A97.5
SALSARITAS FRESH CANTINA #115
9941 REA RD, Charlotte, NC 28277
Restaurant · NC permit/State ID 2060017621
Latest gradeA (97.5)
Last inspectedOct 20, 2026
Inspections on record43
On record sinceDec 17, 2013
Score history
Dec 23, 2014Higher is betterOct 20, 2026
Inspections & violations
Oct 20, 2026 A 97.5 · 3 violations
#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
Observed equipment manually washed at 3 compartment sink and placed in sanitizer but quat sanitizer tested 0ppm. CDI, new bottle provided and sanitizer testing required concentration with sink refilled. Equipment relocated to be re-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 .
#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. Observed sanitizer bucket below required concentration .
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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 broken floor tile below 3 compartment sink and baseboard tile behind front counter. Observed peeling baseboard tile behind front counter on line.
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 residue and debris accumulating on floor near walk in cooler and exit door to dining area.
Jun 18, 2026 A 94.5 · 11 violations
#10 · Handwashing sinks supplied & accessible −2
Repeat violation
5-202.12 Provide at least 100F water at handsinks. Observed PIC state hot water issue in morning. Observed hot water between 78-79 degrees F in restroom and kitchen handwashing sinks. Repeat.
#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 1 container of guacamole with cut tomato overstocked at 51 degrees F above chill line on container. CDI, overstocked guacamole relocated to rapidly cool.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#35 · Approved thawing methods used −0.5
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 out in prep sink at ambient room temperature. CDI, chicken relocated to thaw under refrigeration.
#36 · Thermometers provided & accurate
Corrected during inspection
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - observed analog thermometer not accurate to + or - 2 degrees F. CDI, operator removed from use and facility to use digital thermometer .
For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI
#39 · Contamination prevented during food preparation, storage & display −1
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed chicken thawing on same prep sink as where cut tomato was being prepared.
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth used to stabilize cutting boards.
#43 · In-use utensils: properly stored −0.5
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in container but container collecting debris.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean equipment stored in containers collecting debris.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed light out under hood ventilation system .
#50 · Hot & cold water available; adequate pressure −0.5
Follow-up verification required
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed hot water at 78 Degrees F at 3 compartment sink and 79 degrees F. Vr to follow up on hot water.
#55 · Physical facilities installed, maintained & clean −0.5
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some grease accumulating on floor behind and under and on sides of equipment.
Feb 5, 2026 A 98 · 5 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands after washing. CDI, employee rewashed hands.
#10 · Handwashing sinks supplied & accessible −1
Repeat violation
5-202.12 Provide at least 100F water at hand-sinks. Observed women’s restroom handwashing sink reach 74 degrees F and men’s at 70 degrees F. Repeat.
#45 · Single-use & single-service articles: properly stored & used −0.5
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean single-service items / articles stored in large container collecting debris.
#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 handwashing sink in kitchen in need of sealing.
#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 some baseboard tile damage and floor and wall FRP board covering with crack. Seal
Aug 28, 2025 A 99 · 3 violations
#10 · Handwashing sinks supplied & accessible
5-202.12 Provide at least 100F water at handsinks. Observed women’s restroom reach 92 degrees F.
#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. Observed light out under hood. Repeat.
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed bulk chip container with crack in corner and no longer smooth and easily cleanable. CDI, chip container removed from use.
#49 · Non-food contact surfaces clean −0.5
Corrected during inspectionRepeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed some buildup and spillage on shelf and near where clean single-service articles stored. Improvement made since previous inspection so points not escalated today.
Aug 15, 2025 B 88.5 · 15 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Corrected during inspection
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
Observed PIC not able to demonstrate knowledge of cooling processes and methods or answer questions to EHS regarding food safety establishment properly .
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.
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.
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 −1
Corrected during inspection
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed PIC not certified. CDI by instruction .
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#6 · Proper eating, tasting, drinking or tobacco use −0.5
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed uncovered employee drink on prep area.
#8 · Hands clean & properly washed −2
Corrected during inspection
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 - Observed PIC not vigorously rub hands for required time then turn faucet off with bare hands after handwashing. CDI, employee rehashed hands.
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 .
#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 steak and chicken cooling in hot holding warmer unit according to operator. Observed 2 tightly covered deep containers of recently prepared tomato cooling in prep refrigerators. Cooling temp of tomato was 63 degrees F at 11:08. 2nd cooling temperature remained at 63 degrees F with no change. Cooling calculation indicated method not effective to reach cooling parameters and tomato relocated to shallow uncovered pans and placed in walk in cooler to rapidly cool. Cooling parameters and proper cooling equipment discussed with PIC. CDI, chicken and steak placed on grill to reheat to greater than 165 degrees F.
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 inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed chicken hot held in warmer on main prep line at 124 degrees F. CDI, chicken reheated to greater than 165 degrees F.
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 −0.5
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -
Observed steak and chicken cooling in hot holding warmer unit according to operator. Observed 2 tightly covered deep containers of recently prepared tomato cooling in prep refrigerators. Cooling temp of tomato was 63 degrees F at 11:08. 2nd cooling temperature remained at 63 degrees F with no change. Cooling calculation indicated method not effective to reach cooling parameters and tomato relocated to shallow uncovered pans and placed in walk in cooler to rapidly cool. Cooling parameters and proper cooling equipment discussed with PIC. CDI, chicken and steak placed on grill to reheat to greater than 165 degrees F.
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
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 1 dead cockroach near handwashing sink.
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 sanitizer bucket testing below 150ppm. Observed wet wiping cloth used to stabilize cutting board.
#45 · Single-use & single-service articles: properly stored & used −0.5
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-service cups stored in containers but containers collecting debris and soil.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed light out under hood.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no color indicator supplied with quat test kit. Vr to ensure facility had proper test kit to accurately measure sanitizer concentration .
#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 sides of cooking equipment accumulating grease and in need of cleaning. Observed heavy grease buildup on chip storage bins.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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 build-up under and behind equipment on the front line. More frequent cleaning is recommended. EHS advised PIC that these areas could create pest harborage. Repeat.
#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 cell phone stored on prep area.
May 7, 2025 A 99 · 3 violations
#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 salsa, tomatoes, and chicken cooling in deep pans with lids half covering the pans. EHS observed that the cooling rate for salsa and chicken are not being met. PIC stated that this is not typical cooling procedures but they have more food than normal in the WIC from Cinco de Mayo. CDI- PIC moved these items to shallow pans to help with cooling. In addition to shallow pans, PIC and food employee added ice to product to ensure 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 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. Observed rusting on prep table shelf in back prep area during inspection. Replacement or resurfacing needed. **Repeat**
#55 · Physical facilities installed, maintained & clean −0.5
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. Observed cracked floor tile in back prep area during inspection. Repair or replacement needed. **REPEAT**
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 build-up under and behind equipment on the front line. More frequent cleaning is recommended. EHS advised PIC that these areas could create pest harborage.
Jan 22, 2025 A 99.5 · 3 violations
Inspector comments: EHS provided new Bodily Fluid Clean Up flyer via email.
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being stored in sanitizer with concentration below 50ppm quat during inspection. CDI - PIC changed sanitizer to solution with concentration of roughly 200ppm quat. Repeat. 0.5 pts.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed rusting on prep table shelf in back prep area during inspection. Replacement or resurfacing needed. 0 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 cracked floor tile in back prep area during inspection. Repair or replacement needed. 0 pts.
Oct 23, 2024 A 97 · 5 violations
#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 roja salsa cooling since 10am cooling at a rate of 0.0F/minute during inspection. CDI - PIC moved salsa into smaller containers to hasten cooling. Salsa achieved proper cooling rate during inspection. Repeat. Points not escalated to evident improvement and overall compliance with cooling.
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 −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 salsa cooling in a deep plastic container during inspection. Salsa was not maintaining proper cooling rate. CDI - PIC moved into smaller containers to hasten cooling. Salsa achieved proper cooling rate 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken being thawed in running water with a temperature of 75F during inspection. CDI - PIC removed from water and moved into WIC to finish thawing.
#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 wiping cloths in back prep area held in sanitizer with concentration of 50ppm quat during inspection. CDI - PIC changed sanitizer solution.
#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 interior and exterior of under grill drawers heavily soiled with food debris and grease. More frequent or thorough cleaning needed to preclude pest harborage. Repeat.
Jun 28, 2024 A 95 · 9 violations
Inspector comments: Service Animal Information: https://www.ada.gov/resources/service-animals-faqs/
#20 · Proper cooling time & temperatures −1.5
Corrected during inspectionRepeat violation
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 cut tomatoes, guacamole, salsas, pico, and corn salsas all cooling with 20 min left still 45-50F. CDI: Items rapidly cooled in an ice bath with stirring and products still above 41F at end of the cooling window were voluntarily discarded. Observed corn salsa cooling in reach in cooler from yesterday still above 41F. CDI: Product voluntarily discarded. Observed salsas cooling in reach in cooler. CDI: Salsas moved to ice bath and rapidly cooled to 41F. REPEAT VIOLATION
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=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 Observed salsas on the line holding above 41F. CDI: Products 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 1 bottle of what PIC identified as bleach not labeled. CDI: bottle labeled.
#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 tomatoes, salsas, corn salsa, and guacamole cooling in deep, and some covered containers in the walk in. CDI: Items divided and placed on ice baths and stirred. Items still above 41F at end of cooling parameter voluntarily discarded. Observed corn salsa cooling from yesterday in reach in cooler. CDI: Product voluntarily discarded. REPEAT VIOLATION
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 no label on 2 squeeze bottles on the line of what PIC identified as oil and of water.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed gasket on bottom door of the hot box falling off of the top. Observed rusted bottom of prep table to right of ice machine. Observed rusted shelf over prep table near steamer.
#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 cooler drawers with build up. Cooler drawers are not used but for storage of grill supplies. Ensure pans holding grill supplies are changed out to prevent pest harborage.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on dumpsters open.
*This is a shared dumpster*
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage to divider wall where laminate is peeling/missing between hot hold and cold hold units.
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 dust build up on AC vents and some adjacent ceiling tiles.
Nov 8, 2023 A 98 · 5 violations
#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. - Observed cut Tomatoe cooling at 57 degrees F. 2nd cooling temperature tomatoes remained at 57 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, cut Tomatoe relocated to shallow containers and sheet pans to rapidly cool. Cooling handout provided to PIC.
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://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 - Observed cut Tomatoe cooling at 57 degrees F. 2nd cooling temperature tomatoes remained at 57 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, cut Tomatoe relocated to shallow containers and sheet pans to rapidly cool. Cooling handout provided to PIC.
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 .
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 quat sanitizer bucket testing below 200ppm.
#45 · Single-use & single-service articles: properly stored & used −1
Repeat violation
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean garbage can stored in contact with clean single-service bags.
#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 wash detergent temperature at 90 degrees f when staff manually washing equipment. CDI, detergent vat emptied to provide detergent solution at required temperature.
Jul 17, 2023 A 98.5 · details not yet loaded
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Mar 9, 2023 A 100 · details not yet loaded
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Dec 15, 2022 A 99.5 · details not yet loaded
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Aug 8, 2022 A 99 · details not yet loaded
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Jun 1, 2022 A 97.5 · details not yet loaded
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Mar 11, 2022 A 95 · details not yet loaded
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Dec 22, 2021 A 98 · details not yet loaded
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Aug 6, 2021 A 99 · details not yet loaded
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Jun 24, 2021 A 98.5 · details not yet loaded
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Mar 9, 2021 A 96.5 · details not yet loaded
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Dec 30, 2020 A 94.5 · details not yet loaded
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Sep 10, 2020 A 94.5 · details not yet loaded
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Jan 9, 2020 A 95 · details not yet loaded
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Jul 16, 2019 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.
Mar 26, 2019 A 95 · 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 26, 2018 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.
Jul 16, 2018 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 4, 2018 A 98 · 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 18, 2017 A 95 · 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.
Jul 25, 2017 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.
Jun 2, 2017 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.
Jan 5, 2017 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.
Oct 12, 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.
Jul 13, 2016 A 98 · 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.
Apr 26, 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.
Feb 22, 2016 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 19, 2015 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 10, 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.
Apr 24, 2015 A 96.5 · 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 23, 2014 A 96.5 · 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 18, 2014 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.
Apr 7, 2014 A 94 · 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 17, 2013 A 92.5 · 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 “SALSARITAS FRESH CANTINA #115” or State ID 2060017621). Inspection type (routine vs. follow-up) is not published in the county's data.