B87

LAS MERAS TORTAS

14601 STATESVILLE RD, Huntersville, NC 28078

Restaurant · NC permit/State ID 2060018301

Latest gradeB (87)

Last inspectedAug 27, 2026

Inspections on record33

On record sinceJun 10, 2015

Score history

Jun 10, 2015Higher is betterAug 27, 2026

Inspections & violations

Aug 27, 2026 B 87 · 27 violations

Inspector comments: EHS provided TPHC form and assisted PIC with filling it out and explained process to use until prep unit can be replaced. EHS provided updated EHP in Spanish. Incorrect CA present on menu but PIC stated all items are fully cooked, no items offered undercooked. For re-inspection call 980-314-1620

#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 handwashing, cooling, and hot and cold holding violations. **10 DAY VERIFICATION REQUIRED** -1- 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.

#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 EHP that did not include restrictions and exclusions. -CDI- EHS provided copy. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#6 · Proper eating, tasting, drinking or tobacco use

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. -0-

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.12 (A),(B) (C) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. Observed food employee wash hands and not use a barrier to turn off the faucet. Observed food employee wash hands without using hand soap. -CDI- EHS educated food employee on using a barrier and using hand soap and both food employees 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC go outside and return to work station and begin to handle thermometer and ice for calibration without washing hands. -CDI- EHS intervened, educated PIC on when to wash and PIC washed hands. 2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee washing hands at prep sink. -CDI- EHS intervened, educated food employees on where to wash and food employee rewashed hands. -2-

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed dish soap stored in one handsink and large cooking utensil stored in other handsink. Observed PIC about to use handsink to fill cup for thermometer calibration. -CDI- EHS educated PIC on proper use of handsink and items removed and sinks cleaned out. -0-

#15 · Food separated & protected −3

Repeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken stored over unwashed vegetables in WIC. Observed raw shelled eggs stored in container with cooked meat in lowboy cooler. -CDI- PIC corrected storage order. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cochinita (pork), beef ribs, carnitas, Milanesa, birria meat, flautas, and pineapple in WIC with no protective coverings. Observed unwrapped bread sitting on top of container lid. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed lettuce stored over washed produce in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. Per PIC, some items not in use. -CDI- PIC moved items to dishpit to be W/R/S. EHS educated PIC on maintaining items not in use clean or removing them from facility. -0- 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 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup on walls of ice machine. Increased and more thorough cleaning frequency recommended.

#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 items prepared prior day that did not meet cooling parameters. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -1.5- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 multiple items hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#22 · Proper cold holding temperatures −3

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in prep cooler and WIC above 41F. Observed ambient air of prep unit at 44F and WIC at 41F. Observed cut lettuce and cut tomatoes and black beans sitting out at ambient air and raw meat defrosting in 3-comp sink and raw meat in 3-comp sink for cleaning all above 41F. Refer to temperature chart. -CDI- PIC to place items in prep unit on TPHC and moved items in WIC to WIF to cool back down. **REPAIR PERSON ARRIVED DURING INSPECTION AND STATED THAT HE LOWERED TEMPS OF WIC BUT PREP UNIT HAD TO BE REPLACED AND HE WAS GOING TO BUY A NEW ONE** **REPEAT** -3- **3 DAY VERIFICATION REQUIRED BY 8/28/26** 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

3-501.17 (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 TCS items in prep unit, housemade tomato-based salsas in lowboys with no date mark, lengua, housemade tomato-based salsas, and milk in WIC with no date marks. Per PIC, items were prepared in last 1-2 days. -CDI- PIC properly date marked items. -0- 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

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P- Observed Tylenol stored with tortilla shells. -CDI- PIC voluntarily discarded 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 cut lettuce, sliced tomatoes, broths, cooked cabbage and other items prepared prior day that did not meet cooling parameters. Cut lettuce, cooked cabbage and sliced tomatoes were found in large containers densely packed, some with lids and broths were found in large containers, completely full with no active air flow. Observed cut lettuce prepared today cooling in prep unit. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items that didn’t meet cooling parameters and placed items prepared today in WIF to cool back down. **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 .

#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 multiple items that had been removed from freezer sitting out at ambient air to defrost. Observed raw meat defrosting under running water with water at 86F. -CDI- EHS educated PIC on proper thawing methods and items placed in WIF to cool back down. -0.5-

#36 · Thermometers provided & accurate −0.5

Follow-up verification required

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf- Observed thermometer -3F degrees. **10 DAY VERIFICATION REQUIRED** -0.5- 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

#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 2 spice containers with no labels. Label. -0-

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling pests on walls and on top of lowboy cooler. Recommended increased pest control. -0-

#39 · Contamination prevented during food preparation, storage & display

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of raw meat stored on floor. -0-

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in 0ppm chlorine sanitizer. -CDI- PIC corrected to 200ppm. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry wiping cloth with visible soil and debris. -0-

#43 · In-use utensils: properly stored

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed standing water and wet stacking with dishes stored as clean. -0-

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

4-501.11 Maintain equipment in good repair. Observed gaskets in need of repair in lowboy coolers and prep unit, gasket of lowboy freezer was taped together. Replace. 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 chips and cracks on some multiuse containers. -CDI- PIC voluntarily discard items. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves, no longer smooth and easily cleanable in need of replacement. Resurface or replace. -0-

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

Corrected during inspection

4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed 3-comp sink being used to clean meat and to thaw raw meat while dirty dishes were stored in other compartment of sink. -CDI- EHS educated PIC on ensuring sink was clean while being used as a FCS and items were removed and cleaned in prep sink and raw meat placed in WIC. EHS educated PIC on using prep sink for food preparation as prep sink was not in use at all. -0-

#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 debris/buildup on NFCS of thermometer and microwave, shelving throughout, and exterior surfaces of dry food containers. Observed interior of stove in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed leak beneath 3-comp sink. Repair. -0-

#54 · Garbage & refuse properly disposed; facilities maintained −0.5

Repeat violation

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug for the dumpster. **REPEAT** -0.5- 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored outside of back door. Waste receptacles are far away from building. Observed waste stored outside of large receptacles. Ensure to maintain smaller waste receptacles in back of building or take waste to receptacles every time so that waste is not building up outside.

#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 floors and walls in need of cleaning, especially in hard to reach areas like behind equipment. Increased and more thorough cleaning frequency recommended. -0- 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 tile baseboard missing or coming off of wall in some areas. Repair.

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Jan 30, 2026 A 94 · 8 violations

Inspector comments: EHS recommends thawing meats in the prep sink instead of the 3-compartment sink. Employee stated that they wash, rinse and sanitize the 3-compartment before and after they use it for thawing.

#15 · Food separated & protected −1.5

Repeat violation

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open containers of raw chicken and fish stored above cooked items in the walk-in freezer. CDI - Raw products were moved to the bottom shelf.

#17 · Proper disposition of returned, previously served, reconditioned & unsafe food

Corrected during inspection

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed spoiled lettuce in the walk-in cooler. CDI - Item was voluntarily discarded.

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of beef and a container of chorizo in the walk-in cooler above 41 degrees. All other food products were below 41. Employee stated that this was due to them being left out of the cooler to prepare foods one hour before. CDI - Items were brought to the walk-in freezer to rapidly cool. Points have been reduced due to all other cold hold temperatures and equipment working properly.

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

Repeat violation

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chopped lettuce and vegetables attempting to cool in a very large, plastic container in the walk-in cooler. CDI - Item was brought to the walk-in freezer.

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees preparing food without hair restraints.

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Repeat violation

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing drain plug for the dumpster.

#56 · Meets ventilation & lighting requirements; designated areas used −1

Repeat violation

REPEAT 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a cellphone stored on top of spices in the back storage area.

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Oct 23, 2025 B 88.5 · 14 violations

Inspector comments: Spanish translated hard copies of Food safety checklist and updated Employee Health Policy provided to facility during today’s inspection. Facility may contact Environmental Health Department at 980-314-1620 to request a re-inspection.

#6 · Proper eating, tasting, drinking or tobacco use

Corrected during inspection

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Upon arrival to facility, EHS observed an open employee drink stored on prep table alongside an open container of ground corn dough (masa) during active prep. CDI - Food employee removed drink. -0-

#15 · Food separated & protected

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 container of raw fish stored on top shelving above cooked ready to eat foods in the walk-in cooler. No physical evidence of contamination observed by EHS. CDI - PIC coached and storage order corrected to prevent cross contamination. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed container of cooked al pastor at 47 F in the walk-in cooler. Discussion with PIC revealed that al pastor was cooked yesterday and left in the walk-in freezer to cool down overnight. Food had been pulled from the walk-in freezer recently this morning and immediately transferred in the walk-in cooler. PIC confirmed that it was not utilized to prep for today’s services. CDI - PIC voluntarily discarded food due to not achieving proper cooling time parameters. -1.5- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed a variety of different cooked proteins (pork, chicken and beef) being hot held < 135 F at steam well on prep table. Many containers were not placed in the well but were found stacked on top of other food containers which were in the well. All other foods in the well with exception to one were temping > 135 F. See temperature chart. CDI. PIC reheated all food items > 165 F. Containers which were over stacked were placed inside the second steam well at the front to maintain temperatures > 135 F. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS foods such as ham, hot dogs, various cheeses, chopped tomatoes cold holding in prep top cooler at temperatures above 41 F. Refer to temperature chart. Internal temperatures of prep top cooler were measured at 41 F. Discussion with PIC revealed that these foods were transferred from the WIC this morning. CDI - TCS foods removed to the walk-in freezer and rapidly cooled < 41 F during inspection. PIC has been advised to conduct frequent temperature checks of TCS foods, prevent over filling containers by reducing the volume of foods stored in the prep top and to properly cool all room temperature prepared foods to 41 F or less prior to placing in the unit. PIC has been advised to ensure TCS foods in cold holding are 41 F or less and provided a Spanish translated copy of food safety checklist. -3- ***Facility has had two consecutive repeat violations with full point deductions due to non-compliance. Next repeat will implement a risk control plan*** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. - Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed the following TCS foods prepared yesterday with out date labels: Refried beans, beef stew and coleslaw. CDI - PIC added correct date labels to all foods. 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 milk held for resale past expiration date of 10/20/25. EHS also discovered salsas without date label and container of coleslaw in the reach-in unit with two prep dates of 10/12/25 and 10/13/25. Food handler clarified that the dates were for both the coleslaw and salsas. Discussed that TCS foods are only to be held for resale up to 7 days, 10/18/25 and 10/19/25, respectively. CDI - All expired foods voluntarily discarded by the PIC. -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.

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

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed inefficient cooling methods for lettuce, cooked beef stew and cooked al pastor. High volume of lettuce placed inside a large deep plastic container and kept covered, high density of cooked beef stew & al pastor discovered in deep containers. CDI - Reviewed efficient cooling methods with PIC; Lettuce separated and left uncovered, cooked beef stew transferred to the walk-in freezer and al pastor voluntarily discarded due to being inefficiently cooled overnight (see #20). Temperatures for today’s prepared foods began to decrease < 41 F after additional 30 minutes. -0- 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 inspection

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed cooked beans (x2 ct), cooked pork and barbacoa left to thaw on shelving unit and prep table at ambient room temperature. EHS noted cooked pork temperature elevated at 52 F when temped. Discussed approved thawing methods which include thawing under refrigeration, thawing as part of the cooking process, or thawing completely submerged under running water with a temperature of 70 F or less. CDI - Cooked barbacoa transferred to the walk-in freezer to rapidly cool down, remaining foods were taken to walk in cooler to thaw under refrigeration. -0.5-

#39 · Contamination prevented during food preparation, storage & display

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of produce stored on the floor in the walk-in cooler. -0-

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp soiled wiping cloth stored on prep table next to small steam well. -0-

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

Corrected during inspection

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic and stacked metal pans with pooled water (wet stacking). CDI - All utensils were stored in a manner that facilitates air drying. -0.5-

#49 · Non-food contact surfaces clean −1

Repeat violation

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 abundance of rusting, food splash, debris, and residues on shelving throughout the walk-in cooler/freezer, shelving units used for clean utensils and dry goods. Clean and maintain. -1-

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

Repeat violation

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 tiles in establishment with pooled water and food debris accumulated. Repair/replace tiles. -1-

#56 · Meets ventilation & lighting requirements; designated areas used −1

Repeat violation

REPEAT VIOLATION: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions (cell phone, keys and AirPods) stored on shelving with dry goods and on prep table with ready to eat foods. -1-

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Jun 4, 2025 A 94.5 · 6 violations

Inspector comments: Establishment only offers eggs fully cooked. Translation assistance provided by Samantha Moore

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee working cash register then don gloves to prepare food. CDI - Employee was stopped and asked to wash hands. Employee conducted handwash using correct handwashing procedures. -0 points-

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, hot dogs, shredded cheese, cotija cheese, chopped tomatoes, and tripe cold holding in flip top cooler at temperatures between 48F and 50F. Internal temperatures of flip top cooler were measured at 41F. CDI - Flip top cover was closed and TCS foods cooled during inspection. PIC has been advised to conduct frequent temperature checks of TCS foods, to encourage air flow in the flip top cooler by reducing the volume of bread being stored in lower portion of cooler, and to properly cool all room temperature prepared foods to 41F or less prior to placing in flip top cooler. TPHC procedures were discussed with PIC and a TPHC procedural template was e-mailed. PIC has been advised to ensure TCS foods in cold holding are 41F or less. -REPEAT- -3 point- 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 .

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

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 scoops in multiple dry storage bins with handles making contact with food product. CDI - All scoops were repositioned. -0.5 points-

#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 abundance of food splash, debris, and residues on shelving in food prep areas. -REPEAT- 0.5 points-

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

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 tiles in establishment with pooled water. Repair/replace tiles. -REPEAT- -1 point

#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 possessions stored on shelving with ready to eat foods. -0.5 points-

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Feb 10, 2025 A 94.5 · 11 violations

Inspector comments: Establishment only offers eggs fully cooked and no longer cooked to order. Translation assistance provided by EHS Anglecia Askew.

#6 · Proper eating, tasting, drinking or tobacco use

Corrected during inspection

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee drink stored on shelving with dry goods and ready to eat foods. CDI - Employee drinks were discarded. -0 points-

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink in rear of kitchen. CDI - Paper towels were provided. -0 points-

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pastor, chorizo, and chicharron in walk in cooler cold holding at temperatures between 45F - 51F. Observed ham, hot dogs, queso, and diced tomatoes cold holding in flip top cooler holding at temperatures between 44F - 53F. CDI - Pastor, chorizo, and chicharron were all made day prior and discarded. Items in flip top cooler were moved to walk in freezer to rapidly cool to 41F or less. -REPEAT- -3 points- 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 barbacoa with date mark of 2/9. PIC stated that barbacoa was made day of inspection. CDI - PIC corrected date. -0 points- 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

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#35 · Approved thawing methods used −1

Corrected during inspectionRepeat violation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed cooked beans, cooked chicken, and raw beef thawing on shelf at ambient room temperature. Approved thawing methods include thawing under refrigeration, thawing as part of the cooking process, or thawing completely submerged under running water with a temperature of 70F or less. CDI - Items were taken to walk in cooler to thaw under refrigeration. -REPEAT- -1 point-

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in flip top cooler with produce stickers still attached. Make sure to wash avocados prior to use making sure to remove stickers and sticker residues. -0 points-

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Corrected during inspectionRepeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacked metal pans with pooled water (wet stacking). CDI - Stored metal pans were stored in a manner that facilitates air drying. -REPEAT- -1 point-

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

Corrected during inspection

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 cardboard used on shelving in establishment. CDI - Cardboard was removed. -0 points-

#49 · Non-food contact surfaces clean

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

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Oct 31, 2024 A 91 · 13 violations

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

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 two thermometers soiled w/ food residue.-CDI-PIC was educated and thermometers were w/r/s. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.-Observed soiled knife inside a soiled metal pan. PIC expressed its only used to cut bread but knife and metal pan had food build-up and residue.-CDI-PIC r/w/s utensils. Observed a household ice cooler containing ice use for customers drinks soiled with food residue. -CDI- PIC was educated and ice was voluntairly discarded and a new method to keep ice cold was recommended. 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 . 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed tortilla presser soiled w/ food residue and plastic bag ( not food grade) found in between presser plates.

#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 a tabletop hot holding unit next to the entrance of the WIC with a variety of cooked foods. Foods were placed directly into this unit to reheat, then hot hold. Foods were in the unit for about 30 mins and all measured 41F or less. This unit is not designed to reheat foods rapidly (to minimum of 165F within 2 hours)-CDI- PIC was educated and food items were placed back into the WIC.

#21 · Proper hot holding temperatures −1.5

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed a variety of different cooked proteins ( pork, chicken and beef) being hot held in a steam well next to the stove top. Food items were over stacked, and the top portions (about 1 inch of height) of all the foods measured with temperatures between 90F-122F.-CDI-PIC reheated all food items to 165, more hot water was placed inside the steam well and smaller portions were placed back into the steam well.( the excess food was placed in the 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed cream fresh, chipotle sauce, sliced tomato, sliced cheese( Cheddar and Swiss cheese) , hot dogs, sliced ham and shredded mozzarella cheese stored inside a flip-top (prep line) with temperatures above 41F; 4 hour parameter missed. Observed cooked Tripa and cooked potato w/ chorizo stored under the prep-line w/ temperatures above 41F. These items were kept overnight inside the cooler. -CDI-PIC was educated and all food items were voluntairly discarded. VR for 3 days. 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 .

#25 · Consumer advisory provided for raw/ undercooked foods

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf-Observed on the menu an asterisk missing next the word eggs (Huevos) that can be served undercooked. VR for 10 days.

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), Use approved thawing methods. Under refrigeration that maintains the FOOD temperature at (41oF) or less- Pf- Observed a large plastic container of cooked black beans (that was frozen and being stored in the WIF) being thawed outside at room temperature, along with pre-packaged poblano and cheese sandwiches. PIC expressed that they needed only a small amount of black beans to use for service but will thaw out the entire container each time to only use what they need for the day.-CDI-PIC was educated and items were placed in WIC to thaw.

#39 · Contamination prevented during food preparation, storage & display −1

Corrected during inspection

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed several bags of pre-cooked fries stored under a large amount of melting ice that was due to leaking water from the condensation line. This water is a source of contamination for the fries.-CDI-PIC voluntairly discarded food items.

#41 · Wiping cloths: properly used & stored

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 buckets stored on food prep surfaces-CDI-PIC placed all sanitizer buckets in proper storage area.

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

Corrected during inspection

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 being stored in water on the steam well. The water temperature was below 135F. -CDI- PIC re-washed utensils and water temperature was increased above 135F. 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 inside a rice cooker, scoop with handle touch the food.-CDI-PIC was educated and utensil was placed upright. .

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

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on a large amount of metals pans. -CDI- PIC was educated and pans were rewashed.

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

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-use and single-service articles inside a cabinet exposed to dirt, dust and food debris.

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

4-501.11 Maintain equipment in good repair. Observed flip-top ( prep-line ) and its reach-in cooler below with ambient temperatures of 44F. Observed in WIFreezer a large amount of ice and melting water leaking from a condenser pipe.

#55 · Physical facilities installed, maintained & clean

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed broken floor tiles w/ holes or half a tile along the facility.

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Jun 11, 2024 A 97 · 8 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket with a chlorine sanitizer concentration of 0ppm. CDI - PIC added chlorine and a concentration of 50ppm was achieved. -0 points- 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

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

Corrected during inspection

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medication stored on shelving with ready to eat foods. CDI - Medication was stored in designated storage area. -1 point-

#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 covered large plastic tub of slaw cooling in walk in cooler. CDI - Plastic cover was removed and proper cooling methods were discussed with PIC. -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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen and dry storage area. Control insects to prevent infestation. -0 points-

#39 · Contamination prevented during food preparation, storage & display

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of chopped pineapple stored on floor of walk in freezer. -0 points-

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bus tubs and utensils stored on shelving. -0 points-

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

4-502.13 Single-use and single-service articles cannot be reused. Observed Styrofoam cups used as scoops for ready to eat food. Replace with durable utensil that is smooth and easily cleanable. -0 points-

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

4-501.11 Maintain equipment in good repair. Observed gaskets broken and hanging on walk in cooler door. Observed rust on shelving in walk in cooler. -REPEAT- -1 point-

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Jan 3, 2024 A 97.5 · 4 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand sink. CDI: PIC provided paper towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front hand sink. CDI: PIC provided soap. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed back hand sink blocked by mop/mop bucket. CDI: PIC made sink accessible.

#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 slaw cooling in deep plastic container in walk-in cooler. Product prepared between 8am-9am. CDI: Education provided and product placed into shallow pans for rapid cooling (<41F). Observed red sauce cooling on dish sink drain board using ambient air. CDI: PIC voluntarily discarded product.

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed raw beef thawing in standing water in three compartment sink. CDI: PIC placed product under running water.

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

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk-in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed moderate scoring on cutting board at main make table.

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Oct 11, 2023 A 95.5 · 5 violations

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed nopales, hot dogs, sliced ham, sliced tomatoes, and cotija cheese in flip top cooler holding at temperatures between 43F and 52F. Flip top coolers were left open near hot holding steam table. CDI - Lids were closed on flip top coolers to allow items to cool. Items cooled to or near to 41F by end of inspection. PIC has been advised to conduct frequent temperature checks and to maintain flip top cooler lids closed when not in use. -REPEAT- -3 points- 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

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach sanitizer at three compartment sink to be in excess of 200ppm. CDI - PIC drained sink and added water. Bleach sanitizer was measured to be at 100ppm. -1 point-

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in dry storage area. -0 points-

#40 · Personal cleanliness −0.5

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing wrist watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without wearing a hair restraint. -0.5 points-

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados stored in flip top cooler. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -0 points-

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May 9, 2023 A 95 · details not yet loaded