LOS CHAMOS CHARLOTTE

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pitcher being stored in handsink in kitchen during inspection. CDI - Pitcher removed. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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 repackaged steak being stored above RTE foods in RIF during inspection. Observed raw ground beef being stored above raw steak in prep unit. CDI - Employee corrected storage order. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad dressing being stored outside of temperature control for numerous days during inspection. Dressing container stated it must be refrigerated after opening. Observed cheese and various sauces in prep unit holding above 41F during inspection. See temperature chart. All items had been stacked above the air curtain. CDI - Dressing voluntarily discarded. Sauces and cheese moved to WIC to rapidly cool. Repeat. 3 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed a multitude of foods in WIC being held for longer that allotted 7 days. Foods include cooked chicken fro 3/13/26, cut cabbage, pico de gallo, shredded cheese, prepped salads, and cooked broccoli from 3/9/26, cut tomatoes from 3/8/26, cooked beef from 3/6/26, and cooked chicken from 2/24/26. PIC stated some of these items had been frozen and thawed between their prep date and inspection date. Foods were not labeled with thaw date. CDI - All items voluntarily discarded. Repeat. 3 pts. Risk Control Plan initiated during inspection. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed both quat and chlorine test strips in facility soiled and unable to provide an accurate reading during inspection. Replacement necessary. 10 day VR required. 0.5 pts.

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. Observed thermometer probe caked with dried food during inspection. CDI - Thermometer probe sanitized. 0 pts.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked chicken and chicken soup cooked at 5:00am holding above 41F during inspection. See temperature chart. Observed cooked chicken prepared at 12:55pm cooling at a rate of about 0.23F/min. Rate of at least 0.54F/min necessary to achieve 70F within two hours. Chicken was holding at 103F with 30 minutes left in the cooling window. CDI - PIC voluntarily discarded chicken and soup prepped at 5:00am. Chicken cooling methods changed to allow for rapid cooling. Cooling rate of 0.6F/min achieved. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ajo salsa in prep unit holding above 41F during inspection. See temperature chart. Sauce was stacked above the air curtain. CDI - PIC voluntarily discarded. Repeat. 1.5 pts. Points not escalated due to vast improvement. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed soup in WIC baring a prep date of 8/11/25 during inspection. CDI - PIC voluntarily discarded. Repeat. 3 pts. Risk Control Plan to be discussed if no improvement by next inspection. 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 .

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 chicken soup and cooked chicken being cooled while in large, deep containers in WIC. Both items had missed cooling window. Observed cooked chicken cooling while in a deep plastic container at ambient temperature. When asked about the cooling process, PIC stated chicken sits out at ambient temperature for multiple hours. EHS recommended against this cooling method. Chicken was moved to WIC. Cooling did not hasten. CDI - Chicken moved to RIF, and divided into shallower pans to rapidly cool. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not donning proper hair restraint while working with customer foods. Ensure all food handling employees don proper hair restraints. Repeat. 1 pt.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored above cooked chicken in the walk-in cooler. Observed raw bacon and eggs stored above ready-to-eat items in the prep cooler. CDI - Items were moved to the correct order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed <10ppm Quat sanitizer in the 3-compartment sink due to the container being almost empty. CDI - New sanitizer was placed on the dispenser. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a small amount of microbial growth inside of the ice machine flap.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all foods in the prep cooler above 41 degrees. (See temperature chart) All TCS foods were voluntarily discarded. Technician is scheduled to repair the unit this afternoon. Establishment will voluntarily close until the prep cooler is repaired.

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 cauliflower, cooked beef, cooked chicken, and soup in the walk-in cooler without date marks. Observed tomatoes, quiso, and chimichurri sauce from 4/1/25 and 4/2/25. CDI - Items were voluntarily discarded.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food without a hair restraint. Improvement made from previous inspection due to no jewelry.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on counters.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the prep cooler cutting board with deep stains and cuts. Improvements made for equipment from previous inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

REPEAT 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 items in the prep cooler, empanadas in the reach-in freezer and soups in the walk-in cooler without date marks. Establishment has been using one sticker to trace back dates for items. CDI - All items were date marked for when they were prepared. Improvement from previous inspection.

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 cooler.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food without a hair restraint and wearing a watch.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. Observed a prep cooler cutting board with deep stains and cuts. Observed one “house-hold use only” blenders. Observed tape holding together to house-hold blender.

10-DAY VERIFICATION REQUIRED 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed Quat Test Strips that had been deactivated due to moisture.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions Observed one small package of employee chicken stored in the walk-in cooler above beef products. CDI - Item was removed and placed on a shelf designated from employees.

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 drink stored on a shelf above a prep surface during food prep.

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. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw ground beef stored on top of steak in the walk-in cooler. Observed raw hamburger stored on top of sauces in the prep cooler. CDI - All items moved to the correct order.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine flap

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 clicked ham, a ham chub and a gallon of milk without date marks in the walk-in cooler. CDI - Items were date marked for when they were prepared or opened.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two live cockroaches during inspection.

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

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

3-302.15 Wash fruits and vegetables prior to use. Observed an employee cutting lettuce without washing first.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a prep cooler cutting board with deep stains and cuts. Observed two “house-hold use only” blenders.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed stacked pans stored in clean dish storage area with sticker residue. CDI- pans moved to 3 comp to be rewashed, rinsed, and sanitized and to fully remove residue. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple TCS items in prep unit holding above 41F. See temperature chart. Ambient temperature of unit 46F. PIC contacted repairman to service unit. CDI- all items were placed in unit 3 hours prior to inspection, so all items were moved to WIC to rapidly cool down. EHS discussed using TPHC until unit can be fixed. TPHC form sent to PIC to fill out and EHS explained TPHC in detail to food employees. Verification visit will occur no later than 6/6 to ensure that unit has been repaired. REPEAT -3 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. Raw chicken stored on shelf above raw beef in walk-in cooler. Do not store raw chicken above raw beef. CDI - Food storage order corrected during inspection. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine is testing at less than 50 ppm chlorine. Establishment must use 3-compartment sink to wash, rinse and sanitize utensils until the dish machine is sanitizing at correct concentration. VR - Verification required within 3 days that dish machine is repaired. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked garlic in oil stored out of temperature control at 73F. TCS foods must be held at 41F or less. Cooked plant food, such as cooked garlic is a TCS food. CDI - Garlic in oil discarded and PIC instructed to hold it in cooler in future. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Replace torn gasket present on upright freezer door. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw bacon and chorizo stored above RTE queso inside Prep Unit RIC. CDI - Storage order was rearranged.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark build-up inside ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Observed cut cabbage, queso, chimichurri, sliced tomatoes stored above 41F. PIC stated that items were left out during prep and moving from walk-in to Prep unit. CDI - Items were placed inside the RIC to rapidly cool.

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. Observed knife stored directly on shelving inside RIC. CDI - Knife was removed.

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 interior of microwave in need of cleaning. CDI - Interior of microwave wiped down.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sign blocked by cart upon arrival. CDI- Moved by REHS.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 shredded beef below temperature threshold of 135F. CDI-

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 recently prepared chicken cooling with plastic cling wrap tightly covering food. CDI- Plastic cling wrap was removed during the inspection to allow chicken to cool down at a faster rate. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with label still attached inside of prep unit. Ensure that vegetables are washed before use. CDI- Avocados removed to be cleaned before use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes. Dishes were pyramid stacked during the inspection. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed some metal pans that were dried using wiping cloth. Manager was educated on proper methods to air dry dishes.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed pic failure to demonstrate sufficient knowledge of food safety as related to hand hygiene, cold, cooling food temperatures.

2-103.11(M) Food employees and conditional employees shall be informed of their responsibility to report their health and activities as they related to disease that are transmissible through food. Pf- Observed PIC was unable to tell EHS the six reportable foodborne illnesses and symptoms. CDI-REHS gave a new handout during the inspection.

6-301.14 Post a handwash sign at each handsink. Observed hand washing sink without a hand washing sign present during the inspection. CDI- REHS gave handwash signs

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F 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 lettuce(45F), cheese(45F), and salad(48F) held above temperature. CDI- items were recently prepared and placed inside of walk in cooler to cool.

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 multiple items dated with past due labels. Labels were updated with correct dates recently. 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 .

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 pork inside of walk in cooler tightly covered with plastic film. CDI- Removed during the 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 unlabeled containers of oil and water.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed a dead roach.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes. Dishes were pyramid stacked during the inspection.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed pic failure to demonstrate sufficient knowledge of food safety as related to hand hygiene, cold, hot hold temperatures.

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 multiple employee beverages stored with food on main prep table. CDI removed

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed pic fail to wash hands before donning gloves. CDI coached 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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed hands recontaminated after hand wash on handles CDI coached

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf observed pic bare hand arepas still on griddle. CDI reheated coached

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed no hand drying towels at bar hand sink CDI NAPKINS provided

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety observed raw eggs stored over romaine. CDI reorganized. 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. For more information on food storage order please visit: http://meck.co/FoodSafety observed raw poultry and beef stored together in same container. CDI reorganized

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 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 cooked rice cooling from yesterday at 45-49° when all else 41 or below. CDI discarded

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 cooked chicken and soup held off temperature control. CDI. Reheated above 165°

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F 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 cheese and sliced tomaotes held off temperature control. CDI discarded or removed to wic

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 rice cooling covered in low surface area to volume capacity. CDI discarded

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 containers of spices.

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