIC stated they were planing on prepping tomatoes into salsa. Tomatoes has been sitting out an additional 30min before inspection. Observed spinach dip on counter at 73F. PIC stated they have been there since 11am. CDI - PIC moved tomatoes to WIC for rapid cooling. PIC voluntarily discarded spinach dip. Facility had noncompliance with cold holding in five consecutive inspections. A risk control plan will be conducted. EHS has emailed risk control plan paperwork to PIC. EHS will complete a verification visit to go over completed paperwork and monitor cold holding. 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 .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed tomatoes, green salsa, red salsa, and lettuce without date marking. PIC stated all items were prepared yesterday. CDI - PIC added date marking to all items. 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 .

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspectionRepeat 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 corn cooling on counter and then WIC in a large pot and dense portion. EHS checked cooling after 1 hour and corn did not drop temperature. CDI - PIC moved corn onto thin pan to promote rapid cooling 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 · Approved thawing methods used

Corrected during inspection

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 beef and pork thawing on counter. CDI - PIC moved items to thaw under refrigeration.

#38 · Insects & rodents not present; no unauthorized animals −2

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flys throughout preparation arias and several flys out side back door surrounding trash. Increase pest control and remove trash.

#39 · Contamination prevented during food preparation, storage & display −1

Corrected during inspectionRepeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed flower and peppers stored on the floor in dry storage room. Observed fried peppers in RIF laying bare on storage rack. CDI - PIC picked up items off floor in dry storage. PIC placed fryed peppers in clean container to prevent contamination.

#41 · Wiping cloths: properly used & stored −0.5

Corrected during inspectionRepeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth held in bleach sanitizer at 0ppm. CDI - PIC remade bucket at 50ppm.

#42 · Washing fruits & vegetables −1

Corrected during inspectionRepeat violation

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep unit with stickers still attached. CDI - PIC moved to be washed.

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Oberved several dishes, stored as clean, wet nesting on clean dish rack.

#49 · Non-food contact surfaces clean −1

Repeat violation

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 heavy food buildup, and debris on cooking equipment on cook line. Increase cleaning frequency.

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Jun 4, 2026 B 85.5 · 15 violations

Inspector comments: EHS explain to PIC that they can call the MCHP to get a regrade if they so choose. Call MCHP at 980-314-1620

#1 · PIC Present, demonstrates knowledge, & performs duties −1

Follow-up verification required

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC until mare then arrive half way threw inspection. PIC was unable to answer questions. 2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed PIC and establishment unable to demonstrate cold holding, cooling, cooling methods, food separation, insects control, maintaining facility clean. EHS will return in 10 days to verify training and cleanness of facility. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up basin with water from hand sink. CDI - PIC to food employee to grab water from prep sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand sink. Soap added.

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed. raw meat, cooked meat, and TCS vegetables stored without covering. CDI - coverings were placed on containers. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw stake stored above RTE items in RIF. PSIC rearrange storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 chorizo, stored above fish. PIC rearrange storage order to prevent prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavy food debris and build up on utensils and equipment stored as clean. All items moved to 3 comp for proper washing. 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 .

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 4 salsa containers made from night before above 41 cooling in WIC missing cooling window. CDI - PIC voluntarily discarded. 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 . 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 beef stock cooling from before in walk-in cooler above 41 missing cooling window. 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 .

#22 · Proper cold holding temperatures −3

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed all items in prep unit cold holding above 41. PIC stated they will call maintenance to come out and look at unit. Establishment shall not use prep until unit is cold holding 41 and below. Establishment will work out out of reach in cooler until fixed. Ambient temp of unit is 48 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 .

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected during 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 Observed salsa cooling in large deep plastic containers with tape, fitting lids and stacked. Observed beef stock, cool a large container. Both items missing cooling window. 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 .

#38 · Insects & rodents not present; no unauthorized animals −2

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout preparation area and kitchen. PIC stated pest control comes out 1 times every 3 months. Increase pest control.

#39 · Contamination prevented during food preparation, storage & display

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed queso stored on floor in walk-in cooler observed tortillas stored on floor in dry storage. CDI - PIC picked up off floor to prevent contamination.

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use swiping cloth held in bleach sanitizer at 200ppm. CDI - PIC remade bucket at correct concentration.

#42 · Washing fruits & vegetables −0.5

Corrected during inspection

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep unit with stickers still on. CDI - PIC voluntarily discarded.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

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 heavy food, buildup, and debris on cooking equipment prep units, and RIC throughout the facility.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed hand sink with huge water leak spilling on floor when hand sink is in use. Repair

#54 · Garbage & refuse properly disposed; facilities maintained −0.5

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash, empty boxes, food, beer, mattress, out side back door of facility. Back of establishment needs to be cleaned and all items need to be put in trash can for avoid access to insects.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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 a buildup of residue and debris on the floors and walls throughout the facility. Floors throughout kitchen and under units with heavy accumulation of debris, walls by the cook line and preperation aria by WIC in the back of the facility contained food debris and splatter. Increase cleaning frequency and thoroughness of floors walls and ceilings.

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Nov 13, 2025 A 93.5 · 15 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at the time of inspection. Ensure CFPM is on staff at all times. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed sheet of uncovered raw ground beef with a piece of rubber from a rubber shelving mat that broke off on top of the ground beef. -CDI- PIC scooped first inch of beef off and discarded, and placed beef back into refrigeration with a lid .

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple food pans of raw meat in the WIC with no covering over them. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw pork stored over RTE vegetables in the stand up RIC. Observed raw pork RTE Chili Relleno in the RIF, both the raw pork and chili were out of there original packaging -CDI- PIC corrected storage order to reflect proper storage order practices. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed multiple cooking utensils stored as clean with a buildup of food residue and debris. -CDI- Soiled utensils move back to 3-Comp Sink to be properly W/R/S. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup of brown residue on the sides of the ice machine. Increase cleaning frequency and thoroughness. 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 .

#19 · Proper reheating procedures for hot holding

Corrected during inspection

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed rice below 135F in HH steam well. PIC stated rice was reheated 50 minutes prior to EHS arrival. All other foods in HH steam table were above 135F. -CDI- PIC was able to reheat rice to above 165F within the two reheat window and moved to hot holding in steam well.

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 52F or less. -P- Observed serving container of Red Salsa stored in lowboy refrigerator above 41F. PIC stated Salsa was not out for use prior to EHS arrival. -CDI- PIC voluntarily discarded. -No point escalation due to only one item found out of temperature- 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 .

#23 · Proper date marking & disposition

Corrected during inspection

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- Observed beans and cooked beef past the 7 day date marking window in the stand up RIC. -CDI- PIC voluntarily discarded out of date food. 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 .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed unlabeled bottles of bleach and cleaner present within ware washing area of facility. -CDI- Sanitizer bottle was properly labeled 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed bottle of windex stored on the side of a closed chip container. -CDI- bottle was removed so that it was no longer in contact with food container. 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 domestic use pesticides stored in packaging in the dry storage area. An insecticide fogger was also found in the facility; PIC states it was not used inside only outside, but EHS provided education about dangers of using device inside kitchen. -CDI- PIC voluntarily discarded pesticide products.

#37 · Food properly labeled: original container

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 unlabeled seasoning containers on cookline and on the expo line of the facility. Ensure all unidentifiable foods are properly labeled.

#38 · Insects & rodents not present; no unauthorized animals −1

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed cockroach present in the WIC. Insect was not in contact with any food or food contact surfaces.

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in the prep top with stickers present. All stickers must be removed during the washing process before fruits and vegetables are used.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

Corrected during inspection

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed multiple fryer sieves with tearing mesh wire and wire coming off of equipment. -CDI- PIC voluntarily discarded tearing mesh wire equipment

#49 · Non-food contact surfaces clean

Corrected during inspection

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 buildup of food debris in the microwave, on shelving in WIC and on cooking equipment throughout the facility.

#55 · Physical facilities installed, maintained & clean −0.5

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 a buildup of residue and debris on the floors and walls throughout the facility. Floors in dry storage with heavy accumulation of debris in the corners, walls above food prep area adjacent to WIC in the back of the facility also contained food debris and splatter. Increase cleaning frequency and thoroughness of floors walls and ceilings.

#56 · Meets ventilation & lighting requirements; designated areas used

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed mouthwash and medicine stored above patron food in the dry storage area. -CDI- PIC moved items onto the floor below patron food.

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Jul 11, 2025 A 98 · 6 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored above produce in walk-in cooler. CDI: Education provided and PIC rearranged storage order.

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed salsa cooling at a rate too slow to meet cooling parameters in walk-in cooler. PIC stated product prepared @11am. CDI: Education provided and product placed into smaller portions uncovered for more rapid cooling (product temped 58F-64F within 10 minutes). EHS recommended continued use of ice baths or use of ice wands for cooling of salsa.

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two pitchers of salsa verde being held above 41F in reach-in portion of make table. Product prepared 07/10/25 between 9pm-10pm. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. **Points not escalated due to only one items being found out of temperature**

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during 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 Observed salsa cooling in large plastic container covered with lid in walk-in cooler. CDI: Education provided and product placed into smaller portions uncovered for more rapid cooling (product temped 58F-64F within 10 minutes). EHS recommended continued use of ice baths or use of ice wands for cooling of salsa.

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout kitchen.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed power drill with paint mixer attachment being utilized for mixing salsa. EHS recommended facility utilize immersion blender (NSF approved).

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Mar 27, 2025 A 95.5 · 10 violations

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed 2 hand sink with food debris and ice. CDI..Sinks were cleaned out

#15 · Food separated & protected

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several containers of food not cooling without lids or covering.

#16 · Food-contact surfaces: cleaned & sanitized

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed microwave cavity in need of cleaning

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 cooked pans of Beef and cooked black beans above 41F..CDI.. Items were 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#37 · Food properly labeled: original container

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 shakers without labels

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee in need of a beard guard.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving throughout facility

#49 · Non-food contact surfaces clean −1

Repeat violation

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 Tall RIC and bottom of prep units in need of cleaning. REPEAT

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed hand sink by exit door of kitchen draining slow.

#55 · Physical facilities installed, maintained & clean

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 base boards near back door in need of repair.

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Nov 1, 2024 A 98.5 · details not yet loaded