A95

TORTILLERIA LOS PAISANOS CARNICERIA

5600 ALBEMARLE RD, Charlotte, NC 28212

Food Stands · NC permit/State ID 2060023306

Latest gradeA (95)

Last inspectedOct 23, 2026

Inspections on record27

On record sinceAug 30, 2018

Score history

Aug 30, 2018Higher is betterOct 23, 2026

Inspections & violations

Oct 23, 2026 A 95 · 4 violations

#37 · Food properly labeled: original container −1

3-602.11 Food packaged on premises shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed sauces and pico produced and packaged in the facility with no labels. Label packaged food.

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

Repeat violation

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed torn gasket at bottom of walk-in cooler door. Repair door gasket.

#51 · Plumbing installed; proper backflow devices −2

5-205.15 Maintain a plumbing system in good repair. Observed leak under wash basin of 3-comp sink. Repair leak.

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

-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 some cracked/broken floor tiles around tortilla machine, in the kitchen area and in floor of WIC. Repair broken/cracked tiles. 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 blood on floor of walk-in cooler. Increase cleaning frequency as needed to keep floors clean and dry.

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Apr 10, 2026 B 87 · 21 violations

Inspector comments: This is the 3rd inspection with hot holding violations. Repeated offenses may result in permit action. EHS observed no water in steam table/holding unit. PIC stated that this was normal. EHS educated PIC on ensuring that facility is properly reheating hot items to 165F or higher. EHS observed items near front of WIC above 41F. EHS observed ambient air at 39F. EHS observed small gap in door frame at top portion. Some items were prepared prior day. EHS to return at start of day to assess if facility is having issues with cold holding or with cooling, or both. EHS observed a pot of barbacoa sitting on top of range top with no heat. Item was observed at 135F. PIC stated that facility was maintaining items hot. EHS educated PIC that items must be maintained at 135F or above and to keep burner turned on to ensure that items do not fall into temperature danger zone. PIC stated that MFU was no longer coming since 12/25. EHS did not observe any shelving being maintained for MFU. EHS will follow up with MFU PIC. For reinspection call 980-314-1620.

#1 · PIC Present, demonstrates knowledge, & performs duties −1

Follow-up verification required

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- Observed multiple risk factor violations throughout the inspection. **10 DAY VERIFICATION REQUIRED** -1- A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee handle invoices and begin to don new gloves without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. -0-

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handsink near tortilla machine. -CDI- PIC replenished soap supply. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink near prep sink. -CDI- PIC replenished paper towel supply. **REPEAT** -2- 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food splash and residue in handsink. -CDI- EHS educated PIC on proper use of handsink and handsink was cleaned.

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw beef stored over RTE onions. Observed raw shrimp stored over cooked meat. Observed raw chicken stored over RTE salsa. -CDI- PIC Corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw chicken stored over raw pork chop in RIF. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed 2 large pork cutlets stored in RIF with no protective covering, contacting exterior plastic coverings/surfaces of other foods. -CDI- PIC placed items in protective plastic covering. **REPEAT** -1.5-

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored as clean with visible food debris and stored in PIC’s apron with no cap or other protective covering. -CDI- EHS educated PIC on cleaning frequency of thermometer and proper storage and PIC cleaned thermometer. 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P- Observed food employee placing dishes in chlorine sanitizer water for less than 7 seconds. -CDI- EHS educated PIC on proper sanitization methods and items placed back in sanitizer water for appropriate contact time. -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 .

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed stuffed peppers prepared yesterday at 43F and large container of mole prepared yesterday at 45F. -CDI- PIC voluntarily discarded items. -0- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 135F. **REPEAT** -3 For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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 items in WIC and sliding display case above 41F. Refer to temperature chart. Observed ambient air of WIC at 39F. Per PIC, items in display case were prepared today. -CDI- PIC voluntarily discarded items in WIC and placed items in display case in WIC to cool back down. **EHS OBSERVED SMALL GAP IN DOORFRAME OF WIC. EHS TO CONDUCT FOLLOW UP VISIT FOR WIC TO ASSESS COLD HOLDING.** **REPEAT** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 (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)./ 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed housemade sauces improperly date marked/past discard date and one type with no date marking at all: jalapeño and tomatillo sauce 4/3-4/10 (discard should be 4/9, and discard date passed), red tomato and jalapeño and heat treated chile arbol sauce 4/2-4/9 (discard should be 4/8, and discard date passed), cooked jalapeño and avocado sauce (no date), Tomatillo and jalapeño sauce 4/2-4/8 (past discard date), cooked chili and oil sauce 4/1-4/8 (discard should be 4/7, and discard date passed). Observed beans in WIC date marked 3/27 (discard 4/2) and housemade tomatillo salsa 3/30 (discard 4/5). Observed other items in WIC, that were above temperature. When EHS asked PIC why items were above temperature, he stated that items were prepared today. These items had date marks that were not today’s date. PIC stated that the stickers had not been removed. -CDI- PIC voluntarily discarded all items. EHS educated PIC on proper date marking, ensuring stickers are removed during washing process, and ensuring that any sauces that are portioned and placed in RIC at FOH are properly date marked, according to original preparation date, not the date that they were portioned and placed in RIC. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs

#28 · Toxic substances properly identified stored & used −2

Corrected during inspectionRepeat violation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed 1 spray bottle with no label. -CDI- PIC properly labeled items. 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 a bottle of raid. -CDI- PIC removed. **REPEAT** -2-

#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 stuffed chili peppers and mole sauce prepared prior day that did not meet cooling parameters. Stuffed chili peppers were found cooling in small container, densely packed with a lid and mole sauce cooling in large plastic container with a lid. Observed lamb cooling at ambient air at low cooling rate in large metal pot. -CDI- EHS educated PIC on proper cooling methods and items that did not meet cooling parameters were voluntarily discarded and lamb separated into smaller containers and placed in WIC to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#37 · Food properly labeled: original container

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottle and large container with white substance with no labels.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling pest on prep sink. -0-

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

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed pot of lamb cooling stored next to mop bucket with mop handle slanted over pot.

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

Repeat violation

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. Observed cups being used in sugar and small plastic ramekin being used in garlic powder container. Neither of these items have handles. **REPEAT** -0.5- 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on oven handle. 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 tong handle stored inside lamb, touching lamb.

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

Corrected during inspection

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying clean dishes. -CDI- EHS educated PIC on ensuring to air dry, and not cloth drying and items placed back at dishpit to be W/R/S. -0-

#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 small air gap above top of WIC door when door was fully closed. Repair so there is no air gap. **REPEAT** -0.5- 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 dried chicharron and raw lamb stored in garbage bags.

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

Follow-up verification required

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed food employee washing dishes with a temperature of 99F. -CDI- PIC corrected to above 110F. 4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf- Observed large pots that cannot fit into 3-comp sink. **10 DAY VERIFICATION REQUIRED** **MUST DEVELOP CLEANING SOPS FOR OVERSIZED POTS OR REMOVE POTS FROM FACILITY** -0.5-

#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 buildup on NFCS of tortilla machine and dry storage shelving and interior surfaces of RIFS. Increased and more thorough cleaning frequency recommended. -0-

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

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./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 cracked floor tiles in BOH and in floor of WIC. 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 vent covers above RIF with heavy dirt/debris buildup. Observed tops of paper towel dispensers near 3-comp with debris buildup. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

#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 phone stored on top of foil containers. Observed employee food stored above retail food in WIC. Observed employee food commingled with retail food in sliding display cooler. Observed large speaker stored on top of prep table. -0-

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Jan 29, 2026 A 94.5 · 11 violations

Inspector comments: PIC showed EHS records for MFU (Nacho tacos). Ownership verified at time of visit.

#5 · Procedures for responding to vomiting & diarrheal events

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no V&D cleanup procedures. -CDI- EHS provided handout. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed handsink near 3-comp sink with no soap. -CDI- PIC replenished soap supply. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink near 3-comp sink. -CDI- PIC replenished paper towel supply. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed item stored in handsink near bread machine. -CDI- PIC removed items and handsink was cleaned. -1-

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed salsas and raw meats in WIC with no protective covering. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed raw pork rib with no protective covering stored on top of other raw meat in WIC. -CDI- PIC voluntarily discarded items. -0-

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed some items hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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 items in WIC hovering between 41-42F. Refer to temperature chart. Observed WIC not properly closed (door would not fully closed if PIC did not ensure to push it closed) and small gap in top of door when fully closed. -CDI- PIC voluntarily discarded items above 41F. PIC rearranged cooler so non TCS items are at front until repairs can be made. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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 2 spray bottles with no labels. Observed large container with powdered substance with no label. -CDI- PIC properly labeled items. 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 a bottle of raid. -CDI- PIC removed. -1-

#40 · Personal cleanliness −0.5

Repeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering. **REPEAT** -0.5-

#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. Observed scoop handle touching chicharrones and container without handle used for scooping dry beans. -0-

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

4-101.17 (A) Wood and wood wicker may not be used as a food-contact surface. Observed 2 wooden paddles. Per PIC, items used for stirring sauces. -CDI- PIC removed. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “household use only” mixer. -0- 4-501.11 Maintain equipment in good repair. Observed small air gap above top of WIC door when door was fully closed. Repair so there is no air gap.

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

Corrected during inspection

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf- Observed no sink stoppers for 3-comp sink. -CDI- PIC purchased while EHS was present. -0-

#55 · Physical facilities installed, maintained & clean

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./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 cracked floor tiles in BOH and in floor of WIC. 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 vent covers above RIF with heavy dirt/debris buildup. Observed paper towel dispenser near 3-comp sink with debris buildup. Increased and more thorough cleaning frequency recommended. -0-

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Oct 28, 2025 A 96 · 7 violations

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - Observed black beans holding at 46F in WIC from cooling overnight and pot of beef holding at 108F after cooling at ambient temperature for more than 2 hours per PIC. - CDI - PIC voluntarily discarded beef and black beans for not meeting required cooling parameters. 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 −1.5

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed large pot of pork holding at 101F stored on wooden pallet on wheels and two pans of chicken holding between 100-109F in steam table. - CDI - PIC voluntarily discarded chicken and rapidly reheated pork to above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - Observed black beans and beef cooling in large, deep containers. Beef observed cooling at ambient temperatures. - CDI - PIC voluntarily discarded products for not meeting required cooling parameters. Education provided on improving cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 large bin of tortilla chips stored directly on the floor upon EHS arrival. Do not store food items directly on the floor. - CDI - Employee moved bin onto a stool.

#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 food handling employees lacking hair restraints. Ensure all food handling employees utilize hair restraints.

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

Follow-up verification required

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. - Pf - Observed maximum hot water temperature of 102F at three compartment sink. Increase water temperature to maintain at least 110F for dishwashing. - VR - Verification required within 10 days.

#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 shelving in dry storage area in need of cleaning. Clean and increase cleaning frequency to maintain clean.

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Jun 27, 2025 A 98.5 · 1 violation

#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 shredded chicken being held above 41F in walk-in cooler. Product prepared 06/26/25. CDI: PIC voluntarily discarded product.

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Jan 9, 2025 A 93 · 7 violations

Inspector comments: EHS asked to review sign-in sheets for MFU. The only sign-in sheet available in facility was for this week which showed one signature for Monday, 1/6/25. MFU should be returning to commissary each day of operation and signing sign-in sheet. Maintain sign-in sheets in the commissary for inspector review. Commissary privileges will be revoked if sign-in sheets are not maintained.

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

Corrected during inspection

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed employee beverages stored on stove and prep table. - CDI - PIC removed employee beverages from areas that can result in contamination of food and food contact surfaces.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - No paper towels observed stocked at handsink near three compare to sink. - CDI - PIC stocked paper towels.

#15 · Food separated & protected −1.5

Repeat violation

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - REPEAT - Observed various food products in WIC lacking covers. Cover all food items while in storage. *NOTE: Points reduced to half due to improvement noted in storage order issues.

#20 · Proper cooling time & temperatures −3

Corrected during inspectionRepeat violation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - REPEAT - Observed two large 5 gallon containers of beans holding between 45-50F in WIC from cooling overnight. Per PIC, item was cooked the day prior and had not been removed from WIC today. - CDI - PIC voluntarily discarded both containers of beef. 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 −1.5

Repeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - REPEAT - Observed carnitas (pork) holding below 135F in deep, large pot on burner. Pork observed between 77-105F. Also observed various TCS items holding below 135F on serving line (see temperature chart). Per PIC, all items had been hot holding in units/on burner since 11AM. PIC voluntarily discarded all items holding below 135F. - VR - Verification required within 3 days to ensure hot holding equipment is properly functioning. 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 −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 - REPEAT - Observed two large containers of beans cooling in deep, plastic, covered containers in WIC. - CDI - PIC voluntarily discarded products due to missing cooling parameters (see violation #20). Education provided on how to improve cooling methods. Do not cover items while cooling. Utilize shallow pans. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed raw whole fish thawing in a bucket of stagnant water sitting in the prep sink. - CDI - Education provided. PIC turned on running cold water over the fish to continue thawing.

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Sep 9, 2024 A 90.5 · 18 violations

Inspector comments: No food items observed stored in facility for MFU (Nachos Tacos). Schedule observed posted for 6:30-7AM and 9:30-11PM Monday-Saturday. Per PIC, MFU was present in facility on Saturday but had not been seen today. EHS implementing required sign-in logs for MFU. Logs must contain the date, timeframe the MFU was present, and a signature of MFU PIC. Sign-in logs must be maintained in facility for EHS review. Failure to maintain logs may result in revocation of commissary privileges. Inspection led by Greta Andrade Rivera.

#5 · Procedures for responding to vomiting & diarrheal events

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy of written procedures in Spanish. Maintain written procedures in facility. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 food residue and debris in hand sink near prep table up front upon arrival. Do not discard food into hand sink. Hand sink is only to be used for handwashing. - CDI - Education provided. PIC cleaned and sanitized hand sink.

#15 · Food separated & protected −3

Repeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed opened bag of raw radishes and one container of cooked carrots and jalapeños stored directly on top of pan of raw steak in WIC. - CDI - PIC voluntarily discarded radishes and moved container of carrots and jalapeños. - *NOTE: RCP to be implemented within 3 days for continuous storage order violations. 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. - REPEAT - Observed various food products, including dry storage food items, throughout facility lacking covers. Cover all food items while in storage.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed chlorine sanitizer concentrations of greater than 200ppm at three compartment sink. - CDI - PIC diluted sanitizer to 100ppm chlorine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed deli slicer stored clean with visible chemical residue present. Meat cutter stored clean observed to have food residue present as well as beginning to rust. Also observed various dishes stored clean and stacked with sticker/sticker residue present. PIC moved items to three compartment sink to be cleaned and sanitized. - VR - Verification required within 10 days to ensure dishes are being properly cleaned and stored. 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 −1.5

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - Observed two containers of cecina (cooked beef) holding between 49-50F in WIC from cooling overnight. Per PIC, item was cooked the day prior and had not been removed from WIC today. - CDI - PIC voluntarily discarded both containers of beef. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed carnitas (pork) holding below 135F in deep, large pot on burner. Pork observed between 120-170F. Per PIC, burner is turned off and on throughout the day. - CDI - PIC rapidly reheated product to above 165F and agreed to maintain heat source continuously. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed various products such as smoked pork, cooked tamales (chicken, cheese, and pork), salsas for marinating raw products, cooked jalapeños and carrots, and cooked beef lacking date mark labels. PIC added date mark labels appropriately. - VR - Verification required within 10 days to ensure a proper date marking system is in place. 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 various salsas stored in glass door RIC date marked 9/9-9/13. Per PIC, salsas were prepared the previous day on 9/8. - CDI - PIC corrected date mark labels to reflect day of preparation. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed multiple spray bottles of various chemicals (sanitizers and degreaser) lacking labels. - CDI - PIC labeled spray bottles appropriately. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed chemicals for tortilla maker machine stored above flour for tortillas. - CDI - PIC moved chemicals beneath flour.

#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 two containers of cecina (cooked beef) cooling in deep, plastic, covered containers in WIC. - CDI - PIC voluntarily discarded products due to missing cooling parameters (see violation #20). Education provided on how to improve cooling methods. Do not cover items while cooling. Utilize shallow pans. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#37 · Food properly labeled: original container

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed various working containers lacking labels. Label all working containers.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies in dry storage area. Contact licensed pest control operator to treat for flies.

#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 various food handling employees lacking hair restraints. Utilize hair restraints.

#43 · In-use utensils: properly stored

Corrected during inspection

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. - Observed styrofoam cups with no handles stored in sugar. - CDI - PIC voluntarily discarded cups and replaced with handled utensils.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans wet stacked in clean storage area. Allow dishes to air dry prior to stacking.

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

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. - Observed parchment paper and plastic cups stored in bathroom. - CDI - PIC removed items from bathroom. 4-502.13 Single-use and single-service articles cannot be reused. - Observed single use containers being reused to store TCS foods and spices. Do not reuse single service containers.

#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 residue and debris in reach-in freezer and on shelving throughout facility, with emphasis in WIC and dry storage area. Clean and increase cleaning frequency to maintain clean.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. - Observed leak under handsink near prep table in front of the house. Repair.

#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 floors and walls in need of cleaning throughout facility, with emphasis in WIC and near tortilla maker. Clean and increase cleaning frequency to maintain clean.

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Mar 20, 2024 A 97.5 · 3 violations

Inspector comments: Facility serves as commissary of record for Nachos Tacos MFU. EHS did not observe any labeled dry or cold storage for MFU in facility. EHS also did not observe a posted schedule for when MFU uses facility for prep. Per PIC, MFU visits facility regularly. PIC showed EHS where food is stored in WIC for MFU. EHS directed PIC to label dry and cold storage for MFU as well as post a schedule for when MFU uses facility for prep. PIC agreed.

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw shell eggs stored above ready-to-eat salsas in WIC. - CDI - PIC moved raw shell eggs next to salsas. - *NOTE: No risk control plan implemented today due to improvement noted since previous inspection. Point deduction reduced to half. RCP will be implemented at next routine inspection if storage order issues persist. 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 salsas in WIC and tamales in RIF lacking covers. - CDI - PIC covered items.

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

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - Observed chile sauce temp 90F while cooling at ambient temperatures on flattop grill. Per PIC, sauce had been there for an hour and 20 minutes. PIC stated it is common procedure for items to cool to room temperature at ambient temperatures prior to being placed in WIC. - CDI - EHS discussed how to improve cooling methods with PIC. PIC rapidly reheated chili sauce to 197F and began cooling process over. PIC agreed to place item in shallow container in WIC to cool once product has stopped steaming. 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 .

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - Observed chlorine sanitizer test strips to have expired 9/22 and not properly measuring sanitizer concentrations. - VR - Verification required within 10 days to ensure new chlorine sanitizer test strips have been obtained.

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Oct 9, 2023 A 94 · 10 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC lacks food protection manager certification. - *NOTE: Certified PIC arrived at very end of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed raw shell eggs stored above various ready-to-eat foods such as pineapples and vegetables. Also observed tortilla chips stored directly on top of raw beef. - CDI - PIC corrected storage order. - *NOTE: Risk control plan may be implemented at next routine inspection if storage order violations persist. 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

4-602.11 (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 two in-use knives stored in display unit with visible food residue on food contact surfaces. Per PIC, knives had been in unit since the previous day. - CDI - Education provided. PIC moved knives to 3 compartment sink to be cleaned. Ensure food contact surfaces are cleaned at least every 4 hours. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed two containers of chicken holding below 135F on serving line (see temperature chart). Per PIC, items were left in unit overnight while unit was turned off. - CDI - PIC voluntarily discarded chicken. Do not leave items in hot holding unit while unit is turned off. Either discard items at the end of the night or move to walk-in cooler to cool and reheat the next day. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.18 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 various salsas dated 10/9 that were prepped the previous day, per PIC. - CDI - PIC corrected date mark labels. Ensure items are dated based on the day the oldest ingredient was prepped and not the day the item was placed in individual containers. 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

Corrected during inspection

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door open during inspection. Did not observe any insects in facility. Keep door closed when not in use. - CDI - PIC closed back door.

#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 two 50 pounds bags of rice stored directly on the floor. - CDI - PIC moved bags of rice to shelving.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. - Observed leak in plumbing under three compartment sink. Repair leak.

#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. - REPEAT - Observed broken floor tiles throughout facility and broken tiles along rim of mop sink.. Repair all damaged areas. 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. - REPEAT - Observed water and food residue buildup on the floor of the walk-in cooler. Also observed walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

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Jul 13, 2023 A 92 · 8 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (B) Wash hands after using the toilet room. - P - Observed employee exit restroom and don gloves without washing hands. - CDI - Education provided. Employee washed hands.

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed raw shell eggs stored above Queso and garlic. - CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation *Note: Points reduced to half due to previous repeat violation being corrected.

#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 large plastic container of raw pork sitting on shelving at ambient temperatures in back near 3 compartment sink. Per PIC, pork had been there for about an hour and was going to be cooked. - CDI - PIC moved pork to refrigeration to cool. Observed various TCS items holding above 41F in walk-in cooler (see temperature chart). Ambient temperatures of WIC varied from 43-50F. Ambient temperature of display case was 49-50F. - CDI - PIC moved items from WIC and display case to other refrigeration units or voluntarily discarded items. - Immediate suspension issued until both WIC and display case can be repaired. Follow up visit to be made. 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 .

#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 - REPEAT - Observed unlabeled spray bottle of degreaser. - CDI - PIC labeled spray bottle.

#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 various containers of spices lacking common name.

#48 · Warewashing facilities: installed, maintained & used; test strips −1

Repeat violation

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. - Pf - REPEAT - Observed facility using pots that are too large for 3 compartment sink. EHS discussed writing an SOP with PIC for how to properly wash, rinse, and sanitize cooking equipment that is too large for the 3 compare to sink. - VR - Verification required within 10 days to ensure SOP has been written and implemented properly.

#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. - REPEAT - Observed shelving in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

#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 broken floor tiles, broken tiles along rim of mop sink, and damage to the back door. Repair all damaged areas. 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 water and food residue buildup on the floor of the walk-in cooler. Clean and increase cleaning frequency to maintain clean.

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Mar 9, 2023 A 92 · details not yet loaded