A96

EL BOHIO TIPICO RESTAURANT

3600 N SHARON AMITY RD, Charlotte, NC 28205

Restaurant · NC permit/State ID 2060017494

Latest gradeA (96)

Last inspectedOct 27, 2026

Inspections on record46

On record sinceSep 5, 2013

Score history

Sep 1, 2015Higher is betterOct 27, 2026

Inspections & violations

Oct 27, 2026 A 96 · 7 violations

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in kitchen. CDI - Employee refilled dispenser. // 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Bowl of vegetables observed in other hand washing sink at start of inspection. Do not store items in hand washing sinks. CDI - Employee removed bowl of vegetables. REPEAT

#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 Raw sausage piece was observed on top of container of cheese in sandwich cooler top. Separate raw animal foods from ready-to-eat foods. CDI - PIC moved raw sausage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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. 2 food employees observed wearing watches on wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts.

#41 · Wiping cloths: properly used & stored −0.5

Repeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloth bucket measured 0 ppm chlorine. Store wet wiping cloths in properly concentrated sanitizer solution when in between uses. REPEAT

#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. 2 stacks of metal pans on clean dish shelf 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. Crack in top of prep sink basin. Weld the crash and polish it smooth or replace sink. 0 pts.

#49 · Non-food contact surfaces clean

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean outsides of dry storage bins and clean top of oven. 0 pts.

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Jun 24, 2026 A 94 · 6 violations

#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. Cilantro observed in hand washing sink. Do not use hand washing sinks for any purpose but hand washing. CDI - Employee removed cilantro and washed it.

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Oxtail (125F), beef (96F), and vegetables (114-130F) were below 135F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Employee reheated items to above 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 .

#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) 1 pan of beans was missing prep date label in walk-in cooler. PIC stated it was cooked yesterday. CDI - PIC placed yesterday's date on beans. 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 .

#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. Container of lettuce observed on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. REPEAT

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured 0 ppm quat sanitizer. CDI - PIC emptied bucket and filled it with 100 ppm chlorine solution. 0 pts.

#55 · Physical facilities installed, maintained & clean

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Water pools on floor at walk-in freezer door. Repair floor so water doesn't pool on floor. REPEAT

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Feb 17, 2026 A 94.5 · 9 violations

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fried fish measured 110-120F on buffet line and sausage measured 90-110F on buffet line. TCS foods in hot holding shall measure above 135F. CDI - PIC reheated items to above 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

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of ground beef and pan of cheese measured 55-62F in sandwich cooler top. Pans were put on top of other pans which caused it to go above 41F. CDI - PIC discarded items. 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 Cooked potatoes were cooling in deep container at beginning of inspection. Use shallow pans and thinner portions to cool TCS foods after cooking. CDI - Employee moved potatoes to sheet pan 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 .

#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. 2 containers of food on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. REPEAT

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Repeat violation

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. Several stacks of clean pans and containers were still wet and stacked up. Also, blenders had standing water in them on clean shelf. Allow utensils and food-contact equipment to adequately air dry before stacking. Invert blender pitchers to adequately air dry. REPEAT

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

4-501.11 Maintain equipment in good repair. Sandwich cooler door does not close properly. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Ninja blenders are for household use only. Replace with commercial blenders. 0 pts.

#50 · Hot & cold water available; adequate pressure

Corrected during inspection

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water measured 63F at 3-compartment sink. CDI - Hot water was checked again at end of inspection and it measured 121F. If hot water is not sufficient on future inspections a new or additional hot water heater may be required. 0 pts.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Handsink beside walk-in cooler is leaking onto floor. Repair leak. 0 pts.

#55 · Physical facilities installed, maintained & clean

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Oct 1, 2025 A 90 · 10 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 Raw sausage stored in same pan as package of RTE ham in sandwich cooler top. Raw animal foods must be stored separately from ready-to-eat foods. CDI PIC moved ham so separate pan. REPEAT 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. Pans found stored as clean with food debris still on them. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - Pans taken to dish machine and washed. 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: 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. 2 pans of rice that began cooling yesterday measured 47-48F. Use shallow power pans and leave cooling TCS foods loosely covered or uncovered. CDI - Rice discarded by employee. 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 .

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Empanadas in hot holding measured 115-125F. TCS foods in hot holding shall measure at least 135F. CDI - Employee reheated empanadas to above 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 .

#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 2 pans of rice cooled overnight in deep pans with tight fitting plastic wrap. Use shallow pans that are loosely covered or uncovered to cool TCS foods within the proper time. CDI - PIC educated on cooling methods and the rice 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 .

#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. Container of raw pig observed on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured 0 ppm quat. Quat dispenser is not working so ensure employees make 50-200 ppm chlorine solution to store wet wiping cloths in. 0 pts.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of clean pans were stacked while still very wet. Allow utensils to adequately air dry before stacking/nesting. 0 pts.

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

4-501.11 Maintain equipment in good repair. Quat sanitizer dispenser is not dispensing sanitizer at proper concentration. Establishment will use chlorine sanitizer until it is repaired. Also, meat prep sink has cracks in top of basin that need to be welded shut and polished smooth or the sink needs to be replaced. 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. Transition to walk-in freezer is not smooth and easily cleanable. // 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 in kitchen need to be cleaned. 0 pts.

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Apr 23, 2025 A 90 · 6 violations

#11 · Food obtained from approved source

Corrected during inspection

3-201.11(A) Use food from approved sources only.-P. Observed eggs in establishment which were received from customers home. CDI: Eggs were removed from establishment.

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

REPEAT 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken being stored above pork inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures −3

Corrected during inspectionRepeat violation

REPEAT 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 beef cooling overnight above 41F. CDI: Item was 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 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 empanadas and potato rellenos hot holding in case below 135F. Hot holding case was turned down low. 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 .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed employee medications stored above prep table with clean utensils. CDI: Medications were relocated.

#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 beef cooling overnight in bus tubs with covered half way with Saran Wrap. CDI: PIC and EHS 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 .

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Jan 10, 2025 A 94 · 7 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. Observed raw shell eggs being stored over cooked potato/carrot salad and beet/potato salad. 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)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken being stored over raw pork inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 3 containers of ox tail and one container of ground beef still above 41F after cooling overnight. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#21 · Proper hot holding temperatures −1.5

Corrected during inspectionRepeat violation

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed one pan of yuca on hot holding line below 135F. Yuca was overstacked in pan. CDI: Yuca was reheated 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

3-501.18 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 potato/carrot salad and beet/potato salad with prep dates of 12/30 inside walk in cooler. CDI: 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Corrected during inspectionRepeat violation

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed ox tail and ground beef cooling in thick portions and with most of container covered in Saran Wrap inside walk in cooler. CDI: PIC and EHS 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 .

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

Repeat violation

REPEAT 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 tops of cooking equipment and prep table shelving lined with aluminum foil. Remove.

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

6-303.11 Provide required lighting intensity. Observed light inside walk in freezer burnt out. Replace light/lightbulb.

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Oct 14, 2024 A 96 · 6 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee rinse soiled dishes then proceed to handle food items without changing gloves. CDI: Food employee changed gloves and washed hands.

#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 fish hot holding on buffet line below 135F, item was double panned. CDI: Fish was reheated to above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspectionRepeat violation

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of sanitizer not labeled. CDI: PIC labeled item.

#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 spaghetti cooling at a rate of 0.36F/min and cabbage 0.13F/min during 2 hour window. Cabbage was sitting out at room temperature and spaghetti was in a container tightly wrapped in Saran Wrap. CDI: Items were placed in walk in cooler without Saran Wrap. 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 shelving and tops of cooking equipment lined in aluminum foil. Remove.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles at walk in cooler door. Repair.

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Mar 18, 2024 A 97 · 5 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 raw chicken being stored above raw pork inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 of sanitizer not labeled. CDI: Bottle was labeled.

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw beef thawing inside prep sink in water above 70F. CDI: Education was provided, employee started the cooking process.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy build up on floor of walk in freezer. Points remain the same due to improvement from last inspection.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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Dec 8, 2023 A 97.5 · 6 violations

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed yuca in the hot box below 135F. CDI: Product rapidly reheated to over 165F. All other hot holding items were in compliance. 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 .a

#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 Observed items from the salad bar yesterday with no date mark. CDI: Dates written. 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 .

#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 pasteles in walk in freezer stored on floor. Ensure all items are stored off of the floor.

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

4-502.11(A) Maintain utensils in good repair. Observed 2 frying baskets with wires sticking out and loose. Replace baskets.

#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 significant ice build up on floor of walk in freezer. Observed food build up on shelving in hot box.

#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. Observed wall behind cooking equipment in need of cleaning. Observed some oil build up on floor near fryers. REPEAT VIOLATION Previous violation corrected. 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 grout between floor tiles at the dish area. Observed baseboard in need of reaffixing at the prewash. Observed missing ceiling tile near hood. Observed damaged ceiling tile brace near oven. REPEAT VIOLATION

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Sep 18, 2023 A 98.5 · details not yet loaded