A93

FONDA LA TAQUIZA

5135 ALBEMARLE RD, Charlotte, NC 28205

Restaurant · NC permit/State ID 2060017789

Latest gradeA (93)

Last inspectedSep 17, 2026

Inspections on record48

On record sinceNov 18, 2013

Score history

Apr 27, 2016Higher is betterSep 17, 2026

Inspections & violations

Sep 17, 2026 A 93 · 6 violations

Inspector comments: EHS advised PIC to remove asterisk from items on menu that are not offered undercooked.

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM ob duty is expired. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed dishwasher handling clean dishes after handling dirty dishes without washing his hands. CDI PIC instructed dishwasher to stop and wash his hands.

#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 cheese soup and cooked pork above 70F after cooling for more then 2 hrs. 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 Cooling Food Safely https://youtu.be/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 cheese soup and cooked pork cooling in deep containers on ice. These foods did not reach 70F within 2 hours. EHS advised to use shallow pans ,stir often, and maybe coole in the WIC. CDI PIC 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#41 · Wiping cloths: properly used & stored −1

Corrected during inspection

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor. -CDI- PIC relocated container. REPEAT

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

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 multiple baseboards missing and/or damaged throughout the facility. 6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Also observed wall joint damage throughout the facility (especially near the 3 comp sink). 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 walls and floors with build up and debris in hard to reach places throughout the facility. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed low grout between tiles throughout the kitchen.

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Jun 9, 2026 A 95 · 8 violations

Inspector comments: Food truck here every morning 8-10 am to cook corn.

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM ob duty is expired. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed 2 employees switch task and put on clean gloves without washing her hands. CDI Employees stopped and washed their hands and put on clean gloves. 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 employee wash her hands for less than 20 seconds. CDI Employees stopped rewashed her 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 .

#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 5 gallon container os salsa that was made yesterday at 51F in the WIC. 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a bug crawling on the wall above the prep table.Facility has not been treated since April. EHS advised to consider having done monthly.

#40 · Personal cleanliness −1

Repeat violation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with bracelet. **REPEAT**

#41 · Wiping cloths: properly used & stored −1

Corrected during inspectionRepeat violation

#43 · In-use utensils: properly stored −0.5

Corrected during inspectionRepeat violation

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 tong handle stored in raw chicken, touching chicken. Observed bowls stored on top of rice cooker used to scoop rice out with no handles. -CDI- EHS educated PIC on using items with handles and ensuring handles are not the food. PIC removed bowls REPEAT

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

Repeat violation

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in some storage areas. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with discoloration and deep grooves that can no longer be effectively cleaned and sanitized.

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Feb 25, 2026 B 87.5 · 13 violations

Inspector comments: EHS had thorough conversation with PIC about cooling and cooling methods. PIC was under the impression that food had to be left out cooling in ambient air until it reached 70F. EHS educated PIC that food shouldn’t be left out for that much time in ambient air and best practice is to not place it in cold holding units immediately after removing from cooking to ensure that equipment is not damaged/that other items in unit are not affected by adding very hot items in cold holding units. EHS recommended leaving items out at ambient air on ice baths for 30-45 minutes and then placing them in WIC or RIF to facilitate rapid cooling. EHS educated PIC of cooling parameters and that cooling does not start until items reach 135F. EHS recommended facility monitor cooling more closely and place time stamps on cooling items (once cooling starts) along with temperatures. EHS educated PIC that the best way to determine how long items can be left out at ambient air is by closely monitoring the process and checking temperatures throughout. EHS educated PIC on other methods such as separating into smaller containers and active stirring. Facility has purchased ice wands. EHS educated PIC on leaving ice wands in the large sauce containers once placed in WIC, after removing from ambient air. For re-inspection call 980-314-1620

#8 · Hands clean & properly washed −4

Corrected during inspectionRepeat violation

2-301.15 Only wash hands in handwashing sink. -Pf- Observed on food employee wash hands at prep sink. -CDI- EHS educated food employee on where to wash and food employee washed hands at appropriate sink. 2-301.12 (A),(B) (C) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel) and use disposable paper towels or similar clean barriers when touching faucet handles to avoid recontaminating hands. -P- Observed two food employees wash hands for less than 20 seconds and not use a barrier to turn off the faucet, and one did not use soap. -CDI- EHS educated both on proper handwashing techniques and both properly rewashed 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 . **REPEAT** -4- 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P-/2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed food employee leave out back door, lock door, remove gloves and begin to put on a clean pair of gloves without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands.

#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- Observed no paper towels at handsink. -CDI- PIC replenished paper towel supply. **REPEAT** -2-

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed food employee begin to use thermometer without cleaning before use and begin to store thermometer without cleaning after use. -CDI- EHS intervened, educated food employee on cleaning thermometer before and after use and food employee properly cleaned thermometer. -0- 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup inside of ice machine. Increased and more thorough cleaning frequency recommended.

#20 · Proper cooling time & temperatures −1.5

Corrected during inspectionRepeat violation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed refried beans cooling for more than 2 hours above 70F. -CDI- PIC voluntarily discarded items. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** 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 .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed no date marks on frozen cooked foods, milk, half and half and items in prep unit such as mozzarella cheese and queso fresco. Observed housemade salsas at FOH in sliding display cooler with no date marks. Observed items improperly marked with month “12”, per PIC, month should have been 2. Per PIC, items with no date marks had been prepared in last 1-2 days. -CDI- PIC properly date marked items. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. -CDI- PIC properly labeled items. -0-

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

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed refried beans that missed cooling parameter. Items were found cooling in large container, densely packed, with no active stirring and with a lid. Observed pupusas and carnitas cooling densely packed containers in WIC with lids. Observed birria meat cooling in ice bath in densely packed container. -CDI- EHS educated PIC on proper cooling methods and lids were removed and items separated into smaller containers to facilitate rapid cooling. Items that had missed cooling parameter were voluntarily discarded. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#40 · Personal cleanliness −1

Repeat violation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with bracelet. **REPEAT** -1-

#41 · Wiping cloths: properly used & stored −1

Corrected during inspectionRepeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths in container with no chlorine and one less than 50 ppm. -CDI- PIC corrected sanitizer concentration to 50ppm. **REPEAT** -1- 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor. -CDI- PIC relocated container.

#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 tong handle stored in raw chicken, touching chicken. Observed scoops stored on top of rice used to scoop rice out with no handles. -CDI- EHS educated PIC on using items with handles and ensuring handles are not touching food. -0-

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

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacking and some standing water in clean pots. -0-

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

#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 shelving in need of cleaning throughout. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5- **OBSERVED SOME IMPROVEMENT WITH CLEANLINESS**

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Jan 16, 2026 B 80.5 · 24 violations

Inspector comments: For a reinspection call 704-432-1620. Reinspections occur within 10 business days of request. Verification visit will occur next week for all items checked VR.

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

Follow-up verification required

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed multiple handwashing and cooling violations. PIC did not seem to know the parameters or corrections. Staff need retraining in food safety and employee health. 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.

#8 · Hands clean & properly washed −2

Corrected during inspectionRepeat violation

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 employees washing hands for far less than 20 seconds and without using a barrier to turn off the faucet. Also observed an employee not washing between dirty and clean dishes at the dish area. Another employee changed gloves but did not wash hands when switching from raw to ready to eat food. Also front of the house employees would come in and put on gloves to grab chips and other items without washing their hands. CDI- handwashing was demonstrated to several employees and more hand washing started occurring. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

#10 · Handwashing sinks supplied & accessible −2

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 one of the kitchen hand sinks with towels and the knife sharpener in it. CDI - removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf. No soap at the bar hand sinks. Provided. CDI. No paper towels at the bar hand sink. CDI. Provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

#11 · Food obtained from approved source −1

Follow-up verification required

3-201.11(A) Use food from approved sources only.-P. Observed there were no invoices on site and fish had not boxes or other ways to determine if it was from an approved source. VR>.

#14 · Required records available: shellstock tags, parasite destruction −1

Follow-up verification required

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed no parasite destruction letters for Ceviche on the menu. Manager says it is cooked in lemon not with heat. Return visit required. Facility must stop serving Ceviche until letters are provided.

#15 · Food separated & protected −3

Repeat violationFollow-up verification required

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. - 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef over sauce, raw chicken over beef, raw chicken over vegetables, and other instances of improper storage of raw meat with other meats and vegetables. VR For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Follow-up verification required

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed the same utensils were being used for different types of raw animal foods as well as cooked foods and all being put back in the same water container. VR 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 .

#19 · Proper reheating procedures for hot holding −1.5

Corrected during inspection

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed 20 pans of TCS food in the two hot holding units of items such as pork, beef, cooked beans, sauces, cooked vegetables which had been there since 7:30 per PIC and at 11:15 had still not reached 165F. Items were between 90-140F. CDI - all were voluntarily discarded.

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed beans, roja sauce, and pork did not make it to 70F within 2 hours. At the 2 hour mark they were reheated to 165F to be recooked. CDI. 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 .

#23 · Proper date marking & disposition

Corrected during inspection

#24 · Time as a Public Health Control; procedures & records −1.5

Repeat violationFollow-up verification required

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed raw vegetables held on time were not makes in any way. Procedures were posted on the board but not being followed. Only one item was on time at time of inspection. VR.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf. Observed spray bottles of chemicals had labels added after the inspection started. CDI.

#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 ice baths on the counters of large pans and containers of beans (3), pork (2) and sauce (1) were all not cooling at a sufficient rate. With intervention of stirring half of the containers made it to 70f at the 2 hour mark, but the other 3 had to be reheated to start over in the cooling process. CDI. - intervention, reheating and education. 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

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 containers of rice on the floor of the dry storage room. Observed the walk in cooler had food stored under the shelves.

#40 · Personal cleanliness −0.5

Repeat violation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed kitchen staff with bracelets on. Observed employees working with food without hair restraints.

#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 wet wiping clothes not held in sanitizer between uses. They were laying on prep surfaces.

#43 · In-use utensils: properly stored

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

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed wet stacks pans.

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

4-501.11 Maintain equipment in good repair. Observed rusty shelves throughout the facility. Observed one was spray painted with silver paint. This is not a proper way to refinish shelving.

#49 · Non-food contact surfaces clean −0.5

#52 · Sewage & wastewater properly disposed −1

Follow-up verification required

5-402.13. Observed wastewater had been dumped around the back near the can wash but not in the can wash. VR.

#53 · Toilet facilities: properly constructed, supplied & cleaned −0.5

Repeat violation

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. Provide covered waste bin as needed. Repeat violation.

#54 · Garbage & refuse properly disposed; facilities maintained

Corrected during inspection

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. 5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed trash around the dumpster. Ensure sufficient capacity.

#55 · Physical facilities installed, maintained & clean

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Oct 21, 2025 A 95.5 · 9 violations

Inspector comments: Establishment utilizes TPHC for cooked onions and pepper and hot breakfast bar items. Start and discard times are to be recorded via kitchen tape labels at point of storage. Written TPHC documentation is posted at wall with cleanup plans and employee health information. Establishment serves shucked shell stock. Shellstock tags are kept in spiral notebook in managers office.

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

Corrected during inspection

2-101.11 (A) PIC shall be present during all hours of operation. - PF - PIC was not present at start of inspection. CDI - PIC arrived approximately 10 minutes into inspection and proceeded with EHS for remainder of inspection.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one (1) employee wash hands effectively, but proceed to turn off hand sink bare handed before attempting to don gloves. CDI - EHS intervened, translated requirements, and observed corrective handwash before employee proceeded with food preparation.

#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 employee remaking sanitizer bucket at drink station handsink. CDI - EHS reviewed handsink requirements with PIC. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed bar area handsink with no hand soap. CDI - PIC and food employee replaced hand soap in with readily available supply. 6-301.14 Post a handwash sign at each handsink. - Observed two (2) handsinks (drink station and dish pit handsinks) in facility lacking required signage. - CDI - EHS posted signage in English and Spanish at all handsinks and provided replacement signage.

#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 two (2) condiment bottles in main prep unit (sour cream and ranch) stored beneath Milanese steaks and hamburger. CDI - EHS reorganized storage order to prevent potential contamination. EHS provided storage order charts in English and Spanish for reach in units and WIC. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P EHS observed one (1) bin of washed limes in direct contact with two (2) salt shakers, taken from server station. CDI - EHS donned gloves and removed salt shakers from washed produce bin. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspectionRepeat violation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed one (1) item on hot bar TPHC list (peppers and onions) without start and end times. Written TPHC procedures state that items on hot bar will be held on TPHC with kitchen tape being used to track start and end times. PIC confirmed item had been prepared at approximately 9:30 a.m. CDI - All items on hot bar were being held at temperatures of 135F or greater; PIC added start and discard time (9:30a - 1:30p) to peppers and onions. REPEAT. Note: No escalation in point deduction due to some improvement from previous inspection. Fewer items were improperly held on TPHC; breakfast hot bar had concluded and only remaining TPHC item was pepper and onion bin.

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) gloved employee with bracelet on.

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

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple (approximately three (3) wiping cloths being stored on cutting surfaces. Observed wiping cloth bin at 0ppm chlorine. CDI: PIC and food employee changed sanitizer solution; new concentration is was approximately 100 ppm.

#53 · Toilet facilities: properly constructed, supplied & cleaned

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. Provide covered waste bin as needed.

#54 · Garbage & refuse properly disposed; facilities maintained

Corrected during inspection

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids of both cardboard and primary dumpster open. CDI - Dumpster lids were closed prior to end of inspection. Note: Cardboard dumpster was observed approaching overfill. Contact waste management company to properly dispose of cardboard waste in a timely manner.

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Jun 30, 2025 A 96 · 6 violations

Inspector comments: Sign-in logs available in facility for MFU. Establishment uses TPHC for cooked onions, peppers, and hot bar breakfast items. Start and discard times are tracked using kitchen tape. Written TPHC procedures are posted on wall with Employee health signage. Establishment serves live shellstock. Shellstock tags are kept in spiral notebook located in office.

#15 · Food separated & protected

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 small container of raw ground beef stored above container of raw steak in reach in cooler. CDI - Storage order was corrected and PIC was educated on correct storage order using informational poster located on walk in cooler door. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

#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 large tubs of salsa and tub of carne asada cooling in ice bath without active stirring. Large tubs of salsa were in excess of 180F when placed in ice bath. CDI - Spoons were placed in items for active stirring and to facilitate rapid cooling. -REPEAT- -1 point- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#38 · Insects & rodents not present; no unauthorized animals −1

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in kitchen. Control insects to prevent infestation. -1 point-

#43 · In-use utensils: properly stored −0.5

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of water holding utensils at steam well with a temperature of 96F. Observed container of water holding utensil at rice cooker with a temperature of 84F. -0.5 points-

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

4-501.11 Maintain equipment in good repair. Observed light bulbs not functioning under hood at fry station and hood over flat top grill. Replace light bulbs. Observed flip top cooler unable to hold TCS foods at 41F or below. Establishment was using containers of ice stored in flip top cooler to maintain TCS foods at 41F or below. Maintenance technician arrived during inspection and repaired cooler. Ice was removed and internal temperatures were measured at 39F. -0 points-

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Feb 10, 2025 A 93.5 · 6 violations

Inspector comments: EHS discussed designating one shelf in WIC for cooling purposes. PIC agreed to remove non-TCS fruits from WIC to make space for cooling. Also, facility has printed new menus to remove asterisk from cheeseburgers on kids menu. Sign-in logs available in facility for MFU.

#14 · Required records available: shellstock tags, parasite destruction −1

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Pf - Last shellstock tag stored in notebook for retention for 90 days dated 1/8/25. Oysters observed stored in WIC. PIC unable to provide invoices to show when oysters were ordered within the last month. - VR - Verification required within 10 days to review invoices and ensure tags are being properly retained for 90 days.

#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 - REPEAT - Observed queso cooling at a rate of .05F/min in inadequate ice bath on prep table. Product not being stirred and ice did not reach level of product around container. - CDI - PIC placed item in multiple shallow pans and placed in WIC to continue cooling. EHS observed cheese cooling at sufficient rate once moved to WIC. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in both flip top prep units in facility (see temperature chart). PIC turned down unit of larger prep unit. EHS observed food item temperatures recover to below 41F. Items were placed in unit less than 4 hours prior. PIC moved TCS items in smaller prep unit to WIC to quickly cool. Technician has been contacted to assess smaller prep unit. - VR - Verification required within 3 days to ensure unit has been repaired. 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 multiple containers of salsa dated 2/10/25 that were prepared yesterday per PIC. Also observed salsas individually packaged and stored in display cooler lacking date mark labels. - CDI - PIC corrected salsa dates to yesterday and dated salsas lacking dates. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - REPEAT - Observed queso cooling at inadequate rate in ice bath on prep table (see violation #20). - CDI - EHS discussed how to improve cooling methods with PIC. If ice bath is used to cool, ice bath must be deep enough to reach the product level surrounding the container. Active stirring must also be utilized while the product is in the ice bath. EHS strongly recommends cooling in shallow containers in WIC. PIC moved to WIC in shallow pans to continue 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 .

#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 paint peeling on walls throughout facility. Also observed low grout between floor tiles throughout facility. Repair.

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Sep 10, 2024 A 90.5 · 12 violations

Inspector comments: EHS amending permit to implement required sign-in logs for when MFU, Raspados Y Elotes Dayana, is at the commissary for purposes of cleaning, servicing, and gathering supplies. MFU should be visiting commissary at least once each day the MFU operates. Logs must include the date, timeframe the MFU was at the commissary, and signature of MFU PIC. Logs must be kept in the restaurant. Failure to maintain logs may result in revocation of facility’s commissary privileges.

#2 · Certified Food Protection Manager −1

Corrected during inspection

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC present during inspection lacked food protection manager certification. - CDI - Manager with CFPM arrived at the end of the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - P - Observed employee return from outside and begin putting away clean dishes with gloved hands without first removing gloves and washing hands. - CDI - Education provided. Employee removed gloves, washed hands properly, and donned new gloves.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.14 Post a handwash sign at each handsink. - Observed multiple handsinks in facility lacking required signage. - CDI - EHS provided signage to be posted at all handsinks.

#15 · Food separated & protected −1.5

Repeat violation

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - REPEAT - Observed multiple containers of food lacking covers in WIC. Cover all food items in storage.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed 0ppm chlorine sanitizer at dish machine during active dishwashing. PIC set up sanitizer bay at 3 compartment sink to use for sanitizing dishes until dish machine can be repaired. Dish machine may still be used for washing and rinsing dishes only. - VR - Verification required within 3 days to ensure dish machine has been repaired and properly sanitizing. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#18 · Proper cooking time & temperatures −1.5

Repeat violation

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. - Pf - REPEAT - Observed cheeseburgers asterisked on kids menu to denote being offered raw/undercooked. Cheeseburgers cannot be offered raw/undercooked on children’s menu. Previous method of using white out to block the asterisk has failed multiple times. A more permanent solution is required to remove asterisk from menu. New menus must be printed if unable to permanently remove asterisk from menus. - VR - Verification required within 10 days to ensure menus have been corrected. - *NOTE: Points deduction not increased due to no cheeseburgers observed undercooked for children during inspection. Full points will be deducted at next routine inspection if issue persists.

#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 pork carnitas at 108F after cooling on prep table at room temperature for 2 hours per PIC. Carnitas did not meet required cooling parameters. - CDI - PIC voluntarily discarded pork. 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 .

#24 · Time as a Public Health Control; procedures & records

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf - Observed pan of onions and jalapeños stored on top of steam table holding below 135F but lacking a label to indicate 4 hour holding period for product. TPHC written procedures present in facility for product. - CDI - PIC voluntarily discarded product. Ensure 4 hour holding labels are included on products held on TPHC.

#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 pork carnitas cooling on prep table at ambient temperature not meet required cooling parameters (see violation #20). Products cannot be cooled at ambient temperature. Utilize ice baths or shallow pans in WIC to quickly cool. - CDI - PIC voluntarily discarded product. Education provided on improving 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed multiple live insects in facility. Contact licensed pest control operator to treat for insects.

#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 bowls stored in rice for scoops. Utilize a handled utensil to scoop rice. - CDI - PIC removed bowls from rice.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee belongings stored intermingled with dry goods in dry storage area. Designate an area separate from food items for storage of employee belongings.

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Jun 17, 2024 A 97 · 7 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-202.12 Provide at least 100F water at handsinks. - Observed maximum hot water temperature of 79F at both handsinks near drink station/dish machine area. Increase water temperature to maintain at least 100F at all handsinks.

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed various food items lacking covers stored in walk-in cooler. Ensure all items are covered while in storage. - CDI - PIC covered items.

#18 · Proper cooking time & temperatures −1.5

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. - Pf - Observed cheeseburger offered raw or undercooked denoted by an asterisk on the kids menu. This is prohibited. - VR - Verification required within 10 days to ensure asterisk has been removed from menus.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door propped open during inspection. Keep outer doors closed to prevent entry of pests.

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

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 no hot water supplied to faucet at three compartment sink. Only the cold water observed to be functional. Repair and ensure temperatures of at least 110F are maintained at the three compartment sink. - VR - Verification required within 10 days to ensure hot water has been supplied.

#49 · Non-food contact surfaces clean −1

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. - REPEAT - Observed food residue and debris buildup on shelves in walk-in cooler. Clean and increase cleaning frequency to maintain clean.

#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 walk-in cooler floor and walls throughout facility in need of cleaning. Clean and increase cleaning frequency to maintain clean.

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Feb 7, 2024 A 91 · 10 violations

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

Corrected during inspection

2-101.11 (A) PIC shall be present during all hours of operation. - PF - PIC not present at beginning of inspection. - CDI - PIC arrived while EHS typing up report.

#2 · Certified Food Protection Manager −1

Corrected during inspection

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - No PIC present during inspection. - CDI - PIC who holds CFPM arrived while EHS typing report. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#22 · Proper cold holding temperatures −3

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in two door flip top prep unit (see temperature chart). Per PIC, items had been in unit since around 7AM. PIC voluntarily discarded all cooked TCS items and moved raw products to WIC to quickly cool. Refrigeration technician on site to fix ice machine who began working unit prior to EHS departure. - VR - Verification required within 3 days to ensure unit has been repaired. 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

Corrected during inspectionRepeat violation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - REPEAT - Observed one unlabeled spray bottle of degreaser. - CDI - Employee labeled spray bottle ‘degreaser.’ - *NOTE: No point deduction due to overall improvement noted since previous inspection. Points will be deducted at next inspection if issue persists.

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

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - REPEAT - Observed three large, deep, plastic, covered containers of various salsas cooling in lowboy portion of one door flip top prep unit. - CDI - Employee uncovered items, incorporated active stirring every 10 minutes, and moved containers to WIC to quickly cool. EHS observed items meet required cooling parameters. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#38 · Insects & rodents not present; no unauthorized animals −1

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT - Observed three small live insects in facility. Contact licensed pest control operator to treat for insects.

#43 · In-use utensils: properly stored −0.5

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed small bowls used as scoops in rice. Use utensil with handle to scoop rice. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed utensils stored in water at 113F. Maintain water temperatures of at least 135F.

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

4-501.11 Maintain equipment in good repair. - Observed damage to bottom portion of WIC door. Repair/replace.

#49 · Non-food contact surfaces clean −1

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. - REPEAT - Observed food residue and debris on shelving in walk-in cooler and bottom of reach-in freezer. Clean and increase cleaning frequency to maintain clean.

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

Repeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - REPEAT - Observed employee purse, phone, and coat stored on prep table. Store employee belongings in a designated area away from food and food contact surfaces.

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Jan 11, 2024 B 86 · 18 violations

Inspector comments: PIC opted out of finishing going over inspection prior to EHS departure. Contact EH main office at 980-314-1620 to request a reinspection.

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

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf - REPEAT - Observed multiple foodborne illness risk factors out of compliance including shellstock tag retention, cooling of food, monitoring temperatures during cooling and holding, cold and hot holding issues, burgers on children’s menu offered undercooked, items lacking date mark labels, and storage order issues. - VR - Verification visit required to ensure active managerial control has been obtained on risk factors. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

#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 employee health policy in facility but no signed copies maintained. - CDI - EHS discussed requirements with PIC. PIC agreed to have all employees review and sign policy and to maintain all signed policies. - *NOTE: Points will be deducted at next routine inspection if no signed policies are available. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#14 · Required records available: shellstock tags, parasite destruction −2

Repeat violation

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Pf - REPEAT - Observed three shell stock tags from December lacking a date for when the last shellstock was used from the container. PIC unsure of this date. No oysters observed in facility. Per PIC, oysters have not been ordered this month but a shipment should be coming in next Thursday. - VR - Verification required within 10 days to ensure tags are being maintained properly. 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. - Pf - Observed shrimp and tilapia offered denoted with an asterisk on menus to be offered raw or undercooked. No parasite destruction letters available in facility for these items. Per PIC, items are not offered raw or undercooked. - VR - Verification required within 10 days to ensure parasite destruction letters have been obtained or asterisks have been removed from items on menu.

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

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 - REPEAT - Observed raw chicken stored above raw pork and raw beef in lowboy portion of two door flip top prep unit. - CDI - PIC corrected storage order by moving raw chicken below raw pork and beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#18 · Proper cooking time & temperatures −1.5

Repeat violation

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. - Pf - REPEAT - Observed cheeseburger on kids menu denoted by asterisk to be offered raw or undercooked. Remove asterisk from cheeseburger on menu and fully cook all burgers for children. - VR - Verification required within 10 days to ensure menus have been corrected.

#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 - REPEAT - Observed pinto beans and carne asada holding above 41F in walk-in cooler from cooling overnight (see temperature chart). - CDI - PIC voluntarily discarded beans and beef. EHS provided cooling handouts in Spanish to PIC via email and strongly recommended all employees watch training video on cooling. - *NOTE: Risk control plan may be implemented at next routine inspection should cooling violations persist. 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 .

#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 pan of jalapeños and onions holding below 135F stored on top of steam table (see temperature chart). - CDI - PIC placed items on TPHC. EHS provided TPHC written procedures form via email to PIC. EHS will verify form is completed correctly at follow up visit. 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 .

#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 various TCS items holding above 41F in both flip top prep units (see temperature chart). Per PIC, all items are moved to the WIC overnight and the prep units were set up within 1 hour prior to EHS arrival. PIC placed items needed immediately for service on TPHC while on ice and placed items not immediately needed in WIC to quickly cool. PIC contacted refrigeration technician and technician arrived while EHS present. Compressor was replaced on larger prep unit but ambient temperatures still observed in the 50s. PIC agreed to utilize TPHC until units can be repaired. - VR - Verification required within 3 days to ensure units have been repaired. 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 .

#23 · Proper date marking & disposition

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 chicken, barbacoa, and cooked cactus stored in WIC lacking date mark labels. Per PIC, all items were prepared yesterday. - CDI - PIC date marked all items appropriately. 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed three spray bottles of degreaser and one spray bottle of sanitizer lacking labels. - CDI - PIC labeled all spray bottles appropriately.

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

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - REPEAT - Observed large, deep, full plastic containers of carne asada and beans not meet required cooling parameters while cooling overnight in WIC (see violation #20). Carne asada observed covered. Do not cover items while cooling. Use multiple shallow pans and active stirring to cool items. - CDI - PIC voluntarily discarded beans and beef. 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 various containers of spices lacking labels.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed one live insect crawling on wall and one dead insect in sanitizer bucket. Contact licensed pest control operator to treat for pests as often as needed.

#42 · Washing fruits & vegetables −0.5

Repeat violation

3-302.15 Wash fruits and vegetables prior to use. - REPEAT - Observed avocados with stickers still present stored in prep unit for use. Ensure items are washed prior to use.

#43 · In-use utensils: properly stored

Corrected during inspection

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 with handle in direct contact of ice in ice machine. - CDI - PIC removed ice scoop from ice machine and placed in a clean location.

#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 aluminum foil and cardboard lining shelving throughout facility. Replace cardboard and aluminum foil with a nonabsorbent, durable, cleanable material such as plastic.

#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. - REPEAT - Observed food residue and debris on shelving in walk-in cooler. Clean and increase cleaning frequency to maintain clean.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee purse stored on prep table. Store employee belongings in a designated area away from food and food contact surfaces.

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Sep 26, 2023 B 86 · 20 violations

Inspector comments: Facility has several menu items marked with an asterisk (chicken, shrimp, scrambled eggs) that, per PIC, are not served raw or undercooked. Remove asterisks from these menu items.

#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 several food borne illness risk factor violations out of compliance including cooling of food, temperature monitoring of food items during prep and cooling processes, children’s menu burger offered undercooked, and the dish machine not sanitizing properly, however still in use. CDI: EHS educated PIC on required duties and obtained corrective actions. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. The PIC shall have active ANSI food protection manager certification. REPEAT VIOLATION For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#14 · Required records available: shellstock tags, parasite destruction −2

Repeat violation

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed book of shellstock tags has nothing recorded past July 2023. EHS found several tags folded and stuck under microwave on shelf. VERIFICATION REQUIRED to ensure tags are properly retained, organized, and dated. REPEAT VIOLATION

#15 · Food separated & protected −1.5

Repeat violation

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 stored over raw beef in reach in part of prep cooler. CDI: Items reorganized. REPEAT VIOLATION Improvement from previous inspection as this was the only storage violation. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer not holding prime in dish machine. PIC stated that this occurred yesterday afternoon, however dish machine was set up for use today. CDI: All dishes will be washed in the 3-comp sink. Follow up visit required to ensure dish machine has been repaired. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#18 · Proper cooking time & temperatures

Corrected during inspection

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf. Observed cheeseburger on kids menu asterisked as being offered undercooked. EHS did not observe any cheeseburgers served undercooked or ordered during inspection. CDI: PIC stated they will fully cook cheeseburgers for kids menu from now on. Menu must be corrected at next visit or points shall be deducted.

#19 · Proper reheating procedures for hot holding −1.5

Corrected during inspection

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cheese dip reheated to 136F and then placed for hot holding per employee. CDI: Cheese dip was returned to the stove and fully reheated to over 165F.

#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. Observed chicken soup, beef soup, and refried beans in walk in cooler cooling from yesterday still above 41F. CDI: Products 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 .

#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 date mark for chicken soup was 9/26 when it was made 9/25. CDI: Soup was voluntarily discarded due to cooling. See #20. 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 .

#24 · Time as a Public Health Control; procedures & records

Corrected during inspection

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no procedures for salsas held on TPHC in the take out/dessert cooler. Observed list of hot well items incomplete for breakfast items. CDI: TPHC procedures filled out during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 soups and refried beans cooling in deep containers. Beans were also covered. Per employee, products are cooled in an ice bath and then moved to the walk in cooler. EHS strongly recommends spreading product out into more containers (ex: refried beans on sheet pans and placed on the speed rack in the walk in cooler) and/or ensuring that for products such as soup the ice bath comes up and around the product and that the product is stirred frequently. EHS emailed PIC a copy of a cooling log today during inspection to use to track items as they are cooling. CDI: Items 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 .

#35 · Approved thawing methods used −0.5

Corrected during inspectionRepeat violation

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Raw tilapia was thawed and still in vacuum packaging in sandwich cooler bottom. Raw fish must be removed from ROP packaging prior to thawing under refrigeration. CDI - PIC slit open packages. REPEAT VIOLATION

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

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 2 dead cockroaches in facility.

#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 being stored in 0ppm chlorine. CDI: PIC changed sanitizer solution, new concentration is 200ppm.

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers being stored in prep top for use. Ensure items are washed being use.

#43 · In-use utensils: properly stored −1

Repeat violation

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Salsa bowls used as scoops in rice in rice holding pots. Utensils must have a handle. Do not use bowls or items as utensils if they don’t have a handle. // 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. In-use utensils beside the grill are being held in 120F water. Utensils may only be stored in water if the water is above 135F. REPEAT VIOLATION

#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. Shelf below one prep table is rusted. Shelves are beginning to rust in the walk-in cooler. Observed rusted shelving in dry storage area. Front cabinets are damaged and need to be repaired/replaced. Gaskets on 4-door freezer are torn. Equipment shall be maintained in good repair. Repair/replace listed equipment. REPEAT VIOLATION

#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 shelves in the walk in cooler. Observed some grease build up on top back part of fryer. Observed cardboard being used to line shelves in the dry storage area.REPEAT VIOLATION

#54 · Garbage & refuse properly disposed; facilities maintained

Repeat violation

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Cardboard dumpster is overfilled. Break down cardboard boxes and have waste management company pick up more often. REPEAT VIOLATION

#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 dust build up on vents and ceiling tiles around vents. Observed some build up on walls throughout facility in prep areas. 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 missing baseboards in areas throughout kitchen.

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Jun 27, 2023 A 91 · details not yet loaded