A96
DELI SALVADORENA
7209 E W T HARRIS BV, SUITE H, Charlotte, NC 28227
Restaurant · NC permit/State ID 2060015791
Latest gradeA (96)
Last inspectedOct 16, 2026
Inspections on record42
On record sinceSep 6, 2013
Score history
May 2, 2014Higher is betterOct 16, 2026
Inspections & violations
Oct 16, 2026 A 96 · 7 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 shell eggs stored above cabbage inside the WIC.
Observed raw beef stored above RTE salad (shredded lettuce/carrots) inside the WIC.
CDI - Storage order was rearranged.
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 inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed vegetable slicers (2) and large plastic containers stored as clean, with food debris present on the food contact surfaces.
CDI - Items removed and placed at the 3 compartment sink.
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 .
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
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 plantains being held on 4-hour TPHC, plantains not listed on Time procedures paperwork.
CDI - Item added to written procedures.
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed plantains held on 4-hour TPHC. Plantains were not on dry erase board or labeled with the 4 hour discard.
CDI - Proper time stamp recorded.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
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 foil wrapped chicken tamales at 50F at 11:03 AM, chicken tamales observed at 50F at 11:32 AM. No decrease in temperature over a 29-minute time span.
CDI - Tamales separated onto pans and spread apart to allow 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 .
#38 · Insects & rodents not present; no unauthorized animals
6-202.13 Properly locate mechanical insect control devices.
Observed mechanical insect control device stored directly above clean dishes at the back of the kitchen.
Device will be moved to another location to prevent possible contamination.
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed opening at the bottom of door near the public restrooms.
#43 · In-use utensils: properly stored
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 submerged in rice inside container.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination.
Observed plastic food containers stored inside the restroom.
Jun 16, 2026 A 97.5 · 2 violations
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Eggs measured 130F in hot holding. Tamales also measured 109F in hot holding. TCS foods in hot holding must measure at least 135F. CDI - Employee reheated both items to above 165F.
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 −1
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 Cheese measured 73F in upright cooler. Also, cheese in front reach-in cooler measured 54-56F. Employee stated both items were prepared recently and were cooling down. Use walk-in cooler or walk-in freezer to cool TCS foods after cooking or preparation. 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 .
Dec 2, 2025 A 98 · 4 violations
#15 · Food separated & protected
Corrected during 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. Container of raw chicken stored on shelf above boxes of raw beef in walk-in cooler. Do not store raw chicken above raw beef. CDI - PIC corrected storage order. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 Small bags of cut cabbage and small containers of salsa for pupusas in front cooler measured 60-62F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to freezer to cool. PIC will use TPHC for these items since they are pulled out so frequently. REPEAT
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 −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 Container of cut cabbage measured 48F and was cooling in deep container in walk-in cooler. Use shallow pans or ice to cool large batches of cabbage. CDI - PIC added ice to cabbage until it was below 41F.
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
4-502.13 Single-use and single-service articles cannot be reused. Some single-use buckets being reused to store prepared food in walk-in cooler. Do not reuse single-use or single-service articles. 0 pts.
Aug 11, 2025 A 96 · 4 violations
Inspector comments: Facility currently holds milk, cheese, and sour cream on time.
They were holding papusa mix on time but EHS removed as the process of bringing papusa mix out, preparing and cooking all of the mix is less than 4 hours and part of their process.s
Facility is going to move to block TPHC time for the following items
Milk- in the morning only, then held at temperature after last container on time finishes and is discarded.
Queso
Sour cream
Chicken wings
Fried corn Tamales
Pork Ribs
Salsa
Any food from list left in container after 4 hour block will be voluntarily discarded.
The coleslaw will be held in small amounts on ice for temperature control. If items does not maintain 41F and below, then facility will change holding the coleslaw to TPHC.
#2 · Certified Food Protection Manager −1
Corrected during inspectionRepeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site at start of inspection, while food prep was occurring.Repeat
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tamales and fried chicken wings holding below 135F. Items are held every day only for breakfast, from 7-11. CDI PIC placed items on TPHC. Observed pork ribs holding below 135F in the hot cabinet, item was quickly reheated to 165F.
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 .
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in WIC that had not been out of WIC holding above 41F. CDI PIC voluntarily discarded. WIC was holding all other items 41F and below. Observed coleslaw holding on the countertop for 1 hour, holding above 41F. CDI PIC placed back in WIC to quickly cool. PIC will take out only a small amount, place in metal container, and placed on ice to ensure coleslaw holds 41F and below.
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 .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed milk with no start time for TPHC. PIC and EHS discussed using block window times for all TPHC items during rushes. During low times, milk can be held 41F and below if it is a new container just opened and was started on time.See general notes for further TPHC information.
Mar 5, 2025 A 96.5 · 5 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site at start of inspection, while food prep was occurring.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed cut cabbage in WIC with incorrect date marks, stating a prep date of 2/24. PIC stated sticker was not removed from past batch of cabbage, and this item was prepared yesterday, 3/4. Observed house-made salsa with two date marks stickers on container (one for 2/20, one for 3/4). PIC stated salsa was made yesterday, and the old stickers on container of 2/20 was not removed. -CDI- PIC removed the incorrect date marks and properly labeled the foods. EHS and PIC discussed the importance of removing date marks when washing dishes and properly adding new date marks when foods are prepped.
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 green tomato salsa and pupusa pork filling cooling too slowly. Green tomato salsa was cooling in WIC at a rate of 0F/min, in a large plastic container, covered tightly with lid. Pupusa pork filling was cooling in the RIC at a rate of 0.05F/min, wrapped tightly in a plastic bag. -CDI- PIC uncovered the salsa and placed both items in the WIF for rapid cooling. By end of inspection, EHS observed both items cooling at sufficient rates.
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 .
#43 · In-use utensils: properly stored
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. -Observed handle for scoop submerged in beans. -CDI- PIC removed handle from food.
#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 phone and water bottle stored on dry storage shelf over customer food. -CDI- PIC removed employee items. -REPEAT-
Nov 26, 2024 A 93.5 · 8 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site at start of inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed coffee pot stored in handsink at front service area. -CDI- Coffee pot was removed.
#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 cooked chicken cooling from overnight in the WIC not meet cooling parameters. Chicken was observed at 43F. Chicken was stored in deep plastic container with lid. -CDI- PIC voluntarily discarded the item.
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
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple blocks of queso duro in front lowboy above 41F. Blocks of queso duro towards back of lowboy were at 41F. Ambient temperature at front of unit was 45F. Ambient temperature at back of unit was 41F. PIC stated temperature rises due to frequent use during breakfast rush. Observed door opened frequently during inspection. PIC moved most blocks of cheese to WIC. PIC left few blocks of cheese in unit, to be used or discarded within one hour. PIC called for unit repair. Unit will not be used for cold holding until it maintains food temperature of 41F or below throughout unit. -3 day verification visit required-
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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed multiple foods (pork, salsa, spaghetti) cooked yesterday, lacking a date mark. -CDI- PIC properly added date marks.
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
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 cooked cabbage cooling too slowly in WIC. Cabbage was cut and combined with boiling water at 7:30am this morning. At 9:00am, observed temperature of 58F. At 10:00am, observed temperature of 57F. Cabbage was cooling at a slower rate than the minimum required rate of 0.12F/min. Cabbage was stored in large, deep plastic containers, covered with lid. Also observed cooked chicken not meet cooling parameters after cooling overnight in WIC. Chicken was observed at 43F, stored in deep plastic container with lid. -CDI- PIC placed cabbage in freezer, uncovered, for rapid cooling. PIC voluntarily discarded the chicken.
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 .
#39 · Contamination prevented during food preparation, storage & display −2
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed boxes of canned tomatoes and bananas stored directly on ground in dry storage.
#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 phone and water bottle stored on shelf over food.
Sep 18, 2024 A 94.5 · 9 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS left copy of plan.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#6 · Proper eating, tasting, drinking or tobacco use −0.5
Corrected during inspection
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored on cutting board. CDI- Discarded.
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat 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 whisk stored at the handwashing sink. CDI- Removed.
#37 · Food properly labeled: original container
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 large bins of sugar and salt without labels. CDI- Bins labeled.
#38 · Insects & rodents not present; no unauthorized animals
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed hole in screen door do not keep open until fixed.
#39 · Contamination prevented during food preparation, storage & display −1
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in freezer. Remove all food from freezer floor.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.
#49 · Non-food contact surfaces clean −0.5
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 roller cart in need of cleaning. Observed kitchen fan in need of cleaning.
Apr 11, 2024 A 94 · 6 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed dishes in the handwashing sink. CDI- Removed.
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken holding below 135F in the hot box. CDI- Chicken reheated (165F) on the stove.
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 · 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 several bags of beans and cheese in the walk in cooler holding above 41F. CDI- Items were within time/ temp parameters and placed in the walk in freezer on a sheet tray. EHS requires facility to complete a risk control plan for cold holding/ cooling. More details were emailed to the manager (see general comments).
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 .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
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 bags of beans and cheese stacked in containers prior to being cooled to 41F.CDI- Items unstacked and placed in the freezer.
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 .
#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 food stored on the floor in the walk in cooler.
Dec 20, 2023 A 93.5 · 10 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 until near end of walk through.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#20 · Proper cooling time & temperatures −3
Corrected during inspectionRepeat violation
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 tomato sauce that was cooked last night still cooling above 41F today. CDI: Product 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 .
#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 milk on counter above 41F. CDI: Milk was moved permanently to TPHC. TPHC procedures filled out for milk, crema, and cheese (which was already held on TPHC). REPEAT VIOLATION Significant improvements as all units were properly functioning today. Items were held on counter and should be held on TPHC.
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 .
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
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 no procedures for cheese held on TPHC. CDI: Procedures were written during the inspection.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#33 · Proper cooling methods used; adequate equipment for temperature control −1
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 - REPEAT - Observed tomato sauce cooling in a large, deep plastic container from last night. Observed salsa cooling in a deep, covered container in the walk-in cooler. Observed beef and chicken cooling in deep containers after having been shred this morning. Observed individually wrapped tamales stacked on top of each other cooling tightly packed on a speed rack. CDI: All items were spread out into shallow containers and left uncovered. Tamales were moved to the walk in freezer. Future violations will result in a risk control plan and/or 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 .
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans and bus tubs wet stacked on shelf in kitchen.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed both gaskets on front line reach in cooler split.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with both lids broken. Observed both dumpsters with open doors.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed excessive amounts of organic matter such as leaves and sticks as well as cardboard and trash in enclosure. Remove all debris to prevent pest harborage.
NOTE: This is a shared dumpster.EHS encouraged PIC to reach out to landlord to have problems corrected.
#55 · Physical facilities installed, maintained & clean
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 minor dust build up on ceiling tiles near stove prep area.
#56 · Meets ventilation & lighting requirements; designated areas used
6-303.11 Provide required lighting intensity. Observed lighting in prep areas such as the prep sink and prep table at 2-6FC of light. Provide 50FC of light in these areas.
Jul 25, 2023 A 90.5 · 9 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Corrected during inspectionRepeat violation
2-101.11 (A) PIC shall be present during all hours of operation. - PF - REPEAT - PIC not present at beginning of inspection. - CDI - PIC arrived within 15 minutes of inspection starting.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.14 Post a handwash sign at each handsink. - Observed no sign at handsink in employee restroom in back. - CDI - PIC posted signage.
#15 · Food separated & protected
Corrected during 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 above raw pork in walk-in cooler. - CDI - PIC corrected storage order.
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 inspectionRepeat violation
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 rice cooling at a rate of 0F/min in a covered, large, deep, plastic container in the reach-in cooler (see temperature chart). Also observed individually wrapped corn tamales stacked on top of each other cooling at a rate of .06F/min in a large, plastic bin in the walk-in cooler (see temperature chart). - CDI - PIC moved rice to walk-in freezer to quickly cool. PIC placed tamales in thin layers in shallow pans to quickly cool. Do not cool in reach-in cooler. - *NOTE: Points not escalated due to items still having time to meet required cooling parameters with adjustments to cooling methods. Full points will be taken at next inspection if cooling parameter violations persist.
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 .
#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 - REPEAT - Observed milk and cheese holding above 41F in lowboy unit up front. Ambient temperature of unit read 44-46F. Per PIC, items had been in unit for less than 4 hours. - CDI - PIC moved items to WIC to quickly cool. - Follow up visit required to ensure unit has been repaired for long term compliance.
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 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - REPEAT - Observed beans and chicken prepared the previous day lacking date mark labels in the walk-in cooler as well as salsa verde prepared the previous day lacking a date mark label in the upright reach-in cooler in the back prep area. - CDI - EHS allowed PIC to date mark items with yesterday’s date. - *NOTE: Risk control plan may be implemented at next routine inspection if date marking issues persist.
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 .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Repeat 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 - REPEAT - Observed salsa cooling in a large, deep plastic container in the walk-in cooler. Also observed individually wrapped tamales stacked on top of each other cooling in large, deep plastic bins in the walk-in cooler. - CDI - Education provided. PIC agreed to use shallow pans/sheet trays moving forward.
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
Repeat violation
6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT - Observed metal screen door at back entry with holes present and not in good repair. Repair or replace door to discourage rodent or insect entry. - *NOTE: No point escalation due to no insect/rodent activity noted during inspection.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms. - Observed no covered waste bin in gender neutral employee bathroom in back.
Apr 5, 2023 A 91.5 · 10 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Corrected during inspectionRepeat violation
2-101.11 (A) PIC shall be present during all hours of operation. -PF PIC not present during inspection. Kitchen lead helped answer questions that were asked during inspection REPEAT CDI PIC arrived later in the inspection.
#20 · Proper cooling time & temperatures −1.5
Corrected during inspectionRepeat violation
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 salsa cooling at ambient room temperature. Employee stated that she prepared salsa around an hour and a half prior. Temperature was 109F. Observed large batch of stacked tamales and large container of beans in WIC cooling from the day prior. Tamales and beans were showing temperatures well above 41F. (See temp chart). REPEAT CDI: EHS instructed employee to reheat salsa to 165F and attempt cooling with another method. Employee voluntarily discarded tamales and beans.
For more information please visit: http://meck.co/FoodSafety 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 .
#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 slaw being held on counter for service with temperatures above 41F. Employee stated the slaw had only been out for a couple hours. Observed portioned cheese in front low RIC with temperatures around 44F. PIC stated that cooler is opening very frequently during breakfast time. REPEAT CDI: Employee moved slaw to WIC to rapidly cool. EHS observed ambient temperature of 38F after cooler remained shut and was allowed to cool. PIC kept unit closed to allow for cooling of cheese.
For more information, please visit: http://meck.co/FoodSafety 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 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety 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 . Observed cooked chicken and some slaws in WIC without date mark that was prepared the day prior. Observed beans, cream sauce and pork without date marking in tall RIC. REPEAT CDI: Employee date marked items. EHS informed PIC that if date marks are missing during next inspection, items will have to be discarded.
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed pupusa mix being held using TPHC without a time stamp. Employee stated the product was removed from the WIC at 7 AM. CDI: Employee labeled pupusa mix with 7:00 AM.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
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 large portion of cooked beef cooling in WIC. Cooling calculation indicated that cooling is inefficient. Observed deep plastic bin of tightly stacked tamales that had been cooling since yesterday with temperatures above 41F. Observed large, deep plastic covered bin of beans cooling from yesterday with temperatures above 41F. REPEAT CDI: Employee voluntarily discarded beans and tamales. Proper cooling methods discussed with PIC. Cooling cooked beef moved to WIF to rapidly cool.
For more information, please visit: http://meck.co/FoodSafety 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
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed metal screen door at back entry with holes present and not in good repair. Repair or replace door to discourage rodent or insect entry.
#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 dry rice and dry beans stored in plastic bins with half the lids missing, leaving food exposed. PIC stated that the containers had lids that covered products prior. Points not escalated due to difference in issue.
#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 wiping cloth stored in sanitizer bucket that had a chlorine sanitizer concentration of below 50 ppm. REPEAT CDI: Employee changed out sanitizer to correct concentration and stored a new cloth in it.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed one fan in WIF not operating. PIC stated that the fan is in the process of being replaced and already has a work order in for the replacement and service. EHS observed WIF holding temperature of 14F.
Jan 23, 2023 A 93 · 11 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Corrected during inspection
2-101.11 (A) PIC shall be present during all hours of operation. -PF PIC not present during inspection. Kitchen lead helped answer questions that were asked during inspection CDI by instruction from EHS
#2 · Certified Food Protection Manager −1
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 no person on staff with ServSafe certification.
#20 · Proper cooling time & temperatures
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. For more information please visit: http://meck.co/FoodSafety 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 . Observed cooked rice, cooked potatoes, and a beef and vegetable stew in WIC that was made the day prior with temperatures above 41F. Observed salsa made almost two hours prior with temperatures above well above 70F. CDI: PIC voluntarily discarded products made the day prior and salsa was reheated to above 165F and put in shallow metal pan to start cooling in WIC. EHS provided education about cooling parameters.
#21 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: http://meck.co/FoodSafety 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 . Observed cooked short rib in HH box with temperatures around 103. Employee stated that the item had been reheated and placed there an hour prior. Observed cooked beef sitting on counter beside stovetop. Employee stated that it gets cooked and then sells within two hours. Employee was instructed to keep item at sufficient hot holding temperatures of 135F or above. REPEAT CDI: short rib reheated in oven to sufficient temperatures. cooked beef was placed back on stove to reheat, then hold hot.
#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 For more information, please visit: http://meck.co/FoodSafety 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 .Observed slaw, raw beef and pupusa cheese filling sitting on counter and not in temperature control. temperatures were above 41F. Items had been out of refrigeration for a little over an hour. CDI: Employee placed items back in temperature control units to cool quickly. EHS provided education on holding temperatures. TPHC discussed with employee to hold pupusa mix for 4 hours and then discard in the future.
#23 · Proper date marking & disposition
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety 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 . Observed multiple items in WIC without date mark that was prepared the day prior. CDI: Employee date marked items.
#28 · Toxic substances properly identified stored & used −1
Corrected during inspectionRepeat violation
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in sink compartment with concentration over 200 ppm. REPEAT. CDI: solution was diluted to proper concentration.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
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 For more information, please visit: http://meck.co/FoodSafety 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 . REPEAT. Observed salsa cooling in deep plastic tub with only one hour left to hit 70F an and cooked potatoes cooling from the day before in deep covered plastic tub. Observed pupusa mix made this morning cooling in deep, plastic tub in thick portions. pupusa mix had only fallen 1-2 degrees in an hour. Employee then spread out pupusa mix on thin sheet pans to cool rapidly. Cooling methods are not effective. CDI: Employee moved pupusa mix and salsa to WIF to quickly cool. Potatoes were discarded.
#39 · Contamination prevented during food preparation, storage & display
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 boxes of potatoes stored on the floor in WIC. REPEAT CDI: Employee placed food on shelf. Points not escalated due to difference in specifics of violation on last inspection.
#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 bucket that had a chlorine sanitizer concentration of below 50 ppm. CDI: Employee changed out sanitizer to correct concentration and stored a new cloth in it.
#55 · Physical facilities installed, maintained & clean
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 dust accumulating on vent covers in kitchen above prep and cook line. Keep clean.
Dec 2, 2022 A 96 · 7 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 For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shell eggs being stored above RTE foods such as slaw and rice in WIC. Observed raw chicken being stored over RTE tamales in WIC. CDI: PIC corrected storage order and put raw foods on bottom shelf.
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed two different pans of chicken and veggies in hot box with temperatures lower than 135F (see temperature log). PIC stated they were prepared around two hours prior. CDI: Employee reheated foods to 165F or higher.
#23 · Proper date marking & disposition −1.5
Corrected during inspection
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 For more information please visit: http://meck.co/FoodSafety 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 . Observed a couple large plastic tubs of cut cabbage slaw in vinegar with a date mark of 11/22/22. Observed incorrect date marking of 12/01/22 on tamales that were made today. CDI: PIC voluntarily discarded slaws and corrected date on tamales.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer spray bottle and bucket with concentration over 200ppm. CDI: PIC diluted solution to 50 ppm.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
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 For more information please visit: http://meck.co/FoodSafety 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 . Observed multiple deep, covered containers of slaw cooling in WIC with temperatures between 44-46 and slaw in RI cooler cooling with temp of 60. Observed rice cooling in deep bus tub and covered with plastic wrap with temperatures of 73. PIC stated rice was prepared almost an hour and a half ago. Observed deep plastic container of tamales prepared today with temperatures of 44-45. PIC stated that tamales were placed in freezer to cool quickly and then placed in WIC. CDI: employees spread out slaws on sheet pans and places in WIC and WIF to cool rapidly. Rice was uncovered and put in WIF and occasionally stirred to cool quickly. Tamales were spread out in thin layers on sheet pans on speed rack and placed back in WIC. REPEAT
#37 · Food properly labeled: original container
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 containers of flour and sugar without a label. CDI: PIC labeled containers with a sharpie.
#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 storage containers of dry rice and beans with covers missing and storage stacked on top. Cover food to prevent contamination.
Aug 16, 2022 A 96.5 · details not yet loaded
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Apr 6, 2022 A 94 · details not yet loaded
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Jan 3, 2022 A 95 · details not yet loaded
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Aug 5, 2021 A 92 · details not yet loaded
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May 11, 2021 A 96.5 · details not yet loaded
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Jan 27, 2021 A 95.5 · details not yet loaded
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Oct 12, 2020 A 93.5 · details not yet loaded
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Jun 17, 2020 A 94 · details not yet loaded
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Feb 24, 2020 A 93 · details not yet loaded
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Sep 23, 2019 A 92.5 · details not yet loaded
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Apr 17, 2019 A 92 · details not yet loaded
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Oct 2, 2018 A 95 · details not yet loaded
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May 31, 2018 A 95.5 · details not yet loaded
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Jan 29, 2018 A 95.5 · details not yet loaded
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Oct 17, 2017 A 97.5 · details not yet loaded
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Jul 18, 2017 A 94 · details not yet loaded
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May 8, 2017 A 94 · details not yet loaded
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Feb 21, 2017 A 93 · details not yet loaded
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Nov 3, 2016 A 96 · details not yet loaded
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Jul 27, 2016 A 92 · details not yet loaded
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May 9, 2016 A 93 · details not yet loaded
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Jan 28, 2016 A 95 · details not yet loaded
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Oct 21, 2015 B 86.5 · details not yet loaded
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Aug 3, 2015 A 92.5 · details not yet loaded
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Jan 21, 2015 A 94.5 · details not yet loaded
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Aug 20, 2014 A 95.5 · details not yet loaded
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May 2, 2014 A 96.5 · details not yet loaded
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Dec 2, 2013 A 94.5 · details not yet loaded
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Sep 6, 2013 A 93 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “DELI SALVADORENA” or State ID 2060015791). Inspection type (routine vs. follow-up) is not published in the county's data.