A94

EL TROPICO RESTAURANT

4335 N TRYON ST, Charlotte, NC 28213

Restaurant · NC permit/State ID 2060015156

Latest gradeA (94)

Last inspectedJul 1, 2026

Inspections on record46

On record sinceAug 15, 2013

Score history

May 12, 2015Higher is betterJul 1, 2026

Inspections & violations

Jul 1, 2026 A 94 · 8 violations

Inspector comments: Overall improvement noted and facility has done a lot of cleaning and organizing. Facility had labeled shelving in cold and dry storage for la chilanguita and la chonitas (MFUs).

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC handle bleach to fill up sanitizer bucket and then begin to return to food prep. -CDI- EHS intervened, educated PIC on when to wash and PIC washed hands. -0-

#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 debris in handsink, indicating it was used for dumping. -CDI- EHS educated PIC on proper use of handsink and handsink was properly cleaned. -0-

#15 · Food separated & protected −1.5

Corrected during inspection

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed washed celery and cucumber lying on storage racks of bottom of prep unit. -CDI- EHS educated PIC on proper storage and items rewashed and placed in proper containers. 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 outside of original packaging stored over raw whole muscle beef in WIF. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

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)./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 some items past date mark: 6/23-6/29: repollo, yuca, chicken taco filling, carne molida, lengua, andcanned chipotle peppers; some items missing date mark: cut cabbage, half and half, and pico de gallo; and some items improperly date marked: beans 6/29-7/6 (discard should be 7/5) and salsas in small RIC at FOH that were filled from larger containers in WIC date marked for today instead of original date mark. -CDI- PIC voluntarily discarded items past date mark and properly date marked other items. OVERALL IMPROVEMENT NOTED WITH DATE MARKING. CONTINUE TO MONITOR TO ENSURE ITEMS ARE PROPERLY DATE MARKED AND DISCARDED PAST 7 DAYS. **REPEAT** -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 .

#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 raw beef thawing under running water at 85F and not submerged. -CDI- EHS educated PIC on proper thawing methods and that in EHS’ experience, water does not come out of faucets below 70F in Meck county in the warmer months and PIC placed items in WIC. -0-

#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 one crawling pest. **REPEAT** -1- **OVERALL IMPROVEMENT WITH PEST CONTROL** 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed a couple dead pests.

#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 3 buckets of wiping cloths with no sanitizer. -CDI- PIC added chlorine to correct to 100ppm. **REPEAT** -0.5-

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with holes. -CDI- PIC voluntarily discarded items. 4-501.11 Maintain equipment in good repair. Observed water pooling in bottom of prep unit and lowboy cooler. -0-

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May 28, 2026 B 87 · 19 violations

Inspector comments: EHS observed no designated storage for MFU. PIC stated that MFU continues to come. EHS to follow up with MFU PIC. EHS observed chicken sitting in fryer at 115F. When EHS asked PIC about chicken, he stated that it would be dropped again when there was an order. EHS educated PIC out maintaining items at 135F or above or cooling them back down. PIC voluntarily discarded items. No other items found out of temperature control for hot items. No violations marked today. For re-inspection call 980-314-1620.

#2 · Certified Food Protection Manager

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. Observed PIC not able to present copy of CFPM. PIC stated that he recently retook exam as his expired 3/26. -0-

#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. -P- Observed raw beef stored over unwashed produce in WIC. Observed raw frozen hamburger patties and raw bags of seafood outside of original container stored over fries. All items were outside of original packaging. -CDI- PIC corrected storage order. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed PIC wash hands with gloves still intact. -CDI- EHS educated PIC on discarding gloves after use and PIC voluntarily discarded gloves and properly washed hands. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed some items in WIF unwrapped with no protective covering such as raw chicken and cooked beef. Observed 2 salsas and one container of black beans in WIC with no protective coverings.

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

Repeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris on dishes stored as clean. Per PIC, some items were not in use. -CDI- PIC moved items to dishpit to be W/R/S. Any items not in use must be removed or maintained clean. **REPEAT** -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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup behind chute of ice machine. Increased and more thorough cleaning frequency recommended. 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 food buildup on top of microwave. Increased and more thorough cleaning frequency recommended. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. -P- Observed PIC use prep sink to wash vegetables while dirty dishes were stored in there. -CDI- EHS intervened, educated PIC on cleaning sink prior to use and not storing dirty items in it and sink was clean and items rewashed. 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

Corrected during inspection

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 beans, pico de gallo and habanero salsa prepared prior day that did not meet cooling parameters. -CDI- PIC voluntarily discarded items. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#22 · Proper cold holding temperatures −1.5

Follow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items in WIC above 41F. Appears that there may be an air flow issue in WIC. -CDI- PIC voluntarily discarded items above 41F. **FACILITY TO NOT USE THAT SECTION OF WIC TO STORE TCS ITEMS UNTIL REPAIRS CAN BE MADE** **3 DAY VERIFICATION REQUIRED BY 5/29/26** -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 .

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

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)./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 items improperly date marked: pico 5/27-5/2 (discard should be 6/2), chicharron 5/24-5/31 (discard should be 5/30); items missing date mark: pico de gallo, 2 queso frescos, 2 containers of yuca, chicharron, cut cabbage, 2 housemade horchata containing milk; items past date mark: queso, pupusa de queso, pupusas de frijoles (5/20-5/26), beans double date marked 5/14-5/20 & 5/25-5/31, chayotes 5/11-5/17, and Loroco pupusas (5/13-5/19); and items with illegible date marks: chicken soup. -CDI- PIC voluntarily discarded items past date mark and properly date marked other items. **REPEAT** -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 .

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

Corrected during inspectionRepeat violation

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 2 bottles of raid and one bottle of fire ant spray that stated “for outdoor home use only”. -CDI- PIC voluntarily discarded items. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed 2 spray bottles with no labels. -CDI- PIC properly labeled items. **REPEAT** -1-

#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 pico de gallo, habanero salsa and black beans prepared prior day that did not properly cool. Pico de gallo was found cooling in large plastic bowl with lid, densely packed. Habanero salsa found cooling in large plastic container with lid. Beans were found cooling in large bus tub with lid, densely packed. Observed cut raw meat prepared today cooling in WIC in large bus tub with lid, densely packed. -CDI- EHS educated PIC on proper cooling methods and items were voluntarily discarded as they had already missed the cooling parameter apart from meat which was separated into smaller quantities and placed in WIF to facilitate rapid cooling . -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#37 · Food properly labeled: original container −1

Repeat violation

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 some squeeze bottles in prep unit and on cook line missing labels. Some items had labels but nothing was written on labels or labels weren’t legible. **REPEAT** -1-

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead pest on clean dish. Observed flying pests. Recommended increased pest control frequency. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open for majority of inspection. Keep door closed to protect from insect or rodent entry. -0-

#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 wiping cloth stored in sanitizer concentration at 0ppm. -CDI- PIC replenished supply to 100ppm. -0-

#43 · In-use utensils: properly stored

Corrected during inspection

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 water used to store in-use utensils at 127F with some debris. -CDI- PIC placed items at dishpit to be W/R/S. -0- 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 scoop handle stored inside of sugar touching food.

#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. Observed wet stacking/standing water with plates, bowls and pans stored as clean. 4-903.11 (A) Store cleaned equipment, utensils, linens 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 food splash on some plates stored as clean at FOH next to HH table and clean dishes stored on shelving with food splash and other debris. -0- 4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean linens stored on floor in dry storage area.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed stone bowls. Per PIC, wooden bowl not in use and stone bowl is used for seafood. Remove. **REPEAT** -0.5- 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed ninja blender that stated “household use only”. Replace with ANSI certified or equivalent.

#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 interior surface of RIF, NFCS of ninja blender, top of dish machine, and flat trays and shelving of speed racks used to store spices, and shelving of WIC and where clean dishes are stored and shelving in dry storage area in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed slow drain at handsink at FOH. 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed vacuum breaker under pressure. -CDI- PIC removed spray nozzle. -0-

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing dumpster plug on one of the dumpsters. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed unused equipment and other items stored outside in waste area. Remove. -0-

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

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./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 floor in BOH in dishpit area not smooth and easily cleanable throughout. Repair. **REPEAT** -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 walls in dishpit area in hard to reach areas in need of cleaning. Observed floors in dry storage area in need of cleaning. Increased and more thorough cleaning frequency recommended. 6-501.114 (A) The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed mixers, slicers and other items not in use. Remove.

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Repeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored above retail items in lowboy cooler. -CDI- PIC relocated items. **REPEAT** -0.5-

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Jan 21, 2026 A 94 · 15 violations

Inspector comments: EHS observed unsalted butter being held on top of prep unit, out of temperature control. EHS educated PIC that because it is unsalted, it must be maintained at 41F or below. PIC voluntarily discarded items. No other cold holding violations. No violation marked today. EHS observed expired chlorine test strips (2/24). At time of visit, test strips were able to effectively measure sanitizer concentration. Recommended replace. PIC’s CFPM expires 3/2026. PIC showed EHS records for food trucks. Food trucks had not been since 1/3/2026.

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no signed attestation of EHP. -CDI- EHS provided copy and employees signed at time of visit. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee touch trash can and then begin to return to handle in-use squeeze bottle without washing hands. Observed food employee wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

#14 · Required records available: shellstock tags, parasite destruction −1

Follow-up verification required

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 last used dates missing on shellstock tags from October and November. **10 DAY VERIFICATION REQUIRED** -1-

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee touch trash can with gloved hand and then begin to return to handle in-use squeeze bottle without discarding gloves. -CDI- EHS educated food employee on when to discard gloves and gloves were discarded. 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 chipotle sauce and half and half in bottom of prep unit. -CDI- PIC corrected storage order. 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 ground chorizo stored behind whole muscle beef in prep unit. -CDI- PIC corrected storage order. **REPEAT** -3- 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

#23 · Proper date marking & disposition −1.5

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)./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 multiple items in prep unit missing date marks such as cut cabbage, mozzarella cheese, pico de gallo, etc., items in RIC such as milk and housemade horchata (contains milk) with no date marks, chicken wings in lowboy and frozen items such as cooked ground beef and ham removed from original packaging and separated into individual baggies with no date marks. Observed multiple items improperly date marked or with unclear date marks in WIC: pupusas 9/19/26, and 15-22, 15 226; chicken soup, beef soup, black beans date marked 1/20-27 (discard should be 1/26), queso, beans, pupusas, pico de gallo date marked 1/19/26-1/26-26 (discard should be 1/25/26), and menudo date marked 1/18/26-1/25/26 (1/24/26). Observed beef with no date marks. -CDI- PIC corrected date marks and properly date marked 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 .

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

Follow-up verification required

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 no asterisk to footnote for oysters on menu. **10 DAY VERIFICATION REQUIRED** -0.5-

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed no label on spray bottle in dishpit area. -CDI- PIC properly labeled items. -0-

#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 some squeeze bottles in prep unit missing labels. Observed one container labeled sugar but per PIC, items were salt. -0-

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 crates of cilantro on floor of WIC. -0-

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use tongs stored on side of oven handle. -CDI- EHS educated PIC on proper storage and items were removed and taken to dish machine to be properly W/R/S. -0-

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

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed grocery bags being used for tortilla shells in prep unit. Observed stone and wooden bowls. Per PIC, wooden bowl not in use and stone bowl is used for seafood. Remove. -0- 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink at FOH that needed to be resealed/recaulked to wall. Recaulk or reseal. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards in need of replacement due to multiple/deep cuts and no longer being smooth or easily cleanable. Resurface or replace. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed ninja blender that stated “household use only”. Replace with ANSI certified or equivalent.

#49 · Non-food contact surfaces clean

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 interior surface of RIF, NFCS of ninja blender, top of dish machine, and flat trays and shelving of speed rack used to store spices in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

#55 · Physical facilities installed, maintained & clean

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./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 floor in BOH in dishpit area not smooth and easily cleanable throughout. Observed some missing or damaged baseboards throughout. Observed large hole in ceiling in dishpit area. Repair. -0- 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 in dishpit area in hard to reach areas in need of cleaning. Increased and more thorough cleaning frequency recommended. 6-501.114 (A) The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed mixers, slicers and other items not in use. Remove.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottle stored on shelving with spices and employee phone stored on top of lowboy. -0-

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Aug 21, 2025 A 96.5 · 3 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken and lengua stored in same container as ready-to-eat ham. Ham moved into separate container. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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. Cut lettuce in prep top above 41F. Placed in unit 2 minutes prior after prepping. Lettuce moved to walk in to chill to 41F. 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 .

#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 Cool lettuce to 41F or below before placing in prep top. 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 .

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Apr 24, 2025 A 97.5 · 4 violations

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed ROP fish lacking cuts in packaging. Employee sliced packages open.

#37 · Food properly labeled: original container −1

Corrected during inspection

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 3 squeeze bottles of possibly oil unlabeled at cooking area. Labels added.

#43 · In-use utensils: properly stored −0.5

Corrected during 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. Handles in dry foods in storage containers. Handles removed from dry foods.

#49 · Non-food contact surfaces clean −0.5

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Feb 24, 2025 A 95 · 7 violations

Inspector comments: Permit being amended to require sign-in logs be maintained in facility for mobile food units that utilize facility as a commissary. Logs must include the date, time, and signature of MFU PIC. Failure to maintain logs in facility may result in revocation of commissary privileges.

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed no signed copies of employee health policy available in facility. Employee health policy poster observed on the wall. - CDI - EHS provided employee health policy for employees to review and sign. Maintain signed copies in facility. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#8 · Hands clean & properly washed −2

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 employee touch raw meat with gloved hands and then touch ready-to-eat foods with gloved hands without first washing hands and changing gloves. - CDI - Education provided. Employee changed gloves and washed hands. RTE food voluntarily discarded by PIC.

#15 · Food separated & protected −1.5

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed uncovered food items in lowboys, WIC, and WIF. Cover food items not actively cooling while in storage.

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in RIC (see temperature chart). PIC voluntarily discarded products. - VR - Verification required within 3 days to ensure unit has been 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 .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed two unlabeled spray bottles of chemicals. - CDI - PIC labeled spray bottles appropriately.

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed raw shrimp thawing in stagnant water in three compartment sink. - CDI - Education provided. PIC turned on water over shrimp to continue the thawing process.

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

4-501.11 Maintain equipment in good repair. - Observed rusted shelving throughout facility. Replace. Also observed ice buildup in WIC. Repair.

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Sep 30, 2024 A 96 · 6 violations

#15 · Food separated & protected −1.5

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 mojarres and raw shrimp stored in low boy cooler over RTE dressings, and RTE ham and cheese stored with raw bacon in container. EHS did not observed active contamination. CDI- PIC put raw foods on bottom shelf and voluntarily discarded ham and cheese. 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. EHS also observed raw tenderized beef stored behind raw pork in flip top unit. EHS did not observed active contamination. CDI- PIC move raw beef to be in front of raw pork. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

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 2 containers of black beans and 1 large container of refried beans above 41F and missed cooling window, see temperature chart, after cooling overnight. CDI- PIC voluntarily discarded all beans. 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 .

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

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 raw oysters on menu with no asterisk on menus. Correct menus. EHS will follow up within 10 days.

#53 · Toilet facilities: properly constructed, supplied & cleaned

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in employee restroom.

#54 · Garbage & refuse properly disposed; facilities maintained

Corrected during inspection

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with all sliding doors open. CDI-PIC closed doors.

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

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 large square hole in ceiling in employee restroom. Repair.

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Jun 25, 2024 A 95.5 · details not yet loaded