A90

LOS PAISANOS

3737 ATMORE ST, Charlotte, NC 28205

Mobile Food · NC permit/State ID 2060031366

Latest gradeA (90)

Last inspectedOct 20, 2026

Inspections on record15

On record sinceJul 22, 2021

Score history

Jul 22, 2021Higher is betterOct 20, 2026

Inspections & violations

Oct 20, 2026 A 90 · 12 violations

Inspector comments: Inspection completed at 6021 The Plaza. EHS observed Clorox wipes on MFU. PIC stated they were for wiping down cabinet and prep unit doors, not for use on FCS.

#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 cleaning sponge stored in handsink. Observed PIC start to use handsink to create sanitizer water. -CDI- EHS educated PIC on proper use of handsink and items removed and PIC used 3-comp sink to fill up sanitizer bucket. -0-

#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- Observed raw chorizo and bacon in container with RTE sausages and hot dogs. -CDI- PIC corrected storage order. **REPEAT** -3- 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 ground chorizo and raw bacon stored in same container. -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)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed zucchinis, cilantro and limes stored over RTE salsas and cut lettuce. Observed unwashed limes commingled with RTE onions and tomatoes. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. Most dishes were stored below food prep areas unprotected. -CDI- PIC placed items at dishpit to be W/R/S. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items in prep unit above 41F. Refer to temperature chart. Items were overfilled in containers and one item observed in double-stacked containers. -CDI- EHS educated PIC about maintaining items at or below fill line, use of metal containers and items were voluntarily discarded. **OVERALL IMPROVEMENT OBSERVED WITH COLD HOLDING** **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 .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed bottle labeled “sanitizer”. When EHS tested concentration, EHS observed chlorine above 200ppm. PIC stated that it was used to clean/wipe down cabinets and not for FCS. -CDI- PIC labeled bottle “cleaner”. -0-

#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 diced tomatoes and cut lettuce prepared today cooling in prep unit. Diced tomatoes were in top of unit, not submerged into a container. Cut lettuce was stored in bottom of prep unit with a lid. -CDI- EHS educated PIC on proper cooling methods and items moved to RIC and lid removed. EHS reminded PIC that items should be prepped and cooled at commissary. -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 .

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

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. -0-

#42 · Washing fruits & vegetables −0.5

Repeat violation

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed zucchini, bag of cilantro, and bag of limes. Per permit conditions: This MOBILE FOOD UNIT is prohibited from the processing of raw animal food and washing of vegetables based on its insufficient prep table/sink space and operation is limited to cooking and assembly of pre-prepared foods. All produce must be washed at commissary and any excess produce must be stored in commissary. Repeated violations may result in permit action. **REPEAT** -0.5-

#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 scoop handles touching Jamaica and sugar. **REPEAT** -0.5-

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Corrected during inspectionRepeat violation

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. /4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. Observed items stored beneath prep table and flat top with food debris. -CDI- PIC moved items to dishpit to be W/R/S. EHS educated PIC on storing items in a protected , covered location or inverted. **REPEAT** -0.5-

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

Repeat violation

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “household use only” blender (ninja). Remove. **REPEAT** -0.5-

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Corrected during inspectionRepeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items in RIC. -CDI- PIC relocated items. **REPEAT** -0.5-

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Jun 23, 2026 B 86.5 · 18 violations

Inspector comments: EHS observed Clorox wipes on MFU. PIC stated that they were used for cleaning NFCS such as cabinets, etc. Inspection completed at 6021 The Plaza. For re-inspection call 980-314-1620 EHS observed table outside of MFU. PIC stated that it was hers. EHS educated PIC that she is not permitted to provide seating. Must remove.

#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 repeat risk factor violations and PIC not able to answer questions about foodborne disease prevention. **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.

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1

Corrected during inspectionRepeat violation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no EHP. PIC had some knowledge of symptoms but was not able to appropriately answer EHS’ other questions. -CDI- EHS provided handout, educated PIC, and PIC signed at time of visit. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety **REPEAT** -1-

#5 · Procedures for responding to vomiting & diarrheal events −0.5

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- Observed no V&D cleanup procedures. -CDI- EHS provided handout. **REPEAT** -0.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handsink. -CDI- PIC replenished soap supply. -0-

#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 hot dogs that appeared to be dried out with white growth due to opened package. -CDI- PIC voluntarily discarded items. -0-

#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- Observed raw bacon and raw chorizo commingled/in contact with RTE hot dogs in a container in prep unit and container was stored over RTE carnitas. -CDI- EHS educated PIC on proper storage order and storage order corrected. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer so strong that it whited out test strip. -CDI- EHS educated PIC about proper sanitizer concentrations and PIC corrected to 200ppm. -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

#22 · Proper cold holding temperatures −3

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in prep unit #1 above 41F. Observed container of sautéed onions sitting above other containers, not fully submerged into unit. -CDI- EHS educated PIC on ensuring to properly place containers into unit and all items voluntarily discarded. **3 DAY VERIFICATION REQUIRED** **PIC TO ONLY USE OTHER PREP UNIT UNTIL REPAIRS CAN BE MADE. IN ADDITION TO 2ND PREP UNIT, MFU HAS STANDING RIC** **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 .

#23 · Proper date marking & disposition −3

Repeat violationFollow-up verification required

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 marks on any items. Per PIC, all items were prepared prior day. **3 DAY VERIFICATION REQUIRED BY 6/26/26** **ALL ITEMS WITH NO DATE MARKS AT RETURN VISIT WILL BE DISCARDED** **REPEAT** -3- 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 .

#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 containers missing labels. Observed containers with no labels. -0-

#38 · Insects & rodents not present; no unauthorized animals −2

Repeat violation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front window open throughout inspection with no screen or other pest entry protection. Ensure screen or window is closed when there are no active orders. **REPEAT** -2-

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed cucumbers, bag of cilantro and bag of onions. Per permit conditions: This MOBILE FOOD UNIT is prohibited from the processing of raw animal food and washing of vegetables based on its insufficient prep table/sink space and operation is limited to cooking and assembly of pre-prepared foods. All produce must be washed at commissary and any excess produce must be stored in commissary. Repeated violations may result in permit action. -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 handle touching green sauce. 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 touching in sugar container. Observed container with no handle used to scoop flour. -0-

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

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacking with dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. 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 food debris on knife magnet with clean and dirty knives stored on magnet. Ensure to maintain knife magnet clean and use to store clean knives and separate clean dishes from dirty dishes. -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 “household use only” blender (ninja). Remove. -0-

#51 · Plumbing installed; proper backflow devices

5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for the water inlet and outlet. Observed no top on water outlet. Replace. -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. Observed unsealed porous wooden blocks being used as footers under prep unit and RIC. Seal or remove as they are not smooth and easily cleanable. -0-

#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 food commingled and/or stored above retail food throughout. Designate a separate area for storage of employee food. -0-

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Feb 9, 2026 A 93.5 · 7 violations

Inspector comments: Inspection occurred at 6021 The Plaza, Charlotte, NC 28215 (parking lot of The Plaza Nutrition)

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

Corrected during inspection

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC with several priority violations and could not demonstrate knowledge of cold holding requirements through translation with daughter over phone call during inspection. CDI: EHS provided education on cold holding requirements.

#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 For more information on employee health policy, please visit: www.mecknc.gov/foodsafety Observed no material available for employee health policy. CDI: EHS provided copy.

#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 For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures for cleaning up vomiting or diarrheal events. CDI: EHS provided copy.

#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 a bag of raw chicken being stored on top of ready to eat foods in prep reach in cooler and a container of raw beef being stored on top of a container of black beans in standing reach in cooler. CDI: PIC re-arranged items to proper storage order.

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: 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 beef being held on grill that was not on and a bag of shredded cheese being held on prep counter both above 41F. PIC stated she pulled them last night and left them on the counter to defrost. Also observed a container of pork being held in prep reach in cooler above 41F. See temp chart. CDI: PIC voluntarily discarded all items.

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 most TCS food items being held in coolers missing date marks. PIC stated all items were prepared last night. CDI: PIC date marked items.

#38 · Insects & rodents not present; no unauthorized animals −1

Repeat violation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door to MFU propped open. Keep door closed to prevent pest entry. REPEAT.

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Sep 24, 2025 A 95 · 6 violations

Inspector comments: Inspection occurred at 6021 The Plaza, Charlotte, NC 28215 (parking lot of Lili Beauty Salon.) Location and Hours of Operation were provided by PIC to EHS supervisor Matt Muris. Note: EHS discussed ongoing risk factor violations with PIC, including date marking and TCS food cooling and cold holding. EHS reminded PIC of permit requirement to return MFU to commissary (KT ENTERPRISES) at least once between each period of sales and service, and that per permit, the 2 step cooling of cooked TCS food shall be performed at commissary only.

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired ServSafe certification. PIC demonstrated knowledge by answering questions during and after inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#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 one (1) pan of undated food (cooked beef) in prep unit 2 at a temperature of approximately 51F. Per conversation with PIC, food was prepared and delivered to MFU at approximately 4pm on day of inspection, after which PIC departed and returned prior to start of inspection. CDI - PIC voluntarily disposed of out of temperature food. 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 −3

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 Observed numerous (greater than ten (10) containers of cooked foods, bagged salsas, and open mozzarella cheeses that were not dated marked. PIC stated that items were prepared the day prior and transported to MFU. CDI - EHS demonstrated station date marking (date marks were labeled for contents of each unit and placed on lids and doors.) REPEAT. Citation has reached maximum deduction; future violations may result in permit action. 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 −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 EHS observed slowly cooling beans, used to make papusas, in standing RIC. CDI - Beans were rotated to prep unit with lower ambient temperature with lid open to improve cooling. Improperly cooled food was voluntarily disposed of. 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

Corrected during inspection

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door with slightly open insect mesh and window open upon arrival. No insect entry was observed at time of inspection. CDI - PIC closed insect mesh and window screen prior to end of inspection.

#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 two (2) stacks of single service articles (fry boxes, paper plates) above sink compartments with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

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Feb 28, 2025 A 95.5 · details not yet loaded