A95

CARNICERIA Y TAQUERIA JALISCO MARKET

6127 ALBEMARLE RD, Charlotte, NC 28212

Meat Market · NC permit/State ID 2060300349

Latest gradeA (95)

Last inspectedSep 16, 2026

Inspections on record40

On record sinceOct 24, 2013

Score history

Oct 24, 2013Higher is betterSep 16, 2026

Inspections & violations

Sep 16, 2026 A 95 · 6 violations

#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. Meat debris observed inside meat grinder and it was stored as clean. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - PIC began washing meat grinder. 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 Beef tongues measured 64F in prep sink. Raw pork on cart measured 52F. TCS foods shall measure 41F or less. Use cold running water to thaw TCS foods or thaw under refrigeration. CDI - PIC placed both items in walk-in cooler to cool to 41F. 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

3-501.18 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) Queso fresco in display case was missing prep date label. TCS RTE foods must be labeled with prep date and used or discarded within 7 days. CDI - PIC placed prep date on cheese. 0 pts. 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 −1

Repeat violation

4-501.11 Maintain equipment in good repair. Walk-in cooler door and walk-in freezer doors are damaged. Several other pieces of equipment were broken and not in use. Remove or repair all broken equipment. REPEAT

#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. Clean inside display case and exteriors of most nonfood contact surfaces in meat market. Clean more frequently. REPEAT

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. 2-compartment sink sprayer is missing. Replace missing sprayer. 0 pts.

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Apr 22, 2026 A 98 · 3 violations

Inspector comments: Uses FDA approved food coloring. Photo attached.

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

Repeat violation

4-501.11 Maintain equipment in good repair. - REPEAT- Observed display case not functioning, no TCS foods inside. Observed multiple pieces of equipment not in use and not functioning. Remove, replace, repair. Observed doors to both walk in and freezer damaged and in need of repair. Observed hand sink pedestal cracked through, observed slight rusting beginning in meat grinding equipment. Replace pieces in grinder that are beginning to rust, replace hand sink. REPEAT -1-

#49 · Non-food contact surfaces clean −0.5

Repeat violation

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

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -REPEAT- Observed detached molding and FRP on wall junctions near walk in freezer and into the prep room. Repeat

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Jan 29, 2026 A 98 · 4 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at one handsink. CDI Soap placed in hand sink

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

Repeat violation

#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 residue on shelf surfaces of equipment throughout the meat market.

#55 · Physical facilities installed, maintained & clean

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Oct 8, 2025 A 96.5 · 4 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. Facility needs PIC with certification during all hours of food prep. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw beef on walk in freezer shelf. Food was out of original packaging and loosely wrapped. CDI - PIC rearranged. -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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup inside meat trays used as food contact surfaces and other food contact surfaces on high swinging shelf. Clean often enough to prevent buildup. CDI - Items pulled for cleaning. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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

Repeat violation

4-501.11 Maintain equipment in good repair. - REPEAT- Observed display case not functioning, no TCS foods inside. Observed meat slicer not functioning, rotisserie not functioning and ice build up in walk in freezer. Observed doors to both walk in and freezer damaged and in need of repair. REPEAT -1-

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Jun 3, 2025 A 96.5 · 3 violations

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

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed one food employee unaware of Employee Health that was not trained. CDI - PIC trained during inspection. EHS also discussed different methods of training new food employees for Employee Health requirements. -1- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#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 buildup under rotating press inside chorizo machine that PIC stated was clean. CDI - PIC washed, rinsed and sanitized. -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 .

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

Corrected during inspection

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Dec 3, 2024 A 96 · 4 violations

#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 meat grinder with food debris from yesterday. CDI- PIC moved grinder to 3 compartment sink.

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

Repeat violation

#49 · Non-food contact surfaces clean −0.5

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue on non food contact surfaces of equipment throughout the meat market.

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

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -REPEAT- Observed detached molding on wall junctions near walk in freezer and into the prep room.

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Sep 4, 2024 A 95.5 · 6 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 handsink with food debris inside. CDI- PIC was instructed to clean sink prior to next use.

#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 raw beef at 43F. CDI- PIC moved items to walk in freezer to quickly cool. 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the facility.

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

Repeat violation

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. - Observed three handsinks without a trash can.

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

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -REPEAT- Observed detached molding on wall junctions near walk in freezer and into the prep room.

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Mar 27, 2024 A 92 · 5 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed an employee enter the meat market, don gloves, with no hand wash and prep raw steak. CDI- Education was provided and EHS observed porper hand washing prior to the use of gloves and food prep.

#16 · Food-contact surfaces: cleaned & sanitized −3

Repeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -REPEAT- Observed large meat grinder and meat sliver, with food debris left on them and said to be stored clean according to PIC. PIC stated he would clean items prior to next use. A VR will occur within 10 days to ensure all food contact surfaces are clean to sight and touch. If the violation is noted on the next inspection or visit a RCP will be encouraged to be implemented and permit action may occur. 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 .

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

Repeat violation

#51 · Plumbing installed; proper backflow devices −1

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P - Observed can wash absent of a back flow prevention device. A VR will occur within 3 days to ensure back flow prevention is provided.

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

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -REPEAT- Observed detached molding on wall junctions near walk in freezer and into the prep room.

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Jan 25, 2024 A 93.5 · 5 violations

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -REPEAT- Observed large meat grinder and trays with food debris left on them and said to be stored clean according to PIC. CDI- PIC stated he would clean items prior to next use. 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 inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed pork, ribs, beef steak, and bone in beef all above 41F. CDI- PIC moved items to walk in to quickly cool. EHS observed display case functioning at 41F. 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 .

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several wet cloths stored on prep table in between use.

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

Corrected during inspectionRepeat violation

4-501.11 Maintain equipment in good repair. - REPEAT- Observed display case not functioning, no TCS foods inside. Observed meat slicer not functioning and ice build up in walk in freezer. Observed doors to both walk in and freezer damaged and in need of repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed large cutting board in middle of the prep room in need of resurfacing or replacing. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed several plastic trays broken and chipping. CDI- EHS instructed PIC to replace items that are broken and damaged on food contact surface.

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

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -REPEAT- Observed tile and walls broken throughout the kitchen floor and wall.Observed detached molding on wall junctions.

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Jul 10, 2023 A 96 · 5 violations

#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 plastic trays and meat slicer with food debris left on them. CDI- PIC moved items to 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-lh08 .

#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 two trays of raw beef at 43F. CDI- PIC moved items to wif uncovered to quickly 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

Repeat violation

4-501.11 Maintain equipment in good repair. - REPEAT- Observed display case not functioning, no TCS foods inside. Observed meat slicer not functioning and ice build up in walk in freezer.

#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. Observed food residue on non food contact surfaces of equipment throughout the meat market. **REPEAT** -1-

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

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed two absorbent ceiling tiles above the prep area. **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 tile and walls broken throughout the kitchen floor and wall.

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Jun 2, 2023 A 95.5 · 6 violations

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed RTE ham without a date mark. -CDI- PIC put proper date on ham. 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 .

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

4-903.11(A)(C) Store single-use and single-service articles 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 single-use bags stored under prep table with lots of splash and other contamination from meat.

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

4-501.11 Maintain equipment in good repair. - Observed display case not functioning, no TCS foods inside. Observed meat slicer not functioning and ice build up in walk in freezer.

#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. Observed food residue on non food contact surfaces of equipment throughout the meat market. **REPEAT** -1-

#51 · Plumbing installed; proper backflow devices −1

Repeat violation

5-205.15 Maintain a plumbing system in good repair. Observed leak in handwash sink and prep sink. **REPEAT** -1-

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

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed two absorbent ceiling tiles above the prep area. **REPEAT** -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 tile and walls broken throughout the kitchen floor and wall.

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Dec 21, 2022 A 95 · 6 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed one hand sink without soap. CDI- PIC provided soap.

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed meat slicer blade and crevices in between with food residue still present after being stored clean the previous night. -Repeat. CDI - PIC begins to clean meat slicer again. NOTE: Improvement noted from last inspection however if violation is noted again during an inspection permit action and RCP may occur to ensure long term compliance.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between use. Observed wet wiping cloths throughout the meat market not properly stored in sanitizer solution between uses.

#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 food residue on non food contact surfaces of equipment throughout the meat market.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed rear hand washing sink with excessive leak.

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

Repeat violation

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Jul 11, 2022 A 95 · 5 violations

Inspector comments: EHS encouraged PIC to gather all items for vomit and diarrheal clean up observed on written procedures during the inspection.

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - REPEAT- For more information please visit: http://meck.co/FoodSafety 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. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. -REPEAT- For more information please visit: http://meck.co/FoodSafety 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. - Observed meat slicer and meat saw both stored clean according to PIC from last night. However EHS observed food debris left on each food contact surfaces. CDI- PIC started to clean items correctly before next use.

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

Corrected during inspectionRepeat violation

4-501.11 Maintain equipment in good repair. - REPEAT- Observed one display case damaged and not in operation. No food inside. Observed walk in freezer door damaged and ice build up throughout the freezer. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed several plastic trays food contact surfaces with deep chips and cracks. CDI- PIC voluntarily removed items form the facility.

#49 · Non-food contact surfaces clean

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.- Observed food debris and food residue build up on equipment throughout the permitted space.

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

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -REPEAT- Observed damage to walls, floors, and baseboards throughout the facility. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed hard to reach areas of floors and walls in need of cleaning due to food residue build up. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce the build up. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Observed items and litter near can wash not necessary for daily operation and maintenance.

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

6-303.11 Provide required lighting intensity. - Observed several lights throughout the permitted spaces burnt out. Provide 10 ft candles in non food prep areas and 50 ft candles in food prep areas.

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May 2, 2022 A 96 · 5 violations

Inspector comments: PIC Vicente Delreal was present during the inspection with an approved food protection managers course to expire on 8/6/2025. EHS recommended to PIC to gather all items for the vomit and diarrheal clean up kit noted on the written procedures observed today.

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

Corrected during inspectionRepeat violation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety 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 . REPEAT- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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. Observed two slicers and one grinder in need of cleaning due to food debris build up. Clean at least every 4 hours for food contact surfaces. PIC stated items were used earlier this morning and possible not cleaned all the way or not at all. CDI- PIC stated cleaning items during the inspection.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several wet wiping cloths throughout the facility stored on prep tops.

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

Repeat violation

4-501.11 Maintain equipment in good repair. - REPEAT- Observed one display case damaged and not in operation. No food inside.

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

Corrected during inspection

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf- Observed three large pots unable to fit in shared 3 comp sink as restrauant. CDI- PIC removed items from the facility.

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

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Dec 20, 2021 A 93.5 · 11 violations

Inspector comments: 1.) PIC demonstrated thawing procedures. PIC stated a bucket is placed in the sink with running water over it to thaw frozen food items. EHS educated PIC to use a colander instead of a bucket to allow water to run over the product completely instead of having the product sit in a bucket of water during thawing. 2.) Black septic water observed standing in drain lines giving off an odor. Have drain lines maintained to prevent standing water and allow for proper flow.

#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: http://meck.co/FoodSafety. - No updated employee health policy in place that includes non-typhoidal Salmonella. No points deducted since this is the establishment's first inspection since the food code changes were adopted. CDI - EHS educated on updated and emailed updated employee health policy which will be in place by next inspection.

#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. - No vomit and diarrhea clean up plan in place at time of inspection. No points taken due to this being the first inspection since the new food code changes were adopted. CDI - EHS educated on procedure and emailed educational materials that will be in place by next inspection.

#13 · Food in good condition, safe & unadulterated −1

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Beef two pieces of flat steaks observed discolored, appearing dark brown colored. CDI - Steaks were voluntarily discarded.

#15 · Food separated & protected −1.5

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Beef marinade stored uncovered in walk in cooler. Requires covering. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Used single use gloves observed stored with cutting gloves but should be discarded after each use. Used gloves were discarded.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - Soiled cutting boards and knives observed upon arrival. PIC stated they were used the day before and left overnight. CDI - PIC cleaned and EHS reminded about proper cleaning frequency.

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety - Smoked pork and deli ham, both cut in house by the establishment, were observed not date marked. These items require date marking once they have been cut and should be used or discarded within 7 days from the day they were cut. If put in freezer after being cut, the items need to be date marked for 6 days from the day the items are pulled from the freezer and be either used or discarded after the 6 days. CDI - EHS educated on proper date marking procedures and smoked pork and deli ham were date marked correctly.

#32 · Variance obtained for specialized processing methods

Corrected during inspection

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety Observed oversized chicharrones pots not able to fit inside 2-comp sink for adequate washing, rinsing and sanitizing. EHS advised PIC to use 3-comp sink in attached restaurant since these pots are used in that portion of the facility. There is no existing variance for using the 2-comp sink and EHS observed process of cleaning in 2-comp sink today. CDI - PIC given the option of using the 3-comp sink in the restaurant or obtaining a variance for the 2-comp sink with an approved procedure for cleaning the oversized pots. PIC chose to use 3-comp sink in restaurant for cleaning chicharrones pots.

#36 · Thermometers provided & accurate

Corrected during inspection

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - Thermometer missing in far left reach in cooler used to store meats for meat market display. CDI - thermometer provided

#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. - Food boxes observed on the floor in the walk in freezer. PIC stated the boxes had been there since the delivery on Saturday. Do not store items on the floor.

#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 ice build up around walk in freezer door - was very difficult for PIC to open. Repair needed. REPEAT.

#49 · Non-food contact surfaces clean −0.5

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 soiled nonfood contact surfaces such as counters, prep areas, and shelving. Clean nonfood contact surfaces more frequently.

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Jul 15, 2021 A 95 · details not yet loaded