A97.5
TACOS 4 LIFE BEREWICK
4923 TROJAN DR, STE 110, Charlotte, NC 28278
Restaurant · NC permit/State ID 20600110722
Latest gradeA (97.5)
Last inspectedJul 7, 2026
Inspections on record10
On record sinceJul 17, 2023
Score history
Jul 17, 2023Higher is betterJul 7, 2026
Inspections & violations
Jul 7, 2026 A 97.5 · 5 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 gloves being stored in the hand sink adjacent to the dish machine. -CDI- PIC removed the gloves. (0 pts)
#39 · Contamination prevented during food preparation, storage & display −1
3-307.11 Protect food from contamination sources not specifically noted by the code.
Observed leaking condenser causing water to drip on covered containers of food while being stored in the WIC. No food was observed to be contaminated. Relocated the necessary food items and/or fix leaking condenser to help prevent potential contamination. (1 pt)
#41 · Wiping cloths: properly used & stored −1
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed 4 buckets of wiping cloths being stored in a QUAT solution at 0ppm. -CDI- Solution was replaced with new sanitizer at 200ppm. REPEAT*** (1 pt)
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspectionRepeat violation
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed stacks of plastic containers and a stack of metal containers that were wet stacked. -CDI- PIC separated them to allow proper air drying. REPEAT*** (0.5 pts)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed leaking condenser causing water to drip on covered containers of food. Repair or replace the necessary items. (0 pts)
Mar 17, 2026 A 97 · 5 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed minor amounts of food debris in one of the hand sinks on the prep line. Hand sinks are to be used for handwashing only. -CDI- Food debris was removed. (0 pts)
#15 · Food separated & protected
Corrected during inspection
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed an employee drop a pack of tortillas on the floor, pick them up, discard the tortillas, and then continue to work with RTE food. -CDI- EHS intervened and educated employee on when to change gloves. Employee voluntarily discarded the RTE that they had touched, removed gloves, and did a proper hand wash. (0 pts)
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed multiple containers stacked together with food debris/residue contaminating the food contact surfaces of the containers. -CDI- PIC removed the contaminated containers and placed them in the dish pit to be W/R/S. (1.5 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 .
#41 · Wiping cloths: properly used & stored −1
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed 4 buckets of wiping cloths being stored in a QUAT solution at 0ppm. -CDI- Solution was replaced with new sanitizer at 200ppm. REPEAT*** (1 pt)
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed stacks of metal insert containers wet stacked while being stored as clean. Separate to allow proper air drying. (0.5 pts)
Dec 10, 2025 A 98 · 5 violations
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
Observed high temp dish machine actively being used and was only able to get to 157F after multiple cycles. -CDI- Dish machine was eventually reach 163F. Dishes were re-washed in the dish machine. (0 pts)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths being held in a QUAT sanitizer solution at 0ppm in 2 separate sanitizer buckets. -CDI- The solution was discarded and replaced with new solution at 150-200ppm. REPEAT*** (0.5 pts)
#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 stacks of wet stacked metal insert containers while being stored as clean and dried. -CDI- PIC separated the containers to allow proper air drying. (0 pts)
#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 dripping vent in the WIC. Repair dripping vent. REPEAT*** (0.5 pts)
#51 · Plumbing installed; proper backflow devices −1
Corrected during inspection
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
Observed nozzle on hose in the mop sink while under continuous pressure. -CDI- The water was turned off and the pressure was released from the hose. PIC ordered secondary backflow prevention device during the inspection. (1 pt)
Aug 6, 2025 A 97.5 · 4 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 use bare hands to turn off the faucet after washing hands then proceed to don new gloves. -CDI- PIC educated staff of proper handwashing procedures. (2 pts)
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
Corrected during inspection
5-205.11(A) and (B) A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing Pf.
Observed a plastic tray and towels being stored in a hand sink upon arrival to facility making the sink inaccessible. Hand sinks may not be used for anything other than handwashing. -CDI- Items were removed without EHS making any corrections. (0 pts)
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths being stored in a QUAT sanitizer solution under 100ppm. -CDI- PIC was in the process of changing the QUAT solution. PIC replaced solution with new QUAT at 400ppm. REPEAT*** (0.5 pts)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Corrected during inspection
4-501.11 Maintain equipment in good repair.
Observed dripping vent in WIC. No food was at risk of contamination. -CDI- PIC stated that they have placed a work order prior to inspection to have the vent serviced. (0 pts)
May 14, 2025 A 98 · 5 violations
Inspector comments: Facility uses cook/chill procedures that does not require a HACCP plan or variance. Facility’s procedures are:
1) Cook product with normal cooking process as determined by SOP
2) Remove product from heat and cool in walkin cooler on sheet trays or shallow stainless hotel pans
3) Once product has cooled to 41 degrees or below within 6 hours we will store product in ROP bags unsealed and hold for no more
than 7 days.
4) When product is needed for service they will seal the bag and use their rethermalization process to bring the product to 165 degrees
for 17 seconds. The date and time will be marked on the bag, and a corresponding 48 hr label will be placed on the pan holding the
bag.
5) Product will be used for service or will be held in a hot holding cabinet above 135 degrees.
6) Any unopened product left in the hot holding cabinet will be chilled in ice bath and be rethermalized the next morning for service.
This product will be opened for service or discarded after 48 hours. Any product opened will be chilled in walk-in-cooler and reheated
the next day using hot wells or stove top to bring product back to 165 degrees for 17 seconds and used for service
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed a tray of raw steak strips stored above an insert container of raw shrimp in the refrigerated drawers beneath the flattop grill.
CDI - PIC rearranged storage order in refrigerated drawers.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the ice deflector to the ice machine to have a light accumulation of grime.
- Observed several insert containers and lids stored as clean on the storage racks adjacent the dishwashing area to have food debris/label residue on their surfaces.
CDI - PIC cleaned ice deflector immediately. Dirty insert containers and lids removed from storage and placed at the dishwashing area to be W/R/S.
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
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 bulk storage bins for spice mixtures and flour stored on the lower shelf across from the can rack to not have labels as to their contents.
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed multiple in-use wiping cloth buckets to have sanitizer solutions testing between 0-10ppm (quaternary ammonia). Buckets were observed in heavy use and overcrowded with wiping cloths.
CDI - PIC refilled sanitizer buckets and removed majority of wiping cloths from the solutions. Solution retested at 200ppm.
#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 multiple insert containers of various sizes and metal bowls to be wet nested on the storage racks adjacent the dishwashing area.
CDI - PIC rearranged dishes to allow for adequate air drying.
Feb 26, 2025 A 99 · 3 violations
Inspector comments: Facility uses cook/chill procedures that does not require a HACCP plan or variance. Facility’s procedures are:
1) Cook product with normal cooking process as determined by SOP
2) Remove product from heat and cool in walkin cooler on sheet trays or shallow stainless hotel pans
3) Once product has cooled to 41 degrees or below within 6 hours we will store product in ROP bags unsealed and hold for no more than 7 days.
4) When product is needed for service we will seal the bag and use our rethermalization process to bring the product to 165 degrees for 17 seconds. The date and time will be marked on the bag, and a corresponding 48 hr label will be placed on the pan holding the bag.
5) Product will be used for service or will be held in a hot holding cabinet above 135 degrees.
6) Any unopened product left in the hot holding cabinet will be chilled in ice bath and be rethermalized the next morning for service. This product will be opened for service or discarded after 48 hours. Any product opened will be chilled in walk-in-cooler and reheated the next day using hot wells or stove top to bring product back to 165 degrees for 17 seconds and used for service.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed ice machine used for customer drinks with visible pink buildup on interior shield. Increase frequency of cleaning. -CDI- PIC removed shield to properly clean.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed citrus slaw and chipotle slaw cooling in cold drawer, tightly wrapped with plastic covering. Slaws were prepped less than one hour ago and immediately placed in drawer. Cooling in cold drawers, tightly covered, are not efficient cooling methods. -CDI- PIC moved slaws to WIC and removed plastic covering for rapid cooling.
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 .
#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 employee jackets/belongings stored above boxes of single-service items.
Aug 15, 2024 A 95.5 · 9 violations
#2 · Certified Food Protection Manager
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed PIC on duty without ANSI accredited certification.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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
Observed no vomit diarhea plan in house. Facility had clean up kit but instructions did not give full description on how to minimize contamination and exposure of employees, consumers, food, and surfaces. CDI vomit diarrhea poster provided.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed kitchen employees grab raw food product to cook then take off gloves go to handle RTE food. CDI hands washed prior to continue food prep.
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed container of grilled chicken on line at 120F and grilled chicken in steam cabinet at 118F. CDI items discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 walk in unit ambient thermometer read 48F upon entrance of the facility. PIC stated door was open for a while. During visit observed items that were in cooler for over 24 hours temp at 43F. PIC stated they had a delivery around 7am. But it should cool down. CDI Unit dropped to 38F and TCS dropped in temperature to 42F-41F. Suggest to PIC to do temperature checks regularly to ensure products are maintained at 41F and below.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19 (C ) (2) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70 F during the 6 hour period. -Pf Observed facility use time for all prep top portions of cold products. Observed time stamps changed for food product but no product was discarded. PIC stated they just check temperatures to verify product is cold and flip pans. Checked written procedures and had PIC read requirements to support discarding. CDI items discarded and replenished with new product.
#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
Observed double roasted salsa, citrus vinegarette, cilantro pesto, and pico de gallo that was covered and stacked while cooling. Waited 30 minutes and items did not drop in temperature. CDI items split up into smaller portions and placed into ice baths to accelerate cooling. Observed refried beans, cream corn, and salsa that did not drop in temperature in 30 minutes. CDI ice baths added and products actively stirred to accelerate cooing.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#41 · Wiping cloths: properly used & stored
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed two sanitizer buckets that was at 50ppm. CDI buckets changed.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed condensation dripping from vents in walk in cooler and facility has to utilize a bucket to catch water from getting in food.
May 22, 2024 A 98 · 4 violations
#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. One tub of raw chicken stored on shelf above containers or raw beef. CDI - PIC moved raw chicken away forms raw beef. Unwashed produce storage order improved since last inspection; point deduction not increased.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Repeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
A couple of plastic food pans with sticker pieces/residue stored as clean. CDI - Containers moved to be rewashed. Improvement noted from last inspection; point deduction not increased.
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 .
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspection
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Container of sanitizer stored on the prep counter next to cooked ground beef. CDI - Sanitizer container relocated to low shelf. No wet wiping cloth storage violations observed
#56 · Meets ventilation & lighting requirements; designated areas used
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. One employee drink stored on prep table next to cooked ground beef. CDI - Relocated
Dec 12, 2023 A 96.5 · 9 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink in dish pit. CDI - PIC replaced soap.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over juice in WIC. CDI - PIC rearranged food. Store unwashed produce below ready-to-eat items.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple large plastic containers stacked with intact sticker residue. CDI - PIC removed containers to be rewashed.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#21 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken in steam table at 124 F. REPEAT. CDI - employee reheated food above 165 F.
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 .
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19 (C ) (2) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70 F during the 6 hour period. -Pf. Observed prep top items held on 6 hour TPHC without temperature log. EHS explained requirements of 6 hour TPHC to PIC. CDI - food will be held on time since all prep top food temped at 41 F or below. PIC will monitor temperatures and reimplement 4 hour or 6 hour TPHC, and all requirements associated with TPHC (time stamp, temperature log, etc.), moving forward, if necessary.
#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 unlabeled spray bottle of general purpose cleaner below cash register. CDI - PIC added label.
#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 bottle of oil by grill.
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth in quat sanitizer at 0 ppm. Observed wiping cloths stored in detergent. REPEAT. CDI - PIC emptied below-concentration sanitizer and moved other wiping cloths to sanitizer.
#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 plastic containers stacked while wet. CDI - PIC separated containers to air dry.
Jul 17, 2023 A 94.5 · 10 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P observed multiple food employees handling soiled equipment with gloves and no hand wash and/or glove change. CDI hands washed
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed multiple employees change tasks with glove change and no hand wash. CDI hands washed new gloves donned
#15 · Food separated & protected
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 multiple raw proteins stored over multiple ready to eat foods in walk in cooler. CDI reorganized
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed soiled slicers stored as clean with food residue still attached. CDI removed to reclean
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#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. Observed ambient cooling failing to cool in 4 hrs. CDI voluntarily discarded before second temperature
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed cooked chicken and queso hot held below 135f. CDI placed on temporary tphc
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 .
#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 multiple cold held TCS foods above 41f CDI placed on temp tphc or discarded immediately
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition −1.5
Corrected during 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
Facility did not follow cook chill sop developed but chose instead to utilize 48 hr rule. However they do not label the date and time it was cooked. CDI discarded
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed pico cooling in closed covered plastic container. CDI removed to shallow pans
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths stored on cutting boards and outside sanitizer buckets. CDI removed
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Corrected during inspection
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf observed no max cable thermometer. Vr
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “TACOS 4 LIFE BEREWICK” or State ID 20600110722). Inspection type (routine vs. follow-up) is not published in the county's data.