A91

ELY TORTILLERIA

6301 N TRYON ST, SUITE 112, Charlotte, NC 28213

Restaurant · NC permit/State ID 2060018749

Latest gradeA (91)

Last inspectedJul 16, 2026

Inspections on record34

On record sinceFeb 10, 2017

Score history

Feb 10, 2017Higher is betterJul 16, 2026

Inspections & violations

Jul 16, 2026 A 91 · 9 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drinks observed on prep table beside tortillas. Store employee drinks in a separate area. 0 pts.

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw beef stored on shelves above cooked shrimp in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Employee corrected storage order. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures −3

Corrected during inspectionRepeat violation

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. Large pot of beans that were cooked and began cooling yesterday still measured 56F. Menudo that began cooling yesterday also measured 45F. Do not cool TCS foods in large pots or containers. CDI - PIC educated on cooling and discarded the beans and menudo. REPEAT For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 Beans were cooled overnight in large pot. Menudo was cooled overnight in large buckets with very tight lids. Corn was cooling in large bucket with tight lid as well. Leave cooling TCS foods loosely covered or uncovered. Cooling TCS foods must be put in shallow pans or in ice with frequent stirring. CDI - PIC educated on cooling methods. Beans and menudo discarded. Corn moved to ice bath to continue cooling as PIC said it began cooling 2 hours ago. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 roach observed in dining room. Continue using pest control company and clean frequently to prevent attracting pests. 0 pts.

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

Repeat violation

4-502.13 Single-use and single-service articles cannot be reused. Establishment is reusing single-use buckets that other foods are received in to store house made food. Do not reuse buckets. REPEAT

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

Repeat violation

4-501.11 Maintain equipment in good repair. Doors to upright cooler do not close properly. Rusted shelves present in salsa cooler and other upright cooler. Repair or replace listed equipment. REPEAT

#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. Floor tile damage in various areas of kitchen. Wall damage around hot water heater. Repair physical facilities. REPEAT

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Mar 12, 2026 A 90.5 · 11 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. PIC must have active ANSI food protection manager certification must be present during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#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 Container of raw chicken stored on shelf directly above cooked beef. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Large pot of beans in walk-in cooler measured 52F and had been cooling since last night. Menudo measured 47F and had been cooling since last night also. Cooked corn was cooling in deep plastic buckets with tight sealing lids and measured 75-82F. PIC stated they began cooling 1 hour ago. Also, green salsa was cooling in deep plastic container at 66F and was in a deep plastic bucket. Establishment must use ice baths and frequent stirring to cool TCS foods after cooking or buy shallow metal pans to use for cooling cooked food. CDI - Beans and menudo discarded by PIC. Ice added to corn and it measured 50F at end of inspection and was still dropping in ice. Green salsa was also moved to large ice baths and measured 51F at end of inspection. 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 −3

Corrected during inspectionRepeat violation

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) Bottles of 4 different salsas in bottom of display cooler were missing prep date labels. Soup in walk-in cooler was prepared on 3-4 and had not yet been discarded. Caldo de res in walk-in cooler was from 2-28 and had not yet been discarded. Corn in walk-in cooler from 3-5 had not yet been discarded. Cooked beef in upright cooler was missing date label. TCS RTE foods must be labeled with prep date, and must be discarded or used within 7 days of preparation. Day 1 is the date of preparation. CDI - Out of date foods discarded and PIC placed prep dates on items that were missing date labels. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 Establishment was cooling TCS foods in buckets with sealed lids and cooled beans in a large pot overnight. Establishment must use shallow metal pans that are left uncovered, or ice baths and frequent and frequent stirring to cool TCS foods after cooking. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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. Food employees wearing watches and bracelets. Food employees must not wear jewelry on their hands or wrists. REPEAT

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on surfaces in kitchen. Use bucket of sanitizer to store wiping cloths when in between uses. 0 pts.

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

4-502.13 Single-use and single-service articles cannot be reused. Establishment is reusing single-use buckets that other food is received in to store prepared food. Do not reuse buckets. 0 pts.

#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. Shelves in salsa cooler are rusted. Shelves in walk-in cooler are lined with cardboard. Gasket torn on upright cooler door. Door to 3-door cooler does not close properly (REPEAT). Repair or replace listed equipment.

#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. Floor tiles missing under hot water heater. Floor tile damage in kitchen. Repair physical facilities. REPEAT

#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. 2 cell phones observed on prep tables. Do not store personal items where food is prepared. 0 pts.

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Nov 12, 2025 A 96 · 6 violations

#21 · Proper hot holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pan of onions measured 125F in hot holding. TCS foods in hot holding must measure at least 135F. CDI - Onions reheated to above 165F. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

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) Ham in sandwich cooler and queso fresco in meat case were missing prep date labels. TCS RTE foods must be labeled with prep date. TCS RTE foods must be labeled with prep date, and must be used or discarded within 7 days of preparation. CDI - PIC placed dates on all labels on items. Improvement from last inspection so only half credit taken. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#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. Several food employees were wearing bracelets and watches. Food employees must not wear jewelry on their hands or wrists. REPEAT

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Cut avocado in sandwich cooler top still had stickers on husk. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

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

4-501.11 Maintain equipment in good repair. Doors of upright cooler do not close properly. Repair. 0 pts.

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

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tile damage in several areas of kitchen. Wall damage in men’s restroom. Wall and floor damage around water heater. Repair physical facilities. REPEAT

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Nov 3, 2025 B 84.5 · 18 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#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 PIC could not find employee health policy. CDI - PIC given sample employee health policy. 0 pts. For more information on employee health policy, 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 Employees observed coming in restaurant from outside and did not wash hands before beginning to work with food or clean food contact equipment. Employees must wash hands before food preparation and after entering from outside. CDI - Employees educated and they washed their hands.

#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. Raw chicken stored directly above raw beef in meat case and in upright cooler. CDI - PIC corrected food storage order. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Blades of large meat processor had some meat residue on it. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - blade taken to 3-compartment sink to be washed again. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#20 · Proper cooling time & temperatures −3

Corrected during inspectionRepeat violation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Pulled chicken still measured 93F after cooling for over 2 hours. Salsas only dropped 1 degree after cooling for 1 hour. Salsas were cooling in buckets with tight fitting lids. CDI - Chicken discarded. Salsas moved to ice bath to continue cooling. REPEAT For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rotisserie chicken in hot holding cabinet measured 131-135F. Ribs and rotisserie chicken at steam table were also 120-130F and 128-138F in hot holding. TCS foods must be at least 135F in hot holding. CDI - PIC reheated items to above 165F. 0 pts. 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

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce (44F) and tomatoes (45F) were above 41F in sandwich cooler top. Bags of cooked rice in upright cooler measured 43-44F. Shrimp soup (46F), cooked pork (46F), and 2 containers of cooked corn (44-45F) were above 41F in walk-in cooler. PIC stated establishment got a large food delivery around 5:40am, and door was propped open causing food to rise above 41F. CDI - PIC discarded items as they did not reach 41F within 4 hours of the delivery when PIC thought food began to rise above 41F. 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 −3

Corrected during inspectionRepeat violation

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) Not prep date labels on salsas in bottom of meat case. Cooked chicken in upright cooler missing prep date. Buckets of adobo sauce (10-25), pork soup (10-23), chicken soup (10-20), and cooked corn (10-24) were held past 7 days from preparation. TCS RTE foods must be labeled with prep date, and must be used or discarded within 7 days of preparation. CDI - Out of date foods discarded. PIC placed date labels on items that were missing prep date labels. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#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 Pulled chicken cooling in deep bus tub with plastic wrap tightly wrapping tub. Green salsa and red salsa were cooling buckets with tight fitting lids in upright cooler at 66F and 68F. Use walk-in cooler or ice bath to cool TCS foods after cooking or preparation. Leave cooling TCS foods loosely covered or uncovered and cool in shallow pans. CDI - Chicken did not reach 70F within 2 hours so it was discarded. Salsas moved to ice bath to continue cooling. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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. Some food employees wearing watches and bracelets on wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on prep tables during inspection. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of metal pans and plastic containers stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

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

4-502.13 Single-use and single-service articles cannot be reused. Establishment is reusing sour cream buckets to store food. Do not reuse single-use or single-service articles. 0 pts.

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

Repeat violation

4-501.11 Maintain equipment in good repair. Chipping shelves in salsa cooler. Replace rusted shelves. REPEAT // 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Cardboard and particle boards are lining shelves in walk-in cooler. Wood is very soiled and looks moldy. Do not use cardboard or particle boards to line shelves. REPEAT

#49 · Non-food contact surfaces clean

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Bottoms of coolers, shelves, and low areas need to be cleaned throughout kitchen where food has spilled. 0 pts.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Trash buildup around dumpsters. Maintain dumpster area clean to prevent attracting pests. 0 pts.

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

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Damaged floor tiles in several areas of kitchen. Repair or replaced damaged floor tiles. REPEAT

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Jul 30, 2025 A 93.5 · 9 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2

Corrected during inspection

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling tortillas with bare hands. CDI - tortillas discarded and employee educated on bare hand contact. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

#15 · Food separated & protected −1.5

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. Trays of raw chicken stored on shelf above raw beef in meat cooler. Do not store raw poultry above raw beef. CDI - PIC moved raw chicken yo bottom of cooler and raw beef to top. Different circumstance to last inspection so kept at half credit. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Large pot of beans in walk-in cooler measured 77F. PIC stated it began cooling more than 2 hours ago. CDI- PIC educated on cooling and he discarded the beans. 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

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) Salsas in upright cooler were missing prep date labels. Pulled chicken and cooked tripe in bottom of sandwich cooler were missing prep dates. TCS RTE foods must be labeled with prep date and used or discarded within 7 days. CDI - PIC placed prep dates on items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Raid insect spray observed on top of back up tortilla machine. Store chemicals separately from food-contact equipment. CDI - PIC discarded spray. 0 pts.

#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 cooked beans were cooling in deep pot and did not reach 70F within 2 hours of finishing cooking. Use shallow pans or ice to rapidly cool TCS foods after cooking. CDI - PIC educated on cooling methods and he discarded beans. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

Repeat violation

4-501.11 Maintain equipment in good repair. Chipping shelves in salsa cooler. Replace or refinish shelves. // 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. Shelves in walk-in cooler are lined with cardboard. Do not use cardboard to line shelves. REPEAT

#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. Floor tiles damaged in several areas of kitchen. Repair floor. 0 pts.

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Jun 5, 2025 A 90.5 · 7 violations

Inspector comments: EHS advised facility that they should look into purchasing another reach in freezer. They can place it in the back hall way if the keep it locked when not removing items from it. Facility only has 1 commercial reach in freezer at this time.z

#6 · Proper eating, tasting, drinking or tobacco use −0.5

Corrected during inspectionRepeat violation

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 2 open employee drinks on prep tables. CDI PIC moved the drinks. REPEAT

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and then turn off the water with his clean hands and no barrier. CDI EHS educated employee and he washed his hands again.

#15 · Food separated & protected −1.5

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. Observed whole raw chicken commingled with fish and shrimp in the chest freezer. CDI PIC removed all chicken from chest freezer. REPEAT

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed beef, chicken, and pork ribs that was cooked today in the steam table and HH warmer below 135F. CDI PIC had staff reheat to 185F. REPEAT

#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 semi dried carne strip in a counter top case at 70F. PIC stated that it was put in the case at 6 am this morning and she desires to keep it cold in the future. CDI EHS educated PIC and she put in the freezer and cooled down to 40F REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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 3 wet wiping cloths not in a sanitizer bucket. CDI PIC put cloths in sanitizer bucket. REPEAT

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

Repeat violation

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility using a household chest freezer to store frozen raw proteins. Facility was advised at last inspection that they must replace with a commercial freezer for raw proteins. PIC stated she would speak with the owner regarding purchasing a new freezer. 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 the shelves of the WIC are lined with cardboard. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards with deep grooves that can no longer be effectively cleaned and sanitized.

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Jan 29, 2025 A 94.5 · 10 violations

Inspector comments: Facility is using a medium sized chest freezer for frozen meat. EHS could not locate the label to determine if it is NSF/ANSI equipment. Facility was advised that they may be required to replace it in the future.

#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 an open employee drink with a straw in the hot case with food. CDI Employee moved drink.

#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 cashier put on gloves to handle food without washing her hands. CDI PIC instructed employee to wash her hands and pout on clean gloves.

#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 the back handwashing sink washing sink. CDI PIC provided paper towels.

#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 whole raw chicken on the shelf with pork and shrimp in the reach in freezer. CDI PIC corrected storage order For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#21 · Proper hot holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried pork skin with meat on them in the case below 135F. PIC stated that it was put in the case at 8 am this morning. CDI EHS educated PIC and he voluntarily discarded. Also observed beef, chicken, and rice that was cooked today in the warmer below 135F. CDI PIC had staff reheat in the oven to 165F. REPEAT

#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 green salsa in front soda cooler, lettuce and tomatoes in prep top, and soup in the reach in cooler above 41F. PIC stated that salsa was made today and the other foods were made yesterday. CDI PIC put the salsa in the WIC to cool down and she voluntarily discarded the tomatoes, lettuce, and soup. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed soup in the reach in cooler and cooked pork in the lowboy cooler not date marked. PIC stated that these were cooked yesterday. CDI PIC provided date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#37 · Food properly labeled: original container −1

Corrected during inspectionRepeat violation

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 1 squeeze bottles of oil not labeled. CDI PIC labeled bottle. REPEAT

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths not in a sanitizer bucket

#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 the shelves of the WIC are lined with cardboard.

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Oct 21, 2024 A 93.5 · 12 violations

Inspector comments: EHS advised PIC to discuss capacity with the owners. THE WIC and Reach in freezer is full to capacity. Facility has limited cooling space.

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dish washer handle soiled dishes and then put away clean dishes without washing her hands. CDI PIC educated employee and she washed her hands.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink in the employee bathroom. CDI PIC provided soap.

#20 · Proper cooling time & temperatures

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 cooked beef that began cooling at 10:30 am still at 131F at 1:00 pm. 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 .

#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 fried pork skin with meat on them in the case below 135F. PIC stated that it was put in the case at 8 am this morning. EHS educated PIC and he 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 .

#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 shredded lettuce, sliced tomatoes, and shredded cheese dated 10/20/24 in the prep top unit above 41F. Also observed ham in the bottom of the unit at 51F. PIC stated that the ham was sliced in the last hour. CDI PIC voluntarily discarded the lettuce, tomatoes and cheese. PIC put the sliced ham in the WIC to cool down. Also observed large containers of marinated meat , shredded lettuce, and shredded cheese in the reach in cooler above 41F. PIC stated that it was prepped in the last hour. EHS advised PIC to use the WIC to cool down Prepped TCS foods. CDI PIC moved meats to WIC. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 3 large pans of marinated chicken that was prepped today with yesterdays date on it. EHS observed employee marinating chicken. CDI PIC corrected date mark. 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 −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 cooked beef cooling in an enlarge deep covered pot. Also observed 3 enlarge containers of raw marinated chicken and beef cooling in the Reach in cooler. EHS educated PIC on proper cooling methods. CDI PIC discarded cooked beef and put the raw marinated meats in the WIC to cool down. 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 2 squeeze bottles of oil not labeled.

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

Repeat violation

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 scooper stored on top of ice machine unprotected. REPEAT

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

Corrected during inspection

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean multiuse glasses stored in the Reach in freezer commingled with raw meat. CDI EHS educated PIC and he had glasses washed.

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

Corrected during inspection

4-501.11 Maintain equipment in good repair. Observed the prep unit not holding tcs foods at 41F or below. The ambient air is 51F. CDI mechanic arrived during the inspection and cleaned the coils and the temperature starting dropping. The ambient air is down to 40F. Also observed the handwashing sink in the employee bathroom is detached from the wall.

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

Corrected during inspection

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed dish washer not rinsing dishes before sanitizing them. CDI EHS explained to employee that when she is actively washing dishes all 3 compartments must be set up. Employee rewashing the pans that were not rinsed.

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May 31, 2024 A 93.5 · 10 violations

#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 towel at hand sink near WIC. CDI PIC filled dispenser.

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw menudo above tortillas in reach in cooler. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken above pork in the reach in cooler. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 salsa lettuce, and sliced tomatoes in prep top above 41F. CDI PIC put containers in the WIC. Observed cut cabbage bags, pico and salsa in both the reach in cooler and the beverage cooler above 41F. PIC stated that the salsa in the reach in cooler was made this morning, EHS showed PIC the label inside the beverage cooling that states it is intended for prepackaged products only. CDI PIC put salsa made today in the WIC and voluntarily discarded the salsa and pico that was in the beverage cooler. 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 an open container of milk in the reach in and multiple Salsa and Pico cups in the beverage cooler not dated marked properly. EHS could not distinguish which dates applied to which salsa and pico cups. CDI PIC voluntarily discarded the salsa and pico cups.PIC put date mark on milk container. 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 .

#35 · Approved thawing methods used

Corrected during inspection

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. Observed thawed tilapia fillets in ROP packing that was stamped to remove from package before thawin. CDI PIC voluntarily discarded.

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

Repeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food directly on the floor in storage and in the walk in cooler. REPEAT

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado in prep top with sticker still on it.

#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 scooper stored unprotected on table next to machine. CDI PIC took scooper to 3 comp sink.

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

Repeat violation

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in butcher room with deep grooves that can not be effectively cleaned and sanitized.

#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 several soiled ceiling tiles in the main kitchen.

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Dec 12, 2023 A 95.5 · 5 violations

#22 · Proper cold holding temperatures −3

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately 15 containers of house made lard stored on top of the heat case. Lard was made last night and stored on the heat case all night. CDI- Lard discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed linens used at catch tortillas off of the conveyor belt. Use approve food contact surface.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed spray arm on 3 comp sink made of a black hose and a household spray nozzle. Get fixed with the proper equipment.

#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 masa grinder in need of cleaning. Observed meat case in need of cleaning

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

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked and chipped tiles in kitchen area near the 3 comp sink and masa area.

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Sep 14, 2023 A 95 · 7 violations

#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 the handwashing sink. CDI- Paper towels placed at the handwashing sink.

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored over deli ham in the meat case. CDI- Shrimp placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice, cooked jalapenos, beans, barbacoa, ground beef and soup holding below 135 in the hot well. PCI stated that the hot well is broken and not functioning. EHS stated that food placed in the unit will only be held for 4 hours. EHS got PIC to time stamp all items with a time sticker. All items were time stamped and will be discarded every 4 hours. 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 several containers of house made lard stored on top of the heat lamp. Lard was stored there yesterday. Facility pours oil into a pot cooks raw portioned pork in the oil, cools the oil down, packages it into containers for sale. All containers of lard were discarded. EHS reviewed the proper procedures with PIC. Lard must be cooled to 41F and stored under refrigeration. 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 .

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

4-501.11 Maintain equipment in good repair. Observed hot well unit not functioning. PIC had already called maintenance to come and fix the unit. Items placed in unit will be on TPHC until fixed.

#49 · Non-food contact surfaces clean

#55 · Physical facilities installed, maintained & clean

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Jun 28, 2023 A 95.5 · 6 violations

#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 employee wearing jewelry in the wrist while working with food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. REPEAT

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

Repeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table and in solution with concentration of around 5ppm. CDI.PIC removed. Repeat.

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

4-501.11 Maintain equipment in good repair. Observed water leaks from RI. Needs to be fixed.

#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. Observed build up on RI coolers, prep areas. Needs to be cleaned. Observed rusted shelves. Needs to be replaced and fixed

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

Repeat violation

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

Repeat violation

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

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Mar 15, 2023 A 95 · details not yet loaded