A90
SUPERMERCADO EL MARIACHI RESTAURANT/MARKET
6301 N TRYON ST, Charlotte, NC 28213
Restaurant · NC permit/State ID 2060016772
Latest gradeA (90)
Last inspectedOct 8, 2026
Inspections on record49
On record sinceSep 6, 2013
Score history
Dec 22, 2016Higher is betterOct 8, 2026
Inspections & violations
Oct 8, 2026 A 90 · 15 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soap dispenser out of order at one of the handwashing sinks. CDI- PIC placed a container of handsoap at sink until the soap dispenser can be repaired.
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw fish stored directly over dried peppers in the WIF. CDI- PIC moved the peppers to a different shelf. Repeat.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple metal containers of soup held cold in the WIC without coverings.
#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. Observed rotisserie chickens in HH at 110-112F. PIC stated that the chickens had been cooked 2 hours earlier. CDI- PIC reheated the chickens to 165F. 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 .
#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 cooked chorizo in the flip top at 43F. Observed cream cheese at 45F in the flip top. The cream cheese was placed in the unit earlier in the morning and the chorizo was held in the unit overnight. Observed a large container of beef on the counter at 52F. CDI- PIC placed the cream cheese in the WIC for rapid cooling and voluntarily discarded the chorizo and beef. 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 .
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
Follow-up verification required
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed a steak and onions dish on the menu with no asterisk. PIC stated that the steak can be ordered undercooked. VR required.
#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 sanitizer with no label and a bucket of sanitizer with no label. CDI- PIC labeled both items.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed a bucket of chlorine sanitizer at >200 ppm. Establishment dilutes their own sanitizer. CDI- PIC remade the sanitizer at the correct concentration.
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed a container of medical supplements for employee use stored directly over a prep sink. CDI- supplement was moved to the designated area for employee items.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in the kitchen during inspection.
#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 multiple boxes of food stored on the floor in the WIF. Observed multiple cans of corn stored on the floor in the prep area. Repeat.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths being used to sanitize left out on the counter.
#43 · In-use utensils: properly stored −0.5
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 the handle of the sugar bin scoop submerged in the food. Observed the handle for the ice machine scoop touching the ice.
#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 a wet nested stack of plates stored as clean.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed sealant on the 3 comp sink peeling away from the wall. Repair.
#49 · Non-food contact surfaces clean −0.5
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed leftover sauce on the non-food contact surface of a metal container stored as clean. Observed food residue buildups on the cooking equipment.
#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. Observed multiple cracked floor tiles in the prep area. Repair.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Repeat violation
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 employee food stored with food for patrons inside the flip top.
CDI - Moved items to designated area. Repeat.
May 20, 2026 A 90.5 · 13 violations
Inspector comments: Facility must remove propane tank from the kitchen.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed food employee touching face and moving trash can around kitchen. Food employee then returned to prep area to begin prep of cactus.
CDI - EHS and PIC intervened Food employee washed hands properly and donned new gloves.
#11 · Food obtained from approved source
3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law.
Observed individually packaged ground beef with no safe handling instructions on stickers.
EHS will follow-up.
#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
Observed raw shrimp above RTE soups inside the WIC.
Observed raw fish, not in original packaging stored above RTE tamales 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 inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed slicer stored as clean, with food debris on the food contact surfaces.
Observed metal pans stored as clean, with food debris present on the food contact surfaces.
CDI - Items moved to the 3 compartment sink to be properly washed rinsed and sanitized.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#20 · Proper cooling time & temperatures −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 large pan of black beans placed in WIC to cool overnight at 45F during the inspection.
Observed tightly wrapped sliced tomatoes placed in WIC to cool overnight at 44F during the inspection.
Observed large pan of chorizo placed inside the WIC to cool overnight at 44F during the inspection.
CDI - PIC voluntarily discarded.
Facility will be placed on a risk control plan. EHS will provide documentation. Facility will need to keep cooling logs.
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 .
#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 rotisserie chickens in HH below 135F.
CDI - Placed inside the oven to reheat to 165F or above.
Facility will begin to utilize 4 hour TPHC for the chicken, EHS will provide proper documentation.
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 raw chicken inside the meat market display case at 43/44F.
Observed ground beef above 41F inside prep unit.
CDI - Beef voluntary discarded.
Chicken moved to WIF to rapidly 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 .
#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 black beans in large deep container, chorizo in a large deep container, and wrapped container of sliced tomatoes placed in the WIC to cool overnight. Items were observed above 41F and did not meet the 6 hour cooling window.
CDI - All items 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 .
#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 raw chicken stored on the floor inside the WIC.
CDI - Chicken was removed from the floor.
#49 · Non-food contact surfaces clean −0.5
Corrected during inspectionRepeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed the exterior of multiple pans/dishes with food debris present.
CDI - Moved to be washed, rinsed and sanitized.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
Observed drain plug missing on dumpster.
#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 large hole/wall damage near the back door. In need of repair.
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
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 employee food and drinks stored with food for patrons inside the WIC.
CDI - Moved items to designated area.
Feb 18, 2026 A 95 · 8 violations
#2 · Certified Food Protection Manager
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed PIC servsafe expired less than 2 weeks prior. Test scheduled for March 4th per the PIC.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#11 · Food obtained from approved source −1
Corrected during inspection
3-201.11(A) Use food from approved sources only.-P
Observed rabbit stored in the Meat department walk-in cooler. Facility could not provide an invoice for rabbit.
CDI - Rabbit removed from sale and facility.
#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 beef and raw chicken stored above Milk inside the Meat Walk-in cooler.
CDI - No evident contamination, storage order 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
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed pans and utensils stored as clean, with food debris present on the food contact surfaces of the equipment.
CDI - Items moved to the sofa machine to be washed, rinsed and sanitized.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#20 · Proper cooling time & temperatures −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 large pan of soup inside the WIC at 44F. The soup was placed inside the WIC to cool overnight, the soup did not reach 41F within the 6 hour window for cooling.
CDI - The pan was voluntarily discarded.
Facility has been out of compliance for cooling in 3 consecutive inspections, if the facility remains out of compliance permit action may be taken.
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
Observed large batch of soup placed inside the WIC to cool overnight. Following day soup observed missing the 6 hour window to cool to 41F. Sorry observed at 44F.
CDI - Soup was 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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed rusting shelves inside the Meat department walk-in cooler. Shelving in need of repair.
#49 · Non-food contact surfaces clean
Corrected during inspection
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed lots of build-up on non-food contact surfaces of the tortilla machine.
CDI - Food employee cleaned machine.
Oct 3, 2025 A 92.5 · 8 violations
#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 large pan of raw chicken fajita stored above raw diced beef and raw chorizo.
For more information on food storage order 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 rice placed inside the WIC to cool from the previous night. Rice was observed at 44F and did not cool to 41F with the total 6 hour window.
CDI - Voluntary Discard.
Observed raw chicken in large deep pot prepared/marinated the previous night, Chicken was observed at 47F the following day during the inspection. Chicken missed 4 hour ambient cooling window.
CDI - Chicken was voluntarily Discarded.
PIC and EHS discussed finding better cooling methods, using shallow metal pans and utilizing the freezer for cooling.
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 .
#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
Observed 7+ Rotisserie chickens Hot holding at 104F - 109F.
CDI - Chickens were placed back in oven to reheat 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 .
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed multiple bags of RTE chorizo inside the freezer with no date marking to indicate the date of prep.
CDI - Proper date marking was added.
Observed 2 pots of sauces/salsas inside the WIC prepared the previous day.
CDI - Proper date marking was added.
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 rice in large covered phasing container miss the 6 hour cooling window.
Observed raw marinated chicken stacked in large deep pots miss the 4 hour cooling window.
CDI - All 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#43 · In-use utensils: properly stored −0.5
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 large paddle used to stir and cook carnitas stored with the food contact surface in contact with the floor.
CDI - Paddle was moved to the 3 compartment sink to be properly washed, rinsed and sanitized.
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed plastic containers used for rotisserie chicken stored on the floor.
CDI - Removed from the floor.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf
Observed pot too large to allow complete immersion inside the 3 compartment sink.
Facility would like to formulate a cleaning procedure, EHS will follow-up on SOP for cleaning in 10 days.
4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use.
Observed 3 compartment sink being used to thaw and store/wash soiled dishes at the same time. Must be w/r/s in between task.
CDI - Thawing meat was removed and sink compartment was washed rinsed and sanitized.
Jun 28, 2025 A 94.5 · 5 violations
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw octopus stored in same pan as RTE mussels.
CDI - Octopus placed in different pan, mussels voluntary discard.
Observed 3 pans of raw chicken stored above cooked vegetables inside the WIC.
CDI - No apparent cross-contamination observed. Storage order re-arranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P
Observed raw beef stored directly on top of shelving and cardboard inside the freezer.
CDI - Items removed from service.
Facility will be placed on a risk control plan for separation and protection, EHS provided paperwork to PIC via email.
EHS will follow-up on completed paperwork.
#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 large deep metal pan of salsa prepared 6/27 and placed in the WIC to cool overnight. Salsa was observed at 43F on 6/28 at 11:30 AM. Item missed the 6 hour total cooling window.
CDI - Voluntary discard.
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 .
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed large deep metal pot of marinated whole chickens prepped on 6/27 placed inside the WIC to cool overnight, raw chicken was observed at 48F on 6/28 at 11:30 AM. Marinated chicken missed the 4 hour cooling window.
CDI - Chicken was voluntarily discarded.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#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 tamales on the top row inside the HH Display case not maintaining 135F.
CDI - Tamales reheated.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed salsa miss the 6 hour cooling window.
Observed raw marinated chicken miss the 4 hour cooling window.
Observed sliced tomatoes cooling at a rate of 0.18F/min (82F - 71F) in one hour time span.
CDI - All 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Corrected during inspectionRepeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed one stack of metal pans stacked wet above the 3 compartment sink.
CDI - Pans separated.
No point escalation, observed significant improvement.
Jun 3, 2025 B 87.5 · 15 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
PIC was observed with violations of storage order of Raw and RTE food, Pans and utensils not properly cleaned and sanitized to sight and touch both items have been out of compliance for 3-4 consecutive inspections and will be placed on Risk control plan if improvement is not observed.
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.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.14 Post a handwash sign at each handsink.
Observed hand sink with no paper towels.
CDI - Paper towel was placed at the hand sink.
#15 · Food separated & protected −3
Repeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw chicken above sliced tomatoes and cooked beef inside the meat WIC.
CDI - Storage order was rearranged.
Facility has been out of compliance on 3 consecutive inspections, EHS will do verification visit in 3 days to assess storage order.
If facility does not have significant improvement on storage order, facility will be placed on a Risk control plan or Intent to Suspend.
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
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
EHS observed dirty utensils and pans stored as clean above the prep sink in the meat market and on the restaurant shelving.
CDI: Items were removed and taken to the dish pit to be W/R/S.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure
EHS observed food debris in the microwave.
#28 · Toxic substances properly identified stored & used −1
Corrected during inspectionRepeat violation
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
EHS observed chemical spray bottles throughout the facility that were unlabeled.
CDI: PIC labeled all spray bottle.
#35 · Approved thawing methods used −0.5
Corrected during inspectionRepeat violation
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed frozen chicken thawing in ambient air, inside the prep sink.
CDI - The chicken was placed under running water until prep began.
#38 · Insects & rodents not present; no unauthorized animals −1
Corrected during inspection
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed back door propped open during the inspection.
CDI - Door was closed.
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed many flies throughout the kitchen due to the back door being left open.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-307.11 Protect food from contamination sources not specifically noted by the code.
Observed fly swatters stored on the prep sink while chicken was actively thawing in the prep sink.
CDI - Fly swatters removed. Area sanitized.
#42 · Washing fruits & vegetables
Corrected during inspection
3-302.15 Wash fruits and vegetables prior to use.
Observed unwashed avocados with stickers, in-use.
CDI - Avocado discarded, others moved to be washed.
#43 · In-use utensils: properly stored −0.5
Corrected during inspection
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed bowl being used as scoop inside of rice.
Observed scoop handle in direct contact with sugar and flour.
CDI- Removed during the inspection by PIC.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspectionRepeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal pans stacked wet above the 3 compartment sink.
CDI - Pans separated.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Corrected during inspection
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed metal fryer scoop with multiple broken wires.
CDI - Utensil voluntarily discarded.
#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 shelving throughout both WIC in need of cleaning.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observation: EHS observed food debris on the floor in the WIF. General cleaning needed around the facility.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Corrected during inspectionRepeat violation
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 employee food stored above patron food inside the WIC.
CDI - Voluntarily discarded.
Jan 9, 2025 A 90 · 15 violations
#8 · Hands clean & properly washed
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observation: EHS observed food employees exit the facility to the dumpster area and return to the kitchen without washing their hands.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observation: EHS observed pad locks in the hand sink.
CDI: Locks were removed from the hand sink.
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observation: EHS observed raw potatoes and broccoli stored under raw meat in the meat department WIC.
EHS observed strawberries stored in a crate with raw meat in the meat department walk-in freezer.
CDI: PIC corrected storage order.
If this item is not in compliance on the following inspection, Facility will be placed on a Risk Control Plan and permit action may be taken if storage order is not corrected.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P
Observation: EHS observed raw meat stored directly on the shelves of the walk-in freezer.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observation: EHS observed dirty utensils and pans stored as clean.
CDI: Items were removed and taken to the dish pit to be W/R/S.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure
Observation: EHS observed food debris in the microwave.
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observation: EHS observed a cooked rotisserie chicken in the meat market displays case holding temperature at 124F.
CDI: PIC voluntarily discarded the chicken.
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 −1
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observation: EHS observed several spray bottles throughout the facility that were unlabeled.
CDI: PIC labeled all spray bottles.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observation: EHS observed chemicals stored with dry goods on the dry storage rack.
CDI: PIC removed the items.
#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
Observation: EHS observed a pan of jalapeños cooling in ice on the counter holding temperature at 111F at 12:42 PM. EHS temped the item again at 1:30PM and it read at 105F.
CDI: PIC moved the product to shallow pans and left uncovered and placed in the WIC.
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
Observation: EHS observed fish thawing in the 3-compartment sink with ice but no running water.
CDI: EHS provided education and PIC turned on the water in the sink.
#39 · Contamination prevented during food preparation, storage & display −2
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.
Observation: EHS observed raw chicken and raw beef stored on the floor in the kitchen.
CDI: Food employees moved items so that they were at least 6 inches off the floor.
Observation: EHS observed food stored on the floor in the WIF.
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observation: EHS observed food employees without a head covering prepping food in the kitchen. All employees who are prepping food in the kitchen must wear a head covering.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observation: EHS observed wet stacking on metal pans in the clean storage area.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observation: EHS observed a broken shelf in the WIF. Repair.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observation: EHS observed litter/debris outside around the dumpster area. Clean area.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observation: EHS observed food debris on the floor in the WIF. General cleaning needed around the facility.
No point escalation, improvement observed.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Corrected during inspectionRepeat violation
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 employee food stored in meat market on shelves and on shelves in the main kitchen.
CDI: PIC labeled the containers for personal employee use.
Aug 21, 2024 A 92 · 13 violations
#11 · Food obtained from approved source
3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law.
Observed packaged ground beef in meat display case with no safe handling instructions.
#15 · Food separated & protected −3
Repeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw shell egg stored above vegetables and cooked chicken inside the meat market WIC.
CDI - Cooked Chicken was voluntarily discarded and storage order was rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed raw chicken stored above raw beef 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
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed produce stored above RTE chicken inside the meat market WIC.
CDI - Chicken was voluntarily discarded end correcting the storage order.
Establishment has a been out of compliance in previous 2 inspections, EHS Verification visit for storage order within 3 days. If the establishment remains out of compliance EHS will place on Risk Control Plan and permit action may be taken.
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 the interior surface of the ice machine in need of cleaning.
#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 multiple pans of Menudo placed inside the WIC to cool overnight. EHS observed both pans of Menudo at 48F & 49F during inspection.
CDI - All items that did not cool properly were voluntarily discarded.
PIC educated on cooling hot foods in the coolest part of WIC and in more shallow pan.
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
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple pans of shrimp soup at 43F inside the WIC.
Observed milk at 44F inside RIC.
CDI - Both items were voluntarily discarded.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
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 no date marking on container of cerviche (Cerviche is fully cooked to 145) in prep unit.
CDI - Item was voluntarily discarded.
Observed salsa verde date marked with date placed inside I the prep unit, bulk container was labeled with different date.
CDI - EHS educated and salsa verde was date marked to match large/bulk container inside the WIC.
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
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 lettuce tightly packed in closed bucket cool from 78 to 76 in 60 min window.
CDI - Lettuce was separated into smaller, uncovered pans to rapidly cool.
Observed large pans of menudo placed in WIC overnight, that did not cool to 41F in 6 hour cooling window.
CDI - Item was 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 .
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspectionRepeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed food stored on the floor inside the WIF.
CDI - Removed from floor.
#42 · Washing fruits & vegetables −0.5
Corrected during inspectionRepeat violation
3-302.15 Wash fruits and vegetables prior to use.
Observed unwashed avocados stored at prep unit for use. Stickers observed on avocados.
CDI - Avocados voluntarily discarded
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed rusted shelving inside Restaurant and meat market WICs.
#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 equipment throughout the facility in need of cleaning.
#55 · Physical facilities installed, maintained & clean −0.5
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed WIF floor with lots of food and debris present. In need of cleaning.
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
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 employee food stored in meat market WIC, on top of food for sale.
CDI - Personal food was removed.
May 29, 2024 A 94.5 · 8 violations
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed raw fajita beef and chicken stored above chopped vegetables and fresh garlic.
CDI - Storage order was rearranged.
#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.
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 .
Observed multiple knives/utensil stored as clean on rack near the meat case, items were observed within food debris present on the food-contact surface.
CDI- Items were removed and placed at the 3 compartment sink to be washed, rinsed & sanitized.
#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 container of salt with no label.
CDI - Container was labeled.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed multiple flying insects around the doorway between the restaurant kitchen and meat market.
#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 boxes of food stored on the floor inside the WIF.
CDI - Boxes were removed from the floor.
#42 · Washing fruits & vegetables
Corrected during inspection
3-302.15 Wash fruits and vegetables prior to use.
Observed unwashed avocados stored at prep unit for use. Stickers observed on avocados.
CDI - Avocados removed to be washed.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Corrected during inspection
4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use.
Observed sink actively being used to thaw and wash dishes.
Sink was observed with fish thawing in one compartment and dirty dishes/sanitizer in the other 2 compartments.
CDI - Raw fish was moved to prep sink to continue thawing.
#49 · Non-food contact surfaces clean −0.5
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed sliding doors of meat case soiled and in need of cleaning frequency increase.
REPEAT.
Point deescalated, improvement observed.
May 15, 2024 B 88 · 13 violations
#6 · Proper eating, tasting, drinking or tobacco use
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
Upon entry observed food employee eating behind serving line.
#11 · Food obtained from approved source −1
Corrected during inspection
3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law.
Observed wrapped, packaged in house ground beef for sale with no safer handling instructions.
CDI - Items were properly labeled.
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed raw pork stored above RTE foods inside the WIC.
CDI - Storage order was rearranged.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
All items stored inside the WIC were uncovered.
#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.
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 .
Large pot of beans placed in cooler at 8:40 AM.
Observed Beans at 85F at 1:40 PM.
CDI - Beans were voluntarily discarded.
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: 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 .
#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: 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 .
Observed large pan of rice HH on the stove top at 120F.
CDI - PIC stated that the rice was prepared 1 hour prior to arrival.
Rice was reheated to 165F.
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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 .
Observed multiple TCS food items stored inside the WIC above 41F.
All items that were not prepared today before lunch rush were voluntarily discarded.
Items prepared before lunch were placed inside WIC #2.
WIC is not functioning properly. Ambient 44F.
EHS will follow-up within 3 days on Cold-holding for WIC.
#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
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 .
Observed cooked pork, cooked chorizo, soup prepared the previous day with no date marking.
CDI - Items were date marked properly.
#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
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 .
Observed large pot of black beans stored placed inside the WIC.
Beans missed the 2 hour 135F to 70F cooling window.
CDI - Item was voluntarily discarded.
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed 3 wet wiping cloths stored on prep surfaces in between use.
CDI - Wiping cloths were removed.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed dishes stacked wet.
#49 · Non-food contact surfaces clean −1
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
REPEAT- EHS observed shelving, hanging racks, in need of cleaning due to food and grease residue build up. EHS also observed cold holding meat case and cooking equipment in need of cleaning due to grease and food debris build up.
-Repeat 1.0
#51 · Plumbing installed; proper backflow devices −1
5-205.15 Maintain a plumbing system in good repair.
Observed leak at prep sink faucet area.
Observed clogged drain at prep sink drain and dish machine drain.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed floors throughout the kitchen in need of cleaning, focusing on hard-to-reach areas.
Observed extremely soiled floors inside the WIC and inside the WIF.
Dec 22, 2023 A 90 · 18 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety.
During inspection and inspection history PIC has not trained newer staff well enough to ensure priority foundation violations are limited and safe food handling practices are maintained. REHS observed employees washing hands improperly, not storing foods according to their final cook temperatures, and no datemarking foods open and prepared days prior.
CDI- Education was provided and EHS observed PIC make corrective actions after education was provided by EHS.
#8 · Hands clean & properly washed −2
Corrected during inspectionRepeat violation
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P -
Observed one employee wash hands for less than 15 secs and two employees use bare hands to turn the faucet off, this action recontaminates the hands.
CDI- Both employees rewashed hands prior to returning back to food preparation.
-Repeat 2.0
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf -
Observed no soap at the men’s restroom handsink.
CDI- PIC provided soap.
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
EHS observed all foods in walk in cooler below 41F. A lot of items were uncovered and not protected.
CDI- PIC had an employee cover all items.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -
Observed shelled eggs stored above salsa inside of the walk in cooler.
CDI- Foods were reorganized during the inspection according to their final cook temperatures.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 pork on the hot holding line below temperature threshold at 128F.
CDI- Pork was reheated during the inspection.
#23 · Proper date marking & disposition −1.5
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 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 foods such as chorizo in the case and cooked chicken in a reach in unit, both without date-marking present.
CDI- Foods were labeled with correct date during the 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 items such as cooked eggs and ground beef, both inside reach in unit dated 12/15.
CDI- PIC stated the foods were made yesterday but dates on pans were not updated. Educated PIC on cleaning pans in between and proper date marking.
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed ribs thawing in prep sink without constant running water fully submerging ribs.
CDI- Ribs were at 33F. Faucet was turned on to thaw ribs with submerged water under 70F.
#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 several bottles of in use oil and shaker salts without a label.
CDI- Labeled during the inspection.
#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.
Upon arrival, observed employees prepping foods without hats or hairnets present.
CDI- Employees put on hairnets during the 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. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed wet wiping cloths stored throughout the facility.
CDI- Wet wiping cloths were moved to sanitizer buckets during the inspection.
#42 · Washing fruits & vegetables −0.5
Corrected during inspection
3-302.15 Wash fruits and vegetables prior to use.
Observed sliced avocado inside of prep station with labels attached.
CDI- Avocado was discarded during the inspection. Educated PIC on reasoning by avocados need to be washed before use.
#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 bowl being used as scoop inside of flour.
CDI- Removed during the inspection by PIC.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspection
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed three cutting board stored on ground near cutting table on broken down card board box. Ensure cutting boards are stored at least 6 inches off the ground and in a clean area away from contamination.
CDI- Cutting boards were moved to 3 comp sink to be washed, rinsed, and sanitized again.
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed a stack of bowl left open ended on top of hot holding case
CDI- REHS inverted during the inspection.
#49 · Non-food contact surfaces clean −1
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
REPEAT- EHS observed shelving, hanging racks, in need of cleaning due to food and grease residue build up. EHS also observed cold holding meat case and cooking equipment in need of cleaning due to grease and food debris build up.
-Repeat 1.0
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair.
Observed leak at prep sink faucet area.
#55 · Physical facilities installed, maintained & clean −1
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. 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. -REPEAT- Observed damaged back door frame, cracked tile throughout the facility, and absorbent ceiling tile over meat prep areas.
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. -REPEAT- Observed hard to reach areas in need of cleaning due to grease and food debris residue build up. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce build up.
-Repeat 1.0
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
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 items throughout the facility mixed in with retail foods and food contact surfaces.
CDI- Clothing articles were moved during the inspection.
Oct 16, 2023 A 93 · details not yet loaded
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Aug 4, 2023 A 92 · details not yet loaded
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Jun 14, 2023 A 95.5 · details not yet loaded
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Feb 10, 2023 A 94 · details not yet loaded
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Oct 27, 2022 B 86 · details not yet loaded
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Jul 13, 2022 A 91.5 · details not yet loaded
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Apr 1, 2022 A 90 · details not yet loaded
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Jan 7, 2022 A 91 · details not yet loaded
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Nov 10, 2021 A 93 · details not yet loaded
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Oct 29, 2021 B 86.5 · details not yet loaded
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Jul 30, 2021 A 90 · details not yet loaded
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Jun 2, 2021 A 94.5 · details not yet loaded
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Feb 25, 2021 A 93 · details not yet loaded
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Jan 8, 2021 B 86.5 · details not yet loaded
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Oct 9, 2020 A 93 · details not yet loaded
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Jul 6, 2020 A 91.5 · details not yet loaded
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Nov 16, 2019 B 86 · details not yet loaded
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Aug 22, 2019 A 92 · details not yet loaded
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May 23, 2019 A 93 · details not yet loaded
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Feb 21, 2019 B 87.5 · details not yet loaded
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Dec 14, 2018 A 90 · details not yet loaded
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Aug 30, 2018 A 90 · details not yet loaded
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Jun 12, 2018 A 92 · details not yet loaded
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Mar 12, 2018 B 82.5 · details not yet loaded
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Dec 12, 2017 B 83.5 · details not yet loaded
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Sep 26, 2017 B 84 · details not yet loaded
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May 15, 2017 B 81 · details not yet loaded
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Mar 24, 2017 B 87.5 · details not yet loaded
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Dec 22, 2016 B 88 · details not yet loaded
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Aug 15, 2016 B 83.5 · details not yet loaded
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May 23, 2016 B 83.5 · details not yet loaded
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Jan 26, 2016 B 86 · details not yet loaded
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Aug 17, 2015 B 83 · details not yet loaded
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Jan 30, 2015 B 83 · details not yet loaded
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Aug 21, 2014 B 86.5 · details not yet loaded
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Apr 22, 2014 B 86.5 · details not yet loaded
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Dec 19, 2013 B 83.5 · details not yet loaded
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Sep 6, 2013 B 86 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “SUPERMERCADO EL MARIACHI RESTAURANT/MARKET” or State ID 2060016772). Inspection type (routine vs. follow-up) is not published in the county's data.