A98
RODRIGUEZ SUPERMARKET
1409 EASTWAY DR, Charlotte, NC 28205
Food Stands · NC permit/State ID 2060022447
Latest gradeA (98)
Last inspectedOct 19, 2026
Inspections on record37
On record sinceOct 21, 2013
Score history
Oct 21, 2013Higher is betterOct 19, 2026
Inspections & violations
Oct 19, 2026 A 98 · 2 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
Observed pork in meat market steam table measured 129F. TCS foods in hot holding must measure at least 135F.
CDI - PIC reheated pork to 170F. - 1.5 - 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 .
#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 some damaged floor tiles in meat department area. Replace damaged tiles. - 0.5 - REPEAT
Jun 10, 2026 A 93.5 · 10 violations
#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 tortilla with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - Employee educated on bare hand contact and tortilla discarded.
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 inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Containers of raw beef stored above cooked tripe in bottom of sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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. Barbacoa was cooling in extremely large pot in walk-in cooler at 59F. PIC stated it began cooling around 9am. Barbacoa was not going to reach 41F within 6 hours of the beginning of cooling using this method. CDI - Employee removed meat from pot and put them in 4 containers and placed them in freezer to continue cooling. 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 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 Steak in hot holding measured 120F. TCS foods in hot holding must measure at least 135F. CDI - PIC reheated steak 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 inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Beans and chicken in sandwich cooler top measured 45F and 46F. TCS foods in cold holding must measure 41F or less. CDI - PIC moved items to walk-in cooler to cool. Kept at half credit due to no increase in severity from last inspection. 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 .
#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 Barbacoa was cooling in extremely large pot in walk-in cooler. Cool TCS foods in small portions in shallow pans or use ice bath with frequent stirring. CDI - Barbacoa moved to smaller containers and placed in freezer.
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. Flies observed in establishment. Maintain doors closed to prevent pests from entering. 0 pts.
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspection
3-307.11 Protect food from contamination sources not specifically noted by the code. Pot of cooked corn observed on prep table. Around 5-10 dead flies observed in pot. Protect food from contamination from flies. CDI - PIC discarded corn.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Meat display case is not working. Establishment was not using display case at time of inspection and PIC will not put TCS foods in unit until it is repaired. 0 pts.
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Some damaged floor tiles in meat department area. Replace damaged tiles. 0 pts.
Dec 29, 2025 A 97 · 6 violations
#15 · Food separated & protected
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed multiple cases of unwashed avocados stored above containers of RTE salsas and prepped onions, inside the WIC of the meat market.
Ensure all RTE food items are stored above any unwashed produce to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chlorine sanitizer measuring close to 0ppm of chlorine at the 3-compartment sink.
CDI: Food employee refreshed the sanitizer basin with properly concentrated chlorine sanitizer, measuring above 100ppm.
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
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed a pan of cooked lengua and a container of packaged house-made salsa temping above 41F, both stored inside the lowboy cooler of make table 2. EHS observed ambient air temp of unit was 41F, and other TCS food items were at proper temps. PIC stated they don't keep these food items stored in the lowboy overnight, and was removed from the WIC a couple hours ago.
CDI: PIC moved both the lengua and salsa into the RIF to rapidly cool down, and EHS observed both TCS food items dropped to below 38F within 25 minutes.
REPEAT VIOLATION.
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 .
#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 unlabeled spray bottle stored on a cart in the dry storage area at the kitchen area. PIC stated the contents of the unlabeled spray bottle was chlorine sanitizer.
CDI: PIC had food employee label the bottle as "sanitizer" to prevent contamination.
#39 · Contamination prevented during food preparation, storage & display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed large bag of corn stored directly on the floor near the dry food storage. PIC stated they have not received any deliveries today.
Keep all food stored off of the floor to prevent contamination.
#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 edging by the handsink at the meat market heavily damaged and falling off of the FRP wall.
Repair edging on FRP wall.
Aug 21, 2025 A 96.5 · 6 violations
Inspector comments: Facility was packaging and selling raw whole fish. EHS reminded PIC that permit specifically stated they could not sell fish. Will need to call Permitting if facility wants to sell fish.
Observed facility making and packaging salsa in-house. Salsa is made and sold or discarded within 7 days.
#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 vegetables, cooked chicken, and cooked pork holding below 135F. CDI PIC reheated items quickly to 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 .
#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 refried beans in small prep unit holding above 41F. Ambient and all other TCS items holding below 41F. CDI PIC stated item was 41F and below about an hour prior, item placed in WIC for re cool.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition −1.5
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 no date marking system throughout facility. VR required.
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 .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in back storage room.
#43 · In-use utensils: properly stored −0.5
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed spoon in container with handle touching the food. Observed bowl used as scoop in sauce.
#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 stacked while still wet. Allow utensils to adequately air dry before stacking.
Jun 12, 2025 A 99 · 1 violation
#39 · Contamination prevented during food preparation, storage & display −1
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 large bins of dry ingredients directly on the floor in the back of the kitchen. EHS advised that they must be at least 6 inches off the floor.
Dec 5, 2024 A 98.5 · 7 violations
#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 cooked beef in the prep top and the WIC above 41F. PIC stated that ie was cooked this morning at 5 am. CDI PIC voluntarily discarded. EHS advised to cool down in a larger pan uncovered.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control
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 that had been cooling since 5 am in the WIC in a deep and covered pan. The beef was still above 41F. CDI EHS educated PIC on quick cooling methods and PIC voluntarily discarded the beef.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#39 · Contamination prevented during food preparation, storage & display −1
Repeat violation
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 shredded lettuce in water in the prep top unit. PIC stated that it was put in a few hours ago. CDI PIC drained water off lettuce. REPEAT
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths on the back of the prep unit not in sanitizer bucket. CDI PIC put towels in bucket.
#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 a bowl being used as scooper in the large flour bin. CDI PIC removed bowl from flour bin
#45 · Single-use & single-service articles: properly stored & used −0.5
Repeat violation
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed multiple rows of single service trays stored unprotected on top of the steam table and the prep unit. CDI PIC inverted trays. 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. Observed employee purse on the shelf with customer food in dry storage.
Aug 19, 2024 A 99 · 3 violations
Inspector comments: Facility has replaced non NSF chest freezer that was in the meat department with a new 2door reach in freezer.
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in back storage room.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
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 shredded lettuce in water in the prep top. CDI PIC stated that she put lettuce in the unit this morning and she drained water off the lettuce.
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service trays stored open and unprotected on top shelf in kitchen. CDI PIC inverted trays.
Mar 11, 2024 A 98.5 · 2 violations
#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 refresher household freezer in meat department. EHS advised to replace because they are storing meat in freezer. REPEAT
#55 · Physical facilities installed, maintained & clean −0.5
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.Observed floors under equipment with large amount of grease buildup. Facility is working on cleaning floors. Repeat points not escalated because of improvement.
Oct 9, 2023 A 95 · 11 violations
#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. Deli slicer had visible meat residue on it. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Slicer taken to 3-compartment sink to be washed. 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
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 barbacoa measured 41-44F and had been cooling since last night. Establishment needs to cook less at a time to cool it effectively. CDI - PIC discarded barbacoa. 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 .
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Ribs in hot holding case measured 110-116F. TCS foods in hot holding shall measure 135F or above. CDI - PIC reheated ribs to above 165F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 Refried beans, chicken, cooked zucchini, green salsas, red salsas, hot dogs, tripe, and other TCS ready-to-eat foods were missing date labels. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed date labels on items. 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 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 Large pot of barbacoa measured 41-44F and had been cooling since last night. Establishment needs to cook less at a time so they can cool it properly. CDI - Barbacoa discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#39 · Contamination prevented during food preparation, storage & display −1
3-307.11 Protect food from contamination sources not specifically noted by the code. Establishment is using pieces of to-go bags to press tortillas. Establishment needs to acquire food-grade plastic wrap or other effective means. Do not use grocery bags as a food-contact surface.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of metal pans stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Rusted shelves present in walk-in cooler. Floor damaged in meat department walk-in cooler. Equipment shall be maintained in good repair. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Freezer in meat department says household use only. Replace with commercial freezer. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board in meat department has deep cuts and needs to be resurfaced or replaced.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Sprayer at 3-compartment sink has very low pressure. Plumbing fixtures shall be in good repair. 0 pts.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms. Trash cans with lids needed in both employee restrooms. 0 pts.
#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. Clean corners of walls of cobwebs. Clean floors underneath and behind equipment. // 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 damage present in meat department area and in restaurant prep area. Repair floors where necessary. Seal raw wood above walk-in cooler. REPEAT
Jul 24, 2023 A 96 · 11 violations
#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 whole tomatoes after washing. Do not handle ready-to-eat foods with bare hands, unless the food will be cooked to at least 145F. CDI - Tomatoes re-washed after employee donned gloves.
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 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. Pan of raw chicken stored on shelf above raw beef in sandwich cooler bottom. Do not store raw chicken above raw beef. CDI - Raw chicken moved to bottom of cooler. // 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw steak stored on shelf above cooked vegetables in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw steak moved to bottom shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 Barbacoa was prepared on 7-16 and had not yet been discarded in walk-in cooler. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Barbacoa discarded by manager. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#38 · Insects & rodents not present; no unauthorized animals
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Several dead roaches observed on floor during inspection. Remove dead pests. 0 pts.
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. Cut avocados in sandwich cooler still had stickers on the husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.
#43 · In-use utensils: properly stored
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Spoon handle laying in mayonnaise in sandwich cooler top. Store utensils in a manner so that the handle doesn't contact the food. 0 pts.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean metal pans stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Remove small table in kitchen as it is extremely worn and doesn't appear to be NSF commercial equipment. Replace rusted shelves and shelf supports in walk-in cooler. 0 pts.
#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. Cleaning necessary on shelves throughout kitchen and sides of cooking equipment. Clean areas more frequently. 0 pts.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. No trash cans near hand washing sink in meat market and in restaurant. Keep trash can at hand sink. 0 pts.
#55 · Physical facilities installed, maintained & clean −0.5
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Tile and floor damage observed in restaurant and in meat market. Repair floor damage. // 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. Clean floors underneath equipment, wall behind bread prep station, and in corners of wall/ceiling where there are cobwebs in meat market. Clean physical facilities more frequently.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove old equipment outside back door of store. Lot of other items in kitchen that are unnecessary and create more obstacles to cleaning. Remove unnecessary items.
Mar 30, 2023 A 98 · 4 violations
#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. For more information please visit: http://meck.co/FoodSafety 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 . Observed ground beef that was cooked previous day in a deep pan at 49F in WIC during inspection. CDI-EHS discussed more efficient cooling methods with PIC and the PIC voluntarily discarded the beef that was above 41F after 6 hrs.
#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 three unlabeled spray bottles beside 3 comp sink. PIC stated two were a bleach solution, and the third was degreaser. CDI-All spray bottles were labeled.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety 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 . Observed ground beef that was unable to quickly cool within 6 hours. Food was in a deep, tightly filled and covered pan. CDI-EHS discussed that the ground beef would cool more quickly if it was spread across a sheet pan and placed in the WIC uncovered. PIC voluntarily discarded ground beef that did not cool.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large outdoor dumpster with both doors open and the top lids flipped open. Top lids are also broken. EHS explained to PIC that the dumpster should remain closed and covered at all times.
Nov 8, 2022 A 98 · details not yet loaded
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Aug 24, 2022 A 97.5 · details not yet loaded
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Apr 21, 2022 A 98 · details not yet loaded
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Dec 20, 2021 A 98 · details not yet loaded
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Aug 10, 2021 A 97 · details not yet loaded
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Mar 25, 2021 A 97 · details not yet loaded
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Dec 1, 2020 A 98.5 · details not yet loaded
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Feb 28, 2020 A 97.5 · details not yet loaded
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Oct 18, 2019 A 95.5 · details not yet loaded
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May 13, 2019 A 94.5 · details not yet loaded
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Jan 2, 2019 A 95 · details not yet loaded
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Jul 30, 2018 A 92.5 · details not yet loaded
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Mar 14, 2018 A 91 · details not yet loaded
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Dec 15, 2017 A 95 · details not yet loaded
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Oct 2, 2017 A 92 · details not yet loaded
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Jun 21, 2017 B 88.5 · details not yet loaded
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Mar 29, 2017 A 91 · details not yet loaded
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Jan 17, 2017 A 91 · details not yet loaded
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Oct 10, 2016 A 90.5 · details not yet loaded
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Apr 13, 2016 A 91 · details not yet loaded
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Dec 29, 2015 A 90 · details not yet loaded
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Jul 23, 2015 A 94 · details not yet loaded
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Jan 22, 2015 A 94.5 · details not yet loaded
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Jul 28, 2014 A 94 · details not yet loaded
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Mar 20, 2014 A 92.5 · details not yet loaded
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Oct 21, 2013 A 91 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “RODRIGUEZ SUPERMARKET” or State ID 2060022447). Inspection type (routine vs. follow-up) is not published in the county's data.