A94.5

CARNICERIA LA COSTENA

106 W ARROWOOD RD, SUITE C, Charlotte, NC 28217

Meat Market · NC permit/State ID 2060300269

Latest gradeA (94.5)

Last inspectedJun 10, 2026

Inspections on record37

On record sinceAug 9, 2013

Score history

Aug 9, 2013Higher is betterJun 10, 2026

Inspections & violations

Jun 10, 2026 A 94.5 · 7 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 - Raw Meat in a grocery bag within basin of kitchen handsink. *CDI - PIC removed item from handsink. EHS educated PIC on proper use of handsink.

#15 · Food separated & protected −3

Corrected during inspection

*REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Dough stored underneath raw beef in Glassdoor Display Case. *CDI - PIC moved item to the right side of unit underneath cheese. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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). *Observed - Salsa Verde and Salsa Roja in Front CH Display Case. *CDI - PIC date marked items for Monday when they were made. 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flying pests in kitchen and back area.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Plastic container of food product stored directly on the floor in WIC.

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

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 - Plastic To-Go container used as scoop for dry seasonings.

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

4-501.11 Maintain equipment in good repair. *Observed - Gaskets to Standing RIC and WIC tearing and in need of replacement.

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Feb 24, 2026 A 93.5 · 6 violations

#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 - Large Plastic lidded container of Raw Steaks stored above Plastic Container of Fruit and box of Beer in WIC. *CDI - PIC placed plastic container of Raw Steaks onto lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

*REPEAT* 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Pasta and Chicken Stew below 135F in HH Display Case. *CDI - PIC turned up temperature hold on unit. 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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- *Observed - WD-40 and Spray Paint stored above clean metal pot and large bag of white onions. *CDI - PIC placed pot into 3 compartment sink to be washed, rinsed and sanitized and placed Onions onto a different shelf.

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - A few metal containers wet stacked and stored on clean dish rack.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster lids left open. Close after and in between uses.

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

Repeat violation

*REPEAT* 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. *Observed - Moldy ceiling around air vent in restroom, Small holes throughout FRP in Kitchen and re-caulking needed at 3 compartment sink.

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Sep 25, 2025 A 90 · 10 violations

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

Corrected during inspectionRepeat violation

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Repeat-Observed improper sink set-up for W/R/S. CDI-3-comp set up correctly. No escalation of points due to improvement from last inspection 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 inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Repeat- Observed potatoes <135F in hot hold. CDI-potatoes taken out and reheated. No point increase due to considerable improvement and excessive food was not in case. PIC is complying with a limited menu 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

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). Observed no date marks for tamales and milk. CDI-added date marks 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 −1

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed an unlabeled spray bottle of cleaner stored next to a similarly colored liquid lemonade mix. Store chemicals away from food. CDI-bottle labeled and relocated

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

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Repeat-Observed roach run out of frame when taken off wall.

#39 · Contamination prevented during food preparation, storage & display −1

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 opened bag of carrots on floor of walk-in. CDI-carrots put on shelf

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed flour scoop sitting on box of merchandise for market CDI-returned to 3-comp sink

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

4-501.11 Maintain equipment in good repair. Observed walk-in freezer door with enough damage and a partially missing gasket that staff pours hot water down gap to get door open. Hose inside freezer leaking and forming ice build-up. Freezer needs repair.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available. Verification Required

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

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 ceiling moldy from roof leak in bathroom. Obvious signs of roaches on walls, need cleaning. Once clean, monitor to see if there is an active infestation.

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Jun 23, 2025 A 90.5 · 8 violations

Inspector comments: Recommend using deeper pans when hot holding. Facility is voluntarily closing due to lack of adequate refrigeration.

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

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed repeat hot holding violations. Verification Required 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.

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

Corrected during inspection

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed improper sink set-up for W/R/S. CDI-3-comp set up correctly. 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 −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Repeat-Observed some items < 135F in hot holding unit. See temp chart. CDI-Spaghetti with hot dogs voluntarily discarded. Chicken soup and chicken thighs reheated. 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

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed both walk-in cooler and freezer not maintaining food temps < 41F and frozen. Verification Required.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen and storage areas. Roach ran out of frame at time of grade card replacement

#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 opened bag of flour in storeroom. Flies in storeroom. Keep foods protected.

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

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf. Observed sanitizer not available for use. CDI-discussion with PIC. Verification Required

#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 build-up in cooking area.

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Feb 11, 2025 B 88.5 · 8 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 present For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no documentation for employee health. Verification Required For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no procedures for vomiting/diarrhea clean-up. Verification Required For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a wiping cloth and an apple inside of the handsink. CDI - Items were removed and employee was educated on proper use of a hand sink.

#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 TCS foods in deli case <135F. See temp chart. CDI-items voluntarily 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −3

Repeat 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 TCS foods in reach-in with no date marks. CDI- Items dated or discarded. Verification Required 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 .

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed walk-in freezer collapsing, insulation is exposed. Needs repair.

#49 · Non-food contact surfaces clean −1

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Sep 26, 2024 B 88.5 · 13 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 a wiping cloth and food debris inside of the handsink. CDI - Items were removed and employee was educated on proper use of a hand sink.

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soup, chicken and ribs in the hot holding unit lower than 135 degrees. CDI - Items were voluntarily discarded and the unit temperature gauge was turned up.

#22 · Proper cold holding temperatures −3

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the Walk-in Cooler at 54 degrees at the beginning of inspection. PIC was in the process of repairing the compressor when inspector entered the kitchen. Foods in the walk-in were above 41 degrees (see temperature chart.) CDI - Compressor was repaired and the cooler came down to 41 degrees. Foods also begin to cool during the visit.

#37 · Food properly labeled: original container −1

Corrected during inspection

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service 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. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed packaged Duros and Peanuts for consumer self service without proper labeling. CDI - These items were moved behind the counter so that customers must ask for service.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three live cockroaches during inspection. PIC stated that they have increased their pest control service frequency.

#39 · Contamination prevented during food preparation, storage & display −1

Corrected during inspection

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed vegetables stored on the concrete floor of the walk-in cooler. Observed Maseca flour and a bag of onions on the floor next to the walk-in cooler. CDI - Items were removed from the floor.

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food without a hair restraint.

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

Corrected during inspection

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed dish storage rack outside under a leaking canopy. Rain was contaminating the dishes during visit. CDI - Items were rewashed, rinsed and sanitized. Plastic sheets were placed on top of the dishes to prevent further contamination.

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

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed a household can opener with blades that are not removable. Observed a broken walk-in freezer compressor. Observed a cutting board with deep stains and cuts. Observed a “house-hold use only” blender.

#49 · Non-food contact surfaces clean

#51 · Plumbing installed; proper backflow devices

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed a spray hose in the 3-comp sink hanging well below the flood rim. CDI - Items was hung up with a hook during inspection.

#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 a rough, pitted floor inside of the walk-in cooler that will be difficult to clean.

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

6-303.11 Provide required lighting intensity. Observed 5ft candles of light in the walk-in cooler. 10ft candles of light are required.

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Apr 11, 2024 A 92.5 · 6 violations

#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 chicken and pork in hot holding case at 120F. CDI- both items reheated to 165F before placing back in hot hold case. 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 −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 refried beans, cooked cactus, and 2 buckets of cooked cow stomach with no date marks in RIC. CDI- PIC stated the cow stomach was cooked on Sunday, and the other 2 items were cooked yesterday. Dates added to all items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed refried beans in bucket with tightly covered lid at 52F in RIC. PIC stated that beans were cooked this morning and placed in RIC at 10:00am. Beans were 52F at 12:45pm. CDI- beans moved to RIF and uncovered to quickly cool down to 41F or below. 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 −0.5

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed 2 buckets of beef thawing at room temperature on floor. Beef was 41F. CDI- beef moved to WIC. EHS explained proper thawing methods to PIC.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 buckets of beef thawing on floor.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans wet stacked in clean dish storage area.

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Nov 27, 2023 A 93 · 10 violations

#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 PIC use hand sink to fill bucket of water. EHS reminded PIC to only wash hands at hand sink. CDI - PIC continued filling bucket at prep sink.

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

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils with food debris and soiled water stored on rack below 3-comp sink washboard. Debris and water fell onto utensils through space between 3-comp and prep sink. CDI - PIC removed soiled utensils to be rewashed and moved clean utensils to a container in a protected spot below 3-comp sink washboard. 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 pan of rice from yesterday in RIC at 57 F. 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 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 chicken at 93 F, pork at 111 F, and barbacoa at 91 F in hot case. CDI - employee reheated food above 165 F before placing back in hot case. EHS went over holding food on TPHC with PIC since PIC stated that food is normally held for 3 - 4 hours for lunch service before being discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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. Observed cactus, beans, tripe soup, and rice in RIC without date mark. REPEAT. CDI - PIC added date mark to tripe soup and discarded other food. 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

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 rice from yesterday in covered metal pan in RIC at 57 F. CDI - PIC voluntarily discarded rice. EHS instructed PIC on cooling methods such as leaving food uncovered, using shallow pans, and using WIC or WIF to rapidly cool food. 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 .

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in prep sink and on 3-comp sink. CDI - PIC moved cloths to sanitizer.

#51 · Plumbing installed; proper backflow devices −1

Corrected during inspectionRepeat violation

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P. Observed pre-rinse sprayer hanging below flood rim. CDI - PIC hung up sprayer above flood rim.

#53 · Toilet facilities: properly constructed, supplied & cleaned

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trashcan in facility restroom.

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

6-303.11 Provide required lighting intensity. Light intensity measured at 2 foot candles in equipment storage area by RIC and 2 foot candles inside RIC. RIC has non-functional bulb. Increase light intensity to at least 20 foot candles.

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Jul 17, 2023 A 94.5 · 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 CFPM during start 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)(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 pork chops stored on tray with raw beef and raw chorizo stored over raw beef in WIC. CDI - PIC rearranged food storage. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed tub of raw chicken stored over peppers in WIC. REPEAT. CDI - PIC rearranged food storage. 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

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. -P. Observed employee rinse plastic containers then place on rack to dry. CDI - containers were placed in 3-comp sink for W/R/S before storing to dry. 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 −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food in WIC above 41 F. See temp chart. CDI - PIC voluntarily discarded food and will hold food in WIF until WIC is repaired. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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. Observed pico, salsa, and cut melon in display case with no date mark. PIC stated that date is kept on bulk container in RIC however no pico or cut melon was left in RIC. CDI - PIC added date marks. 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 .

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

4-501.11 Maintain equipment in good repair. Observed torn gasket on WIC.

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

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Feb 21, 2023 A 94 · 7 violations

#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 a bag of cheese stored below raw beef in the display case. CDI: PIC moved cheese to the designated spot. REPEAT VIOLATION no points escalated due to improvement from previous inspection. -1.5- For more information on food storage order please visit: http://meck.co/FoodSafety

#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 two pots of cooked beef and pork in the walk in cooler at 44F and 48F. Per PIC, both items were made yesterday afternoon. CDI: voluntarily discarded. REPEAT VIOLATION -3- For more information please visit: http://meck.co/FoodSafety 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

#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 a spray bottle of bleach unlabeled. CDI: PIC labeled. -0-

#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 cooked pork and beef cooling in the walk in cooler since yesterday in deep pots. CDI: voluntarily discarded. REPEAT VIOLATION -1- For more information, please visit: http://meck.co/FoodSafety 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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed onions and flour stored directly on the floor. -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 employee handling food with no hear covering. -0-

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

Repeat violation

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 single service to-go cups and plastic to-go chicken containers stored in the restroom. PIC removed items from the restroom. REPEAT VIOLATION -0.5-

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Oct 21, 2022 A 96 · 7 violations

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

Corrected during inspectionRepeat violation

REPEAT: 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: http://meck.co/FoodSafety Written procedures shall be provided for handling vomitus and diarrheal events. No written procedures available during the inspection. EHS provided vomiting and diarrhea clean up plan onsite in English & Spanish.

#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: http://meck.co/FoodSafety. Observed raw beef stored over ready to eat tomato sauce, tortillas & sour cream inside display case and raw shelled eggs stored over beverages and unwashed produce inside walk-in cooler. CDI - EHS educated and PIC re-arranged storage order.

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed various TCS foods cooling since previous day inside upright reach-in cooler. Refer to temperature chart for details. CDI - EHS educated and products voluntarily discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41 F within 4 hours. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed container of raw chorizo cooling since previous day, temperatures registered at 66 F during inspection. CDI - EHS educated and product voluntarily discarded.

#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: http://meck.co/FoodSafety 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 x2 opened packages of queso fresco with out date marking. PIC confirmed first use date as 10/17. CDI - Products date marked.

#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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed various TCS foods cooling tightly covered in large quantities inside reach-in and walk-in cooler. Refer to temperature chart for details. Products improperly cooling since previous day. CDI - EHS educated on proper cooling methods such as separating product into smaller batches/separate metal containers and leaving uncovered for air flow. All items voluntarily discarded.

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

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 single service portioned cups and bowls stored on wall mounted shelving inside employee restroom.

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

Corrected during inspection

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food co-mingling with retail foods inside display case. CDI - PIC removed to designated area.

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May 4, 2022 A 95.5 · 4 violations

#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: http://meck.co/FoodSafety Written procedures shall be provided for handling vomitus and diarrheal events. No written procedures available during the inspection. Emailed vomiting and diarrhea clean up plan.

#6 · Proper eating, tasting, drinking or tobacco use −0.5

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. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an open drink stored on prep stations. Ensure that drinks are stored inside of cups with lid and straws.

#21 · Proper hot holding temperatures −3

Repeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed baked chicken (127F) and tamales(120F). Both items were observed stacked too highly in steam table. CDI- Foods were reheated during the inspection to 165F using the stove.

#54 · Garbage & refuse properly disposed; facilities maintained −1

Repeat violation

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster door left open during the inspection. Keep dumpster doors closed to prevent a possible harborage or attraction of pests.

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Dec 30, 2021 A 90.5 · 9 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food service employee wash gloves hands during the inspection. Gloves are made for single use only. Hands shall be washed in between the changing of tasks or acts that contaminate hands. Observed employee also recontaminate their hands by turning faucets off with bare hands. PIC instructed employee to correctly wash their hands during the inspection.

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food left uncovered inside of walk in cooler without plastic cling wrap or any other form of proper protection. CDI- Food was covered during the inspection by PIC.

#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 All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed oxtails (110F) and pork(120F). Both items were observed stacked too highly in steam table. CDI- Foods were reheated during the inspection to 165F using the stove.

#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 For more information on date marking please visit: http://meck.co/FoodSafety Observed multiple foods kept inside of the walk in cooler from previous days use. None of the foods were labeled. CDI- REHS expressed the importance of properly labeling foods kept for subsequent days use.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P observed stainless steel cleaner and bleach both stored directly above clean dishes. CDI- Cleaner was moved during the inspection by the PIC.

#36 · Thermometers provided & accurate −0.5

Follow-up verification required

4-502.11(B) Provide accurately calibrated thermometers. Pf. For more information please visit: http://meck.co/FoodSafety No thermometers we’re present on site during the inspection. A verification will be conducted to ensure that thermometers are provided.

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

Repeat violation

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 rust build up attached to shelving units found inside of walk-in cooler. Replace as needed.

#54 · Garbage & refuse properly disposed; facilities maintained −0.5

Repeat violation

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash on the ground out the back door leading to the dumpster. Remove trash from the ground and place inside of the dumpster to prevent a possible harborage or attraction of pests.

#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 damaged ceiling area above the 3 comp sink. Ensure that ceiling area is repaired as soon as possible as the area is susceptible to water splash.

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Sep 23, 2021 A 92.5 · 11 violations

#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2

Repeat violation

2-101.11 PIC shall be present during all hours of operation. -PF No serve safe certified food protection manager present during the inspection. Observed serve safe certifications on the wall.

#8 · Handwashing sinks, supplied and accessible

Corrected during inspection

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed container stored inside hand washing sink upon arrival to inspection. Removed during the inspection.

#14 · Food-contact surfaces: cleaned and sanitized −1.5

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer and some pans on air drying shelves stored clean with build up and debris attached. Pans were moved to 3 comp sink to be washed, rinsed, and sanitized again. Slicer cleaning started during the inspection.

#21 · Proper date marking and 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 Ensure that food service employees are date marking TCS foods after 24 hours. Observed salsa manager stated was made Monday with out a datemark present. Salsa was dated during the inspection.

#36 · Insects and rodents not present; no unauthorized animals −2

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 5 live roaches during the inspection. Be vigilant in efforts to control the spread of pests. Recommended a higher frequency of pest control.

#37 · Contamination prevented during food preparation, storage and display

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Store flour and other foods at least 6 inches off the ground to prevent possibility of contamination. Moved to shelving during the inspection.

#39 · Wiping cloths: properly used and stored −0.5

Repeat violation

3-304.14 Wiping Cloths, Use Limitation - C Observed sanitizer solution at a concentration that was too weak. Sanitizer solution was remixed during the inspection. Sanitizer solution for bleach concentration inside of spray bottle shall be in between 50-100ppm.

#42 · Utensils, equipment and linens: properly stored, dried and handled

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes. Food establishment shall implement pyramid stacking method to combat this issue in the near future.

#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used

4-101.11 Characteristics-Materials for Construction and Repair - P Materials shall be safe, durable, corrosion resistant, and non absorbent. Observed shelving unit holding dishes beside walk in cooler heavily absorbent with water damage. Replace shelving with approved materials.

#52 · Garbage and refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster doors and lids both left open. Keep dumpster doors and lids closed to prevent a possible harborage or attraction of pests. Observed trash and boxes also left on the ground.

#54 · Meets ventilation and lighting requirements; designated areas used

6-305.11 Designation-Dressing Areas and Lockers - C Observed keys and cell phones out on prep station. Ensure that employees have a designated place to keep employee goods to prevent possible contamination.

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May 11, 2021 A 92.5 · details not yet loaded