A97
SUPER MERCADO EL REY
6300 SOUTH BV, Charlotte, NC 28217
Meat Market · NC permit/State ID 2060300354
Latest gradeA (97)
Last inspectedMar 13, 2026
Inspections on record33
On record sinceOct 22, 2013
Score history
Oct 22, 2013Higher is betterMar 13, 2026
Inspections & violations
Mar 13, 2026 A 97 · 6 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspectionRepeat violation
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing sign in display case area during inspection. REHS provided during previous inspection.
CDI - REHS provided additional sign.
Repeat. 1 pt.
#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 and seasoning debris on meat grinder being stored as clean during inspection. Employee stated machinery had not been used since 3/12/26.
CDI - Grinder recleaned during inspection.
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: 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.
Observed almost all sliding doors on display case broken during inspection. Repair and/or replacement necessary.
Repeat. 1 pt.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.16 (C )Provide waste bins in required areas including at handwash sinks.
Observed no trashcan easily accessible to handsink in display case area. Acquisition necessary.
0 pts.
#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.
Observed various floor tiles cracked, broken, or missing throughout kitchen during inspection. Observed multiple holes in FRP walls behind three compartment sink. Repair and/or replacement necessary.
Repeat. 1 pt.
#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 various employee belongings being stored above or in conjunction with customer foods and service utensils during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods or service items.
0 pts.
Oct 20, 2025 A 95 · 8 violations
Inspector comments: Inspection conducted in conjunction with Restaurant inspection.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing sign at handsink in display case area.
CDI - EHS provided.
0 pts.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sanitizer at three compartment sink holding below 50ppm chlorine during inspection.
CDI - Concentrations corrected to over 100ppm during inspection.
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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed chorizo ground and stuffed at ambient temperature cooling since 9:30am holding at 51F at 1:20pm. Cooling methods inhibiting proper cooling rates.
CDI - Cooling methods changed. Chorizo observed at 39F at 1:40pm.
1.5 pts.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#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 in meals portion of display case holding above 41F during inspection. Ambient maintaining 45F. Air vents had been blocked by butcher paper preventing cold air from properly circulating. Observed all TCS foods in WIC holding above 41F during inspection. See temperature chart. Ambient in unit 44F.
CDI - Butcher paper removed from meal display case. Unit achieved 41F by 1:50pm. Facility voluntarily ceased operations and remained closed until WIC was repaired. All TCS foods in unit voluntarily discarded. All raw proteins at 45F or below relocated to WIF. Maintenance on site during inspection, unit holding 40F by end of inspection. Facility allowed to reopen.
1.5 pts.
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
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 raw chorizo and raw ground beef cooling from ambient after being prepared while in deep, covered plastic containers. Beef was not cooling rapidly, and chorizo was close to missing cooling window.
CDI - Both items moved to shallow containers and placed in WIF to rapidly cool. Chorizo met cooling window. Ground beef began cooling hastily.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.11 Maintain equipment in good repair.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed various display case doors being held together with tape during inspection. Repair necessary. Observed chest freezer graded for home use in main kitchen area during inspection. Replacement necessary.
Repeat. 1 pt.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-203.12 At least one toilet, and not fewer than what is required by law, shall be provided.
Observed three out of four toilets in women’s restroom either unable to be used or broken during inspection. All four toilets observed missing toilet seats. Repair or replacement necessary.
0 pts.
#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.
Observed many cracked and missing floor tiles throughout kitchen area during inspection. Repair and replacement necessary.
Repeat. 1 pt.
Mar 26, 2025 A 92 · 12 violations
#6 · Proper eating, tasting, drinking or tobacco use
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 employee drink stored on shelves of dry storage above food products.
#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 a wiping cloth inside of the first display case hand wash sink. CDI - Item was removed.
#15 · Food separated & protected −1.5
Repeat violation
REPEAT
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed bins of chorizo in the walk-in cooler with no lids. Improvements made for raw meat storage from previous inspection.
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspectionRepeat violation
REPEAT
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be
marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed no time sticker for chicharrones with meat attached. CDI - Items were voluntarily discarded.
#28 · Toxic substances properly identified stored & used −1
Corrected during inspectionRepeat violation
REPEAT
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed one spray bottle of chemical without a label. CDI - Employee labeled 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 stored on top of the ice machine. CDI - Chemical was removed.
#36 · Thermometers provided & accurate
Corrected during inspection
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Observed no thin-probe thermometer during inspection. CDI - Manager ordered thermometers on Amazon during inspection.
#39 · Contamination prevented during food preparation, storage & display −1
Repeat violation
REPEAT
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed boxes of food on the floor of the Walk-in freezer.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed an employee preparing food while wearing a watch.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
REPEAT
4-501.11 Maintain equipment in good repair.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed tape on parts of the meat display case doors. Observed chipping paint throughout the entire meat case. Observed rusting shelves in the walk-in cooler. Observed a non-commercial chest freezer in the back room.
#51 · Plumbing installed; proper backflow devices
Corrected during inspection
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 hanging below the flood rim. CDI - Hose was hooked to the faucet.
#54 · Garbage & refuse properly disposed; facilities maintained −1
Repeat violation
REPEAT
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
Observed open dumpster lids and a missing drain plug.
#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 cracked tiles around the entrance to the walk-in freezer. Observed uneven and cracked floor of the walk-in cooler.
Dec 19, 2024 A 94.5 · 10 violations
#15 · Food separated & protected −1.5
Repeat violation
REPEAT
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed bins of chorizo in the walk-in cooler with no lids.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw venison stored on top of cheese in the walk-in cooler. CDI - Item was removed from the establishment.
#22 · Proper cold holding temperatures
3-DAY VERIFICATION REQUIRED
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 43 degree raw proteins in one section of the display case. Items were brought to the walk-in cooler to rapidly cool.
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be
marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food
shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time
that exceeds the 4 hour time limit. -P
Observed no time sticker for thick, meaty chicharrons. Items had been left in the display case over night. CDI - Items were
voluntarily discarded.
#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 one spray bottle of chemical without a label. CDI - Employee labeled during inspection.
#36 · Thermometers provided & accurate −1
Repeat violation
REPEAT
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment.
Observed missing thermometer for the entire meat display case.
#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 boxes of food on the floor of the Walk-in freezer.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
REPEAT
4-501.11 Maintain equipment in good repair.
4-502.11(A) Maintain utensils in good repair.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed tape on parts of the meat display case doors. Observed chipping paint throughout the entire meat case. Observed
tape holding together a butcher knife handle. Observed a non-commercial chest freezer in the back room.
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
Repeat violation
REPEAT
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
Observed open dumpster lids and a missing drain plug.
#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 cracked tiles around the mop sink and entrance to the walk-in freezer.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
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 a "Venison" chub in the walk-in cooler, stored above food products for the meat market. CDI - Item was removed from
the establishment.
Aug 20, 2024 A 97.5 · 11 violations
#6 · Proper eating, tasting, drinking or tobacco use
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. Observed an employee water bottle stored on a shelf above food products.
#15 · Food separated & protected
Repeat violation
REPEAT
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed one bin of chorizo without a lid in the walk-in cooler. Improvements made from previous inspection.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
3-501.11 Stored frozen foods shall be maintained frozen. Walk-in freezer is down and currently functioning as a cooler for raw meats. Maintenance is scheduled to repair this week.
#36 · Thermometers provided & accurate −0.5
Repeat violation
REPEAT
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. No internal thermometer present for the entire meat display case.
#39 · Contamination prevented during food preparation, storage & display
Follow-up verification required
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Observed water from the display case dripping on two separate meat packages.
#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 without a hair restraint.
#43 · In-use utensils: properly stored
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 a cup with no handle being used to scoop spices.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
REPEAT
4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed chipping paint throughout the entire meat display case.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house-hold use only” chest freezer in the back kitchen.
#53 · Toilet facilities: properly constructed, supplied & cleaned −0.5
Repeat violation
REPEAT
5-501.17 Provide a covered waste bin in female restrooms. Covered trashcan is missing.
#54 · Garbage & refuse properly disposed; facilities maintained
REPEAT
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. Improvements made from previous inspection.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
REPEAT
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 cracking and missing tiles in the meat market portion of the kitchen, around the mop sink and at the entrance to the walk-in freezer.
Apr 11, 2024 A 96 · 10 violations
#15 · Food separated & protected
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a large bin of raw chorizo in the walk-in cooler with no lid.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P During inspection, EHS asked Manager how they clean the giant, chicharron pots. He stated that they are washed out in the mop sink with water and soap, without sanitizing. EHS assisted Manager in developing a clean-in place method using spray sanitizer and air drying.
#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 ham chubs and chicharon prensado with no date labels in the display case. CDI - Items were date marked.
#35 · Approved thawing methods used
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP packages of tilapia in intact packages.
#36 · Thermometers provided & accurate −0.5
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed one thermometer with a dead battery. 10-day verification required.
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. No internal thermometer present for the entire meat display case.
#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 crates of meat stored on the floor of the walk-in freezer.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed chipping paint on the entire meat display case. Observed a butcher knife with a broken wooden handle and tape wrapped around it.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house-hold use only” chest freezer in the back kitchen.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms. Covered trashcan is missing.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a large amount of crates and pallets stacked around the dumpsters.
#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 cracking and missing tiles in the meat market portion of the kitchen, around the mop sink and at the entrance to the walk-in freezer.
Jan 18, 2024 A 96 · 4 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 food employee remove gloves and donning new gloves without washing hands before preparing food.- CDI PIC educated food employee on when to wash hands. Food employee washed hands before donning new gloves.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed food employee only rinse large clear container which contained raw poultry. CDI PIC instructed food employee to properly wash rinse and sanitize clear container before use with other meats.
#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 large container of ground beef in display case measuring at 44 degrees at 2:35PM. CDI PIC moved ground beef to walk in freezer to quickly cool. 3:25PM ground beef was measured 40 Degrees.
#40 · Personal cleanliness
Corrected during inspection
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee washing hands and preparing food with oversize watch on. CDI PIC educated employee on what wear on wrist and to rewash hands.
Sep 28, 2023 A 97 · 4 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 For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed food employees with very limited knowledge about Employee Health Policy, illnesses and exposure. PIC, EHS and one food employee discussed about illnesses and policy at the time of inspection. PIC will ensure to train and educate all food employees about EHP. CDI- EHP posters Spanish version provided at the time of inspection. -1 pts-
#16 · Food-contact surfaces: cleaned & sanitized −1.5
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. 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. Observed soiled meat cutter, ham slicer, black buildup on red cutting boards. Equipment need to be cleaned (wash, rinse, sanitize) thoroughly every 4 hours. CDI- All items get clean during inspection. -1.5 pts-
#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 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. Observed heavy volume of marinated beef, pork trying to cool in a long clear containers, temperature is not changing during inspection. CDI- food items moved to WIF to quickly cool. Cooling methods discussed with PIC and food employee at the time of inspection. -0 pts-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Observed WIF with ice buildup around door frame, making a door not closed completely. Observed WIC door is not self closing to keep cool air in. Observed broken handle on the slice door of the show case at very end of the line. Need repair and keep in good repair. -0.5 pts-
Jun 28, 2023 A 95.5 · 5 violations
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
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 employee drinks on food prep tops and near clean food contact surfaces. CDI- PIC removed the drinks.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- EHS observed employee was hands for less than 10 secs and use a paper towel to turn the faucet off. The bar hand contact on the faucet recontaminates the hands. CDI- Education was provided and ehs observed proper hand washing by the end of the inspection.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
#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 steak, pork, chicken and ham all above 41F. CDI- PIC voluntarily discarded all items.
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 .
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - EHS observed several employee with watches and bracelets on the wrist while preparing foods.
#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- EHS observed cold holding equipment, gaskets and handles throughout the facility in need of cleaning due to food residue build up. Clean as often as needed to prevent and reduce the build up.
Feb 22, 2023 A 94 · 9 violations
#5 · Procedures for responding to vomiting & diarrheal events −1
Corrected during inspectionRepeat violation
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety No written procedures present for vomiting or diarrhea cleanup present during the inspection. A email showing procedures was sent along with inspection. -REPEAT VIOLATION-
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.14 Post a handwash sign at each handsink.
One handwashing sink on display case prep line was missing. CDI-EHS provided handwashing signage.
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed foods on TPHC hot line without time marking to indicate when food was removed from temperature control or time that food shall be discarded after 4 hours. PIC in meat department had notebook where times were marked but hadn’t been kept up to date. EHS recommended that facility uses dry erase marker on glass display doors to indicate 4 hour time period for hot hold display case.
#39 · Contamination prevented during food preparation, storage & display −2
Corrected during inspectionRepeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of mixed vegetables stored in crates directly on floor of walk in cooler. -REPEAT VIOLATION-
Raw meat in meat display case was stored under equipment leak dripping from condensation line.
Observed large metal pots of pork lard stored on floor in back cooking area. CDI-Pots removed from floor and placed on table.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored underneath prep table not in sanitizer solution.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair.
Observed line from drip tray in top of meat display case in disrepair and leaking onto food. PIC is ordering a new drip line for unit and food was removed from contamination.
#49 · Non-food contact surfaces clean −1
Repeat violation
REPEAT
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.
Cleaning needed along display case drip line in top of case above food. Observed mold buildup and residue.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair.
Observed leak under 3 compartment sink.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
Observed dumpster missing drain plug.
Oct 18, 2022 B 85 · 12 violations
#5 · Procedures for responding to vomiting & diarrheal events −0.5
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 written procedures present for vomiting or diarrhea cleanup present during the inspection. A email showing procedures was sent along with inspection. -REPEAT VIOLATION-
#8 · Hands clean & properly washed −4
Corrected during inspectionRepeat violation
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food employee move containers of chicken from meat display case to walk in freezer and chorizo, steak, and barbacoa from walk in cooler and then start preparing a customers order without proper hand washing. CDI-food employee was stopped to hand wash. -REPEAT VIOLATION-
#15 · Food separated & protected −3
Repeat violation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed foods in walk in freezer exposed to environmental contamination due to not having a lid or plastic wrap as coverage. -REPEAT VIOLATION-
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed 0ppm chlorine sanitizer in sanitizer bottle nearest 3 compartment sink area. CDI-PIC corrected concentration to 100ppm.
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 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 several items cooling in walk in cooler and not meeting the cooling rate such as marinated steak, barbacoa, chorizo, and sour cream. All items were placed in walk in freezer for rapid cooling.
#23 · Proper date marking & disposition −1.5
Repeat violation
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed two large containers of barbacoa with no date marking in walk in cooler. PIC stated items were prepared over the pas weekend. CDI-Items were discarded. -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 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 portioned containers of sour cream in walk in cooler and meat display case without date marking. PIC stated sour cream comes out of a larger container of sour cream that was in walk in cooler and opened this past Friday. CDI-PIC labeled small containers of sour cream with Friday’s date from larger sour cream container.
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed in use chlorine sanitizer at 3 compartment sink above 200ppm. CDI-PIC diluted to 100ppm chlorine.
#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 seasoned chorizo cooling in a large bin sized container, observed marinated barbacoa and marinated steak cooling with lids on, observed containers of portioned sour cream cooling while stacked and covered in walk in cooler and in meat display case, and observed recently prepared chicken breast and quarters as well as marinated beef cooling in meat display case while wrapped in plastic wrap. CDI-chorizo was separated into smaller containers, sour cream containers were unstacked, and tops were removed from marinated steak and barbacoa. REHS provided education to PIC to not cool items in meat display case and all items in cooling were placed into walk in freezer and wrap was removed for rapid cooling.
#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 unlabeled working containers of spices at dry storage rack.
#39 · Contamination prevented during food preparation, storage & display −2
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of mixed vegetables stored in crates directly on floor of walk in cooler. -REPEAT VIOLATION-
#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 badly rusted pan no longer smooth and easily cleanable stored at clean dish rack as well as rust accumulating on meat grinder. Discard badly rusted pan and remove rust accumulating on meat grinder. -REPEAT VIOLATION-
4-501.11 Maintain equipment in good repair. Observed door seal coming apart from glass on meat display case near beef section of case.repair or replace.
#49 · Non-food contact surfaces clean −0.5
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up attached to shelving inside of and on door handles and openings of meat display cases and in dry storage area. Recommend higher cleaning frequency. -REPEAT VIOLATION-
Apr 14, 2022 B 84.5 · details not yet loaded
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Nov 17, 2021 B 87.5 · details not yet loaded
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Aug 11, 2021 A 91 · details not yet loaded
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Mar 2, 2021 A 95 · details not yet loaded
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Oct 9, 2020 A 95.5 · details not yet loaded
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Feb 15, 2020 A 95.5 · details not yet loaded
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Jul 17, 2019 A 96.5 · details not yet loaded
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Mar 1, 2019 A 97.5 · details not yet loaded
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Nov 5, 2018 A 94 · details not yet loaded
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Jul 23, 2018 A 92.5 · details not yet loaded
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Apr 12, 2018 A 96 · details not yet loaded
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Dec 18, 2017 A 95 · details not yet loaded
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Jul 20, 2017 A 94.5 · details not yet loaded
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Mar 8, 2017 A 94 · details not yet loaded
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Nov 7, 2016 A 93.5 · details not yet loaded
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Apr 1, 2016 A 95 · details not yet loaded
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Jan 26, 2016 A 94.5 · details not yet loaded
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Aug 11, 2015 A 92 · details not yet loaded
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Apr 9, 2015 A 91 · details not yet loaded
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Dec 9, 2014 A 93 · details not yet loaded
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Apr 23, 2014 A 90.5 · details not yet loaded
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Oct 22, 2013 A 93 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “SUPER MERCADO EL REY” or State ID 2060300354). Inspection type (routine vs. follow-up) is not published in the county's data.