A96.5
DELI-CIAS
6341 ALBEMARLE RD, Charlotte, NC 28212
Restaurant · NC permit/State ID 2060016727
Latest gradeA (96.5)
Last inspectedJul 27, 2026
Inspections on record46
On record sinceSep 25, 2013
Score history
Aug 21, 2015Higher is betterJul 27, 2026
Inspections & violations
Jul 27, 2026 A 96.5 · 9 violations
#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 rice holding below 135F for less than 2 hours. CDI Hot holding item was unplugged. PIC plugged in equipment and PIC quickly reheated rice to 165F and above.
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
Follow-up verification required
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 no date marking of smaller containers in prep units throughout. VR 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 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 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf PIC stated that steak can be served undercooked. No asterisk is seen on menu. VR
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insects crawling on floor and prep table, observed flies in prep area. PIC showed receipt of company used, will call to have them revisit earlier than regular schedule.
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. Observed avocados ready to use with stickers still adhered. Remove stickers in process of washing fruits and vegetables.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair. Replace broken door handles on upright freezer. Observed broken bottom wire shelf and rusted shelves throughout. Replace or resurface. REPEAT
#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 several shelving with dust and build up. Clean with more frequency.
#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 missing tile in floor near back door.
#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 purse and sweater stored on shelving unit with canned goods. -0-
May 5, 2026 A 98 · 2 violations
#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 Cut tomatoes measured 46F. in sandwich cooler top. Salsas and cabbage in other sandwich cooler top measured 43-47F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to walk-in cooler to cool.
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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair. Replace broken door handles on upright freezer. REPEAT
Jan 15, 2026 A 96.5 · 3 violations
#23 · Proper date marking & disposition −3
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 the following ready to eat foods prepared on 1/13-1/14 and/or pulled from the walk-in cooler without date labels: Pico de gallo, curtido, salsa, chorizo and chopped tomatoes (x2 cts). CDI - Food handler instructed to properly date label items. -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.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
REPEAT: 4-501.11 Maintain equipment in good repair.
Observed broken door handles on two upright reach-in freezers. Repair. -0.5-
Manijas de las puertas de los congeladores
#49 · Non-food contact surfaces clean
Repeat violation
REPEAT: 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 debris and rust on 1 shelving unit in the walk-in cooler. 0 demerits as PIC is actively working on replacing the unit. -0-
Dec 29, 2025 B 89.5 · 17 violations
Inspector comments: Inspection conducted with EHS Kayla Ward and PIC Yuri Medina present.
Facility may contact the office at 980-314-1620 for re-inspection.
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Corrected during inspection
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf.
Observed the following priority and priority foundation items out of compliance during the inspection: Improper hand washing practices, non-existent date marking procedures, improper holding temperatures, food storage order, food protection, toxic chemical labeling, TPHC records and procedures and facility missing consumer advisory reminders. CDI - Employees and PIC present were educated on critical items; please see item numbers below for more details and corrective actions. -1-
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P.
Observed gloved food handler crack raw shelled eggs, wiped gloves on apron and immediately transition to grab clean plate for another customer order. CDI - Employee educated on hand washing before transitioning tasks followed by proper hand washing practices.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P.
Observed food handler wash their hands, recontaminate them by shutting off water supply, dry their hands with disposable towels and then don gloves for food prep. CDI - Employee educated on proper hand washing practices and properly washed hands. -2-
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.14 Post a handwash sign at each handsink.
Observed no hand washing signage for men’s restroom. CDI - EHS provided hand wash sign. -0-
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P.
Observed small fly perched on recently prepared dough flour (masa). CDI - Employee voluntarily discarded the masa. -0-
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
REPEAT: 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 container holding skewers of raw chicken, other containers holding raw beef and raw pork stored on shelf above containers of raw shrimp and tilapia. Separate raw animal foods by final cook temperatures. CDI - Storage order corrected to prevent cross contamination.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed boxes of unwashed green bananas and tomatoes stored above container of ready to eat pico de gallo in the walk-in cooler. CDI - PIC instructed to correct storage order to prevent cross contamination. -3-
EHS discussed with PIC about labeling all storage areas for compliance.
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 41 F or less. - P.
Observed multiple TCS applicable foods cold holding > 41 F. See temperature observation chart for details. Per discussion with food handler, several were recently prepared this morning while others had been cold holding since previous day. EHS also noted container of raw shelled eggs in the prep top over stacked above the brim. All refrigeration units verified to be in good repair during today’s inspection. CDI - Foods discovered at > 41 F from previous day were voluntarily discarded and those prepared this morning were transferred into the walk-in cooler to be cooled down. -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-1T.
#23 · Proper date marking & disposition −1.5
Follow-up verification required
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 the following ready to eat foods prepared yesterday without date labels: Boiled yuca, cut cabbage (2x ct), pico de gallo, shredded cheese and elote tamales. CDI - Employees instructed to properly date label items.
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 no date labels on the following: Various containers of soups and salsas, refried beans, beans, cooked chicken, chorizo, cooked pork, corn, cooked cabbage through out refrigeration units and in the walk-in cooler. Discussion with the PIC and food handlers revealed that these were made on 12/27/25. CDI - Employees instructed to add date labels to all items. -1.5-
Verification visit will made to assess date marking practices.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.
#24 · 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 SOPs missing raw shelled eggs which are held on TPHC. CDI - PIC added raw shelled eggs to TPHC form.
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 raw shelled eggs recently placed held on TPHC without start/end times. CDI - Start and end times recorded on log by food employee.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety.
#25 · Consumer advisory provided for raw/ undercooked foods
Corrected during inspection
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. - Pf
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 regular breakfast, chilaquiles, breakfast special and chilaquiles especiales offered on the menu with eggs made to order/undercooked. All items were all missing the reminder asterisk. CDI - PIC edited the menus to include asterisks on each item. -0-
#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 unidentifiable chemical substance in spray bottle. CDI - Bottle identified as disinfectant for tables and labeled. -0-
#38 · Insects & rodents not present; no unauthorized animals −1
Repeat violation
REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests.
Three small roaches were observed it the facility during today’s inspection. Establishment receives monthly pest control treatments from Go Forth. Let company know when pests are observed so they can treat for pests in those areas.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests.
Observed multiple dead roaches on the floor under back prep table and on traps in the kitchen and front of house by the bar area. -1-
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed one food employee without a hair restraint engaging in food preparation. -0-
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14 (E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observed in use sanitizer bucket stored on the floor in the kitchen. CDI - Employee removed from floor. -0-
#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 several hotel pans wet stacked on shelf above 3-compartment sink. -0-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed broken door handles on reach in freezer. Repair. -0-
#49 · Non-food contact surfaces clean −0.5
Repeat violation
REPEAT: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed heavy food and debris on shelving units in the walk-in cooler. Clean shelves in walk-in cooler. -0.5-
#55 · Physical facilities installed, maintained & clean
6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable.
Observed some loose ceiling tiles in the kitchen. Reattach.
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 ceiling tiles above the 3-compartment sink in need of cleaning. -0-
Sep 25, 2025 A 95 · 7 violations
Inspector comments: PIC stated everything on menu is fully cooked. She stated shrimp and tilapia for ceviche are cooked to above 145F before cooling and then cutting and serving it in the ceviche.
#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. Skewers of raw beef and raw shrimp stored in same container as raw chicken skewers. Also, raw chorizo stored on shelf above raw shrimp. Separate raw animal foods by final cook temperatures. Store raw chicken separately from raw beef and raw seafood. Do not store raw chorizo above raw seafood. CDI - PIC moved raw chicken skewers to separate container and moved raw chorizo to the bottom shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine measured 0 ppm chlorine. Source bucket was empty. CDI - PIC replaced empty bucket and then the dish machine tested at 50 ppm. REPEAT // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several pans and container found with visible food residue on the and were stored as clean. Immersion blender also found stored as clean but had food residue on blender head. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items moved to 3-compartment sink to be washed again. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup in ice machine behind the shield. Clean ice machine more frequently.
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cabbage in sandwich cooler measured 45F. TCS foods must be 41F or less in cold holding. CDI - PIC moved cabbage to walk-in cooler to cool. 0 pts.
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 .
#35 · Approved thawing methods used −0.5
Corrected during inspectionRepeat violation
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Seafood mix thawing on prep table. TCS foods must be thawed under refrigeration, or under running water that measures 70F or less. CDI - PIC moved seafood mix to prep sink and thawed it under running water. REPEAT
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. 1 small roach observed on wall beside 3-compartment sink. Establishment receives monthly pest control treatments. Let company know when pests are observed so they can treat for pests in those areas. 0 pts.
#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. Clean shelves in walk-in cooler. 0 pts.
#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. Wall damage at waitress station. Grout between floor tiles low in some areas of kitchen. Repair physical facilities. 0 pts.
Mar 25, 2025 A 91 · 14 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P. Observed food handler preparing raw chicken immediately transition to the walk-in cooler to grab container of ready to eat soup. CDI - Employee educated on hand washing before transitioning tasks followed by proper hand washing practices. -2-
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand towels available at female restroom. CDI - PIC replenished area with disposable towels. -0-
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed dish machine pulling sanitizer at 0 PPM. Upon further investigation, the source bucket was empty. New sanitizer bucket was added, however, sanitizer is still pulling at 0 PPM. Equipment repair specialist from Ecolab contacted to assess repairs and ETA is by end of day. Facility will utilize single service utensils only until repairs completed. -1.5-
Verification visit is required.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed 1 deep bucket of chicken soup at 91 F with only 30 minutes left of cooling. Also observed 1 container of cooked plantains cooling since 11:00 AM at 81 F. CDI - Active stirring and fresh ice bath added to chicken soup which cooled down to 68 F after 15 minutes; PIC voluntarily discarded plantains due to not meeting proper cooling time and temperature parameters. -1.5-
Cooling time and temperature discussed with PIC and food employees, all acknowledge the time and temperature windows allowed for cooling hot foods -1.5-
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.
#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 24 hrs. - Pf. Observed no date labels on salsa made yesterday in the walk-in cooler and prep reach-in unit. CDI - PIC properly date labeled products. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.
#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 TCS applicable foods recently placed held on TPHC without start/end times. CDI - Start and end times recorded on log by PIC.
3-501.19(B)(4)(5) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. - P. Observed TCS applicable foods being held on TPHC past 4 hour time limit (8:00am-12:00pm). CDI - Foods discarded per instruction. -1.5-
#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 unidentifiable chemical substance in spray bottle. CDI - Bottle identified as disinfectant for tables and labeled.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed gas lighter stored with Goya seasoning packets in food container. No physical evidence of contamination observed. CDI - Lighter removed. -0-
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
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. Observed 1 deep plastic container of chicken soup at 91 F cooling unattended in shallow ice bath with only 30 minutes left of cooling. Also observed 1 deep container of cooked plantains cooling in the reach-in unit since 11:00 AM, temped at 81 F. CDI - Active stirring and fresh ice bath added to soup which cooled down to 68 F after 15 minutes; PIC voluntarily discarded plantains due to not meeting proper time and temperature cooling parameters. -1-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed plantains and french fries in their original packages left thawing on prep table adjacent to fryers. CDI - Proper thawing methods discussed and action was corrected by transferring into nearby reach-in unit. -0-
#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 small bowl being stored in rice. Observed plastic container used as a scoop stored in salsa picante in the WIC.
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 plastic container used as scoop stored in sugar in dry goods bin. -0-
*** Ensure scoops that are used have a handle.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed broken door handles on reach in freezer. Repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves and discoloration that cannot be effectively cleaned and sanitized. Replace. -1-
#48 · Warewashing facilities: installed, maintained & used; test strips
Corrected during inspection
4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food handler wash hands at 3-compartment sink. CDI - Food handler re-directed to hand washing station. -0-
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
REPEAT VIOLATION: 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 missing edging tiles by back door. Points scaled back due to improvement. -0.5-
#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 purse and sweater stored on shelving unit with canned goods. -0-
Nov 19, 2024 A 93 · 8 violations
Inspector comments: According to PIC all shrimp ceviche is boiled, not “cooked” with lime.
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
REPEAT
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 being stored raw seafood bags containing shrimp, etc. 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 multiple pans, pots, metal container and lids with food debris while being stored as clean. CDI: Items were placed to be 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 .
#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 rice hot holding below 135F. CDI: Item was reheated 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
REPEAT
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 sliced tomatoes cooling at a rate of 0.02F/min inside prep top. Observed beans cooling at a rate of 0.03F/min in a large pot inside reach in freezer. CDI: Tomatoes were moved to walk in cooler and beans were split into smaller, thinner portions.
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
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small crawling insects on wall behind dish machine.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
REPEAT
4-501.11 Maintain equipment in good repair. Observed broken door handles on reach in freezer. Repair.
#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 shelving inside walk in cooler and dry storage area with debris build up. 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 missing edging tiles by back door. Observed low grout lines throughout facility.
Aug 12, 2024 A 93 · 9 violations
#10 · Handwashing sinks supplied & accessible
5-202.12 Provide at least 100F water at handsinks. Observed hand sink with a maximum temperature of 84F.
#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 being stored over raw fish 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
#16 · Food-contact surfaces: cleaned & sanitized
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor dark build up on large ice machine. Clean as needed.
#22 · Proper cold holding temperatures −3
Repeat violation
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items such as cheese, pico, slaw, cut lettuce, raw beef, raw chicken in prep top/unit above 41F, ambient air of unit is 45F. Observed salsa, tomato sauce and salsa verde in glass door reach in above 41F, ambient air was 54F. Items in prep top/unit were placed back in walk in cooler to cool. Items in glass door reach in were voluntarily discarded. VERIFICATION REQUIRED. Upon visit a risk control plan will be implemented.
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 eggs and other items being held on TPHC without time labels. CDI: PIC placed time labels on items.
#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 raw chicken cooling at a rate of 0.01F/min inside prep unit. CDI: Chicken was placed in walk in cooler.
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
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 small bowl being stored in rice and beans. Ensure item that is used has a handle.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed broken door handles on reach in freezer. Repair.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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 missing edging tiles beside back door.
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 flooring throughout facility and wall above dish area in need of cleaning. REPEAT
May 20, 2024 A 91.5 · 6 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee enter kitchen through back door and immediately enter walk in cooler and start handling food items, without washing hands. CDI: Food employee washed hands.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee washing avocados in the hand sink. CDI: Food employee removed avocados from handsink.
#15 · Food separated & protected −1.5
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 beef being stored over yuca in reach in freezer. Both items were removed from their hermetically sealed packaging. 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 −3
Repeat violation
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cheese, slaw, tomatoes, pico, chicken and steak being held in prep cooler above 41F. Ambient air of unit is 46F. PIC contacted refrigeration tech during inspection. All items were moved to freezer to cool. VERIFICATION REQUIRED. If violation occurs on future inspections a risk control plan may be implemented.
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 .
#38 · Insects & rodents not present; no unauthorized animals −2
Repeat violation
REPEAT
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies throughout establishment.
#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 vents above 3 compartment sink. Observed floors throughout establishment in need of cleaning.
Oct 30, 2023 A 94 · 7 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw chicken being stored over vegetables inside of 2 door RIF. CDI - PIC corrected storage order. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.
#22 · Proper cold holding temperatures −3
Repeat violation
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 various TCS foods to be > 41 F inside prep tops and reach-in units during inspection. Refer to temperature chart for details. 1 of 2 lowboy reach-in units unable to maintain product < 41 F. CDI - PIC voluntarily discarded foods from earlier in the day. Remaining foods transferred to reach-in freezer and walk-in cooler to rapidly cool down. PIC has contacted a technician to assess lowboy unit.***VR visit required to verify repairs to lowboy unit. -3-
#28 · Toxic substances properly identified stored & used −2
Corrected during inspectionRepeat violation
REPEAT: 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed cleaning tablets stored on shelving unit above open container of cinnamon sticks used to prepare horchata drink. No physical evidence of contamination observed. CDI - PIC relocated cleaner one unit below with other cleaning products. -2-
7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P. Observed wiping cloths in sanitizer solution surpassing 200 PPM. CDI - Solution discarded, new sanitizer made with concentration reading at 50 PPM.
#38 · Insects & rodents not present; no unauthorized animals −1
Repeat violation
REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies present in kitchen. -1-
#42 · Washing fruits & vegetables
Corrected during inspection
3-302.15 Wash fruits and vegetables prior to use. Observed sliced and unsliced avocados on prep counter with stickers present. CDI - Sliced product voluntarily discarded and other removed to be cleaned. -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 knife being stored between crevices of prep table and prep unit. CDI - PIC W/R/S utensil and was educated on proper storage of in-use utensils. -0-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed water pooling inside of two lowboy reach-in units. Observed left door of 1 lowboy unit unable to fully close due to severely damaged gasket. Repair. -0-
Jul 12, 2023 A 94 · 10 violations
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2
Corrected during inspection
3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. - Pf. Observed food employee handling raw beef with bare hands. CDI - Employee educated and discarded food. Hands washed and gloves donned. -2-
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed both female and male rest room hand washing sinks with paper towels stuck inside dispensers. CDI - Towels supplied during inspection. -0-
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 multiple TCS foods to be > 41 F inside walk-in cooler, entire prep top and reach-in units during inspection. Refer to temperature chart for details. All but one of the refrigeration units ambient temperatures registered at < 41 F. It was discovered that the facility’s AC unit was turned off last night. The result caused stress on refrigeration and food temperatures to increase overnight. One entire prep unit was discovered to be malfunctioning and unable to maintain foods < 41 F. CDI - PIC voluntarily discarded all foods from previous day. Remaining foods transferred to reach-in freezer to rapidly cool down. Alpha & Omega HVAC technician arrived onsite and repaired prep unit during the inspection. Ambient temperatures at top and bottom of unit now registering at < 41 F. HVAC technician also assessed and verified remaining refrigeration as functional. Product disposition form completed and forwarded to PIC and premises email on file. -1.5-
#28 · Toxic substances properly identified stored & used −1
Corrected during inspectionRepeat violation
REPEAT: 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed bottle of Fabuloso cleaner stored on shelving unit with and above seasoning and marinating sauces. No physical evidence of contamination observed. CDI - PIC relocated cleaner to designated chemical shelving space. -1-
#38 · Insects & rodents not present; no unauthorized animals
Corrected during inspection
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large flies present in kitchen.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed deceased fly on prep table. CDI - Pest removed by employee. -0-
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2x containers of cut plantains stored on floor inside walk-in cooler. CDI - Containers relocated to nearby shelving unit. -0-
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans since last night at the rack above 3-compartment sink. CDI - Utensils removed to 3-compartment sink to be W/R/S. -0-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Corrected during inspectionRepeat violation
REPEAT: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board surfaces at flip top units with deep grooves and staining, unable to be effectively cleaned and sanitized. EHS discussed buying a new surface or resurfacing. PIC stated they have been actively researching for equipment to be resurfaced.
REPEAT: 4-501.11 Maintain equipment in good repair. Observed heavily rusted shelving in WIC. Observed non-functional paper towel dispensers at 2x restrooms. Repair. -1-
#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 some ceiling tiles with water damaged tiles throughout kitchen. -0.5-
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on shelving unit with seasoning. CDI - Purse removed to designated area.
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal water bottle co-mingling and stored above retail foods inside upright reach-in unit. CDI - Water bottle removed. -0-
Apr 25, 2023 A 93.5 · 9 violations
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw pork being stored over raw shrimp and fish in chest RI cooler. REPEAT CDI: PIC corrected storage order.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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. Observed food residues on knives stored as clean on magnetic strip CDI: items removed to wash, rinse and sanitize.
#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 Pico de gallo and cut cabbage, and cheese in Fliptop cooler without date mark. PIC stated that items were prepped yesterday. REPEAT CDI: PIC date marked items.
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
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottles of degreaser being stored on top of RIC units with single-service boxes. CDI: PIC relocated degreaser bottles to chemical area.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
REPEAT
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 a large batch refried beans being cooled in a metal pan in an ice bath beside grill area. Cooling rate indicated method not efficient for cooling such a large batch. Beans were moved to RIF but rate was still inefficient. REPEAT.CDI: PIC put pan of beans into an ice bath and returned to in RIF with occasional stirring.
#35 · Approved thawing methods used
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 raw fish in ROP being thawed in sealed package. EHS provided education on raw fish thawing in ROP. CDI: PIC slit open packaging on raw fish.
#40 · Personal cleanliness −0.5
Corrected during inspection
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees without hair restraints engaging in food preparation. CDI: PIC instructed employees to put on hair nets.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board surfaces at Fliptop unit with deep grooves and staining, unable to be effectively cleaned and sanitized. EHS discussed buying a new surface or resurfacing. PIC stated they will address the issue.
4-501.11 Maintain equipment in good repair. Observed heavily rusted shelving in WIC. REPEAT. Points not escalated due to difference in equipment from last inspection.
#55 · Physical facilities installed, maintained & clean
Repeat violation
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 some ceiling tiles with water damaged tiles throughout kitchen. Observed tiles on wall joint under 3-comp sink in poor repair and hanging off of wall/detached. REPEAT
Feb 8, 2023 A 94 · details not yet loaded
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Dec 21, 2022 A 95 · details not yet loaded
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Aug 1, 2022 A 95.5 · details not yet loaded
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Jul 12, 2022 B 87.5 · details not yet loaded
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Apr 22, 2022 A 90 · details not yet loaded
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Mar 4, 2022 A 95 · details not yet loaded
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Nov 1, 2021 A 93.5 · details not yet loaded
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Jul 7, 2021 A 94.5 · details not yet loaded
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Jan 12, 2021 A 94 · details not yet loaded
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Jul 29, 2020 A 95 · details not yet loaded
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Jul 13, 2020 B 89 · details not yet loaded
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Nov 18, 2019 A 91.5 · details not yet loaded
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Jul 23, 2019 A 96 · details not yet loaded
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May 10, 2019 A 95 · details not yet loaded
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Mar 20, 2019 A 90.5 · details not yet loaded
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Dec 19, 2018 A 95 · details not yet loaded
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Aug 30, 2018 A 92 · details not yet loaded
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Jun 27, 2018 A 96.5 · details not yet loaded
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Mar 7, 2018 A 96.5 · details not yet loaded
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Dec 13, 2017 A 94 · details not yet loaded
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Sep 18, 2017 A 95 · details not yet loaded
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Jun 8, 2017 A 95 · details not yet loaded
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Mar 20, 2017 A 96.5 · details not yet loaded
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Nov 9, 2016 A 96 · details not yet loaded
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Jul 11, 2016 A 95 · details not yet loaded
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Mar 28, 2016 A 94.5 · details not yet loaded
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Dec 28, 2015 A 96.5 · details not yet loaded
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Aug 21, 2015 A 96 · details not yet loaded
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May 19, 2015 A 94 · details not yet loaded
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Dec 10, 2014 A 93 · details not yet loaded
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Jul 17, 2014 A 94.5 · details not yet loaded
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Apr 17, 2014 A 96 · details not yet loaded
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Dec 12, 2013 A 97 · details not yet loaded
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Sep 25, 2013 A 98.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “DELI-CIAS” or State ID 2060016727). Inspection type (routine vs. follow-up) is not published in the county's data.