A98
LA LUNA 2
8829 E W T HARRIS BV, Charlotte, NC 28227
Meat Market · NC permit/State ID 2060300367
Latest gradeA (98)
Last inspectedSep 1, 2026
Inspections on record40
On record sinceAug 23, 2013
Score history
Aug 23, 2013Higher is betterSep 1, 2026
Inspections & violations
Sep 1, 2026 A 98 · 3 violations
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Several flies observed in meat department. Keep door to outside closed to prevent flies from entering.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Gasket on upright freezer door is torn and needs to be replaced. Floor of walk-in freezer is covered by material that is not approved. Repair floor so it meets NSF standards for cleaning and sanitation.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Establishment uses a large bin to store meat to make chorizo. Bin is much larger than the 2-compartment sink in the meat department and is much larger than the 3-compartment sink in the restaurant. Do not use utensils that are larger than the basins of the warewashing sinks. // 4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Meat department only has a 2-compartment sink. Manager of meat department was asked where he washes the dishes and he stated the dishes are washed in the 2-compartment sink. Establishment must use 3-compartment sink in restaurant for washing dishes, or replace 2-compartment sink in meat department with a 3-compartment sink.
May 14, 2026 A 98.5 · 4 violations
#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 Raw fajita steak and raw marinated steak both measured 44-45F in display cooler. Employee stated that they just cut the meat 30 minutes ago. CDI - PIC moved meat to walk-in cooler to cool.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#38 · Insects & rodents not present; no unauthorized animals
Corrected during inspection
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Dead fly observed on band saw. CDI - Employee sanitized saw. 0 pts.
#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. Portions of wrapped meat observed on floor in walk-in freezer. Food must be stored at least 6 inches off the floor.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. 2-compartment sink has crack in the top of the basin of the sink. Gasket on upright freezer is torn. Repair/replace listed equipment. 0 pts.
Feb 4, 2026 A 99.5 · 2 violations
#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. Food employee was wearing bracelets on wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts.
#43 · In-use utensils: properly stored −0.5
Corrected during inspection
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Bowl that was in use was stored on top of trash can. Do not store utensils on unclean surfaces. CDI - Bowl taken to 3-compartment sink to be washed.
Sep 11, 2025 A 96 · 5 violations
Inspector comments: Observed several tiles in prep area of facility that are absorbent ceiling tiles. Must be replaced with non-absorbent ceiling tiles.
#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 Observed crema with green growth. CDI PIC voluntarily discarded.
#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 fried chicharrones hot holding inside the HH display case below 135F (see temp chart); one pan was of fried chicharrones of just the skin, which has zero water activity, but one pan was of fried chicharrones of meaty/fatty pork. PIC stated that they cooked the chicharrones around noon yesterday, and keep it in the hot holding case for a day if it hasn't sold out. EHS explained that even though fried chicharrones of pork skin is fried to a crisp where no water activity is present, if there are still meaty parts to the chicharrones, then must be maintained at 135F if hot holding; also gave option of placing chicharrones on time,
CDI PIC voluntarily discarded. Will check back next week to ensure long term compliance.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blocks of queso anejo and jamon holding above 41F for an unknown amount of time. CDI PIC voluntarily discarded. EHS suggested to not hold items on top rack of small display cooler.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed jamon opened without date mark. CDI PIC voluntarily discarded for temperature.
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 .
#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 and food debris on bottom racks of shelving, on water shut off valve.
Jun 27, 2025 A 97 · 5 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed a few containers of cut raw meats that had not been prepared today, stored inside the WIC without any coverings.
CDI: PIC had food employee cover the containers to prevent contamination.
#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
Observed fried chicharrones hot holding inside the HH display case below 135F (see temp chart); one pan was of fried chicharrones of just the skin, which has zero water activity, but one pan was of fried chicharrones of meaty/fatty pork. PIC stated that they cooked the chicharrones around noon yesterday, and keep it in the hot holding case for a day if it hasn't sold out. EHS explained that even though fried chicharrones of pork skin is fried to a crisp where no water activity is present, if there are still meaty parts to the chicharrones, then must be maintained at 135F if hot holding; also gave option of placing chicharrones on time, but PIC stated facility does not make chicharrones that often.
CDI: PIC voluntarily discarded meaty fried chicharrones.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not taking full points since only one pan of fried chicharrones observed to be out of compliance. If observed as a repeat violation during next routine inspection, then full points will be deducted.
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
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed multiple flies throughout the facility. PIC stated they have a contract with ORKIN to provide maintenance on pest control once a month.
EHS advised letting ORKIN know of flies issue so they can provide fly traps to place around the facility to where they can maintain the fly problem but also keep it traps placed away from possible contamination of any food prep.
REPEAT VIOLATION.
*Note: Although a repeat violation, not taking full points since the previous inspection was for crawling insects on the floor, whereas today's violation was for flies.
#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 a freshly-made sanitizer bucket full of chlorine sanitizer for in-use wiping cloths reading 10ppm.
CDI: PIC added more chlorine into the sanitizer bucket and EHS observed reading of 100ppm.
#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.
Observed damaged bottom shelves on the clean dish racks.
Repair/replace shelves.
REPEAT VIOLATION.
Feb 7, 2025 A 97 · 7 violations
#5 · Procedures for responding to vomiting & diarrheal events −0.5
Corrected during inspectionRepeat violation
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Observed no written procedures for responding to vomit or diarrhea events.
CDI: EHS provided PIC with vomit and diarrhea cleaning procedures poster.
REPEAT VIOLATION.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing sign posted at the handsink near the warewashing area.
CDI: EHS provided PIC with handwashing signs in English and Spanish; PIC posted handwashing signs.
#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 housemade chicharrones (from raw pork) hot holding in a small display case below 135 degrees F.
PIC stated that the chicharrones were fried and placed into the hot holding unit at 9:00AM this morning.
EHS noticed that the two dials on the hot holding unit were set on "low."
CDI: PIC turned the dials up, removed the chicharrones out of the unit, had food employee reheat the chicharrones in the fryer, and EHS got a reheat temp of above 165 degrees F; chicharrones were placed back into the hot holding unit. EHS also got an ambient air temp of the hot holding unit to be above 135 degrees F after the dials were turned up by the PIC.
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 is not been labeled, or if the label is incorrect. -P
Observed house-made sauce made with fresh garlic, oil, and various seasonings in a large pot stored in the WIC without a date mark.
PIC stated that the sauce was made yesterday.
CDI: Food employee created date label for the sauce.
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 .
#38 · Insects & rodents not present; no unauthorized animals −1
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed two small crawling insects underneath the shelf where boxes of oil are stored in the dry storage area.
PIC stated that they have a pest control company that comes to service the facility.
EHS advised to let pest control company know of seeing live insects.
REPEAT VIOLATION.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed one rusted shelf inside the reach-in freezer.
Replace rusted shelf.
#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 accumulation of food residue on the non-food contact surface underneath the bottom shelf inside the reach-in freezer.
Increase cleaning frequency.
Oct 30, 2024 A 93.5 · 10 violations
Inspector comments: Facility placed on risk control plan for repeated violations on cleansing and sanitizing of food contact surfaces.
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Corrected during inspection
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. - Pf. PIC present was generally unable to address status of ongoing issues within the food service establishment without additional input by EHS or by reaching out to usual PIC via telephone. EHS was required to coach on employee health policy, vomit & diarrheal events and food contact surfaces. -1-
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.
#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 onsite. -1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Observed PIC possess no knowledge on employee health policy; PIC unable to locate Employee Health Policy. CDI - EHS discussed with PIC about all 6 FBIs, 5 symptoms, restriction and exclusion policy and provided copies of Employee Health Agreement form in Spanish. -0-
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf. Observed PIC unable to procure vomit & diarrhea clean up procedures. CDI - EHS provided copy of clean up procedures to facility. -0-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed meat slicer and cutting machines with food debris present; equipment used the previous night. CDI - Employee broke down equipment to be washed, rinsed and sanitized. -3-
***Facility placed on risk control plan due to continuous non-compliance of risk factor.***
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.
#37 · Food properly labeled: original container
Corrected during inspection
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 container of dry goods with no label. CDI - Employee confirmed contents as sugar and placed label on secondary container. -0-
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed (1) live cockroach on meat slicer.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead crawling insects on floor under 3-comp sink and hand sink and on hanging fly trap. Remove. -0-
#43 · In-use utensils: properly stored −0.5
Repeat violation
REPEAT VIOLATION: 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 container being used to scoop marinated sauce stored inside large pan in the walk-in cooler. -0.5-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
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 broken down cardboard box being used as a liner for utensils stored inside cabinet.
4-502.11(A) Maintain utensils in good repair. Observed duct tape being used to secure partial handle of butcher’s knife. Replace. -0-
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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 broken floor tiles at dry storage, back exit door threshold leading to exterior, in the meat department as well as damaged walls surrounding door inside dry storage room (back office). Repair. -1-
May 30, 2024 A 92 · 8 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed hand sink in deli/poultry department with a band saw stored inside and obstructed by a large rolling trash can. CDI - Trash can and band saw were removed. -0-
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
REPEAT 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 chicken over raw beef products in the walk in cooler. CDI - PIC moved raw chicken below raw beef. No active contamination occurred during the time of inspection. -1.5-
Recommend labeling to ensure compliance with raw protein storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed meat slicer machine used the previous night with food debris present. CDI - PIC removed slicer to be washed, rinsed and sanitized. -3-
*Repeated violation observed during the following inspection will implement a risk control plan.
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.
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed containers of crema, queso fresco and oaxaca cheese being held past their expiration date (5/22-5/28). CDI - Expired foods voluntarily discarded by PIC. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.
#43 · In-use utensils: properly stored
Corrected during inspection
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 knife handle lying on top of raw longaniza inside of display case. CDI - Utensil repositioned. -0-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed 2 door upright reach-in unit not working. Not in use. PIC advised that the facility is waiting on equipment parts. -0-
#54 · Garbage & refuse properly disposed; facilities maintained −1
Repeat violation
REPEAT VIOLATION: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed right dumpster lid broken and grease disposal container uncovered; lid on floor. Contact waste management company for repairs.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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 broken floor tiles at dry storage, flooring at back exit door threshold as well as damaged FRP at wall surrounding back exit. Repair. -1-
Jan 10, 2024 A 94.5 · 10 violations
Inspector comments: Through conversation with PIC, band saws and slicers have previously not been cleaned per 4-702.11, only sanitized. EHS educated PIC on proper wash, rinse and sanitizing between different types of raw meat.
Cooked Chorizo Sausage from previously evening on counter and meat grinder observed in shared dry storage/office area between meat market and restaurant. These items are for the La Luna 2 restaurant. Food preparation for the meat market shall take place in the meat market and all equipment to be maintained in meat market, as this dry storage room does not have a handwashing sink.
#1 · PIC Present, demonstrates knowledge, & performs duties
Corrected during inspection
2-101.11 (A) PIC shall be present during all hours of operation. -PF PIC was not present at beginning of inspection. CDI- PIC arrived 20 minutes after start of inspection. -0pts-
#15 · Food separated & protected
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 over raw beef and raw pork products in walk in cooler. CDI- PIC moved raw chicken below raw beef and pork products. No active contamination occurred during the time of inspection. -0pts-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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. Observed band saw and two slicers used the previous night with raw meat particles and debris on blades. Raw meat debris on weigh scales. CDI- PIC had band saw, two slicers, and scales, washed, rinsed and sanitized. REPEAT -3pts-
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 .
#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 ham and queso fresco cheese in display case opened previous day with no date label. CDI- Ham and queso fresco labeled with date mark. -0pts-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#37 · Food properly labeled: original container
Corrected during inspection
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 spices and non-tcs wet seasonings with no label. CDI- PIC put label on all secondary containers.
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying pests in establishment. Contact pest control. -1pt-
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to establishment with approximately 1 inch gap between bottom of the door and the floor.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-101.19/4-202.16 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. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed anti-slip mats under cutting boards in meat preparation area. Remove blue anti slip mats due to not being smooth and easily cleanable. Also observed damaged/rusted shelving and rust on band saw frame and castors. Repair.
#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. Observe blue anti slip mats under cutting boards with meat residue. See violation 47. Also observed display cases with meat residue in bottom of case and sliding door jams. Clean frequently to avoid buildup.
#54 · Garbage & refuse properly disposed; facilities maintained −1
Repeat violation
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed right dumpster lid broken and left dumpster lid open. PIC stated that he will call the dumpster company to see if the lid can be fixed by next inspection. REPEAT -1pt-
#55 · Physical facilities installed, maintained & clean −0.5
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 broken ceiling tiles. Repair. REPEAT -.5pts-
Sep 21, 2023 A 95.5 · 8 violations
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
REPEAT: 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed only hand sink in deli/poultry department with dishes stored inside and obstructed by a large rolling trash can. CDI - Trash can and dishes were relocated. -2-
#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. 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 soiled food containers and flat sheet pans stored as clean. Also observed dried food debris on food contact surfaces of meat cutter. PIC and employee confirmed that the machine was not used for food prep today. CDI - Meat cutting machine broken down and all utensils removed to be W/R/S. -1.5-
#22 · Proper cold holding temperatures
Corrected during inspection
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed compliance with cold holding with the exception of raw fajita steak cold holding at 46 F inside of the display case. PIC states items were cut and prepared an hour prior to today’s inspection. CDI - Product relocated to walk-in cooler. -0-
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies inside the facility during today’s inspection. -0-
#43 · In-use utensils: properly stored
Corrected during inspection
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 knife handle lying on top of raw longaniza inside of display case. CDI - Utensil removed. -0-
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several flat sheet pans wet nested on utensil shelving unit. CDI - Utensils removed to be W/R/S. -0-
#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. Observed community dumpster lid broken. PIC states that he has spoken with the landlord about the issue. -1-
#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 damaged floor tiles inside of kitchen and damaged corner wall, right of back door. Repair. -0-
May 22, 2023 A 95 · 8 violations
#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. Observed food employee wash their hands without using soap for 5 seconds, then proceed to put on gloves and serve customers. CDI: Food employee removed gloves and washed hands.
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.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspectionRepeat violation
REPEAT.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed only hand sink in facility with a cup inside and blocked by large rolling trash can. CDI: Trash can and cup were relocated.
#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 ham without date mark. CDI: Employee placed date on item.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed marinade and spices in containers without labels. Label items.
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop with handle down in pork rinds. CDI: Item removed.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards in facility with deep cuts and grooves. Resurface or replace.
#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. Observed dumpster lid broken.
#55 · Physical facilities installed, maintained & clean −0.5
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 walls and floor near 2 compartment sink with food debris. Clean as needed.
Feb 16, 2023 A 93 · 8 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. - P - Observed employee wash dishes with gloved hands and then begin to handle clean equipment without changing gloves and washing hands. - CDI - Education provided. Employee removed gloves and washed hands properly.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed only handsink in facility blocked by large trash can. - CDI - PIC removed trash can.
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw meats stored about RTE salsa in walk-in cooler. - CDI - PIC corrected storage order.
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 pork and beef in walk-in cooler. - CDI - PIC corrected storage order. EHS provided educational materials on proper storage order.
For more information on food storage order please visit: http://meck.co/FoodSafety
#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 - Observed employee wash and rinse cutting board and then store it as clean without sanitizing item. - CDI - EHS discussed and demonstrated proper standard operating procedures for washing, rinsing, and sanitizing items in 2 compartment sink with PIC. EHS provided written example of SOP for 2 compartment sink to PIC. Ensure all staff are trained on SOP.
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 .
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed small dead insect on top of display case. PIC discarded insect. No live insects observed. PIC stated facility does not have a contract with a licensed pest control operator. EHS strongly recommends obtaining contract with licensed pest control operator.
#45 · Single-use & single-service articles: properly stored & used −0.5
4-502.13 Single-use and single-service articles cannot be reused. - Observed single service containers being reused to store marinade for raw meats. Containers observed cut with large uncovered openings while marinade stored in opened container. PIC discarded marinade and containers. Do not store marinade in open containers and use food grade containers for storage.
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
Repeat violation
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - REPEAT - Observed broken lid at dumpster. Replace lid.
#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 water damaged ceiling tiles and damaged floor tiles throughout facility. Repair or replace damaged tiles.
Jul 29, 2022 A 94.5 · details not yet loaded
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Mar 18, 2022 A 92 · details not yet loaded
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Nov 4, 2021 A 96.5 · details not yet loaded
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Aug 19, 2021 A 98.5 · details not yet loaded
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May 17, 2021 A 94.5 · details not yet loaded
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Jan 12, 2021 A 98.5 · details not yet loaded
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Jul 24, 2020 A 97 · details not yet loaded
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Jan 30, 2020 A 97 · details not yet loaded
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Aug 9, 2019 A 95.5 · details not yet loaded
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May 30, 2019 A 95.5 · details not yet loaded
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Feb 1, 2019 A 94 · details not yet loaded
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Sep 11, 2018 A 96 · details not yet loaded
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Mar 12, 2018 A 98.5 · details not yet loaded
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Dec 5, 2017 A 96.5 · details not yet loaded
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Sep 11, 2017 A 98.5 · details not yet loaded
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Mar 15, 2017 A 99 · details not yet loaded
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Dec 15, 2016 A 97.5 · details not yet loaded
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Sep 12, 2016 A 98.5 · details not yet loaded
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Mar 1, 2016 A 98.5 · details not yet loaded
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Nov 10, 2015 A 97 · details not yet loaded
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Jul 2, 2015 A 94 · details not yet loaded
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Feb 16, 2015 A 94.5 · details not yet loaded
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Oct 27, 2014 A 95.5 · details not yet loaded
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Aug 20, 2014 A 96 · details not yet loaded
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Apr 23, 2014 A 95.5 · details not yet loaded
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Jan 15, 2014 A 95.5 · details not yet loaded
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Dec 3, 2013 A 98.5 · details not yet loaded
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Aug 23, 2013 A 97.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “LA LUNA 2” or State ID 2060300367). Inspection type (routine vs. follow-up) is not published in the county's data.