B85

EL COMALAPA

3422 STATESVILLE AV, Charlotte, NC 28206

Mobile Food · NC permit/State ID 2060030981

Latest gradeB (85)

Last inspectedAug 4, 2026

Inspections on record36

On record sinceOct 14, 2016

Score history

Oct 14, 2016Higher is betterAug 4, 2026

Inspections & violations

Aug 4, 2026 B 85 · 10 violations

Inspector comments: MFU inspected at 3008 Gibbon Rd. (Parking lot of Josan Auto Service)

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed PIC with expired serve safe certificate. A CFPM shall be present during all hours of operations.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed equipment and utensils being stored in hand sink and a fan blocking access for hand washing. CDI: PIC removed fan and items from hand sink.

#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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a ziplock bag of raw chorizo and a bag of raw pork being stored on top shelf of prep reach in cooler above ready to eat foods. CDI: PIC re-arranged items to proper storage order.

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

Corrected during inspectionRepeat violation

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 a spray bottle of chlorine sanitizer being stored over 3 comp sink in which concentration level of sanitizer measured 0ppm. CDI: PIC added chlorine to bottle which increased concentration level to 200ppm. REPEAT.

#21 · Proper hot holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of steak being held on prep counter at 78F. PIC stated steak was pulled from cooler approximately 30 minutes prior. CDI: PIC placed steak on grill to reheat for hot holding. Steak reached 212F. REPEAT.

#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: 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 . Observed individually portioned containers of salsa, containers of shredded lettuce, shredded cheese, diced tomatoes and shredded cabbage being held in prep flip top cooler and a container of cow tongue being held in prep reach in cooler all above 41F. See temp chart. CDI: PIC voluntarily discarded salsa and cow tongue and placed rest of items in freezer to rapidly cool. Cooler appeared to be holding rest of items at proper temperature. REPEAT.

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

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) 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 . Observed containers of pork, bean and cheese pupusas, and steak being stored in reach in cooler and a ziplock bag of cow tongue being held in prep reach in cooler all missing date marks. CDI: Cow tongue was discarded due to being out of temperature and all other items were date marked. REPEAT.

#37 · Food properly labeled: original container −2

Repeat violation

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 several working squeeze bottles and containers of sauces and condiments being stored in prep reach in cooler unlabeled. Label all working containers of food. REPEAT.

#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 build up on gasket and door frame of stand up reach in cooler. Clean as needed. REPEAT.

#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. Observed an absorbent, cloth floor mat being used to cover most of MFU floor. Remove absorbent floor mat.

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Mar 20, 2026 A 92.5 · 17 violations

Inspector comments: EHS reminded CFPM, Estela who was present at time of inspection, that CFPM expires 5/2026. Inspection completed in parking lot of Padilla Auto Service at 3008 Gibbon Rd.

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed EHP that did not include restrictions and exclusions and no signed attestation. -CDI- EHS educated PIC, provided copy and PIC and food employee signed at time of visit. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#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 written V&D cleanup procedures. -CDI- EHS provided handout. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#8 · Hands clean & properly washed

Corrected during inspection

2-301.12 (A),(B) (C) 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) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed PIC Wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on using a barrier and PIC properly rewashed hands. -0- 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

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 raw chorizo stored over beans and rice. Observed masa, cooked taco chicken, and beans and cheese pupusa mixed commingled in container with raw chicken. -CDI- EHS educated PIC on proper storage order and PIC corrected storage order. -1.5- 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 sanitizer at 10ppm. -CDI- PIC corrected to 50ppm. -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 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 carne asada prepared prior day at 60F. -CDI- PIC voluntarily discarded items. **COOLING NOT PERMITTED ON MFU.** **ANY FOOD REMAINING FROM PREVIOUS DAY MUST BE DISCARDED OR TAKEN TO COMMISSARY TO DISCARD** -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 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 black beans holding at 106F. Observed water very low in steam unit. -CDI- PIC reheated to 165F. EHS educated PIC about steam unit water more full to help ensure that food is maintained at proper temperatures. -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 .

#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 crema and housemade tomato salsas above 41F in prep unit. Observed housemade horchata containing milk above 41F from drink dispenser. Observed 2 blocks of mozzarella cheese sitting out at ambient air at 70F. -CDI- EHS educated PIC on maintaining crema at bottom of prep unit and not filling container with housemade salsas too full. PIC placed items in RIF to cool back down and voluntarily discarded horchata. -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 no date marking on lengua, squeeze bottles with housemade sauces and housemade horchata (containing milk). Per PIC, items were prepared 1-2 days prior. -CDI- PIC properly date marked items. -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 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 carne asada prepared prior day that did not meet cooling parameters. -CDI- EHS educated PIC on proper cooling methods but also that cooling is not permitted on MFU and item was voluntarily discarded. **REPEAT** -1- 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 −2

Repeat violation

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 multiple squeeze bottles missing labels. **REPEAT** -2-

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door open with fly screen open at start of inspection. -0-

#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 food employees with no protective head coverings. -0-

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 0 ppm chlorine. -0-

#43 · In-use utensils: properly stored

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 scoop handle stored inside of bag of cooked lengua touching food. 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 handle stored in sugar touching sugar. -0-

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed ninja labeled “household use only”. -0- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards no longer smooth or easily cleanable due to multiple cuts. Replace or resurface.

#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, exterior surface of freezer, exterior surface of blender container and other NFCS of blender, and exterior surface of squeeze bottle stored as clean in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

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Nov 14, 2025 A 97.5 · 2 violations

Inspector comments: Inspected at Padilla Auto Service, 3008 Gibbon Road.

#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 pan of cooked pork cooling less than 1 hour tightly covered in refrigerator. Covering removed. 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 −2

Corrected during inspectionRepeat violation

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 oil and condiment squeeze bottles without labels. Labels added. Repeat.

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Jul 31, 2025 A 95.5 · 3 violations

Inspector comments: Inspected at Padilla Auto Service, 3008 Gibbon Road.

#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 Eggs stored over tortillas. Eggs moved to bottom or reach in. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspectionRepeat violation

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf. Observed bottle of of sanitizer not labeled. Label added. Repeat.

#37 · Food properly labeled: original container −1

Corrected during inspection

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Jun 9, 2025 A 95.5 · 6 violations

Inspector comments: Inspection occurred at 3008 Gibbon Rd, Charlotte, NC in parking lot of Padilla Auto Service. Picnic tables that were observed during last inspection have been removed.

#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 items in prep cooler and refrigerator that are held above 41 F. PIC stated that items were placed on unit this morning at 9 am. CDI- items were placed in prep unit to chill and refrigerator was rearrange to allow for proper cooling. 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

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf. Observed container of sanitizer that was not labeled located under hand sink. CDI- container was labeled. -zero-

#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 items cooling in refrigerator that are large and over stacked. CDI- containers were separated into two separated bags and allowed to properly cool. 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 .

#36 · Thermometers provided & accurate −0.5

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed thin-probe thermometer that is in working order. Thermometer is not working properly. Replace battery or thermometer. VR- facility has up to ten days to repair or replace thermometer. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

#40 · Personal cleanliness −0.5

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing food not wearing hair restraints.

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

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 two cups without handles stored inside salt and sugar containers across from prep cooler. CDI- cups were removed.

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Dec 16, 2024 A 97.5 · 4 violations

Inspector comments: Inspection occurred at 3008 Gibbon RD, Charlotte, NC in parking lot of Padilla Auto Service. EHS spoke with PIC about multiple picnic tales provided for customers, PIC stated they will remove them.

#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 dishes in hand sink at beginning of inspection. CDI-PIC removed dishes to make sink accessible. REPEAT

#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 raw chorizo stored behind ready to eat repollo in flip top. CDI-PIC moved raw chorizo to be in front of repollo For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 ground beef on table below 135F, see temperature chart. CDI-PIC reheated the ground beef to be 182F. 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 .

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

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no water under pressure at 3 compartment sink or hand sink after EHS washed hands. No more potable water in tank. PIC voluntarily closed MFU to take back to the commissary to obtain water. EHS will follow up to ensure water was obtained before MFU operates again.

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Aug 20, 2024 A 95.5 · 6 violations

Inspector comments: Inspection occurred at 3008 Gibbon RD, Charlotte, NC in parking lot of Padilla Auto Service.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed multiple metal and plastic dished stored in and on top of hand sink at beginning of inspection. CDI-PIC moved all items from hand sink.

#15 · Food separated & protected −1.5

Corrected during inspection

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed papusas and tortillas stored in direct contact with cloth rags. CDI-PIC voluntarily discarded papusas and tortillas.

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

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of chlorine sanitizer with concentration of 0ppm. CDI-PIC added more bleach and concentration was 100ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee wash and rinse knives but did not sanitize. CDI-PIC washed, rinsed, and properly sanitized knives after making and testing sanitizing solution in right basin of 3 comp sink. 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-lh

#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 single serve salsa verde cups above 41F, see temperature chart. CDI-PIC voluntarily discarded salsas. 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 .

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

Corrected during inspection

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 several knives stored between wall and prep unit that is not sanitized. CDI-PIC removed and washed, rinsed, and sanitized knives.

#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 employees medication stored in refrigerator above foods used for operation. CDI-PIC put medications on bottom shelf away from foods for operation.

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Jun 3, 2024 A 97 · 8 violations

Inspector comments: Inspection occurred at 3008 Gibbon RD, Charlotte, NC in parking lot of Padilla Auto Service. Location provided by previous inspection notation.

#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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed two (2) raw animal food portions (raw shell eggs and container of raw marinated chicken) stored above cheese and pupusas inside standup reach-in cooler. EHS observed Spanish language reach in storage order guide on cooler door. CDI: storage order was corrected.

#23 · Proper date marking & disposition

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 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 . Observed no dates on two (2) food items (beef tongue and bagged cooked rice and beans). CDI: PIC properly verified dates of preparation (06/02) and food was date marked

#37 · Food properly labeled: original container −1

Corrected during inspectionRepeat violation

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 five working containers (bin of flour, metal seasoning shaker, oil squeeze bottle, and identical yellow squeeze bottles of ranch and ketchup). CDI - Bottles were labeled via station marking and/or direct labeling. REPEAT. Note: No escalation due to some improvement from previous inspections; PIC was able to identify each item prior to EHS labeling and some previously noted items (salt bin, Crema bottles, etc.) have been properly labeled prior to corrections.

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

3-306.12 (A) Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays with proper utensils, original containers designed for dispensing, or individual packages or portions. Observed one (1) customer utilizing non TCS sauce bottle provided by PIC, outside of MFU, before returning it to MFU operator. Do not allow customers to use multi use containers of condiments outside of MFU.

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

Corrected during inspectionRepeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in bleach solution between 10-50ppm chlorine solution. CDI - PIC added bleach until ppm of approximately 100 was observed. REPEAT. Note: No escalation due to some improvement from previous inspection; wiping cloths were no longer stored in bucket at 0 ppm. Properly concentrate sanitizer to effective levels.

#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 single use ramekin stored in salt as dispensing utensil. CDI - EHS donned glove and removed single service article from salt.

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

Corrected during inspection

4-903.11 (A) Store cleaned equipment, utensils, linens 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 four (4) knives with blades stored between prep top cooler and adjacent wall. CDI - Blades were pulled from crevice space and place in sink for later corrective cleaning.

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

Corrected during inspection

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed four (4) stacks of single service articles (paper plates, to go boxes, etc.) stored with exposed food contact surfaces. All articles on top shelf were stored properly. CDI - EHS and food employee reoriented single service articles to prevent potential contamination.

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Jan 24, 2024 A 97.5 · 4 violations

#5 · Procedures for responding to vomiting & diarrheal events −1

Corrected during inspectionRepeat violation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC did not provide written procedures for employees to follow. CDI- provided V&D written procedure form. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 unlabeled containers of oil and chicken seasoning at grill.

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

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in water < 50ppm chlorine solution. CDI

#50 · Hot & cold water available; adequate pressure

Corrected during inspection

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water on the MFU upon arrival. CDI- repaired by PIC

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Oct 11, 2023 A 95.5 · details not yet loaded