A95.5
PACO`S TACOS & TEQUILA/GK
6401 CARNEGIE BV, SUITE 8A, Charlotte, NC 28211
Restaurant · NC permit/State ID 2060016804
Latest gradeA (95.5)
Last inspectedOct 16, 2026
Inspections on record39
On record sinceSep 30, 2013
Score history
Sep 30, 2013Higher is betterOct 16, 2026
Inspections & violations
Oct 16, 2026 A 95.5 · 8 violations
#18 · Proper cooking time & temperatures
Corrected during inspection
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed chicken pulled from the grill for a customer order while maintaining an internal temperature of 157F. Observed cooked bacon wrapped around stuffed jalapeños that appeared undercooked. PIC could not confirm if bacon achieves 145F during the initial cook.
CDI - Chicken placed back on grill. Final cook temperature observed at 170F. PIC provided bacon wrapped jalapenos SOP and stated item is cooked at 350F for 18 minutes. PIC shall confirm that bacon achieves 145F during initial cook or apply for non-continuous cooking prior to next inspection.
0 pts.
#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 chicken tinga holding at 76F with 5 minutes left in the first cooling window during inspection.
CDI - Chicken broken into smaller pans and placed back in blast chiller. Chicken observed at 67F at 1:00.
1.5 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 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 hotel pan of queso holding below 135F during inspection. See temperature chart.
CDI - PIC reheated to over 165F during inspection.
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 .
#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 REPEAT
Observed various foods in top portion of fajita unit holding above 41F during inspection. See temperature chart.
CDI - All foods in unit for less than four hours moved to WIC to cool. All other items voluntarily discarded. Facility opting to utilize TPHC for items in tops of main line units. TPHC forms filled out during inspection.
1.5 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 .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT
Observed cooked chicken, shredded lettuce, and diced tomatoes cooling while in deep pans during inspection. All items were cooling sluggishly.
CDI - All items broken into smaller pans, and/or placed into blast chiller or WIF to hasten cooling. REHS observed all cooling speeds hasten during inspection.
1 pt. Risk Control Plan to be discussed if no improvement by next inspection.
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 .
#42 · Washing fruits & vegetables −0.5
Corrected during inspectionRepeat violation
3-302.15 Wash fruits and vegetables prior to use. REPEAT
Observed a multitude of avocados being cut while still baring produce sticker during inspection.
CDI - PIC intervened. Avocados properly washed.
0.5 pts.
#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 various cracked or chipped floor tiles, and low grout lines all throughout kitchen during inspection. Repair or replacement necessary.
0 pts.
#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 various employee belongings being stored above or in conjunction with customer foods or prep areas during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods or prep areas.
0 pts.
Jun 23, 2026 A 96.5 · 7 violations
#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 handsink at dish pit out of paper towels during inspeciton.
CDI - Paper towels provided.
0 pts.
#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 steak being stored above cooked, RTE steak in prep WIC during inspection.
CDI - PIC corrected order.
0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed shredded cheese and cut lettuce miss cooling window during inspection. Observed salsa pitchers in server lowboy and large batch of prepped salsa in prep WIC almost miss cooling window during inspection. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details.
CDI - Items that missed window voluntarily discarded. Large batch of salsa voluntarily discarded. Salsa pitchers in server lowboy moved to blast chiller to rapidly cool.
1.5 pts.
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 .
#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 various items throughout kitchen holding above 41F during inspection. See temperature chart. PIC verified items bad been in units for less than four hours, and that all temperatures were compliant when checked at 10:30am.
CDI - Ice packs placed on all out of temperature items to rapidly cool back down to 41F.
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 .
#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 cut lettuce and shredded cheese cooling in meat WIC while in deep, covered plastic containers during inspection. Both items had missed cooling window. Observed large batch of salsa cooling in deep, covered plastic container in prep WIC. Salsa was about to miss cooling window. Observed salsa pitchers cooling in server lowboy during inspection. Salsa was about to miss cooling window.
CDI - Salsa pitchers moved to blast chiller to complete cooling process in time. All other items voluntarily discarded.
Repeat. 1 pt.
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 −1
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a multitude of flies and fruit flies in kitchen during inspection. More thorough or frequent pest control necessary.
1 pt.
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use.
Observed various avocados being cut while still baring produce sticker during inspection. Ensure all produce is properly washed before use.
0 pts.
Jan 7, 2026 A 96 · 5 violations
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked chicken at 78-82F after more than 2 hours of cooling. Observed soup cooling at a rate of 0.36F/min during 2 hour window. CDI: cooked chicken was voluntarily discarded, soup was split into smaller containers and placed in blast chiller.
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 −3
Corrected during inspectionRepeat violation
REPEAT
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed steak and grilled onions/peppers hot holding below 135F. CDI: 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 .
#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. Observed salmon under fiesta bowl on lunch menu without an asterisk. According to PIC item can ordered undercooked. VERIFICATION REQUIRED.
#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 chicken cooling in thicker portion inside blast chiller. Observed soup cooling in large container in freezer. CDI: EHS and PIC discussed cooling methods.
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
Repeat violation
REPEAT
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 scoops with handles down touching the cheese and shrimp. Points remain the same due to improvement from last inspection.
Aug 4, 2025 A 95.5 · 8 violations
Inspector comments: Facility uses TPHC for salsa pitchers and to go salsas at server station and adjacent to the bar.
Parasite destruction letter for salmon.
Steak for tacos process is approved as follows: facility cooks steak to a surface temperature of at least 145F with color change on all external surfaces, cools it to 41F, then reheats portion per customer order. Facility no longer hot holds multiple portions.
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed uncooked chicken pieces being stored above churros inside walk in freezer. Item was removed from 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
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed rice, bacon wrapped jalapeños and charred peppers being hot held below 135F. CDI: Rice and charred peppers were reheated to above 165F, bacon wrapped jalapeños 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 .
#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 one pan of charro beans above 41F inside walk in cooler. CDI: Item was voluntarily discarded. All other cold holding was correct.
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)(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 to go salsas being held on TPHC with a TPHC time label from 8/3. CDI: Salsa was voluntarily discarded.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 flies near cook line.
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado with sticker still attached. According to PIC, avocados are not washed prior to use.
#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 plastic container being stored in shredded cheese. Observed container lid being stored inside of pickled onions. Remove items.
#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 damaged floor tiles near blast chiller and hot box
May 14, 2025 A 96 · 8 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed a soap dispenser with dead batteries at the side kitchen hand sink. CDI - Manager replaced batteries.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed 0ppm chlorine sanitizer in the dish machine. CDI - Machine was primed until it rose to the appropriate concentration.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed microbial growth inside of the ice machine flap.
#18 · Proper cooking time & temperatures
Corrected during inspection
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed the establishment par cooking steak for tacos. CDI - Establishment will stop this process.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed two spray bottles of chemical without labels. CDI - Manager labeled during inspection.
#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 pico de gallo attempting to cool in the prep cooler. CDI - Item was brought to the walk-in to rapidly cool.
#41 · Wiping cloths: properly used & stored −1
Repeat violation
REPEAT
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed several soiled wiping cloths on prep surfaces throughout the kitchen.
#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 missing caulk for the pre rinse table next to the dish machine.
#49 · Non-food contact surfaces clean
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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 pans with large deposits of encrusted grease. Observed grease and food debris on the clean dish storage racks.
Dec 18, 2024 A 96 · 9 violations
#8 · Hands clean & properly washed −2
Repeat violation
REPEAT
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed a dish washing employee switch from dirty to clean dishes without washing hands. CDI - Education was provided and employee washed hands. No hand sinks is within close proximity to the dish washing area. EHS discussed converting the dump sink into a hand wash sink with Managers during inspection.
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed pico de gallo in the prep cooler that had cooled from room temperature to 50 degrees within 4 hours. CDI - Item was voluntarily discarded.
#33 · Proper cooling methods used; adequate equipment for temperature control
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pico de gallo cooling in the prep cooler. Item did not cool to 41 degrees within the required time.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed one dented can on the storage rack. CDI - Item was removed to be returned to the supplier.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed one employee preparing food while wearing a watch.
#41 · Wiping cloths: properly used & stored −0.5
Repeat violation
REPEAT
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed two wet wiping cloths stored on prep surfaces.
#43 · In-use utensils: properly stored
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed a cup being used to scoop sugar.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Repeat violation
REPEAT
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed a few wet-stacked dishes. Improvements from previous inspection.
#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 low grouting around the bricks of the dish pit.
Oct 24, 2024 A 97 · 9 violations
Inspector comments: TPHC - Salsa, Sour Cream, Cheese
All fish products are fully cooked
Establishment currently stored firewood outside, next to the dumpster. EHS recommends finding an area to avoid contamination or harborage from pests.
#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.
Observed an employee drink stored on top of the dish machine.
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed a dish washing employee switch from dirty to clean dishes without washing hands. CDI - Education was provided and employee washed hands. No hand sinks is within close proximity to the dish washing area. EHS discussed installing a new hand wash sink with Managers during inspection.
#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 grease and food debris on two dishes in the dish washing area. CDI - Items were removed to be rewashed.
#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 missing time stickers for Salsa’s, sour cream and cheese. CDI - Items were labeled for when they were prepared.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several flies in the kitchen during inspection.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths in sanitizer buckets with 0ppm Quat.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed some wet-stacked dishes.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair.
Observed a leaking faucet at the 3-comp sink.
#54 · Garbage & refuse properly disposed; facilities maintained
Repeat violation
REPEAT
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed open dumpster doors and a missing drain plug. Manager stated that they have ordered a drain plug but it has not arrived.
Jun 6, 2024 A 99 · 7 violations
Inspector comments: TPHC - All Salsas, Avocado, Sourcream, Cheese (container up front)
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spice and oil containers with missing labels.
#38 · Insects & rodents not present; no unauthorized animals
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap on the bottom right side of the back kitchen doors.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food with a bracelet.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep counters of the kitchen.
#42 · Washing fruits & vegetables −0.5
3-302.15 Wash fruits and vegetables prior to use. Observed avocados on the prep line with stickers still attached.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed open dumpster doors and one missing drain plug.
#55 · Physical facilities installed, maintained & clean −0.5
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 a few chipped tiles and area of low grout.
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 kitchen in need of general cleaning throughout.
Nov 20, 2023 A 98.5 · 1 violation
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed pan of bacon wrapped jalapeños holding at 116F. PIC stated that they had been out of the oven no longer than 30 mins. CDI - pan was placed back in oven and reheated to 171F. - 1.5 -
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
Jul 3, 2023 A 97.5 · 2 violations
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P. 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 shredded lettuce stored inside of reach in unit above temperature threshold. PIC stated item was prepped in the morning and put on line in error. CDI - Lettuce was taken to WIC for cooling and pan at proper temperature was placed on line. - 1.5 - REPEAT. Points were not escalated due to improvement observed.
#37 · Food properly labeled: original container −1
Corrected during inspectionRepeat violation
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed sauces in secondary squeeze bottles without label present. CDI- labeled during the inspection. - 1 - REPEAT
Feb 8, 2023 A 96.5 · details not yet loaded
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Aug 31, 2022 A 97.5 · details not yet loaded
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May 25, 2022 A 96.5 · details not yet loaded
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Mar 25, 2022 A 98 · details not yet loaded
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Dec 7, 2021 A 98 · details not yet loaded
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Sep 15, 2021 A 97.5 · details not yet loaded
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Jun 16, 2021 A 96.5 · details not yet loaded
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Feb 4, 2021 A 97 · details not yet loaded
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Oct 26, 2020 A 97.5 · details not yet loaded
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Jun 15, 2020 A 96.5 · details not yet loaded
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Apr 30, 2019 A 95.5 · details not yet loaded
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Oct 12, 2018 A 96 · details not yet loaded
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Mar 20, 2018 A 93.5 · details not yet loaded
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Dec 12, 2017 A 97.5 · details not yet loaded
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Sep 13, 2017 A 98 · details not yet loaded
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May 2, 2017 A 96 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jan 30, 2017 A 96 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Oct 10, 2016 A 97 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jun 22, 2016 A 97 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Mar 29, 2016 A 95.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Dec 7, 2015 A 95.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Sep 24, 2015 A 93 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jun 9, 2015 A 95.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jan 20, 2015 A 97.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Oct 27, 2014 A 97 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Aug 26, 2014 A 97 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
May 1, 2014 A 97.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Nov 7, 2013 A 98.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Sep 30, 2013 A 94.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “PACO`S TACOS & TEQUILA/GK” or State ID 2060016804). Inspection type (routine vs. follow-up) is not published in the county's data.