A92
LA ROMERO MARKET
6301 SOUTH BV, Charlotte, NC 28217
Food Stands · NC permit/State ID 2060023120
Latest gradeA (92)
Last inspectedJul 7, 2026
Inspections on record31
On record sinceOct 24, 2016
Score history
Oct 24, 2016Higher is betterJul 7, 2026
Inspections & violations
Jul 7, 2026 A 92 · 9 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed expired ServSafe certificate
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#6 · Proper eating, tasting, drinking or tobacco use −0.5
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed staff drinks stored on prep surfaces.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspectionRepeat violation
5-202.12 Provide at least 100F water at handsinks. Observed hot water turned off at shut off valve for hand sink. Hose on hose reel and hand sink hot water are plumbed together. Turn hot water off at valve at beginning of hose reel not at shut off valve
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Repeat-Observed plastic bags stored in hand sink. Hand sink must stay accessible at all times. CDI-bags removed.
6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs in bathrooms. Hand wash signs provided.
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of salt not labeled.
#39 · Contamination prevented during food preparation, storage & display −2
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Repeat-Observed boxes of meat stored on walk-in freezer floor. More shelving is needed to get everything off floor.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Observed cracked cover on band saw. Rusted under shelving on prep tables. Reach-in freezer door not sealing. Repair seal or rearrange contents of freezer
#49 · Non-food contact surfaces clean −1
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed heavy food debris on bottom of all RIFs and display case. More frequent or thorough cleaning necessary to preclude pest harborage.
Repeat. 1 pt.
#51 · Plumbing installed; proper backflow devices −1
Repeat violation
5-205.15 Maintain a plumbing system in good repair.
Repeat-Observed handsink leaking grey water during inspection. Repair necessary.
#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.
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.
6-501.12 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 many large cracks in flooring all throughout kitchen area during inspection. Observed many areas in facility with FRP missing or cracked. Observed areas of unsealed concrete flooring absorbing meat blood and drippings in main prep area. Observed various door frames made of unsealed wood. Repair and/or replacement necessary. Observed floors heavily soiled with food debris throughout kitchen. More frequent or thorough cleaning necessary to preclude pest harborage. Wall area with bare drywall needs a non-absorbent covering such as FRP, tile, metal overlay then seams sealed.
Repeat. 1 pt.
Feb 25, 2026 A 94.5 · 7 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-202.12 Provide at least 100F water at handsinks.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed hot water unavailable at handsink during inspection. Ensure handsinks are able to provide 100F water. Observed plastic bags being stored in handsink during inspection.
CDI - PIC removed bags. REHS educated PIC on proper handsink usage.
0 pts.
#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 various meats in WIC holding above 41F. See temperature chart. Ambient in WIC 40F. Staff had been stocking WIC with recently received order. Observed various items being held outside of temperature control for an extended period of time during inspection. All items observed to maintain 41F or below during inspection.
CDI - All items held outside of refrigeration moved to WIC during inspection. WIC door closed to allow all out of temperature foods to cool down. REHS and PIC discussed ensuring staff retain all TCS foods under refrigeration if they are not actively in use or prep.
1.5 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 .
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed sanitizer bottle with chlorine at an unsafe concentration. REHS unable to get accurate concentration reading due to concentrations being too high.
CDI - PIC diluted.
0 pts.
#39 · Contamination prevented during food preparation, storage & display −2
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed bucket of seasoning being stored on floor in WIC and packaged raw ribs in WIF during inspection. Ensure all foods are stored at least 6 inches off the ground at all times.
Repeat. 2 pts.
#49 · Non-food contact surfaces clean −1
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed heavy food debris on bottoms of RIF during inspection. More frequent or thorough cleaning necessary to preclude pest harborage.
Repeat. 1 pt.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair.
Observed handsink leaking grey water during inspection. Repair necessary.
0 pts.
#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.
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.
6-501.12 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 many large cracks in flooring all throughout kitchen area during inspection. Observed many areas in facility with FRP missing or cracked. Observed areas of unsealed concrete flooring absorbing meat blood and drippings in main prep area. Observed various door frames made of unsealed wood. Repair and/or replacement necessary. Observed floors heavily soiled with food debris throughout kitchen. More frequent or thorough cleaning necessary to preclude pest harborage.
Repeat. 1 pt.
Oct 22, 2025 A 94 · 6 violations
Inspector comments: Facility has downsized both physically and operationally. Facility caters mostly towards supplying restaurants and food trucks with cut meat in bulk. Almost all cut proteins are stored in portioned bags in RIFs.
#28 · Toxic substances properly identified stored & used −2
Corrected during inspectionRepeat violation
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf
Observed bottle of window cleaner being stored on top of meat display case during inspection. Observed water bottle being used to store pure bleach with no label identifying its contents.
CDI - Window cleaner relocated. Water bottle of bleach voluntarily discarded.
Repeat. 2 pts.
#39 · Contamination prevented during food preparation, storage & display −2
Corrected during inspectionRepeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed bucket of beef tripe in main prep area and bucket of pork seasoning in WIC being stored on the floor during inspection.
CDI - Both buckets relocated to appropriate locations.
Repeat. 2 pts.
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed metal scoop being stored in container of taco meat with the handle in direct contact with the food.
CDI - PIC removed scoop.
0 pts.
#49 · Non-food contact surfaces clean −1
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed heavy food debris on bottom of all RIFs and display case. More frequent or thorough cleaning necessary to preclude pest harborage.
Repeat. 1 pt.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
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 multiple cracked floor tiles throughout entire kitchen area. Observed multiple walls, doors, and door frames made of unsealed wood. Observed FRP in back hallway broken and exposing unsealed wood. Repair and replacement necessary.
Repeat. 1 pt.
#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 possessions being stored above meat display case during inspection.
CDI - All items removed.
0 pts.
May 6, 2025 A 93.5 · 8 violations
Inspector comments: Per Owner, Amparo Silink, La Romero Meat market will be closing and relocating to a new area in 1 to 2 months.
During Inspection EHS observed that half of the meat display case had been removed and is no longer in use; the removal of equipment does not hinder the daily production of the meat market. If the establishment has not closed then the absence of the equipment and the equipment that still continues to be apart of the meat market needs be reevaluated.
Per PIC, Adilene, owner is looking to expand Alicia’s restaurant; owner should contact MCPH before any expansions.
La Romero Market Permit has been Suspended due to insufficient hot water temperature.
Observed in bakery area two propane tanks and two camping styling stove tops cooking food for employees.
#16 · Food-contact surfaces: cleaned & sanitized
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed metal and plastic containers in clean storage area soiled with food residue and debris. Once hot water has been restored PIC will w/r/s all food items.
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 .
#28 · Toxic substances properly identified stored & used −2
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P-Observed a degreaser bottles stored among spice bottle in the back storage area and Mojo Crillo that is used to marinated foods was stored next to a bottle of Drano Plumbing liquid. No contamination was observed. -CDI-PIC relocated chemicals in chemicals storage area and food items under a prep table.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P-Observed food employee using laundry detergent versus commercial dish detergent to wash meat grinder equipment and to clean floor of meat market.-CDI-PIC found proper detergent and re-washed/r/s meat grinder and w/r/s floor.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests.Observed fruit flies in the meat market area.
#39 · Contamination prevented during food preparation, storage & display −1
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw food in plastic bags being stored in the lower storage of the meat display case surrounded by condenser liquid mix with blood that was liquid in some areas and had become a gelatin texture in other areas. Observed no direct contamination with the food.-CDI- PIC sanitized the outside of the raw food plastic bags and relocated items to WIC.
Observed raw food plastic bags being stored on the in the WIFreezer and in the main meat market area-CDI-PIC relocated food items into grocery carts and placed then in the WIC. Repeat
#49 · Non-food contact surfaces clean −1
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 in the lower storage compartment of the meat display case soiled with condenser liquid and blood that has formed into a gelatin consistency.Observed the exterior of the meat display case in need of more frequent cleaning and the interior area of the sliding doors in need of more frequent cleaning. Observed (2) standing 3-door reach-in freezers and (1) standing 2-door reach-in freezer interior area extremely soiled and exterior in need of more frequent cleaning.
#50 · Hot & cold water available; adequate pressure −1
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf-Observed hot water coming out of the water faucet from the meat markets 3-comp sink at temperatures fluctuating from 105F to 89F; after 20 minutes of just hot water running water temperature stayed at 89F. Permit action has been taken; Permit Suspended.
#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 broken tiles with deep grooved and food debris throughout the facilitie’s floor.
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, floor and baseboards in need of more frequent cleaning ; Observed walls, floors and baseboards soiled with raw food debris and residue from prior days. Repeat
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Corrected during inspection
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed food employee water bottle drinks being stored on top of a prep table and meat grinder machine in the main meat market area. -CDI-PIC relocated drinks to employee resting area.
Dec 10, 2024 A 93 · 8 violations
#8 · Hands clean & properly washed −4
Corrected during inspection
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee washing hands with no soap , only water , and did not scrub hands for at least 20 seconds. -CDI- Food employee was educated by EHS on how to wash hands; food employee hands re-washed.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
#15 · Food separated & protected −1.5
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed a variety of repackaged TCS raw foods out of storage order in WIFreezer and in the display case. -CDI-PIC was educated and food items were placed in proper storage in WIF and display case. No contamination was observed.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed raw pork uncovered stored in the bottom storage area of the display case with open racks above it , where raw beef was also being stored. No contamination was observed.-CDI-PIC was educated and foods items were voluntarily discarded.
#22 · Proper cold holding temperatures
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in display case 1 raw beef ribs with temperatures of 50-48F pass the 4 hr parameter. Observed two large plastic bags of beef ribs with temperatures of 50F in display case 2-CDI- PIC was educated and beef ribs pass the 4 hr parameter were voluntarily discarded and the other set of beef ribs placed in WIFreezer .
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
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-Observed a variety repackaged TCS raw food ( mostly beef and pork) in different large clear bags, being sold as is with no date mark stored in two different 2-door reach-in freezers -CDI- PIC was educated and food items were 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 .
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a white bucket with non-TCS oil mixed with spices use to marinate raw foods on the floor. -PIC was educated and item was placed on a shelf above 6 inches off the floor.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
4-501.11 Maintain equipment in good repair. Observed display case 2 with sever broken glass on the sliding doors. PIC tried to cover up the holes left in between the broken glass with a clear strong plastic cover. Observed moderate accumulation of red water all throughout display case 1 lower storage area and a thick layer of frozen ice covering the second section of the low storage area of the display case 2. PIC placed work order, and no food will be store in display case 2 until unit is fixed and lower area of display case 1.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed large amount scattered trash around dumpster area.
#55 · Physical facilities installed, maintained & clean −0.5
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. Floors and walls in need of more frequent cleaning through out the establishment and in the WIF.
Jul 17, 2024 A 93.5 · 4 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 No current employee health policy. Provided copy of employee health policy.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employees handling boxes then proceeded to prep meats. PIC intervened and employees to properly wash hands prior to handling meats and/or donning gloves.
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Clean/sanitize cutting boards, knives, and food contact equipment at least every 4 hours. Do not place boxes on cutting boards without cleaning/sanitizing cutting boards prior to use.
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 .
#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. FRB board near walk ins in bad repair.
Jun 14, 2024 B 87.5 · 13 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Repeat violation
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC with no knowledge of fluctuating hot water at three compartment sink. *significant improvement noted* REPEAT
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large bags of oxtails being stored in front of hand washing sink. CDI- PIC moved bags to make hand sink accessible. REPEAT *improvement noted*
#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. Observed one box of raw chicken being stored over one box of raw beef in freezer. CDI- PIC moved box of raw chicken to be away from beef. REPEAT *significant improvement noted* points not escalated.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat grinder and meat chopper stored as clean with food debris on food contact surfaces. CDI- PIC had employee clean machinery.
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 .
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed boxes of raw beef top round thawing at room temperature in the hallway next to walk in cooler. CDI- PIC put boxes in walk in cooler to cool back down to 41F and below.
#37 · Food properly labeled: original container −1
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 chili color, oregano, and black pepper with no labels. Label.
#38 · Insects & rodents not present; no unauthorized animals −1
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying insects around prep area. Pest control has actively been working to prevent pests. *significant improvement noted* REPEAT
#39 · Contamination prevented during food preparation, storage & display −2
Corrected during inspectionRepeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of oxtails stored on the floor upon arrival to facility. Observed bucket on floor to catch freshly cut raw beef from band saw. Observed raw beef ribs on floor in walk in freezer. CDI- PIC placed bags of oxtails in walk in cooler on riser, put bucket on ledge above 6 inches off the floor, and put beef ribs on riser. REPEAT
#40 · Personal cleanliness
Corrected during inspection
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three employees without beard nets. CDI- PIC had employees don beard nets.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with watches on preparing raw meat. CDI- PIC had employees remove watches.
#49 · Non-food contact surfaces clean −1
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on 3 door reach in cooler and walk in cooler in need of cleaning. Clean. REPEAT
#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 hot water at three compartment sink fluctuating between 103F and 113F. Issued ITS due to failure to maintain sufficient hot water to meet the demands of the facility and failure to provide 110F or greater hot water for manual ware washing. Facility is to close until hot water can be reach 110F at three compartment sink and be verified by EHS.
#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 walls and wall fixtures near 3 door reach in cooler and by coat rack in need of cleaning. Also observed paper towel and soap dispenser in need of cleaning. Clean. *improvement noted* REPEAT
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles throughout facility. REPEAT
#56 · Meets ventilation & lighting requirements; designated areas used −1
Corrected during inspectionRepeat violation
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed drink container stored on a bag of oxtails in freezer. CDI- PIC moved drink to be away from food for customers. REPEAT *improvement noted*
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees cell phone on prep top. CDI- PIC moved cell phone and sanitized area.
Jun 4, 2024 B 84 · 16 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC on duty at beginning of inspection unable to explain cooling parameters, did not ensure sanitizer was at proper concentration, did not know frequency of cleaning equipment and utensils, and does not take temperatures of foods on a regular basis to ensure proper cooling and cold holding. CDI- PIC with more knowledge of food safety arrived after inspection had started and was able to answer questions correctly. Ensure the PIC on duty during operating hours maintains active managerial control and food safety knowledge to protect food.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large bags of oxtails and bins of raw beef being stored in front of hand washing sink. CDI- PIC moved bags and bins to make hand sink accessible. REPEAT
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed raw pork sitting on cutting board with flies touching product intermittently. Observed raw beef in containers close to grinder for knives where metal dust particles are airborne. CDI- PIC voluntarily discarded raw pork and beef that were adulterated.
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw beef and raw pork in walk in freezer. Observed raw oxtails stored over raw tilapia in walk in freezer. EHS did not observed any active contamination. CDI- PIC had employee rearrange storage order. REPEAT
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer over 200ppm. CDI- PIC diluted chlorine sanitizer to 200ppm. REPEAT
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
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed through conversation with PIC that utensils and food contact surfaces are W/R/S once at the end of the night. CDI- PIC had employee W/R/S all utensils and food contact surfaces throughout facility.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed employee washing white buckets and did not sanitize afterwards. CDI- Employee rewashed, rinsed and sanitized buckets.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#20 · Proper cooling time & temperatures −3
Corrected during inspectionRepeat violation
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed large containers of raw cubed beef cooling at a rate of .02 degrees per minute. To achieve proper rate of cooling, food must cool at a rate of .12 degrees per minute. Cooling rate of .12 degrees per minute would not have been met without EHS intervention. CDI- PIC separated the large quantity into smaller quantities to cool faster. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU
#28 · Toxic substances properly identified stored & used −1
Corrected during inspectionRepeat violation
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of sanitizer with illegible label due to fading. CDI- PIC labeled bottle. REPEAT
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw cubed beef cooling in large white plastic containers that were not supporting a cooling rate of .12 degrees per minute. CDI- PIC separated raw beef into smaller portions to cool faster. REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout facility.
#39 · Contamination prevented during food preparation, storage & display −2
Corrected during inspectionRepeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
3-305.14 Unpackaged food shall be protected from contamination during preparation.
Observed large uncovered containers of raw beef and bags of raw oxtails on the floor and some near metal grinder where metal dust could contaminate. Observed pork belly, pork skin, pork feet, and smoked pork not in packaging stored in walk in freezer and reach in freezer. CDI- PIC put all non-contaminated raw oxtails into walk in cooler 6 inches above the floor. PIC voluntarily discarded all foods that were subject to possible contamination. REPEAT
#48 · Warewashing facilities: installed, maintained & used; test strips
Corrected during inspection
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed meat department without chlorine sanitizer test strips. CDI- PIC retrieved sanitizer test strips and ensured they will stay in meat department.
#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 gaskets on both reach in freezers and walk in cooler in need of cleaning. Observed bottom of reach in freezers in need of cleaning. Clean. REPEAT
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom without covered waste bin.
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
Repeat violation
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with all doors open and top lid broken on dumpster farthest to the left. PIC stated dumpster lid will be replaced soon. Ensure employees close dumpster doors after discarding refuse. CDI- PIC closed sliding doors.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpsters without drain plugs. Obtain and install drain plugs. REPEAT
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles throughout facility. Repair.
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 food buildup on walls throughout facility and heavy amount of buildup on floors. Clean. REPEAT
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Corrected during inspection
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed multiple employee drinks stored on food prep surfaces. CDI- PIC moved drinks to appropriate place away from food prep surfaces.
Dec 18, 2023 A 91 · 14 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed hand sink used to store single use bags, an employee beverage, and other items. Hand sink was inaccessible for handwashing at start of inspection. CDI-Employee removed all items from hand sink so it can be accessible at all times.
#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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw beef and raw chicken stored in same container in display case. CDI-PIC stated she thought these items were to be discarded and employee voluntarily discarded meats that were not properly separated.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
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 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 . Observed prep table that was still soiled from raw chicken prep, then used for raw beef prep. CDI-Prep table and cutting boards were broken down and W/R/S.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed chlorine sanitizer bottle used for sanitizing large cutting boards at over 200ppm. CDI-EHS helped PIC properly concentrate sanitizer.
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed a large amount of chopped beef that was cooling at a rate of .0958 degrees per minute. To achieve required cooling, food must cool at a rate of .120 degrees per minute. Required cooling time and temperature would not have been met without EHS intervention. CDI-EHS educated staff on improved cooling methods and meat was separated into smaller portions and placed in WIF to quickly cool to 41F.
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed large quantities of cut meats prepared ahead of time for customer orders placed on counter over display case, outside of temperature control, until unknown arrival time. Observed two cases of processed meat awaiting pickup outside of temperature control near loading garage door. CDI-All meats awaiting pickup at counter were placed back in cold holding unit.
#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 unlabeled spray bottles, one containing sanitizer and one containing windex. CDI-PIC labeled working containers.
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a large amount of chopped beef placed in a very deep container to cool. Container was one foot by two feet. Without EHS intervention, meat would have missed cooling window. CDI-Employee split large amount of beef into smaller portions and placed in WIF to increase cooling rate.
#39 · Contamination prevented during food preparation, storage & display −2
Corrected during inspectionRepeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
3-305.14 Unpackaged food shall be protected from contamination during preparation.
Observed buckets of uncovered meat stored directly on the floor. CDI-Employee removed meat from floor.
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees cutting meat and working with food without a beard guard. Ensure all employees restrain hair to prevent contamination.
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use bags and trays stored directly on the floor. CDI-PIC relocated items to shelf.
#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 food buildup on interior and exterior of meat display case and on shelving. Increase cleaning frequency and thoroughness.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing dumpster plug on left dumpster. Replace.
#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 food splash and buildup on walls throughout kitchen and prep areas. Observed food buildup and splash on walls and floors surrounding equipment. Increase cleaning frequency.
#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 cell phone stored on table where food prep was occurring. CDI-Employee removed phone from prep area.
Sep 26, 2023 A 92 · 6 violations
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handwashing sinks.
#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 bags of chorizo at 44 degrees . CdI discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#36 · Thermometers provided & accurate −0.5
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermometer for use in meat market not functional.
#38 · Insects & rodents not present; no unauthorized animals −2
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in meat market area.
#39 · Contamination prevented during food preparation, storage & display −2
Repeat violation
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed unpackaged beef stored in containers on floor. CDI removed container from floor.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed meat cooler leaking water into floor of meat market area.
Feb 10, 2023 A 92.5 · details not yet loaded
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Oct 20, 2022 A 91 · details not yet loaded
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Apr 13, 2022 A 90 · details not yet loaded
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Nov 22, 2021 A 91.5 · details not yet loaded
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Aug 13, 2021 A 92 · details not yet loaded
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Jun 23, 2021 A 91.5 · details not yet loaded
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Jan 20, 2021 A 92 · details not yet loaded
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Jul 15, 2020 A 94.5 · details not yet loaded
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Jan 22, 2020 A 96.5 · details not yet loaded
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Oct 23, 2019 A 93 · details not yet loaded
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Sep 19, 2019 B 85 · details not yet loaded
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Jun 13, 2019 A 90.5 · details not yet loaded
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Jan 8, 2019 A 91 · details not yet loaded
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Oct 16, 2018 A 97 · details not yet loaded
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May 24, 2018 A 97.5 · details not yet loaded
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Mar 8, 2018 A 95.5 · details not yet loaded
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Nov 2, 2017 A 97.5 · details not yet loaded
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Jul 6, 2017 A 98 · details not yet loaded
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Apr 7, 2017 A 98.5 · details not yet loaded
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Jan 6, 2017 A 96 · details not yet loaded
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Oct 24, 2016 A 95.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “LA ROMERO MARKET” or State ID 2060023120). Inspection type (routine vs. follow-up) is not published in the county's data.