A96.5
TEQUILERIA
5501 JOSH BIRMINGHAM PY, ATRIUM, Charlotte, NC 28208
Restaurant · NC permit/State ID 2060015021
Latest gradeA (96.5)
Last inspectedOct 21, 2026
Inspections on record42
On record sinceMar 31, 2014
Score history
Dec 15, 2014Higher is betterOct 21, 2026
Inspections & violations
Oct 21, 2026 A 96.5 · 4 violations
#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.
One slicer and one pair of slider tongs observed dirty. CDI - Brought to dish machine for cleaning.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#22 · Proper cold holding temperatures −1.5
Follow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Cheese, pickled onions, lettuce, and guac (with tomatoes) all recorded above 41F in bottom reach in cooler. Reach in cooler was down and not holding temp. All product discarded. Facility placed a call for repair on cooler. Facility will cease using cooler until repaired. VR.
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 .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Salsa on TPHC was not marked for begin time. CDI - Begin time added for salsa.
#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
Portioned steak and chicken in baggies cooling in reach in drawers with a cooling rate of 0. CDI - Moved to reach in freezer 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 .
Jan 29, 2026 A 98.5 · 3 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Dish machine recorded at 0ppm chlorine. CDI - Machine primed and recorded 100ppm. EcoLab coincidentally arrived during inspection and evaluated machine as well. Test machine daily to assure it is working. REPEAT
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
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
No written procedures for salsa on TPHC. CDI - Printed and filled out on site.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
#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.
Jacket stored on green shelf and not in designated area.
Sep 18, 2025 A 97 · 5 violations
#8 · Hands clean & properly washed
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
One employee washed hands but did not use a paper towel barrier to turn faucet off. CDI - Directed to re wash hands and informed employee and PIC of proper handwashing.
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 .
#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.
Soda nozzle at bar had slight build up on interior. Clean
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Dish machine at bar recorded at 0ppm. Machine primed and re ran to record 100ppm. CDI.
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
#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
Sala containers and beans in reach in cooler recorded above 41F. Salsa containers were sitting in a shallow ice bath. Recommend TPHC for salsa. Placed on TPHC to be discarded at 1PM. Beans discarded. CDI.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Bagged sliced chicken breast cooling wrapped in baggies and in reach in drawers. Chicken did not drop any temp. In 30 minutes. CDI - Moved to reach in freezer for rapid cooling. After bagging, placed bagged chicken (and steak) on sheet tray with bag open to cool. REPEAT,. Points not escalated due to different nature of last violation.
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 −1
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed two live small cockroaches. Contact pest control.
Jun 30, 2025 A 98 · 4 violations
#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 verduras at 122F in steamwell. CDI-Facility sets four hour discards for quality and do not have a written TPHC procedure for hot foods, but have a procedure for cold foods. Facility to discard verduras at 3:45 PM. Ensure all hot foods are above 135F.
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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
For more information, please visit: 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 .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
For more information, please visit: 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 . Observed one opened gallon of whole milk without a date mark. CDI-PIC voluntarily discarded milk.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed ranch slowly cooling in RIC in large, plastic container sealed with plastic lid. CDI-PIC moved ranch to WIC to increase cooling rate. EHS suggested to PIC to have ranch and other commonly used/active use sauces in small metal containers that can cool more quickly in reach in cooler. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet stacked on drying shelf near dish machine. PIC separated out containers to air dry.
Feb 25, 2025 A 97.5 · 4 violations
#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 fish stored above cooked chicken wings in cold drawer under grill. CDI-PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed limes and oranges used at the bar stored above ready to eat bags of cheese. CDI-PIC corrected 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
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal containers of with sticker residue remaining and one ladle with food residue. CDI-PIC set aside items 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 .
#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 guacamole with tomatoes and crema slowly cooling in reach in cooler across from grill and queso fresco slowly cooling in WIC that was in a large, plastic container (see temp chart). CDI-PIC moved items to WIC to rapidly cooling and placed queso fresco into uncovered shallow, metal containers to increase cooling rate.
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 .
#51 · Plumbing installed; proper backflow devices −1
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed pipes from the 3 compartment sink and dish machine without an air gap above the drain underneath the 3 compartment sink. VR within 3 days to check for a 1 inch or larger air gap for pipes above drain.
Oct 30, 2024 A 95.5 · 3 violations
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut lettuce and shredded cheese in RIC and lowboy under makeline with items above 41F (see temp chart). Doors under lowboy had difficulty closing and were seen propped open multiple times during inspection, lettuce and cheese in RIC were moved due to cold drawers being turned off due to maintenance. CDI-PIC moved items to WIC to rapidly cool and called for maintenance to fix lowboy doors. Repeat.
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 .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed cold held makeline items and salsa in ice bath without discarded time listed. CDI-PIC added times to all TPHC items.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed plates being cloth dried after being pulled from dishmachine.
May 3, 2024 A 96 · 6 violations
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed WIC in defrost mode with an ambient temperature of 44 - 45 F. Items in WIC were received from HMS Commissary this morning or had been recently prepped. REPEAT. CDI - PIC moved food to downstairs WIC/WIF and contacted technician to service WIC. PIC voluntarily discarded foods from yesterday in WIC above 41 F. Verification visit within 3 days.
Technician stated that compressor is putting out air around 36 - 37 F and temperature issue may be related to door not fully closing. Door hinges have been replaced multiple times which is not allowing door to align with frame and fully close easily. Door can be fully closed if pushed shut. Facility will replace door and ensure door is fully closed in the mean time.
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 .
#25 · Consumer advisory provided for raw/ undercooked foods
Corrected during inspection
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Raw shell eggs that are cooked-to-order did not have a disclosure on the menu. CDI - employee added asterisks to menus during inspection. Reminder was already present at the bottom of the menu for burgers cooked-to-order.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Repeat 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 pan of prepped cheese quesadillas densely packed and wrapped in plastic while cooling in RIC. Observed panned and covered pico cooling at an insufficient rate in WIC. REPEAT. CDI - PIC spread out food in larger pans in downstairs WIC for more rapid cooling. Verification visit within 10 days.
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 .
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed cooked chicken thawing in prep sink while not fully submerged and with portions of chicken above 41 F. CDI - PIC immediately moved chicken to prep and will use an approved thawing method in the future.
#43 · In-use utensils: properly stored
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. Observed knife with food residue stored on wooden magnetic knife rack. CDI - employee W/R/S knife and knife rack and facility will only use knife rack for storage of clean utensils.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Torn gasket on 2-door RIC by ice machine.
Dec 18, 2023 A 93.5 · 11 violations
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
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 3 employees eating in the dry storage area. CDI EHS educated employees.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not dispensing sanitizer. Concentration was 0ppm Chlorine. Facility has contacted maintenance and will use disposal dishes until it is repaired. VR needed 12-21-23
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
#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 cut lettuce and shredded cheese in reach in above 41F. PIC stated that lettuce had been prepped this morning. CDI PIC voluntarily discarded shredded cheese and put cut lettuce in WIC to cool down.
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 −3
Corrected during inspectionRepeat violation
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 1 pan of cut lettuce, shredded cheese, and 2 open cartons of milk in reach// in not date marked. PIC stated that lettuce was cut this morning and milk was opened today. CDI PIC discarded cheese and put date mark on lettuce and milk.
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 .
3-501.18 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 2 open cartons of milk with expired date mark in reach in cooler. CDI PIC voluntarily discarded milk. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several pans of marinated chicken and Quac cooling in the WIC since 10 :30 am above 41F. These foods had not dropped in temperature in the 2.5 hrs of inspection. Foods were tightly packed in plastic bags with lids and stacked on top of one another. PIC put foods in a larger pan and took to the HMS commissary walk in freezer. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#39 · Contamination prevented during food preparation, storage & display
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. Observed a box if food on the floor in the dry storage area. CDI PIOC put box on a shelf.
#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 1 sanitizer bucket at 0ppm Sink and Surface sanitizer. CDI PIC had bucket refreshed to correct sanitizer concentration.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Follow-up verification required
4-901.11 Equipment and Utensils, Air-Drying Required (C) Observed clean dishes being stacked wet.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on cook line with deep cuts and discoloration.
#55 · Physical facilities installed, maintained & clean
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed wet towels on floor near dish machine.
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing and possessions on top of box of glasses and soda machine refills. CDI PIC moved items.
Aug 15, 2023 A 98.5 · 3 violations
Inspector comments: EHS advised PIC to have dish machine serviced because it had to be primed before using to reach proper chlorine concentration.
#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 raw ground beef above RTE food in WIC. CDI PIC moved ground beef to bottom shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 3 pans of cooked marinated chicken labeled 8/14/23 but prepared this morning. EHS observed employee putting pans in WIC. CDI PIC had employee correct labels.
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 3 pans of marinated chicken cooling in WIC. Chicken was densely packed in plastic bags and stacked on top of each other. It had only cooled 3 degrees in 1.15 hrs . CDI PIC put chicken in WIF to cool down quickly.
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 .
May 9, 2023 A 98 · 3 violations
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed queso hot holding at 121 F at flat top grill station. CDI - Product commerically re-heated to > 135 F. -0-
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
Follow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS foods to be > 41 F inside reach-in unit below prep top. Refer to temperature chart for details. Upon further investigation, it was discovered that the unit was unable to maintain products < 41 F. PIC and employee present confirmed that several items were placed into unit prior to inspection. CDI - Items from this morning were transferred to the walk-in cooler and other items voluntarily discarded. Staff instructed to discontinue use of unit until repairs are completed.***3-DAY VERIFICATION REQUIRED. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.
#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 both sides of scored cutting board heavy scored at steam table station. Resurface or replace. -0.5-
Feb 6, 2023 A 97.5 · 3 violations
#12 · Food received at proper temperature −1
Corrected during inspection
3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F 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 pico being delivered above 41F. PIC called down to prep kitchen and was told that pico was just made and was not cooled in the prep kitchen just brought up to be used. Pico was made around 9am. CDI-pico was put on ice to rapidly cool down. EHS advised PIC to take temps of product before accepting it.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed the dish machine sanitizer having a concentration of 0ppm. CDI-sanitizer bottle was changed and dish machine was primed so that the sanitizer could flow. Final concentration was 100ppm. Dishes that were previously washed using the dish machine were rewashed and sanitized.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen.
Nov 15, 2022 A 98 · 2 violations
#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 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 rice in the warmer that was holding below 135F. CDI-rice was reheated to 180 and placed back into the warmer.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed chicken in the reach in cooler that was cooling while tightly wrapped in plastic bags. Observed chicken in WIC that was wrapped while cooling. CDI-chickens were unwrapped and placed onto trays to rapidly cool.
Jul 19, 2022 A 97 · 1 violation
#22 · Proper cold holding temperatures −3
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 three containers of coleslaw that were stored above 41 F. PIC stated that the items were delivered last night. CDI-Two containers of coleslaw were discarded. REPEAT
May 18, 2022 A 98 · 3 violations
#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 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 three containers of coleslaw that were stored above 41 F. PIC stated that the items were delivered last night. CDI-Three containers of coleslaw were denatured and discarded into trash.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a dead roach on the floor under counter at bar area.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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. Clean debris from floor underneath counter at bar area.
Mar 4, 2022 A 98 · 2 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed the dish machine sanitizer having a concentration of 0ppm. CDI-sanitizer bottle was changed and dish machine was primed so that the sanitizer could flow. Final concentration was 100ppm. Dishes that were previously washed using the dish machine were rewashed and sanitized.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspection
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed washed and sanitized utensils being towel dried and put away. EHS explained to employee and PIC that utensils and equipment have to be air dried after they are washed rinsed and sanitized. CDI-dishes were rewashed, and sanitized and allowed to air fry.
Dec 8, 2021 A 98 · 4 violations
#6 · Proper eating, tasting, drinking or tobacco use
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
Personal drink stored on a high shelf above other items.
#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
Refried beans and chicken recorded above 41F (see chart). Suspected cooling/thawing issues, CDI- Discarded.
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
Follow-up verification required
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Menu missing disclosure for burgers. VR.
#55 · Physical facilities installed, maintained & clean
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.
Back wall near soup station has minor splatter, CDI- Clean.
Sep 17, 2021 A 97 · 4 violations
#13 · Food separated and protected −1.5
Corrected during inspection
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs over retried beans in walk in cooler. CDI reordered storage.
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.
#47 · Non-food-contact surfaces clean −0.5
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on equipment and in crevices of gaskets.
#53 · Physical facilities installed, maintained and 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 build up of black debris at caulk line at three compartment sink
Jun 1, 2021 A 95.5 · 5 violations
#8 · Handwashing sinks, supplied and accessible
Corrected during inspection
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed two broom handles blocking hand sink near ice machine. CDI- broom handles were removed.
#20 · 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 chicken thighs that were prepped yesterday stored in walk-in cooler. Items were above 43 F. CDI- items were denatured and discarded into trash.
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Salsa did not have a time in-time out stamps labeled properly. CDI- Salsa was properly labeled.
#31 · 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 three pans of chicken thighs stacked on top of each other preventing proper cooling in walk-in cooler. CDI- three containers of chicken thighs were denatured and discarded into the trash can. REPEAT (full points)
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace two cutting boards at prep stations near grill area (deep grooves and stains).
Jan 29, 2021 A 98.5 · 3 violations
#31 · 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 containers of chicken thighs that were stacked four high in walk-in cooler while cooling. CDI- containers were seperated and allowed to properly cooler.
#43 · Single-use and single-service articles; properly stored and used −0.5
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed several stacks of single-service trays with liners not inverted. CDI- trays were inverted.
#53 · Physical facilities installed, maintained and 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. Clean splash from walls behind prep stations in kitchen area. Clean dust from ceiling above prep station in kitchen area.
Dec 9, 2020 A 96 · 4 violations
#4 · Proper eating, tasting, drinking, or tobacco use −1
Corrected during inspection
2-401.11 Eating, Drinking, or Using Tobacco - C Observed food employee eating on serving line. Employee picked up a chip, dipped it in the large queso pan, then eat the chip with queso on it. CDI- employee was training on where to eat food. Employee discarded large container of queso.
#18 · Proper cooling time and temperatures −1.5
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed a pan of cooked chicken thighs cooling in walk-in cooler. The product had no change in temperature after 20 minutes of cooling. CDI- Product was seperated and allowed to further chill.
#31 · 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 chicken thighs cooling in bags tightly packed into a deep pan. CDI- - Product was seperated and allowed to further chill.
#37 · Contamination prevented during food preparation, storage and display −1
Corrected during inspection
3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed a drink nozzles hose laying on ice in an ice bin for consuming. CDI- ice was discarded. PIC will speak with maintenance about placing a hook on bar to hold the hose.
Jul 11, 2020 A 97.5 · 2 violations
#20 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of sour cream and diced tomatoes in bottom portion of prep cooler that was 44 F. PIC stated that items were brought from prep kitchen last night at 6 pm. Items were in bottom of prep cooler since last night. CDI- items were discarded.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Resurface two cutting boards at prep station in kitchen area (deep grooves and stains).
4-501.11 Maintain equipment in good repair. Prep cooler near grill is reading 44 F. Maintenance order has been placed by PIC.
Mar 4, 2020 A 96.5 · 4 violations
#20 · 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 grilled chicken salad and chicken breast that were stored above 41 F. Items were prepared yesterday. CDI- Items were discarded.
#22 · Time as a Public Health Control: procedures and records −2
Corrected during inspectionRepeat violation
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed a container of of salsa that was on TPHC, but not marked with a Time In Time out Stamp. CDI- Salsa was marked properly by PIC. REPEAT
#47 · Non-food-contact surfaces clean
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean interior and exterior of drain at bar area.
#53 · Physical facilities installed, maintained and clean
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. Clean floors and walls behind prep stations in kitchen area.
Oct 30, 2019 A 94.5 · 7 violations
#13 · Food separated and protected −1.5
Corrected during inspection
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed cut cantaloupe and cut pineapples stored below unwashed fruit in walk-in cooler. CDI- Items were reversed.
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico de gallo stored in prep cooler that was 52 F. CDI- Items was placed in walk-in cooler and allowed to chill.
#22 · Time as a Public Health Control: procedures and records −2
Corrected during inspectionRepeat violation
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed salsa on counter that was not marked with a time in-time out stamp. CDI- Container of salsa was discarded. REPEAT.
#35 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of sugar that was not labeled. CDI- container was labeled.
#36 · Insects and rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies at bar area. PIC will speak with pest control on proper ways to handle issue.
#38 · Personal cleanliness −0.5
Corrected during inspection
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employees scooping tortilla chips with exposed fingernail polish. CDI- Employees will wear gloves when handling food.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing watches and bracelets while preparing food. CDI- employees removed items.
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stackes wet. CDI- containers were separated and allowed to air dry.
Sep 5, 2019 A 95.5 · 3 violations
#7 · No bare hand contact with RTE foods or a pre-approved alternate properly followed −1.5
Corrected during inspection
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employees touching tortilla chips with bare hands. CDI- Chips were discarded. PIC educated employee of touching ready-to-eat items with bare hands.
#22 · Time as a Public Health Control: procedures and records −2
Corrected during inspectionRepeat violation
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed a container of salsa that did not have a time stamp on it. CDI- salsa was discarded. REPEAT
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
Repeat violation
4-501.12 Cutting Surfaces - C Surface boards such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Observed stains and deep grooves on cutting boards at prep stations.
May 10, 2019 A 94.5 · 6 violations
#4 · Proper eating, tasting, drinking, or tobacco use −1
Corrected during inspection
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored above food prep surfaces during food prep. CDI- drinks were placed on bottom shelf or discarded.
#13 · Food separated and protected −1.5
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above pico de galo in walk-in cooler. CDI- items were reversed.
#20 · 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 containers of guacamola, shredded cheese, coleslaw, and pico de galo that were all temp at 49-51 F stored in the prep cooler. Thermometer in prep cooler was reading 40 F, although is was placed in the back of cooler. Also, it was determined that top unit of prep cooler was off while bottom unit was on. CDI- Items were denatured and discarded into trash can since PIC stated that they were stored in unit overnight. Thermometer was moved towards the door of unit. More accountability will be implemented so that employees can test temps of unit before start of business.
#22 · Time as a Public Health Control: procedures and records
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed a container of salsa that did not have a time stamp on it. CDI- PIC placed correct time in on salsa.
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers that were stacked wet. Allow for air-drying before stacking. CDI- Containers were destacked.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
4-501.12 Cutting Surfaces - C Cutting boards at prep stations are in need of replacing (deep grooves and stains).
Mar 6, 2019 A 98 · 3 violations
#19 · Proper hot holding temperatures
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of rice in Hot holding unit that was 121 F. CDI- Food employee voluntarily discarded container of rice in trash can.
#26 · Toxic substances properly identified, stored, and used −1
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed containers that were not labeled QUAT sanitizer. Two different sanitizers are being used in facility. CDI- Buckets were labeled QUAT
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
4-501.12 Cutting Surfaces - C Observed cutting boards at prep station in kitchen with dark grooves and stains. Replace cutting boards that have deep grooves.
Sep 13, 2018 A 95.5 · 6 violations
#8 · Handwashing sinks, supplied and accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser jammed, not allowing access to paper towels at the bar area. CDI, pic fixed paper towel dispenser.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice cubes in hand washing sink at bar area. Ensure handwashing sink is only used for handwashing. CDI, corrected by instruction.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several bar cups with dark build up on them, stored as clean. CDI, all cups removed and taken 3 comp sink to re-wash and ensure cups are clean.
#22 · Time as a Public Health Control: procedures and records
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed salsa on TPHC not labeled with begging and end times. CDI, PIC voluntarily discarded by PIC, new batch was labeled.
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −2
Repeat violation
4-501.11 Maintain equipment in good repair. Observed some rust on shelving in coolers in bar area. Lips of glassware stored directly on rusted shelving.
#47 · Non-food-contact surfaces clean −1
Repeat violation
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving and storage counters in need of cleaning.
Mar 26, 2018 A 98.5 · 3 violations
#14 · Food-contact surfaces: cleaned and sanitized
NO POINTS DEDUCTED
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one large metal spoon stored clean with food debris stuck to surfaces; Observed mass improvement in regards to washing, rinsing and sanitizing.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
Repeat violation
REPEAT
4-501.11 Maintain equipment in good repair. Observed one broken plastic container I need of replacing. Observed ice bin at bar area with rusty fan grate in need of replacing.
#47 · Non-food-contact surfaces clean −0.5
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (in between kitchen and cooking equipment).
Nov 8, 2017 A 95 · 4 violations
#14 · Food-contact surfaces: cleaned and sanitized −3
Corrected during inspectionRepeat violationFollow-up verification required
REPEAT
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit. VR to review RCP that is required due to multiple repeats of #14 (food contact surfaces clean to sight and touch).
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce over stocked on prep cooler measuring 56F; CDI lettuce pulled and placed into walk-in to cooler and new container placed on prep cooler, portioned correctly.
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
NO POINTS DEDUCTED
4-501.11 Maintain equipment in good repair. Observed numerous plastic containers that are melted, damaged in need of replacing.
Aug 16, 2017 A 96 · 4 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspectionRepeat violation
REPEAT
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris and residue stuck to surfaces; CDI containers pulled and placed into dirty dish pit. (establishment has made large improvement since last inspection in regards to proper dish washing).
#36 · Insects and rodents not present; no unauthorized animals −2
Repeat violation
REPEAT
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at bar area.
#37 · Contamination prevented during food preparation, storage and display
Corrected during inspection
NO POINTS DEDUCTED
6-404.11
Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed numerous dented cans.
#47 · Non-food-contact surfaces clean −0.5
.
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (wire shelving inside walk-in cooler, handles on some holding units having debris build up).
May 30, 2017 A 94.5 · 4 violations
#14 · Food-contact surfaces: cleaned and sanitized −3
Repeat violationFollow-up verification required
REPEAT
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris stuck to surfaces; VR to ensure compliance,
(facility has been asked to provide (RCP) Risk Control Plan for dish washing) RCP is to be in place by end of 10 day VR visit.
#36 · Insects and rodents not present; no unauthorized animals −1
Repeat violation
REPEAT
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amounts of fruit flies at bar area.
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous cups stacked wet in kitchen area.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
Repeat violation
REPEAT
4-501.11 Maintain equipment in good repair. Observed leak at hand washing sink in need of immediate repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.
Mar 13, 2017 A 95.5 · 4 violations
#14 · Food-contact surfaces: cleaned and sanitized −3
Corrected during inspectionRepeat violation
REPEAT
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large sealed containers of diced tomatoes (salsa) cooling inside walk-in cooler measuring 52F. 30 minute temp check resulted in no temp drop. CDI tomatoes transferred into shallow pans uncovered so air can blow across products. Observed immediate temp drop 4F in 15minutes.
#36 · Insects and rodents not present; no unauthorized animals −1
REPEAT
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in bar area.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
NO POINTS DEDUCTED
4-501.11 Maintain equipment in good repair. Observed split / torn gaskets on stand up unit doors in kitchen area in need of repair.
Nov 1, 2016 A 95.5 · 3 violations
#14 · Food-contact surfaces: cleaned and 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 numerous stacks of containers, utensils all stored clean with old food debris stuck to surfaces. CDI All dishes pulled and placed into dirty dish pit.
#36 · Insects and rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous fruit flies at bar area in need of treatment; PIC stated that the entire airport uses the same pest company that performs their duties at night when operation is ceased. Call placed to pest treatment during inspection.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −2
Repeat violation
REPEAT
4-501.11 Maintain equipment in good repair. Observed broken handle on stand p cold holding unit in need of repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.
Jul 20, 2016 A 97.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
May 13, 2016 A 95 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Mar 10, 2016 A 96.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Feb 26, 2016 B 88.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Dec 17, 2015 A 93 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Aug 11, 2015 A 95.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Dec 15, 2014 A 97.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Aug 15, 2014 A 97 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Mar 31, 2014 A 95 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “TEQUILERIA” or State ID 2060015021). Inspection type (routine vs. follow-up) is not published in the county's data.