B85

COPAN RESTAURANT

3607 N SHARON AMITY RD, Charlotte, NC 28205

Restaurant · NC permit/State ID 2060016844

Latest gradeB (85)

Last inspectedOct 15, 2026

Inspections on record46

On record sinceAug 28, 2013

Score history

Dec 7, 2015Higher is betterOct 15, 2026

Inspections & violations

Oct 15, 2026 B 85 · 26 violations

Inspector comments: Observed no evidence of MFU. For re-inspection, please call 980-314-1620

#1 · PIC Present, demonstrates knowledge, & performs duties −1

Follow-up verification required

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.- Observed multiple priority violations during inspection, PIC not able to answer questions related to the operation of the food establishment, and no CFPM present during inspection. -1- **10 DAY VERIFICATION REQUIRED BY 10/25/26** Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to answer EHS’ questions about foodborne illness and EHP that did not include restrictions and exclusions. -CDI- EHS educated and provided handout. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#5 · Procedures for responding to vomiting & diarrheal events

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written V&D cleanup procedures. -CDI- EHS provided handout. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#8 · Hands clean & properly washed

Corrected during inspection

2-301.15 Only wash hands in handwashing sink. -Pf-/2-301.12 (A),(B) (C) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed PIC rinse hands off at spray sink. -CDI- EHS educated PIC on proper handwashing procedures and PIC properly washed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

#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 paper towels not dispensing from handsink in men’s bathroom due to dispenser being broken. -CDI- PIC provided roll. -0-

#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 carne asada stored over tomato sauce in prep unit. Observed raw shelled eggs stored over chicharron pupusas. -CDI- PIC corrected storage order. **REPEAT** -3- 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 no protective coverings on yuca, carrots, zucchini, pico de gallo, plantains, etc. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over washed produce. 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 cilantro that per PIC were washed stored in original crate that they arrived in. When EHS asked if crates were W/R/S prior to storing washed produce in them, PIC stated they were not. -CDI- PIC to rewash items.

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

Follow-up verification required

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed no quarternary sanitizer dispensing from 3-comp sink and no chlorine sanitizer from dish machine. -CDI- Facility to make sanitizer using chlorine until repairs can be made. **3 DAY VERIFICATION REQUIRED BY 10/16/26** -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 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. Observed food buildup on interior of microwave, especially the top. Increased and more thorough cleaning frequency recommended. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. 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 −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 beans, chicharron, refried beans, sliced tomatoes, cut cabbage and tomato salsa prepared prior day that did not meet cooling parameters. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -1.5- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#22 · Proper cold holding temperatures −1.5

Follow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F in prep unit and WIC. Refer to temperature chart. Observed ambient air of both at 40F. -CDI- PIC voluntarily discarded items. Possible air flow issues. Have unit serviced. **3-DAY VERIFICATION REQUIRED BY 10/16/26** P-1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

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)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed inconsistent date marking, some items would be date marked with month/day (MM/DD) format, other items date marked day/month (DD/MM). Observed multiple items past date mark: cut cabbage 10/5 (discard 10/11), queso fresco 10/6 (discard 10/12) and 9/22 (discard 9/28), mozzarella cheese 10/5 (discard 10/11), housemade habanero sauce (contains cooked habaneros) 10/6 (discard 10/12), cooked beef 9/29 (discard 10/5), beans 9/7 (9/13) ; and multiple items missing date marks: cut cabbage, tomato salsa, heavy cream, and chicharron. . Ensure to maintain a consistent date marking system -CDI- PIC voluntarily discarded items past date and missing dates. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#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 no asterisk beside “huevos al gusto (eggs your way)” on the menu. Observed no asterisk at footnote. **10 DAY VERIFICATION REQUIRED BY 10/25/26 ** -0.5-

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle with no label. Per PIC, contents were chlorine for cleaning the bathroom. -CDI- PIC properly labeled. -0-

#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 multiple items that were prepared prior day that did not meet cooling parameters. Cut cabbage, and sliced tomatoes were found cooling in prep unit in densely packed containers, filled to the top. Beans were found cooling in large pot, densely packed, with no active stirring. Chicharron was found cooling in plastic container densely packed, overfilled, with protective plastic covering. Refried beans were found in a large container, densely packed with no active stirring. -CDI- EHS educated PIC on proper cooling methods and items were voluntarily discarded due to having missed the cooling parameters. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 multiple squeeze bottles and spice containers at the line missing labels. -0-

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. -0- 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead crawling pest in dish stored as clean.

#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 raw chicken stored on floor of WIC. Observed vinegar stored on floor in dry storage area. -0-

#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 food employee engaging in food prep with watch and bracelet. -0-

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in water with no sanitizer. -0-

#43 · In-use utensils: properly stored

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle buried in flour. Observed sugar with scoop handle touching FCS. 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 tongs stored on side of oven handle. -0-

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “household use only” blender. Per PIC, items is not in use. Remove. -0- 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 throughout. 4-501.11 Maintain equipment in good repair. Observed WIC door with large hole and rusting. Observed missing guards on WIC fans. Observed heavily worn dish racks in need of replacement. Replace or Repair. **REPEAT** -0.5- 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed raw shrimp and other food items in freezer being stored in grocery bags. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards in need of replacement due to being heavily worn with deep gauges and cuts. Replace or resurface. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink in need of re-caulking/re-sealing to wall.

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

Follow-up verification required

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no test strips for sanitizer at 3-comp sink. **10 DAY VERIFICATION REQUIRED BY 10/15/26** -0.5-

#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 greasy residue on exterior surfaces of in-use squeeze bottles and NFCS of thermometer. Observed interior and exterior surface of prep unit in need of cleaning. Observed exterior surface of dish machine in need of cleaning. Observed tubing from sanitizer and dish soap with dark buildup. Increased and more thorough cleaning frequency recommended. -0-

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open. -0-

#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. Observed some floor and wall tiles in need of repair throughout. Observed open hole in floor. Cover. 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 food splash on walls throughout. Observed floors in need of cleaning in hard to reach areas such as below 3-comp sink and behind equipment. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

#56 · Meets ventilation & lighting requirements; designated areas used

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items in prep unit and WIC. Observed employee phone stored on microwave. -0-

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May 18, 2026 A 95 · 6 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Carton of raw eggs stored on top shelf above cooked food in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Eggs moved to bottom shelf. 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 Salsa in hot holding measured 115-140F in hot holding. TCS foods in hot holding must be at least 135F. CDI - Employee reheated salsa to above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Several TCS RTE foods were labeled as being prepared on 5/18 and 5/19. Upon further questioning, most of the foods were prepared 2 days ago. Ensure employees place curate prep date labels on all TCS RTE foods. CDI - Dates corrected during inspection. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#33 · Proper cooling methods used; adequate equipment for temperature control −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 Carnitas measured 108F and were cooling in deep bowl. Employee stated they were finished cooking 20 minutes ago. CDI - Employee moved carnitas to sheet tray to continue cooling. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

4-501.11 Maintain equipment in good repair. Rusted shelves in walk-in cooler. Replace rusted shelves. REPEAT

#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. Walls in prep areas have grease/food splatter on them and need to be cleaned. Clean physical facilities more frequently. REPEAT

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Feb 16, 2026 A 94.5 · 8 violations

#20 · Proper cooling time & temperatures −1.5

Corrected during inspectionRepeat violation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Atole de elote measured 60F in walk-in cooler. Employee stated they prepared it last night. Use shallow pans to cool TCS foods. CDI - Atole de elote discarded. REPEAT For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 2 containers of soup in walk-in cooler measured 44-45F. Also, salsa for pupusas in bar cooler measured 52F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded soups. 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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Salsas in bar coolers were missing prep dates. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days. CDI - Salsa that was above 41F was discarded and employee placed prep date on the other salsas. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#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 Atole de elote measured 60F and was cooling in deep pan since last night. Use shallow pans and thinner portions to cool TCS foods. CDI - Atole de elote was discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#37 · Food properly labeled: original container −1

Repeat violation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Containers of seasoning beside rice are not labeled. Label all working containers of ingredients. REPEAT

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

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Some containers and pans stacked on clean dish shelf were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

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

4-501.11 Maintain equipment in good repair. Rusted shelves in walk-in cooler. Replace rusted shelves. 0 pts.

#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. Clean walls around cooking and prep areas. Clean floors underneath plumbing and equipment.

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Sep 24, 2025 A 95 · 11 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. Employee drinks observed on dry storage shelf above food. Store on bottom shelf. 0 pts.

#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. Various pans, knives, spoons and lids stored as clean but had food debris on them. Food-contact surfaces of equipment and utensils must be cleaned to sight and touch. CDI - Items with debris on them were moved to dish machine to be washed again. REPEAT 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

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. Bus tub of cut cabbage measured 47F in walk-in cooler. Employee stated they cut it last night. Use shallower pans or ice to cool cabbage down quicker after cutting. CDI - PIC discarded cabbage. 0 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 .

#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 Cut cabbage was cooled overnight in bus tub and was still 47F after cooling all night. Use shallower pans or pans, ice or cut smaller amounts of cabbage so it can cool to 41F within 4 hours of preparation. CDI- PIC educated on cooling methods and cabbage was 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 .

#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. Dry ingredients by grill were not labeled. Label all ingredients that aren’t readily identifiable. 0 pts.

#42 · Washing fruits & vegetables −0.5

Repeat violation

3-302.15 Wash fruits and vegetables prior to use. Cut vocals in sandwich cooler top still had stickers on husk. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. REPEAT

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Maseca container has “USDA condemned” printed on container. Do not use container to store food and remove from establishment. REPEAT

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips at establishment. VR - Verification required within 10 days that establishment acquires test strips.

#49 · Non-food contact surfaces clean

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Grease receptacle and dumpster lids were opened. Keep refuse containers covered. 0 pts.

#55 · Physical facilities installed, maintained & clean

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some holes in walls where old equipment was removed. Some wall paint chipping in areas of kitchen. Baseboard peeling off wall in walk-in cooler. Repair physical facility damage. 0 pts.

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Apr 14, 2025 A 94.5 · details not yet loaded