A95

CUZCATLAN

4800 CENTRAL AV, Charlotte, NC 28205

Restaurant · NC permit/State ID 2060016373

Latest gradeA (95)

Last inspectedOct 21, 2026

Inspections on record44

On record sinceJul 1, 2013

Score history

Jan 8, 2015Higher is betterOct 21, 2026

Inspections & violations

Oct 21, 2026 A 95 · 7 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Waitress observed bringing dirty dishes from customer to dish machine. Waitress then retrieved clean cups to place at front without washing hands first. Employees must wash hands between handling soiled utensils and clean utensils. CDI - Employee educated and she washed hands.

#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. Large container of beans measured 45-47F in walk-in cooler. Cook stated that they began cooling last night. Use shallow pans that are uncovered, or use ice bath with frequent stirring to cool large batches of TCS foods. CDI - Cooks educated on cooling and they discarded the beans. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 Beans were cooled overnight in deep container in walk-in cooler. Use shallow and uncovered pans, or use ice bath with frequent stirring to cool large batches of TCS foods. CDI - Cooks educated on cooling methods and they discarded the beans. 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 .

#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. Container of mayo observed on floor in walk-in cooler. Do not store food on floor. Food must be at least 6 inches off the floor. 0 pts.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 wet cloth observed beside grill. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Repeat violation

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. 1 stack of clean containers were stacked while they were still wet. Allow utensils to adequately air dry before stacking. Improvement from last inspection so kept at half credit. REPEAT

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

Repeat violation

4-501.11 Maintain equipment in good repair. Prep table near dish machine is very rusted on bottom shelf. Replace prep table. REPEAT 0 pts

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Jun 2, 2026 A 95 · 7 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager 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 Employee observed touching face before donning gloves. Employees must wash hands after touching face and before donning gloves to prepare food. CDI - Employee educated and he washed hands, 0 pts.

#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. Large container of salsa in walk-in cooler measured 45-47F. Date said it was prepared yesterday. Use ice bath with frequent stirring or shallow, uncovered pans to quickly cool TCS foods after cooking. CDI - PIC educated about cooling and he discarded salsa. 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 .

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

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) 2 containers of cooked chicken were prepared on 5-24. 1 container of soup, 1 container of pupusas and 1 container of cooked chicken were missing prep date labels. TCS RTE foods must be labeled with prep dates in, and used or discarded within 7 days of preparation. CDI - PIC placed correct prep date labels on items that were missing date labels and discarded the out of date foods. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#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 Salsa was cooled overnight in large container with lid. Use shallow pans or ice bath with frequent stirring to cool large batches of TCS foods. CDI - PIC educated about cooling methods and he discarded the salsa. 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 −0.5

Repeat violation

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. Some stacks of containers and metal pans were stacked while they were still wet. Allow utensils to adequately air dry before stacking. REPEAT

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

4-501.11 Maintain equipment in good repair. Rust on shelves below prep tables in kitchen. Repair/replace. 0 pts.

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Feb 20, 2026 A 96 · 5 violations

#2 · Certified Food Protection Manager −1

Repeat violation

REPEAT: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during the inspection. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41°F or less. - P. Observed sliced tomatoes in the prep top above 41 F. Discussion with food handler revealed that it was put in the unit yesterday. Also observed salsa and curtido recently placed in an ice bath above 41°F. Refer to temperature observation chart. CDI - PIC voluntarily discarded yesterday’s food and refreshed ice bath. -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 −1.5

Corrected during inspectionRepeat violation

REPEAT: 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 opened container of milk and horchata without date labels. Employees state that these were first used/prepared yesterday. CDI - Allowed employee to add date labels. 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 chorizo being held for resale in the facility’s walk-in cooler past its expiration date (prepared on 2/12). Reviewed first in first out practice with food handlers. CDI - Food handler voluntarily discarded chorizo. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed plastic drinking cups wet stacked at front counter server prep station. Separate and allow to air dry prior to stacking. -0-

#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 several heavily scored and stained cutting boards stored in the facility and at large sandwich prep station. Repair or replace. -0-

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Sep 30, 2025 A 95 · 7 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 duty halfway through the inspection. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#6 · Proper eating, tasting, drinking or tobacco use −0.5

Corrected during inspection

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed multiple employee drinks stored above the prep table and in the WIC. CDI PIC moved employee drinks

#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 chorizo in the prep top above 41F. PIC stated that it was put in the unit yesterday. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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). Observed multiple tcs (Pico, diced tomatoes, butter) foods that were put in the prep top yesterday not date marked. PIC provided the date mark. Also observed 3 large containers of pupusas in the WIC not date marked. PIC stated that they were made yesterday. Also observed an open gallon of milk in the glass front RIC not date marked. PIC provided the date mark. 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 .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on the prep table while employee was handling food. EHS educated PIC on proper sanitizer bucket storage. CDI PIC moved bucket to bottom shelf of a prep table.

#37 · Food properly labeled: original container −2

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 multiple spices and a squeeze bottle of oil with missing labels. CDI PIC labeled items.REPEAT

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

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

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Apr 3, 2025 A 93.5 · 6 violations

#2 · Certified Food Protection Manager −1

Repeat violation

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired FPM certification onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored above pupusas inside walk in cooler. CDI: Eggs were relocated. Risk control plan was implemented at end of inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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. Observed cooked tripe with a prep date of 3/24. Observed cooked pupusa filling with a prep date of 3/26. CDI: Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#37 · Food properly labeled: original container −1

Repeat violation

REPEAT 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 spice shakers and plastic containers with missing labels. Label items.

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

4-501.11 Maintain equipment in good repair. Observed missing panel on ice machine.

#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 build up on ceiling vent. Clean as needed.

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Dec 11, 2024 A 93.5 · 6 violations

#2 · Certified Food Protection Manager −1

Repeat violation

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with an expired food safety manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored above pupusas inside walk in cooler. CDI: Storage order was rearranged. If violation occurs on future inspections a risk control plan may be implemented. 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

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomato sauce and cut cabbage in ice baths above 41F, majority of the ice had melted. CDI: PIC added more ice. Points remain the same due to improvement from last inspection. 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 spice shakers with labels worn off. Label items.

#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 build up of food debris inside reach in freezer. Clean as needed.

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

Repeat violation

REPEAT 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 cracked floor tiles near dry storage area and missing tile near cook line. Repair.

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Sep 18, 2024 A 92 · 7 violations

#2 · Certified Food Protection Manager −1

Repeat violation

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored over flan inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 cut cabbage and tomato sauce above 41F, inside melted ice bath. Observed various TCS items inside walk in cooler 2 above 41F, ambient air temp was 43-45F. According to PIC, food temperatures were taken at 8:30am and items were 41F or below. CDI: PIC turned down thermostat on cooler, ambient temperature was 38F at end of inspection, and items cooled to 41F or lower. 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 −2

Corrected during inspectionRepeat violation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser without a label. CDI: Label was placed on bottle. REPEAT 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of chemicals being stored on shelving above cutting boards. CDI: Spray bottle was relocated.

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed beef thawing at room temperature and shrimp thawing under running water at 80F, not submerged. CDI: Items were placed in walk in cooler.

#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 small plastic containers being stored inside spice containers.

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

Repeat violation

REPEAT 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 cracked and damaged floor tiles near walk in cooler and dry storage area. Repair.

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Apr 15, 2024 A 96.5 · 8 violations

Inspector comments: According to PIC, ceviche is “cooked” by boiling, then lime and other ingredients are added.

#2 · Certified Food Protection Manager −1

Repeat violation

#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 shrimp being stored in a container on top of chickpeas inside reach in freezer. Chickpeas were removed from their hermetically sealed packages. CDI: Shrimp was relocated. 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 food employee handle raw beef, rinse gloves at 3 compartment sink then proceed to handle ready to eat food. CDI: Food employee removed gloves and washed hands.

#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 cut cabbage and tomato sauce above 41F, items were in a shallow ice bath. CDI: PIC added ice to ice bath. All other cold holding was correct. 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 .

#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 a spray bottle of degreaser without a label. CDI: PIC labeled spray bottle.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth sitting on prep top. Hold wet wiping cloths in sanitizer.

#43 · In-use utensils: properly stored

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of tongs touching cut lettuce, and spoon with handle down in diced tomatoes. Ensure handles are not touching food items.

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

4-501.11 Maintain equipment in good repair. Observed large ice machine with missing front panel. Repair.

#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 cracked floor tiles in walk in cooler #1

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Dec 20, 2023 A 96 · 5 violations

Inspector comments: Facility serves as commissary for MFU Taqueria De Dragon. Per owner, MFU employees have not been in the restaurant for prep work in months. EHS did not observe any food stored in restaurant for MFU. No dedicated dry or cold storage observed labeled for MFU. Owner of restaurant stated he no longer wishes to serve as commissary for MFU.

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC food protection manager certification is expired. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#15 · Food separated & protected −1.5

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 beef in WIC. - CDI - PIC corrected storage order by moving chicken below beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#37 · Food properly labeled: original container −1

Corrected during inspectionRepeat 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. - REPEAT - Observed various containers of spices lacking labels throughout facility. - CDI - PIC labeled all working containers.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door not fully closed during inspection. Keep outer doors closed to prevent insect/rodent entry.

#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. - REPEAT - Observed cell phone stored on top of flip top prep unit. - CDI - Employee removed cell phone from prep unit.

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Sep 15, 2023 A 94.5 · 9 violations

Inspector comments: Water pressure low for hot water at three compartment sink. Hot water temperatures reached 110F after a couple minutes of running. EHS recommends contacting a licensed plumber to assess sink and assure no issues present.

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#15 · Food separated & protected −1.5

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 - REPEAT - Observed two boxes of raw meat stored on drainboard of prep sink while cooked beef stew was cooling in an ice bath in the prep sink. Do not store raw meat and ready-to-eat food on the same prep sink. - CDI - PIC moved beef stew to walk-in cooler to continue cooling. No obvious signs of contamination present. - *NOTE: Points not escalated due to difference in nature of violation from previous violation noted. Full points will be deducted at next routine inspection if storage order violation persist. 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 container of rice temp at 98F after cooling for more than 2 hours in the walk-in cooler. - CDI - PIC voluntarily discarded rice. 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 .

#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 rice cooling in a large, deep container not meet required cooling parameters. Observed beef soup and cows feet cooling in covered containers after being removed from ice baths. Do not cover items while actively cooling. Ensure items are stirred frequently or add ice in bags to aide cooling as needed. EHS recommends designating space in a freezer for cooling. - CDI - PIC uncovered items while cooling, incorporated active stirring, and voluntarily discarded rice. 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

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 various working containers of spices and condiments lacking labels.

#43 · In-use utensils: properly stored −1

Repeat violation

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - REPEAT - Observed small single service cup used as scoop stored directly in container of tomato based sauce in walk-in cooler. PIC removed cup from sauce. Also observed knife stored between prep unit and steam table. Do not store utensils in this area due to inability to clean surface.

#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 food residue on the lids of various containers stored in cooler drawers. Clean and increase cleaning frequency to maintain clean.

#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 lid open. Keep lids shut when not in use. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed heavy debris buildup inside of dumpster enclosure, with emphasis on the right side. PIC stated dumpster enclosure is shared with a neighboring facility who is responsible for the right side of the enclosure.

#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 belongings stored on in contact with dry goods on shelving.

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Jun 15, 2023 A 97.5 · 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 Piece of raw bacon observed in container of cooked sausage. Store raw animal foods separately from ready-to-eat foods. CDI - Raw bacon and sausage discarded. // 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. Raw bacon stored directly on top of raw chicken in walk-in cooler. Store raw animal foods according to final cook temperature - store raw bacon separately from raw chicken. CDI - PIC moved raw bacon to another shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 is not been labeled, or if the label is incorrect. -P 2 large containers of pickled cabbage were prepared on 6-6 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded cabbage. 0 pts. 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 .

#43 · In-use utensils: properly stored −1

Repeat violation

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Cup used as a scoop in ranch container in walk-in cooler. Do not use cups as utensils. Utensil must have a handle. Also, in-use knives are being stored in space between side of sandwich cooler and side of steam table. Do not store in-use utensils where they can become contaminated. REPEAT

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

4-501.11 Maintain equipment in good repair. Torn gaskets present on several coolers and freezers throughout establishment. Replace torn gaskets. 0 pts.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Leak present at 3-compartment sink. Repair leak. 0 pts.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Large amount of cardboard boxes in dumpster enclosure. Establishment needs to contact waste management company or property management company to pick up waste more frequently or to add an additional dumpster. 0 pts.

#55 · Physical facilities installed, maintained & clean

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Mar 21, 2023 A 97 · 4 violations

#2 · Certified Food Protection Manager

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired food protection manager certification. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

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

Corrected during inspection

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee wash and rinse spatula and proceed to hand it to another employee for use on the flat top. CDI: Food employee placed spatula to be rewashed, rinsed, sanitized. For more information, please visit: http://meck.co/FoodSafety 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 .

#35 · Approved thawing methods used −1

Corrected during inspectionRepeat violation

REPEAT 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw chicken thawing in prep sink not submerged in running water. CDI: PIC submerged chicken

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

Corrected during inspectionRepeat violation

REPEAT 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 small plastic container being used as a scoop in spices. CDI: Plastic container was removed.

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Oct 18, 2022 A 96.5 · details not yet loaded