A90.5

LA VICTORIA

16139 LANCASTER HY, STE 150, Charlotte, NC 28277

Restaurant · NC permit/State ID 2060019514

Latest gradeA (90.5)

Last inspectedSep 14, 2026

Inspections on record23

On record sinceJun 3, 2019

Score history

Jun 3, 2019Higher is betterSep 14, 2026

Inspections & violations

Sep 14, 2026 A 90.5 · 14 violations

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tilapia stored atop lidded container of cooked beans in WIC. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes and containers of unwashed fruits and vegetables (strawberries, blueberries, garlic cloves, mushrooms, mint) stored above unlidded RTE foods. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed many containers of cooled food in WIC with no cover to protect contents. Also observed many bins of fried tortillas/shells being stored above oven and on shelving above prep units with no coverings to protect food. CDI - PIC placed lids/covers on all foods in WIC that were no longer in cooling process and covered fried tortillas/shells with foil. PIC restored proper storage order in WIC. REPEAT -3-

#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 plastic squeeze bottle with significant food debris stored as clean. Also observed 3 metal pans stacked as clean with stickers intact and 1 of those pans had visible food debris as well. CDI - PIC voluntarily discarded plastic squeeze bottle and relocated metal pans to dish area to have stickers removed and re-wash/rinsed/and sanitized. -0-

#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 5 pans/containers of cut tomatoes prepared either yesterday or on 9/8 in WIC cold holding above 41F. Also observed 5 pans of shredded cheese prepared yesterday cold holding in WIC above 41F. (See temperature observations) CDI - PIC voluntarily discarded affected items.-1.5-

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed queso at 125F in steam well near to-go salsas. PIC stated this queso had been in unit longer than two hours and facility reheats queso in steam well. EHS advised to reheat queso in oven or on stove top to efficiently reheat cheese to 165 before placing in steam well for hot holding. CDI - PIC voluntarily discarded queso due to being out of temperature and beyond reheating parameters. -0-

#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 pico, cooked ground beef, and chicken broth, intended to be cold holding, above 41F.CDI - PIC relocated pico to ice bath to rapidly chill, voluntarily discarded chicken broth and cooked ground beef. -1.5-

#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 2 containers of beans, and 2 containers of ground beef indicated by PIC to be prepared day prior to inspection with no date marking in WIC. CDI - PIC verified prep date and placed labels accordingly. 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 cooked tomatillo/peppers in WIC with prep date of 9/2. Also observed cooked cactus with 2 prep date marks on one container 9/5 & 9/6. CDI - PIC voluntarily discarded items. -1.5-

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of sanitizer in front of house and one bottle of soap in dish area with no identifying labels. CDI - Employee placed identifying labels. -0-

#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 5 pans of shredded cheese and 5 containers of cut tomatoes in WIC densely packed, lidded and stacked upon one another in WIC, preventing proper airflow to cool. Observed raw beef in metal pan densley packed, lidded and stacked below another densely packed raw beef pan prepared around 10am unable to cool properly. CDI - PIC voluntarily discarded affected cheese and tomatoes and unstacked/removed lid from raw beef to allow proper cooling. -0.5-

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

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed whole fish (not received in ice) being held in WIC in a container with undrained ice and water. -0-

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

Repeat violation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed many plastic drink cups and many metal pans wet nested. REPEAT-1-

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

Corrected during inspectionRepeat violation

4-501.11 Maintain equipment in good repair. Observed hand wash sink next to drink dispensing machine not working. 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 racks in WIC beginning to corrode. EHS advised to replace/resurface all rusting racks. 4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed 1 container of oil used for cooking being stored in a non food grade spray bottle. CDI - PIC voluntarily discarded spray bottle. Only use food safe utensils and equipment. REPEAT -0.5-

#49 · Non-food contact surfaces clean

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors to shared dumpster and cardboard recycling open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed excessive litter and garbage in waste area. Increase cleaning frequency. -0-

#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 flooring throughout facility not smooth and easily cleanable including WIC flooring. -0-

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Mar 17, 2026 A 95.5 · 8 violations

#5 · Procedures for responding to vomiting & diarrheal events

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS did not observe procedure for responding to vomiting or diarrheal events. CDI - EHS provided guidance document to be posted during inspection. (0) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.14 Post a handwash sign at each handsink. EHS observed missing hand washing signs in men’s restroom. CDI - EHS provided facility with extra hand washing signs. (0)

#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 EHS observed raw beef stored behind cooked pastor in low boy reach in drawer. EHS observed raw shell eggs being stored above RTE foods and produce. CDI - PIC rearranged storage order; no contamination observed. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed dish machine sanitizer concentration after full wash cycle at 0ppm. EHS observed dish machine being used during inspection. EHS observed sanitizer bucket dispensing to unit empty. PIC stated sanitizer is supplied through US foods and is scheduled for delivery today but has not arrived yet. EHS advised to utilize three compartment sink with chlorine to adequately sanitize food contact surfaces after being washed and rinsed in dish machine. CDI - PIC created chlorine sanitizer in three compartment sink to properly sanitize until US foods order arrives. (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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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

Repeat violation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous pans stacked clean on shelving by dish machine with water present on interior surface of pans. EHS advised to stagger pans to allow for adequate air drying prior to stacking. REPEAT. (0.5)

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. EHS observed shelving on a few bottom prep surfaces beginning to corrode. EHS advised to replace/resurface prep tables. EHS observed screws holding front lid to ice machine beginning to corrode and chip. EHS advised to replace screws. EHS observed aluminum foil being utilized as a non food contact surfaces for shelving storing seasonings and dry goods. EHS advised to replace aluminum foil with plastic cover or something that is durable and easily cleanable. (0)

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

5-203.14 A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by law, by: (B) Installing an approved backflow prevention device as specified under § 5-202.14. P. EHS observed hose with nozzle attached to can wash faucet. EHS observed hose under pressure. EHS advised that when the system is under pressure back-flow prevention device will not work properly. EHS advised to utilize vacuum breaker and attach to faucet when hose is in use to relieve pressure to the system. CDI - PIC removed hose from faucet. (0)

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

Repeat violation

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed a few ceiling tiles with food residue from splash, EHS observed black build up around three compartment sink walls. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

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Oct 27, 2025 A 91 · 13 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −2

Repeat violationFollow-up verification required

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF EHS observed blank employee health agreements provided by PIC. PIC stated these were given during last inspection. EHS observed comments from previous inspections stating PIC was required to have agreements filled out for next inspection. EHS advised to have all employee review form and sign a copy or a sign up sheet to confirm training. 10-day VR will be conducted to observe compliance. REPEAT. (2) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#15 · Food separated & protected

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed numerous items in WIC left uncovered well beyond the time they were cooled. EHS advised to cover all food in storage after being cooled to 41F. (0)

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed black residue build up on the interior of ice machine near ice chute. EHS observed ice catch beginning to rust and accumulate black residue. EHS advised to replace ice catch and increase cleaning frequency of unit. (0)

#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. EHS observed beef tongue cooling in back prep area. EHS observed temperature at 88F. PIC stated this item has been cooling since 11:30. EHS observed ice bath being utilized however not enough ice to properly cool contents of container. CDI - PIC voluntarily discarded beef tongue due to missing cooling parameters. (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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed queso at 120F in steam well near to-go salsas. PIC stated this queso had been in unit longer than two hours and facility reheats queso in steam well. EHS advised to reheat queso in oven or on stove top to efficiently reheat cheese to 165 before placing in steam well for hot holding. CDI - PIC voluntarily discarded queso due to being out of temperature and beyond reheating parameters. REPEAT. (3) 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

3-501.18 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) EHS observed numerous items prepared from today missing date marking in WIC. EHS observed a few items in reach in of make unit without date markings. EHS observed salsa in reach in cooler without proper date marking. EHS observed sazon sauce (fajita sauce) and red salsa beyond 7 day shelf life. CDI - Sazon sauce and red salsa were voluntarily discarded. PIC allowed to date/re-date items in WIC and RIC, because PIC was able to verify prep date with larger bathes in WIC or with food prep employee onsite. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C). (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 .

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

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed chicken stock held on time by over. PIC stated this is used for soup and other items during the cooking process. EHS observed missing time stamps on chicken stock container. CDI - PIC created accurate time stamps and applied to chicken stock. (0)

#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 EHS observed beef tongue cooling on prep counter over ice bath. EHS observed inadequate amount of ice being used to cool metal containers containing product. EHS advised to have enough ice to cover the container up to the fill line of the product to effectively cool. EHS also stated active stirring shall occur during the cooling process to release any trapped heat. CDI - beef tongue was voluntarily discarded due to missing cooling window. (0.5) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf EHS observed pork tamales thawing from freezer at room temperature by oven. EHS advised to thaw under running water or refrigeration. CDI - Tamale’s were moved to WIC. EHS observed tamales still frozen. (0)

#37 · Food properly labeled: original container

Corrected during inspection

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. EHS observed numerous items throughout kitchen and make line without proper labeling. CDI - PIC instructed food employee to label all items. (0)

#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. EHS observed numerous stacks of clean pans stacked on top of each other not allowing for adequate air drying prior to storage. (0)

#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. EHS observed food residue and debris present in make unit gaskets and low boy cooler gaskets and inside units. Increase cleaning frequency to avoid accumulation of debris. REPEAT. (1)

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

Repeat violation

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed interior ceiling and walls in WIC accumulating food debris and residue. EHS observed black build up around can wash and three compartment sink along the wall and base of equipment. Increase cleaning frequency. REPEAT. (1)

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Jun 4, 2025 A 92.5 · 10 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed uncertainty from staff regarding waiting period between symptoms such as vomiting, and being permitted to resume food handling. PIC states there is no signed acknowledgement as part of training process. CDI- EHS educates PIC on symptoms requiring exclusion and wait time before returning. County EHP provided for staff. (-1) Employee Health Policy in Spanish for staff to sign: https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish

#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 uncovered, raw tilapia in lowboy beside RTE foods. CDI- PIC lids and makes space between tilapia and other items in lowboy. (-0)

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

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food residue on blade inside blender, several knives blades with food debris stored in knife box, pans with grease residue, and several dishes stored as clean with date mark stickers. CDI- All dishes moved to 3 comp sink to restart cleaning/sanitizing process. (-1.5)

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

REPEAT. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso in warmer at 120F. CDI- PIC reheats queso to 165F before resuming hot hold at 135F. EHS also explains use of TPHC and provides TPHC form for PIC use if desired. (-3) TPHC Spanish form here: https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottled mayo in fliptop at 50F. CDI- PIC disposes of mayo and to store squeeze bottles in lowboy or ice bath going froward. (-0)

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

Corrected during inspection

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P Observed Eco-Lab bleach squirt bottle filled with cooking oil near grill. CDI- PIC disposes of bottle. (-1)

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet knives in knife box and stacking of wet containers on clean dish rack. PIC is advised to space out dishes while drying and not place in an enclosed storage while still wet. (-0)

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

Corrected during inspection

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 5 cutting boards with deep scoring. CDI- Equipment supplier onsite takes PIC order for new cutting boards during inspection. Damaged boards are removed from service. (-0) 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 many chipped plates with jagged edges. CDI- PIC removes damaged plates from service. (-0)

#49 · Non-food contact surfaces clean −0.5

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed severe built up of dirt and debris on side of 3 comp sink near clean dish rack. PIC advised to increase cleaning frequency. (-0.5)

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

Repeat violation

REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed damaged flooring near cook line and blade fan on lowest shelf of clean dish rack with build up of dust and debris. PIC advised to clean at earliest opportunity to prevent contamination of clean dishes. (-0.5)

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Feb 17, 2025 A 94 · 8 violations

Inspector comments: According to PIC and menu, ceviche is “cooked” with lime.

#15 · Food separated & protected −1.5

Corrected during inspection

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle raw shrimp, wipe gloves on rag and then place cooked quesadilla on plate without changing gloves. CDI: Employee changed gloves and washed hands, quesadilla was voluntarily discarded.

#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 container of black beans cooling overnight at 45F. CDI: Beans were voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#21 · Proper hot holding temperatures

Corrected during inspection

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

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

REPEAT 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 one container of cooked shrimp with prep date of 2/9. CDI: Item was voluntarily discarded. Points reduced due to improvement in date marking from last inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

Corrected during inspection

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility holding housemade chicken stock on TPHC without written procedures. CDI: PIC filled out procedures at end of inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed housemade chicken stock being held on TPHC, according to PIC without time label. CDI: Item was voluntarily discarded.

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

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles of degreaser and sanitizer without labels. CDI: PIC placed labels on items.

#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 black beans cooling in a large plastic container. CDI: PIC and EHS discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#55 · Physical facilities installed, maintained & clean

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged flooring near cook line. Observed torn/missing edging under hand sink.

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Oct 4, 2024 A 95 · 6 violations

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

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 metal dishes stored as clean with visible food debris, and one with date mark sticker still adhered. CDI- PIC moves dishes to be re-washed. REPEAT. (-1.5)

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mayonnaise and sour cream in plastic squeeze bottles at fliptop above 41F. CDI- PIC voluntarily disposes of items, places new bottles into fliptop with ice bath. EHS advises the PIC to monitor TCS items in squeeze bottles to assure they can remain at 41F or lower in their storage locations. No points taken for first instance of non-compliant cold holding. (-0)

#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 is not been labeled, or if the label is incorrect. -P Observed TCS fried pastry with cheese with prep date of 09/26/2024 inside lowboy. CDI- PIC voluntarily disposes of expired item. 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 several TCS items without date marks inside lowboy. CDI- PIC dates all items prepped this morning. REPEAT. (-3)

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat in sanitize basin of 3 comp sink with >500PPM. CDI- PIC dilutes to 300PPM as indicated by manufacturer. (-0)

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef thawing at prep sink in stagnant water at 65F. CDI- PIC moves beef to complete thawing in WIC. EHS advises the PIC and owner of proper thawing methods. (-0)

#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 black buildup at top of large ice machine chute. Increased cleaning frequency is advised. EHS also observed need for cleaning at dish racks near warewashing. REPEAT. (-.05)

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Apr 29, 2024 A 97 · 8 violations

Inspector comments: EHS verifies wood platters are nonabsorbent and have coating. When in good repair, utensils are safe for use as food contact surface. EHS advises the PIC to inspect platters at a frequency so as to preclude their use once in a deteriorated condition.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink 2 near WIC with sanitizer, instead if soap, loaded into dispenser. CDI- PIC refills dispenser with antibacterial soap. (-0)

#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 many knives in back knife box near prep sink with visible food debris. CDI- PIC removes knives for recleaning. (-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 .

#23 · Proper date marking & disposition −1.5

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 tomatoes in WIC without datemark. CDI- PIC labels tomatoes with prep date 04/29. Repeat. (-1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal containers at clean dish rack. (-.5)

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

Corrected during inspection

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 wooden platters with splintering and flaking of material on food contact surface. CDI- Food handlers scrub and sanitize platters to restore smoothness and cleanability. EHS recommends PIC monitor wood platters with regularity so they can be scrubbed, resurfaced, or discarded as needed. See comment. (-.5)

#49 · Non-food contact surfaces clean −0.5

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of black residue inside top surface of large ice machine; no contact made with ice. EHS advises replacement of ice machine at earliest opportunity if it is stained and can longer be made clean to the sight and touch. (-.5)

#54 · Garbage & refuse properly disposed; facilities maintained

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed significant litter outside dumper resulting in unsanitary conditions and strong odor from many yards away. EHS advises PIC to call out their refuse company to conduct maintenance, and bring the dumpster area into compliance. (-0)

#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 need for cleaning throughout facility. Floor, walls, and area's surrounding prep tables and cooking equipment in need of deep cleaning to remove buildup of dust and other accumulated debris. (-0)

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Jan 22, 2024 A 95 · 6 violations

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed black build inside ice machine and rusted screws. 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 .

#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 cooked barbacoa hot holding at 105*F at 10:55AM. PIC state the food was cooked at 10:00AM. CDI PIC placed cooked barbacoa back into the oven. Barbacoa reach a temperature of 192*F at 11:25AM.

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

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 two cooked rice containers in hot holding bar without date/label. CDI -PIC stated the rice was cooked yesterday. Date/label was placed two containers. Observed one container of lettuce in prep unit without date or label. CDI -PIC stated the lettuce was prepared yesterday. Date/label was placed on one stainless steel container. Observed cooked vegetables in reach in freezer without date/label. CDI -PIC stated the items were cooking yesterday. Date/label was placed on four stainless steel containers.

#35 · Approved thawing methods used −0.5

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 a prep sink of thawing tilapia under running cold water without having the seal broken on clear package. CDI-PIC instructed a food worker to cut open food packaging.

#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 three clear bottles of oil by grill without label. Observed six stainless steel spice containers without label throughout kitchen area. Observed two sanitizer bottle without label near dish washing area. CDI-PIC placed labels on all the items.

#42 · Washing fruits & vegetables −0.5

Corrected during inspectionRepeat violation

3-302.15 Wash fruits and vegetables prior to use. Observed one stainless steel container of washed avocados with stickers still on them. CDI-PIC instructed food employee to rewash avocados and remove stickers.

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Sep 14, 2023 A 95.5 · details not yet loaded