A94.5

LA UNICA SUPERCENTER MEAT MARKET

5323 E INDEPENDENCE BV, Charlotte, NC 28212

Food Stands · NC permit/State ID 2060023040

Latest gradeA (94.5)

Last inspectedSep 14, 2026

Inspections on record37

On record sinceApr 11, 2016

Score history

Apr 11, 2016Higher is betterSep 14, 2026

Inspections & violations

Sep 14, 2026 A 94.5 · 7 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee with gloves with visible residue don new gloves on top of gloves to serve customer. Employee was redirected to wash hands, during wash process, employee turned off faucet with bare hands. CDI PIC had employee rewash hands and turn faucet off with paper towel.

#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 hot holding items holding below 135F. CDI PIC reheated items to 165F rapidly. 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 .

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

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed chickens out for grab n go without time stamp. CDI PIC time stamped items.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying inspects.

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

Repeat violation

4-501.11 Maintain equipment in good repair. Walk-in freezer door is damaged. Shelves below prep tables are rusted. Repair listed equipment. REPEAT 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed peeling paint and rust on display case and door of freezer and walk in fridge. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed several sinks with missing or torn and cracked sealant. Replace

#49 · Non-food contact surfaces clean

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed tracts in display case, shelving throughout with residue and food debris. Began with more frequency.

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

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. Ceiling peeling in walk-in freezer. 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 walls and floors throughout with splash, debris, and residue. Clean with more frequency.

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Jun 15, 2026 A 95.5 · 4 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspectionRepeat violation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Container observed in hand washing sink. Do not store items in hand washing sinks. CDI - PIC removed container. REPEAT // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at restroom hand sink. CDI - PIC placed paper towels at hand sink.

#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 Chicharrones (110-110F), chicken (120F), peppers and onions (115-119F), and carnitas (96F-100F) were below 135F in hot holding. Ensure employees use equipment that is designed to rapidly reheat the food to above 165F and within 2 hours, prior to hot holding. CDI - Chicharrones discarded because they were held overnight. Other items were reheated on stove top 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 .

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

Repeat violation

4-501.11 Maintain equipment in good repair. Walk-in freezer door is damaged. Shelves below prep tables are rusted. Repair listed equipment. REPEAT

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

Repeat violation

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Dec 15, 2025 A 96 · 5 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Component of meat grinder observed in hand washing sink. Do not use hand washing sinks for any purpose but employee hand washing. CDI - Component removed from handsink. 0 pts.

#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. Raw chicken and are raw beef were directly beside each other in meat case and cross contamination could occur. CDI - Divider placed between both containers as corrective action. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 Pan of chicken, pan of short ribs, and pan of beef ribs were below 135F in hot holding. TCS foods in hot holding shall be 135F or higher. CDI - Employee reheated items 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 .

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

Repeat violation

4-501.11 Maintain equipment in good repair. Low shelves and display case are heavily rusted. Repair or replace rusted equipment. REPEAT

#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. Ceiling peeling and in poor repair in walk-in freezer. 0 pts.

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Aug 25, 2025 A 96 · 5 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 a large amount of chicharrones hot holding in the HH display case below 135F (see temp chart). Food employee stated that she placed these in the hot holding unit less than two hours prior to EHS' observation. CDI: PIC had food employee remove all the chicharrones to be reheated in the fryer above 165F, before placing back into the HH display case. *Note: All other TCS foods in hot holding were temping at or above 135F. 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 .

#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 some raw meats in display cooler holding above 41F. Observed cord blocking door from closing completely. CDI cord removed and door closed completely. All other items in case holding 41F and below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed precooked shrimp, seafood, and clams with no date marks. Ensure date marking items once removed from freezer. CDI Items 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 .

#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 some fish in ROP thawing in display case. CDI PIC cut open packages.

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed heavily rusted bottom shelves, display case throughout the facility. Replace rusted shelves. REPEAT VIOLATION.

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May 9, 2025 A 96 · 7 violations

#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 a large amount of chicharrones hot holding in the HH display case below 135F (see temp chart). Food employee stated that she placed these in the hot holding unit less than two hours prior to EHS' observation. CDI: PIC had food employee remove all the chicharrones to be reheated in the fryer above 165F, before placing back into the HH display case. *Note: All other TCS foods in hot holding were temping at or above 135F. 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 is not been labeled, or if the label is incorrect. -P Observed 5 deli containers of house-made salsa stored inside the CH case date-marked with a prep date of 5/4 and discard date of 5/16. Observed 5 deli containers of house-made Manteca (beef fat) date-marked with a prep date of 5/9 and discard date of 5/23. After speaking with the food employees and the PIC, it was brought to EHS' attention that the different scales that automatically print out the date labels, are not set to the same settings. One scale was printing out labels with just one date (today's date) and the other was printing out labels with two dates (one with today's date and also a date surpassing the 7-day window). PIC stated that she does not know how to adjust those settings to where the dates can be properly labeled without surpassing the 7-day window. CDI: PIC had food employees sharpie out the incorrect discard dates and manually write-in the correct discard dates. EHS observed all other date labels on other TCS food items in this unit had printed the correct dates, without surpassing the 7-day window. REPEAT VIOLATION. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#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. Observed heavily rusted bottom shelves on all prep tables throughout the facility. Replace rusted shelves. REPEAT VIOLATION.

#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 cleaning needed on the handles and gaskets of the meat cases/cold holding display case. Increase cleaning frequency. REPEAT VIOLATION.

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

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin inside the women's restroom. Obtain a covered waste bin for the proper disposal of sanitary napkins.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed loose produce and trash bags stored on the floors around the dumpsters, surrounded by large pile of flying insects. Dumpsters were not full. Keep waste stored inside the waste containers.

#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 multiple pools of liquid spills on the floor inside the WIC. Increase cleaning frequency. 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 the ceiling inside the WIF damaged and chipping off. Observed damaged tiles by the WIC door. Repair ceiling and damaged tiles so that they are smooth and easily cleanable.

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Feb 4, 2025 A 94 · 10 violations

#2 · Certified Food Protection Manager −1

Corrected during inspection

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during the beginning of the inspection. CDI: PIC who has active ServSafe arrived onsite to the facility 30 minutes after the start time. There shall be a CFPM during all hours of operation to be marked IN compliance. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs in the female restroom used by both employees and customers. CDI: EHS provided PIC with a coupled copies of handwashing signs in both English and Spanish, and PIC posted handwashing sign in the female restroom.

#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 a soiled knife with visible food debris on the blade, stored clean on the magnetic strip with other knives. CDI: PIC removed knife to be properly washed/rinsed/sanitized. 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

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 a large bus tub container of cooked carnitas stored in the WIC with a prep date of 1/27. CDI: PIC voluntarily discarded the food product since the time/temperature window had surpassed. Observed several deli containers of packaged in-house made red salsa and green salsa (made from TCS ingredients) date marked with a prep date of 1/27. CDI: PIC voluntarily discarded all deli containers since the time/temperature window had surpassed. 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 . 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 a container of cooked barbacoa and two containers of cooked carnitas stored in the WIC date marked with today's date. When EHS asked what time they were placed in here today to cool down, PIC stated that they were not cooked today and were actually cooked on 2/02. CDI: PIC had food employee create new date labels for these items. 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 .

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

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket full of chlorine at the service line, reading 0ppm. CDI: PIC had food employee dump the bucket and refill with properly concentrated chlorine sanitizer.

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed one of the three 3-compartment sinks (in the meat cutting room) not attached to the wall. PIC stated that they had the tiles behind the 3-compartment sink here replaced last week, and are waiting to have the 3-compartment sink repaired to be directly attached to the wall again. PIC stated that there is a work order in. REPEAT VIOLATION.

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

4-501.17 When used for warewashing, the wash compartment of a sink, shall contain a wash solution of soap or other approved detergent or cleaner.- Pf Observed a large, 250 gallon container in the back room full of detergent, without a manufacturer's label. EHS wanted to see specs for the detergent to see what the minimum temperature was required for the detergent to be deemed efficient for proper cleaning of multi-use utensils and equipment at the 3-compartment sinks. There were 2 QR codes to "find more information" but EHS only found more information for the actual container itself, and not the detergent that was inside. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance and that the detergent is an approved product.

#49 · Non-food contact surfaces clean

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed handles and gaskets soiled with food residue on the meat display case. Increase cleaning frequency.

#50 · Hot & cold water available; adequate pressure −0.5

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed one out of three 3-compartment sinks temping at 93 degrees F of hot water. PIC stated that this is not their main dish area, but they do utilize it. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

#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. Observed a large pool of standing water/liquid underneath the shelf where raw chicken boxes were stored in the WIC. Keep floors clean. REPEAT VIOLATION.

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Oct 9, 2024 A 97.5 · 4 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspectionRepeat violation

REPEAT VIOLATION: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed meat grinder equipment parts stored inside of hand washing sink. CDI - Items removed by employee. -1-

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

Corrected during inspection

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf. Observed no procedures available for rotisserie chicken held on TPHC. CDI - EHS provided hard copies of TPHC form (English & Spanish versions). -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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

Repeat violation

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed heavy ice accumulation and water dripping from condenser lines in the walk-in freezer. Water visibly dripping into bucket. Points scaled back due to improvement since previous inspection. -0.5-

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

Repeat violation

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 wall panels inside of the walk-in freezer in disrepair. Observed damaged floor and wall tiles inside meat prep room and damaged wall tile at entrance of meat prep room. Repairs needed. 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 wall tiles behind hose in prep room in need of cleaning. -1-

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May 23, 2024 A 96.5 · 7 violations

#2 · Certified Food Protection Manager −1

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC present has an expired certified food protection manager. No other CFPM present. -1-

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed meat grinder part stored inside of hand washing sink. CDI - Item removed by PIC. -0-

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed compliance with exception to suadero and trocitos de res cold holding above at 45-46 degrees F inside of display case. According to PIC, suadero had been in cold holding since yesterday. CDI - Suadero voluntarily discarded and trocitos de res transferred to walk-in freezer to rapidly cool. -0- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

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

Repeat violation

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed split gaskets on both walk-in cooler and walk-in freezer. Observed water dripping from condenser lines onto bucket and heavy ice accumulation spreading throughout the walk-in freezer. Also observed a partially detached 3-compartment sink inside of the meat prep room. Repair. -1-

#49 · Non-food contact surfaces clean −0.5

Repeat violation

REPEAT VIOLATION: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hood vent over cook line with grease and residue build up dripping down vents. -0.5-

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

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bins available for women’s restroom. -0-

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

Repeat violation

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Dec 21, 2023 A 95.5 · 6 violations

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed large container of lamb stew not achieve appropriate cooling parameters as it had been cooling since previous day inside of the walk-in cooler, according to the PIC. Product temperature registered at 62 F degrees during today’s inspection. CDI - Product voluntarily discarded. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed large metal pot full of lamb stew cooling covered since previous day inside of the walk-in cooler, according to the PIC. CDI - EHS discussed with PIC about effective cooling methods such as separating product into smaller containers, active stirring, keeping containers vented to allow heat transfer and monitoring temperatures. Product voluntarily discarded by PIC. -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.

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

Corrected during inspectionRepeat violation

REPEAT: 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 2x heavily scored cutting boards stored on utensil shelving unit above the 3-compartment sink. CDI - Equipment discarded by PIC. REPEAT: 4-501.11 Maintain equipment in good repair. - Observed split gasket on door of protein walk in cooler. Also observed heavy ice accumulation at walk-in freezer condenser lines. Repair. -1-

#49 · Non-food contact surfaces clean

Repeat violation

REPEAT: 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 hood vent over cook line with grease and residue build up dripping down vents. No points deducted as PIC provided documented evidence of scheduled cleaning services within the following 2 weeks. -0-

#50 · Hot & cold water available; adequate pressure −0.5

5-103.12 Provide water under pressure to all fixtures. - Pf. Observed insufficient water pressure at male and female restroom fixtures. Sufficient water pressure was observed inside the permitted facility’s 3-compartment, prep and all hand washing sinks. VERIFICATION IS REQUIRED. -0.5-

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

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 walls inside of the walk-in freezer in disrepair. Observed large floor panel lifting inside of the walk-in freezer. Repairs needed. REPEAT: 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. 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 several ceiling tiles peeling in meat prep room. Observed damaged floor tile in male restroom. Repair. -1-

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Aug 16, 2023 A 95.5 · 8 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. Observed slight food debris on blades of meat band saw. Equipment not used today. CDI - Food employee disassembled and thoroughly W/R/S the equipment during today’s inspection. -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.

#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. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed several foods cold holding above 41 F inside of display case. Refer to temperature chart. Food employee present stated that the foods were placed into the case an hour prior to inspection. CDI - All foods were relocated to walk-in freezer to rapidly cool. -1.5-

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

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

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

Corrected during inspectionRepeat violation

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer solution of 0 P.P.M. Chlorine. CDI - Sanitizer discarded and replenished with new solution reading at 100 P.P.M. Points scaled back due to observed improvement. -0.5-

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

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 2x heavily scored cutting boards during inspection. CDI - Equipment removed. PIC to order replacements. 4-501.11 Maintain equipment in good repair. - Observed split gasket on door of protein walk in cooler. Also observed slow leaking under walk-in freezer condenser lines. Repair. -0.5-

#49 · Non-food contact surfaces clean −1

Corrected during inspectionRepeat violation

REPEAT: 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 food debris on non food contact surfaces of meat band saw and meat grinder. Equipment not used today. CDI - Food employee disassembled and thoroughly W/R/S the equipment during inspection. -1-

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

Repeat violation

REPEAT: 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. 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 2x ceiling tiles peeling in prep room. Observed damaged wall tiles and floor tiles inside of meat prep room. Repair. -1- 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 black build up on prep room ceiling next to vent. -1-

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

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones stored on prep counter with packaged meats and on heat seal table. CDI - PIC removed devices. -0-

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May 30, 2023 A 96.5 · 4 violations

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

Follow-up verification required

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed several soap buckets not labeled. Unable to observe labeling for soap or information regarding soap used in large storage container. PIC stated will contact supplier for soap information. Verification required.

#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 several wet wiping cloths on counter surfaces.

#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 debris accumulating on door tracks of meat bases. Observed some debris accumulating on no food contact surfaces. Improvement made since previous inspection.

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

Repeat violation

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Feb 14, 2023 B 87 · details not yet loaded