A94
TACOS Y MAS LOS PRIMOS
1343 SHARON RD W, Charlotte, NC 28210
Food Stands · NC permit/State ID 2060023707
Latest gradeA (94)
Last inspectedOct 7, 2026
Inspections on record19
On record sinceFeb 11, 2021
Score history
Feb 11, 2021Higher is betterOct 7, 2026
Inspections & violations
Oct 7, 2026 A 94 · 5 violations
Inspector comments: Upon arrival for regular inspection, EHS observed multiple large metal pans with hot prepared food covered, with names written on the plastic covers, stationed on prep tables. Upon inquiry, EHS confirmed this was the method of transportation of prepared food for service in the loncheras. Permit conditions required that the prepared food be individually sectioned out into individual portions and packaged individually. Loncheras are not permitted to serve food from larger quantities at locations of service. EHS discussed permit conditions and restrictions. CDI PIC had employees package food portions into individual packages and place left over food into the WIC for proper cooling. Future violations of the permit conditions may result in permit action: “THIS FOOD STAND IS THE base of operations(FOOD PREPARATION) FOR AN OPEN FOOD, MOBILE FOOD UNIT(O30949) AND MULTIPLE LONCHERA STYLE DELIVERY UNITS FOR INDIVIDUALLY PRE-PACKAGED FOOD ONLY. All food, equipment, utensils etc. associated with catering operation must be prepared and stored at (TACOS Y MAS LOS PRIMOS).
• All food shall be transported in a manner to prevent contamination and shall maintain temperatures as specified in Chapter 3 of the NC Food Code Manual( BASED ON PERMITTING AND EQUIPMENT, ALL INDIVIDUALLY PACKAGED FOODS SHALL BE PROTECTED USING TIME AS A PUBLIC HEALTH CONTROL (TPHC).”
#1 · PIC Present, demonstrates knowledge, & performs duties
Corrected during inspection
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed hand washing violations, food contact surface violations and cooling parachutes + methods violations with intervention required by EHS. CDI PIC corrected all violations during inspection.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee pick something off ground and then begin to change gloves and prepare food without a hand washing in between. CDI PIC corrected and employee washed hands.
#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. Observed large vat of beans that were prepared yesterday and had not been removed from the WIC holding above 41F. CDI PIC voluntarily discarded. repeat.
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Repeat violationFollow-up verification required
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 Oberved beans prepared yesterday in a deep well large pot that had not been removed from WIC since placement into WIC yesterday, holding above 41F. PIC voluntarily discarded. VR required. Continuing violations during follow up visits or inspections may result in permit action.
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 .
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed hand sink and three comp sink with leaks from faucet heads. Repair
Jun 17, 2026 A 94.5 · 8 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at one hand sink. CDI PIC replaced soap
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at one sink. CDI PIC replaced.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked shrimp stored under raw beef.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 cooked chicken from day before, which PIC stated had not been removed from the walk in cooler since placed in there the day before. CDI PIC voluntarily discarded the food. Place food in open (no tapa), metal shallow containers during the cooling process. After cooling process in complete, then the items can be consolidated.
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 .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TPHC for the luncheros. CDI PIC and EHS wrote out procedures.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamps for TCS foods going out in the Luncheros. CDI Logs were started.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Repeat violationFollow-up verification required
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 chicken cooked yesterday, in a large, deep well plastic container with secured lid, holding above 41F. Item had not been removed from cold holding since placement into WIC yesterday. PIC voluntarily discarded. Repeat Facility is placed on Risk Control Plan VR, will implement during VR.
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 a few flies.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Pans washed, rinsed, sanitized then stored wet. Pans to be separated to air dry. Repeat
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling around vents with black dust and debris, clean with more frequency. Repeat.
Feb 5, 2026 A 94 · 12 violations
#2 · Certified Food Protection Manager −1
Corrected during inspection
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspection. CDI PIC with certified food protection manager certification arrived during inspection review.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 procedures for facility. CDI Facility received MCHD procedures.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 a box of cucumbers with white growth on cucumbers. CDI PIC voluntarily discarded.
#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 raw chicken over beef and shrimp. Observed raw beef and pork over raw shrimp. Observed raw eggs stored under raw chicken. CDI PIV changed order on items.
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
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer being used to sanitize at less than 50 ppm. CDI PIC added more chlorine and it measured at 100 ppm.
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
#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 chicken cooked sitting out on counter 1 1/2 hours later with no temperature change in a 15+ minute increment. CDI EHS instructed PIC to place chicken on metal pan and place in WIC.
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 .
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .
#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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed cooked beans that had a prep date of 1/29. CDI PIC voluntarily 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Repeat violationFollow-up verification required
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken cooling tightly covered, on the countertop cooling with no change in temperature in 15 minutes, with 20 minutes left before 1st window expired (135F-70F).PIC, per EHS instruction, placed chicken on metal sheet pan and placed in WIC. Item cooled below 70 before 2 hour window expired with correction. Repeat
Facility has had this violation in the last 5 inspections. Facility will be placed on a Risk Control Plans.
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 .
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Employee not wearing a hair restraint.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Pans washed, rinsed, sanitized then stored wet. Pans to be separated to air dry. Repeat
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster.
#55 · Physical facilities installed, maintained & clean
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 ceiling around vents with black dust and debris, clean with more frequency. Repeat.
Oct 10, 2025 A 95 · 6 violations
Inspector comments: Begin cooking at 3pm. Trucks leave facility by 9am. Closed until 1:30pm then open until 5pm.
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Opened package of ham, hot dogs and containers of shrimp cocktail lacked date marks. Date marks added.
#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
Beans and refried beans cooked 3.5 hours earlier above 41 F. Covers removed and beans stirred to facilitate cooling. 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 .
#43 · In-use utensils: properly stored −0.5
3-304.12 (A) 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 ice scoop being stored in ice machine with handle touching ice.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Pans washed, rinsed, sanitized then stored wet. Pans to be separated to air dry.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test kit available at time of inspection. Verification required within 10 days.
#49 · Non-food contact surfaces clean −0.5
Follow-up verification required
4-601.11 (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Clean edges of ice machine above ice contact area.
Apr 25, 2025 A 97 · 3 violations
Inspector comments: Food prep begins at 3am truck departs facility at 9am
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Bacon stored over mangoes. Bacon moved to another shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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
Shredded cabbage prepared 45 minutes prior stored in covered containers. Containers uncovered to facilitate cooling.
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 .
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspection
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Pans washed, rinsed, sanitized then stored wet. Pans separated to air dry.
Jan 30, 2025 A 94 · 4 violations
Inspector comments: Facility opens at 3am. Trucks depart at 9:00 am.
#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. Observed pan of chicken and pan of cut tomatoes 1 hour in closed containers. PIC removed lid from cut tomatoes and chicken was spread on shallow pan uncovered. Repeat.
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Opened package of ham and opened container of milk lacked date marks. Improvement since last inspection. Date marks added.
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 .
#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 Observed items cooling covered with plastic and lids preventing air flow around foods. PIC removed plastic and lids. 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 .
#42 · Washing fruits & vegetables −0.5
3-302.15 Wash fruits and vegetables prior to use.
Oct 31, 2024 A 94.5 · 6 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. Observed limes and containers in hand wash sink. CDI removed items from hand wash.
#20 · Proper cooling time & temperatures −1.5
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. Observed pan of chicken cooling greater than 4 hours still greater than 70 degrees. CDI discarded.
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Repeat points not escalated since only one pan observed.
#28 · Toxic substances properly identified stored & used −1
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed two containers of cold medicine and one container of pain reliever on shelf above prep area. CDI PIC took to locker.
#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 Observed items cooling covered with plastic preventing air flow around foods. CDI PIC removed plastic. 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 .
#39 · Contamination prevented during food preparation, storage & display −1
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed hot foods being plated in parking lot of commissary. Advised PIC that this should take place in the commissary not in the parking lot.
#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 heavily soiled at beginning of inspection . CDI floor cleaned .
May 29, 2024 A 93 · 7 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspection.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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. Observed refried beans cooling covered and in too dense of layer to meet cooling parameters as observed via calculation. CDI PIC moved to shallow uncovered pans and proper cooling rate achieved.
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 .
#23 · Proper date marking & disposition −1.5
Corrected during inspection
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 numerous items in walk in cooler dated for yesterday but prepared today. CDI PIC corrected date.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beans cooling covered and in quantity to great to meet cooling parameters. CDI PIC moved to shallow pans and left uncovered and proper cooling rate achieved.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#39 · Contamination prevented during food preparation, storage & display −1
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large pot of chicken stored on floor. CDI PIC moved to table.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish 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. Observed floors in facility in need of cleaning.
Nov 28, 2023 A 93.5 · details not yet loaded
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Jul 7, 2023 A 94.5 · details not yet loaded
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Mar 29, 2023 A 95 · details not yet loaded
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Dec 1, 2022 A 97.5 · details not yet loaded
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Sep 14, 2022 A 97 · details not yet loaded
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Jun 14, 2022 A 97 · details not yet loaded
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Mar 18, 2022 A 91 · details not yet loaded
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Dec 8, 2021 A 94 · details not yet loaded
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Aug 23, 2021 A 90 · details not yet loaded
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Jun 30, 2021 A 90.5 · details not yet loaded
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Feb 11, 2021 A 91.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “TACOS Y MAS LOS PRIMOS” or State ID 2060023707). Inspection type (routine vs. follow-up) is not published in the county's data.