A97

MI PUEBLO #11

1820 SARDIS RD N, Charlotte, NC 28270

Restaurant · NC permit/State ID 2060017316

Latest gradeA (97)

Last inspectedOct 20, 2026

Inspections on record38

On record sinceSep 16, 2013

Score history

Sep 16, 2013Higher is betterOct 20, 2026

Inspections & violations

Oct 20, 2026 A 97 · 8 violations

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed ice dripped on bags and boxes of food items inthe WI freezer. CDI. PIC removed.

#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 HH at temperatures below 135F. CDI. PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 . 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 items in the WI from previous days without dates. CDI. PIC dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer buckets sotred directly by food items upfront in the server lines. CDI. PIC removed.

#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 sources cooling in the cooler upfront with covers on little cups. CDI. PIC removed back to the cooler and indicated they were made today. 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 .

#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 non food contact surfaces around prep area in need to cleaning. Cleaning is also needed in microwave.

#55 · Physical facilities installed, maintained & clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on floors under equipment.

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

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored on prep surfaces. CDI. PIC removed.

View this inspection on the county portal ›

Mar 17, 2026 A 98.5 · 4 violations

#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 BUILD UP FROM PREVIOUS DAYS ON Can openers. CDI. PIC removed and washed. 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 .

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed chicken thawing in the prep sink without running water. CDI. PIC removed to the cooler.

#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 food items stored under wiping papers. CDI. PIC removed

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths stored on prep table. CDI - Wiping cloths were placed in readily available, concentrated bucket of sanitizer beneath prep table on shelving.

View this inspection on the county portal ›

Aug 12, 2025 A 97 · 7 violations

#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 an incomplete employee health in the facility during inspection. CDI. PIC was provided another copy with education provisions as well. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#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. Observed employees dumping ice in hand sink. CDI. PIC cleaned 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed observed no soap at one of the sinks. Cdi. Pic replaced.

#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 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 a container of steak and a container of chicken hot holding on stove top and a container of beef hot holding in steam table all below 135F. See temp chart. CDI: PIC voluntarily discarded.

#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 multiple in use utensils stored on surface with build up around prep area. CDI. PIC removed and washed.

#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 wet stacking of dishes in the cleaned dish area.

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

Corrected during inspection

#49 · Non-food contact surfaces clean

View this inspection on the county portal ›

Mar 19, 2025 A 96 · 6 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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed employee using same scoop for raw chicken and raw beef in grill drawer cooler. CDI: Employee voluntarily discarded portion of beef that was contaminated by chicken and began using a separate utensil to pull beef from cooler. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wipe off soiled gloves on wiping cloth before returning to handle food. CDI: Employee discarded gloves, washed hands and donned new gloves before returning to handle food.

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

Corrected during inspection

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 employee washing and rinsing equipment in 3 compartment sink and placing items in sanitizer compartment containing properly concentrated chlorine sanitizer for approximately 3 seconds before placing on a drain board to air dry. CDI: Employee placed items back in sanitizer compartment to reach required contact time.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a can of raid approved for household use only being stored on chemical storage shelf. CDI: PIC voluntarily discarded can of raid.

#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 three dented cans being stored on dry storage shelf amongst non dented cans. CDI: PIC voluntarily discarded dented cans.

#51 · Plumbing installed; proper backflow devices −1

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed pipe leading from dish machine to floor drain with no air gap. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose Bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under § 5-202.13 P; or (B) Installing an APPROVED backflow prevention device as specified under § 5-202.14. -P. Observed no backflow prevention devices on hose bib at service sink outside. VERIFICATION REQUIRED within 3 days to ensure backflow prevention devices are placed on hose bibs at service sink. 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed no air gap between pipe from dish machine and floor drain. VERIFICATION REQUIRED within 3 days to ensure there is an air gap.

#55 · Physical facilities installed, maintained & clean

View this inspection on the county portal ›

Nov 18, 2024 A 94.5 · 9 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in prep area being blocked by a trash can and large tool. CDI: PIC moved items to allow access to employees.

#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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw shell eggs being stored on a shelf in prep reach in cooler above a container of corn. CDI: PIC re-arranged items to proper storage order. REPEAT. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of raw chicken being stored in walk in cooler above packages of ground beef. CDI: PIC re-arranged items to proper storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of unwashed produce being stored on shelves in walk in cooler above containers of ready to eat produce. CDI: PIC re-arranged items to proper storage order. REPEAT.

#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 three plates and two small bowls with build up being stored on clean storage shelf as clean. CDI: PIC returned items to be W/R/S.

#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 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 . Observed a working container of house made chipotle salsa being held at 47F in prep reach in cooler. CDI: PIC voluntarily discarded item. REPEAT. Points not escalated due to improvement in cold holding since previous inspection.

#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 a spray bottle of what PIC thought might be an acidic cleaner with no label on bottle. CDI: PIC discarded bottle.

#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 one large working container of salt unlabeled in dry storage room. CDI: PIC labeled container.

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

4-501.11 Maintain equipment in good repair. Observed staff holding all TCS foods in ice bath in prep flip top portion of prep cooler on left side of cook line due to inability of cooler to hold items to 41F or below. Repair or replace cooler. NOTE: All TCS foods being held in ice bath were measured at 41F or below.

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

Corrected during inspection

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed build up in water in rinse compartment of 3 compartment sink while staff was actively cleaning equipment. CDI: Staff drained water from rinse compartment. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash solution at 95F in 3 compartment sink while staff was actively cleaning equipment. CDI: Staff added hot water to wash basin which measured 116F after adding hot water.

#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 build up on storage shelves used to store clean equipment and utensils. Clean as needed. REPEAT.

View this inspection on the county portal ›

Jul 5, 2024 A 96 · 8 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill water pitcher from hand sink at front cook line and a spatula being held in hand sink in back prep area. CDI: Employee was educated not to use hand sink for anything other than hand washing and spatula was removed from hand sink in back prep area.

#15 · Food separated & protected

Corrected during inspection

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

#22 · Proper cold holding temperatures −1.5

Repeat violation

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 most TCS items being held above 41F in bottom and flip top of reach in cooler on left side of cook line. PIC contacted service technician to evaluate cooler and voluntarily discarded all items that were holding in cooler for over 4 hours and moved other items to WIC to rapidly cool. EHS instructed PIC to not use prep cooler until unit is repaired and can maintain foods at required temp. VERIFICATION REQUIRED within 3 days to ensure prep cooler can maintain foods at 41F or below. REPEAT.

#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 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 several covered deep metal containers of cheese dip cooling in ice baths on prep counter at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed lids and spread out cheese dip into more shallow metal containers and placed in WIC and WIF to rapidly cool. REPEAT.

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

Corrected during inspection

6-202.13 Properly locate mechanical insect control devices. Observed mechanical insect control device attached to wall over prep cooler and shelf containing single use articles. CDI: PIC relocated insect control device.

#45 · Single-use & single-service articles: properly stored & used −0.5

Corrected during inspectionRepeat violation

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacks of single use to go containers being stored outside of their original packaging right side up on prep counter. CDI: PIC inverted containers to protect against contamination. REPEAT.

#49 · Non-food contact surfaces clean

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on shelving used to store clean equipment and utensils. Clean as needed.

View this inspection on the county portal ›

Mar 28, 2024 A 97 · 6 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handling soiled equipment and utensils as they were passing items through dish machine then proceed to handle clean plates without washing hands in between tasks. CDI: Employee washed hands and returned contaminated plates to be W/R/S. 2-301.12 (A),(B) 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). -P 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 . Observed employee attempt to wash hands in prewash sink at dish machine prior to handling clean equipment and utensils. CDI: PIC provided education and employee washed hands thoroughly at hand sink before returning to handle clean equipment and utensils.

#22 · Proper cold holding temperatures

Corrected during inspection

#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 a container of cream corn and a container of mixed vegetables cooling in a shallow ice bath next to grill in which ice was low in container and not touching all surfaces of food containers. Both items were cooling at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC moved both containers to a large ice bath with cold water to allow greater surface area of containers to rapidly cool.

#43 · In-use utensils: properly stored

Corrected during inspection

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 large spoons being held in containers of shrimp, beef and chicken in grill drawer cooler in which spoon handles were resting on food. CDI: PIC repositioned spoons so that handles were above food.

#45 · Single-use & single-service articles: properly stored & used

Corrected during inspection

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single use to go containers being held outside of their original packaging on prep counter right side up. CDI: PIC inverted stack of containers to protect against contamination.

#48 · Warewashing facilities: installed, maintained & used; test strips −1

Corrected during inspectionRepeat violation

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed a bowl being washed in 3 compartment sink in a wash solution measuring 103F. CDI: Wash solution was reconstituted with hot water. Wash solution measured 115F. REPEAT

View this inspection on the county portal ›

Dec 12, 2023 A 97.5 · 5 violations

#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 can opener stored clean with food debris on blade of can opener. CDI-PIC placed can opener at 3 compartment sink 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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked while wet at clean dish rack.

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

Corrected during inspection

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed employee washing dishes in 80F wash solution. CDI-Temperature adjusted to 112F.

#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 broken floor tiles in back of house kitchen area near grill. Repair 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 facility in need of cleaning to remove food debris and dirt on floors and under and behind equipment

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack and charger stored with facility flour tortillas and facility items at storage rack beside right flip cooler.

View this inspection on the county portal ›

Aug 17, 2023 A 97 · 5 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed Three (3) boxes of unwashed avocado above ready to eat foods such as pico de gallo, refried beans, and pork tamales. CDI-PIC relocated avocados below all RTE foods. 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 3 small salsa bowls stored clean with salsa debris on food contact surface of bowls. CDI-PIC placed bowls at dish machine to be cleaned 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 .

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed guacamole in flip top cooler and chorizo, ceviche, and pork in low boy at 47F. PIC stated items in low boy were pulled from walk in cooler at 10:30am and have been pulled from low boy and used frequently since lunch rush and guacamole was made at 10:30am and placed in flip top cooler with bag of ice on top to aid in cooling. CDI-PIC placed all items in walk in cooler and removed lids for rapid cooling. 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 .

#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 two squirt containers at grill in metal container without labels.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many flies throughout back of house kitchen as well as near dish machine and 3 compartment sink. Contact pest control for removal of flies.

View this inspection on the county portal ›

Apr 24, 2023 A 96 · details not yet loaded