A95.5
PACO`S TACOS & TEQUILA/GK
6401 CARNEGIE BV, SUITE 8A, Charlotte, NC 28211
Restaurant · NC permit/State ID 2060016804
Latest gradeA (95.5)
Last inspectedOct 16, 2026
Inspections on record39
On record sinceSep 30, 2013
Score history
Sep 30, 2013Higher is betterOct 16, 2026
Inspections & violations
Oct 16, 2026 A 95.5 · 8 violations
#18 · Proper cooking time & temperatures
Corrected during inspection
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed chicken pulled from the grill for a customer order while maintaining an internal temperature of 157F. Observed cooked bacon wrapped around stuffed jalapeños that appeared undercooked. PIC could not confirm if bacon achieves 145F during the initial cook.
CDI - Chicken placed back on grill. Final cook temperature observed at 170F. PIC provided bacon wrapped jalapenos SOP and stated item is cooked at 350F for 18 minutes. PIC shall confirm that bacon achieves 145F during initial cook or apply for non-continuous cooking prior to next inspection.
0 pts.
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
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 chicken tinga holding at 76F with 5 minutes left in the first cooling window during inspection.
CDI - Chicken broken into smaller pans and placed back in blast chiller. Chicken observed at 67F at 1:00.
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 .
#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 hotel pan of queso holding below 135F during inspection. See temperature chart.
CDI - PIC reheated to over 165F during inspection.
0 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 .
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT
Observed various foods in top portion of fajita unit holding above 41F during inspection. See temperature chart.
CDI - All foods in unit for less than four hours moved to WIC to cool. All other items voluntarily discarded. Facility opting to utilize TPHC for items in tops of main line units. TPHC forms filled out during inspection.
1.5 pts.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control −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 REPEAT
Observed cooked chicken, shredded lettuce, and diced tomatoes cooling while in deep pans during inspection. All items were cooling sluggishly.
CDI - All items broken into smaller pans, and/or placed into blast chiller or WIF to hasten cooling. REHS observed all cooling speeds hasten during inspection.
1 pt. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#42 · Washing fruits & vegetables −0.5
Corrected during inspectionRepeat violation
3-302.15 Wash fruits and vegetables prior to use. REPEAT
Observed a multitude of avocados being cut while still baring produce sticker during inspection.
CDI - PIC intervened. Avocados properly washed.
0.5 pts.
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed various cracked or chipped floor tiles, and low grout lines all throughout kitchen during inspection. Repair or replacement necessary.
0 pts.
#56 · Meets ventilation & lighting requirements; designated areas used
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed various employee belongings being stored above or in conjunction with customer foods or prep areas during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods or prep areas.
0 pts.
Jun 23, 2026 A 96.5 · 7 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed handsink at dish pit out of paper towels during inspeciton.
CDI - Paper towels provided.
0 pts.
#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 steak being stored above cooked, RTE steak in prep WIC during inspection.
CDI - PIC corrected order.
0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed shredded cheese and cut lettuce miss cooling window during inspection. Observed salsa pitchers in server lowboy and large batch of prepped salsa in prep WIC almost miss cooling window during inspection. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details.
CDI - Items that missed window voluntarily discarded. Large batch of salsa voluntarily discarded. Salsa pitchers in server lowboy moved to blast chiller to rapidly cool.
1.5 pts.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various items throughout kitchen holding above 41F during inspection. See temperature chart. PIC verified items bad been in units for less than four hours, and that all temperatures were compliant when checked at 10:30am.
CDI - Ice packs placed on all out of temperature items to rapidly cool back down to 41F.
0 pts.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control −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 cut lettuce and shredded cheese cooling in meat WIC while in deep, covered plastic containers during inspection. Both items had missed cooling window. Observed large batch of salsa cooling in deep, covered plastic container in prep WIC. Salsa was about to miss cooling window. Observed salsa pitchers cooling in server lowboy during inspection. Salsa was about to miss cooling window.
CDI - Salsa pitchers moved to blast chiller to complete cooling process in time. All other items voluntarily discarded.
Repeat. 1 pt.
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 a multitude of flies and fruit flies in kitchen during inspection. More thorough or frequent pest control necessary.
1 pt.
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use.
Observed various avocados being cut while still baring produce sticker during inspection. Ensure all produce is properly washed before use.
0 pts.
Jan 7, 2026 A 96 · 5 violations
#20 · Proper cooling time & temperatures
Corrected during inspection
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 at 78-82F after more than 2 hours of cooling. Observed soup cooling at a rate of 0.36F/min during 2 hour window. CDI: cooked chicken was voluntarily discarded, soup was split into smaller containers and placed in blast chiller.
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 .
#21 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violation
REPEAT
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed steak and grilled onions/peppers hot holding below 135F. CDI: Items were voluntarily discarded.
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 .
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
Follow-up verification required
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. Observed salmon under fiesta bowl on lunch menu without an asterisk. According to PIC item can ordered undercooked. VERIFICATION REQUIRED.
#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 chicken cooling in thicker portion inside blast chiller. Observed soup cooling in large container in freezer. CDI: EHS and PIC discussed cooling methods.
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 .
#43 · In-use utensils: properly stored
Repeat violation
REPEAT
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops with handles down touching the cheese and shrimp. Points remain the same due to improvement from last inspection.
Aug 4, 2025 A 95.5 · 8 violations
Inspector comments: Facility uses TPHC for salsa pitchers and to go salsas at server station and adjacent to the bar.
Parasite destruction letter for salmon.
Steak for tacos process is approved as follows: facility cooks steak to a surface temperature of at least 145F with color change on all external surfaces, cools it to 41F, then reheats portion per customer order. Facility no longer hot holds multiple portions.
#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 uncooked chicken pieces being stored above churros inside walk in freezer. Item was removed from hermetically sealed packaging. CDI: Storage order was rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 rice, bacon wrapped jalapeños and charred peppers being hot held below 135F. CDI: Rice and charred peppers were reheated to above 165F, bacon wrapped jalapeños were voluntarily discarded.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one pan of charro beans above 41F inside walk in cooler. CDI: Item was voluntarily discarded. All other cold holding was correct.
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)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed to go salsas being held on TPHC with a TPHC time label from 8/3. CDI: Salsa was voluntarily discarded.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 flies near cook line.
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado with sticker still attached. According to PIC, avocados are not washed prior to use.
#43 · In-use utensils: properly stored
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small plastic container being stored in shredded cheese. Observed container lid being stored inside of pickled onions. Remove items.
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles near blast chiller and hot box
May 14, 2025 A 96 · 8 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed a soap dispenser with dead batteries at the side kitchen hand sink. CDI - Manager replaced batteries.
#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
Observed 0ppm chlorine sanitizer in the dish machine. CDI - Machine was primed until it rose to the appropriate concentration.
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.
#18 · Proper cooking time & temperatures
Corrected during inspection
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed the establishment par cooking steak for tacos. CDI - Establishment will stop this process.
#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 two spray bottles of chemical without labels. CDI - Manager labeled during inspection.
#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 pico de gallo attempting to cool in the prep cooler. CDI - Item was brought to the walk-in to rapidly cool.
#41 · Wiping cloths: properly used & stored −1
Repeat violation
REPEAT
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed several soiled wiping cloths on prep surfaces throughout the kitchen.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls.
Observed missing caulk for the pre rinse table next to the dish machine.
#49 · Non-food contact surfaces clean
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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 pans with large deposits of encrusted grease. Observed grease and food debris on the clean dish storage racks.
Dec 18, 2024 A 96 · 9 violations
#8 · Hands clean & properly washed −2
Repeat violation
REPEAT
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed a dish washing employee switch from dirty to clean dishes without washing hands. CDI - Education was provided and employee washed hands. No hand sinks is within close proximity to the dish washing area. EHS discussed converting the dump sink into a hand wash sink with Managers during inspection.
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed pico de gallo in the prep cooler that had cooled from room temperature to 50 degrees within 4 hours. CDI - Item was voluntarily discarded.
#33 · Proper cooling methods used; adequate equipment for temperature control
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 de gallo cooling in the prep cooler. Item did not cool to 41 degrees within the required time.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
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 one dented can on the storage rack. CDI - Item was removed to be returned to the supplier.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed one employee preparing food while wearing a watch.
#41 · Wiping cloths: properly used & stored −0.5
Repeat violation
REPEAT
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed two wet wiping cloths stored on prep surfaces.
#43 · In-use utensils: properly stored
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed a cup being used to scoop sugar.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Repeat violation
REPEAT
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed a few wet-stacked dishes. Improvements from previous inspection.
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grouting around the bricks of the dish pit.
Oct 24, 2024 A 97 · 9 violations
Inspector comments: TPHC - Salsa, Sour Cream, Cheese
All fish products are fully cooked
Establishment currently stored firewood outside, next to the dumpster. EHS recommends finding an area to avoid contamination or harborage from pests.
#6 · Proper eating, tasting, drinking or tobacco use
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
Observed an employee drink stored on top of the dish machine.
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed a dish washing employee switch from dirty to clean dishes without washing hands. CDI - Education was provided and employee washed hands. No hand sinks is within close proximity to the dish washing area. EHS discussed installing a new hand wash sink with Managers during inspection.
#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 grease and food debris on two dishes in the dish washing area. CDI - Items were removed to be rewashed.
#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 missing time stickers for Salsa’s, sour cream and cheese. CDI - Items were labeled for when they were prepared.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several flies in the kitchen during inspection.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths in sanitizer buckets with 0ppm Quat.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed some wet-stacked dishes.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair.
Observed a leaking faucet at the 3-comp sink.
#54 · Garbage & refuse properly disposed; facilities maintained
Repeat violation
REPEAT
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed open dumpster doors and a missing drain plug. Manager stated that they have ordered a drain plug but it has not arrived.
Jun 6, 2024 A 99 · 7 violations
Inspector comments: TPHC - All Salsas, Avocado, Sourcream, Cheese (container up front)
#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 spice and oil containers with missing labels.
#38 · Insects & rodents not present; no unauthorized animals
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap on the bottom right side of the back kitchen doors.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food with a bracelet.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep counters of the kitchen.
#42 · Washing fruits & vegetables −0.5
3-302.15 Wash fruits and vegetables prior to use. Observed avocados on the prep line with stickers still attached.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed open dumpster doors and one missing drain plug.
#55 · Physical facilities installed, maintained & clean −0.5
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 a few chipped tiles and area of low grout.
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 kitchen in need of general cleaning throughout.
Nov 20, 2023 A 98.5 · 1 violation
#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 pan of bacon wrapped jalapeños holding at 116F. PIC stated that they had been out of the oven no longer than 30 mins. CDI - pan was placed back in oven and reheated to 171F. - 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 .
Jul 3, 2023 A 97.5 · 2 violations
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
REPEAT: 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 shredded lettuce stored inside of reach in unit above temperature threshold. PIC stated item was prepped in the morning and put on line in error. CDI - Lettuce was taken to WIC for cooling and pan at proper temperature was placed on line. - 1.5 - REPEAT. Points were not escalated due to improvement observed.
#37 · Food properly labeled: original container −1
Corrected during inspectionRepeat violation
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 sauces in secondary squeeze bottles without label present. CDI- labeled during the inspection. - 1 - REPEAT
Feb 8, 2023 A 96.5 · 7 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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed metal container with build and debris left attached from previous uses. Ensure that dishes are being cleaned to sight and touch. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again.
#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 chicken breast stored inside of warmer at a temperature of 117F. CDI- Chicken was discarded during the inspection.
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 .
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
REPEAT: 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 sliced tomatoes and enchiladas stored inside of reach in unit above temperature threshold. CDI- Both items were moved to reach in units to cool at a faster rate.
#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 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 recently prepared cheese cooling with the lid tightly attached disabling heat to disperse from food at a fast enough rate to cool. CDI- Lid removed to vent cheese and place on sheet pans.
#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 oil and water in secondary squeeze bottles without label present. CDI- labeled during the inspection.
#43 · In-use utensils: properly stored
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed knives stored in between the wall and prep table.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet nested on shelving unit above prep table. CDI - Utensils separated to allow proper air drying.
Aug 31, 2022 A 97.5 · 5 violations
#33 · 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 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 .
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the kitchen. EHS advised PIC to contact pest control.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelets while preparing food.
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in the bar area that were not being held in sanitizer.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet nested on shelving unit above prep table. CDI - Utensils separated to allow proper air drying. REPEAT
May 25, 2022 A 96.5 · 8 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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed soiled metal container and salsa screw top lid stored as clean. CDI - Utensils taken to dish pit for proper wash, rinse & sanitizing.
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
REPEAT: 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 shrimp at 48 F and roasted pineapples at 44 F inside cold drawers. CDI - Roasted pineapples voluntarily discarded and shrimp re-located to walk-in cooler for proper cooling to < 41 F.
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed container of shrimp cooling inside cold drawer and tightly covered container of mixed shredded cheese cooling inside walk-in cooler. CDI - Shrimp placed into ice bath and re-located to walk-in cooler; mixed shredded cheese uncovered to allow proper cooling to < 41 F.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
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 x1 dented can of tomato sauce stored with goods on can rack. CDI - Product voluntarily discarded.
#42 · Washing fruits & vegetables
Corrected during inspection
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers present in metal container on prep counter; x1 avocado sliced in half. CDI - EHS educated, sliced avocado voluntarily discarded, remaining were re-located to prep sink for proper removal and washing.
#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 metal containers wet nested on shelving unit above prep table. CDI - Utensils separated to allow proper air drying.
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged tile at prep sink. Repairs needed.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
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 purse hung on dry goods shelving unit, keys and AirPods stored on same dry goods shelving unit. CDI - Items removed.
Mar 25, 2022 A 98 · 2 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 salsa in the cold drawer and prep unit that were above 41F. Observed cole slaw in the prep unit that was above 41F. Both foods were prepped before EHS arrival. CDI-foods were put into the WIC to rapidly cool back down.
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in the bar area that were not being held in sanitizer.
Dec 7, 2021 A 98 · 3 violations
#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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed veggie rice and salsa cooling in the WIC while tightly wrapped and in big bulk containers. Foods were prepared before EHS arrival. CDI-PIC unwrapped and moved foods to the walk-in freezer to rapidly cool down REPEAT.
#43 · In-use utensils: properly stored −0.5
Corrected during inspection
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a bowl being used as a scoop for rice. CDI-bowl was removed
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal containers that were wet stacked in the dish area. CDI-containers were taken to be washed rinsed and sanitized again.
Sep 15, 2021 A 97.5 · 4 violations
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine dish machine at bar observed dispensing sanitizer below 50 ppm. CDI. Dispensing at 100ppm once ran a few times and adjusted.
#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 Multiple items (see chart) observed cold holding above 41F. CDI. Items had been in unit for less than 4 hours and were moved to walk-in freezer to rapidly cool.
#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 Queso fresco and sour cream reported to be on TPHC in lieu of temperature with no procedures. CDI. Procedure drafted and sent to PIC.
#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 Pico de gallo and shredded lettuce observed cooling in large, dense containers. CDI. Pico de gallo had ice wands placed inside and lettuce was divided into shallow pans. Repeat violation.
Jun 16, 2021 A 96.5 · 6 violations
#6 · Hands clean and properly washed
Corrected during inspection
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee working with soiled dishes then wash their hands without using soap and scrubbing their hands for less than 15 seconds.
2-301.15 Where to Wash - PF Observed same employee during the same handwashing event turn off water faucet without using a clean barrier. CDI-EHS discussed proper handwashing with PIC and PIC instructed employee to rewash their hands and educated employee on proper handwashing.
#16 · Proper cooking time and temperatures −1.5
Corrected during inspection
3-401.11 Raw Animal Foods-Cooking - P,PF EHS observed a final cook temperature of 160F with a piece of chicken cooked from raw. EHS and PIC both measured a final cook temperature less than 165F. CDI-PIC had employee continue to cook the chicken breast to 165F or above (observed at 165F before service). PIC instructed cook to clean and sanitize all surfaces and food contact equipment that came into contact with the raw chicken. EHS discussed proper final cook temperature with PIC.
#23 · Consumer advisory provided for raw or undercooked foods −0.5
Corrected during inspectionFollow-up verification required
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure symbol "*" on all menus (brunch, lunch and dinner) for beef steaks mentioned on menus. PIC stated customer have the option to order beef steaks undercooked. Redo all menus to meet the food code. Verification visit no later than 06/25/2021
#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 five metal containers of pic de gallo (two on prep top and three in prep unit drawer) in deep portions being cooled in prep units. All five items were dated and time stamped for today (06/16/2021). CDI-PIC voluntarily moved all containers to walk-in freezer to rapidly cool. PIC stated staff normally uses walk-in freezer and blast chiller to cool items before they are placed into cold holding units. PIC stated they will start placing ingredients into cooler prior to prep date to allow food to cool quicker.
#41 · In-use utensils: properly stored −0.5
Corrected during inspectionRepeat violation
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife stored between prep table and prep unit on cook line. CDI-PIC moved knife to warewashing area to be cleaned REPEAT violation.
#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 accumulation of food debris on bulk containers of dry ingredients. Increase cleaning frequency to avoid build up.
Feb 4, 2021 A 97 · 6 violations
#7 · No bare hand contact with RTE foods or a pre-approved alternate properly followed −1.5
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed employee handling RTE avacado with bare hands. CDI- Product discarded, employee washed hands and donned gloves.
#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 front flip top cooler items holding above 41F (see chart). CDI- Products placed on TPHC. Suspected employee errror in placing items.
#21 · Proper date marking and disposition
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
One container of meat exceeded 7 day hold time. Product discarded.
#37 · Contamination prevented during food preparation, storage and display
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
One damaged can observed. CDI- Discarded.
#41 · In-use utensils: properly stored
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Knives stored in crevice of coolers.
#54 · Meets ventilation and 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.
Personal sweater stored back on shelf touching dry goods.
Oct 26, 2020 A 97.5 · 5 violations
#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 area bar area. PIC will contact Pest Control in efforts to find solutions to the problem.
#38 · Personal cleanliness −0.5
Corrected during inspection
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparin food without hair restraints. CDI- employees put on hair restraints.
#40 · Washing fruits and vegetables −0.5
Corrected during inspection
3-302.15 Wash fruits and vegetables prior to use. Observed employee sliced whole tomatoes that werein original container. Employee stated that he rinsed the tomatoes, then placed them back in the original container. CDI- Employee was informed to placed rinsed tomatoes on clean containers after rinsing. Two tomatoes were discarded.
#43 · Single-use and single-service articles; properly stored and used
Corrected during inspection
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed one stack of single-service trays stored on top counter of serving line that were not inverted. CDI- PIC inverted stack of trays. (0 points)
#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. Clean grease buildup from fan screens above grills in kitchen area. Clean exterior of refrigeration units and ovens in kitchen area.
Jun 15, 2020 A 96.5 · 7 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 buildup to the chopper, the large mixing bowl and to the lettuce spinner. CDI-All items were sent back to the dish room for rewashing, rinsing, and sanitizing.
#19 · 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 bacon wrapped jalapenos hot holding below 135F on top of the salamander grill. CDI-Discussed the options of using TPHC for the jalapenos and discard at the end of 4 hours. The TPHC paperwork was provided today during the inspection.
#20 · Proper cold holding temperatures
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed packs of beef that had been thawing out to be above 41F. CDI-The beef was moved back to the walk in cooler for rapid cooling. REPEAT.
*Major improvement on cold holding. All items except for the beef on the counter were at 41F or below. Zero points taken today.
#31 · 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 lettuce that had been chopped earlier this morning cooling in the top portion of the fajita/salad station. CDI-The lettuce was moved to the walk in cooler for rapid cooling.
#37 · Contamination prevented during food preparation, storage and 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 food items stored on the ground in the walk in freezer at the start of the inspection. CDI-The boxes were placed onto shelving.
#43 · Single-use and single-service articles; properly stored and used −0.5
Corrected during inspectionRepeat violation
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed gallon jugs stored on the ground in the upstairs storage room. CDI-The box was placed onto a table. REPEAT.
#49 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair.
Observed base of the faucet at the hand wash sink next to the back up hot box leaking water when turned on. Have repaired.
Apr 30, 2019 A 95.5 · 7 violations
#6 · Hands clean and properly washed −2
Corrected during inspection
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee use gloved hands to put raw burger on the grill, change gloves and then proceed to prep ready to eat foods without hand washing occurring in between glove changes. CDI- employee was educated and hands were washed. - 2 points.
#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 chicken stored adjacent to ready to eat lettuce in refrig. drawers across from grill. Also observed raw eggs being stored over ready to eat mushrooms in same refrig. drawer. CDI- PIC rearranged food items so that foods are stored in proper accordance. -1.5 points.
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Containers of salsa located inside of the 2 door refrig unit near ice machine were greater than 41 degrees F. This was due to the 2 door unit being unplugged while in use. Also observed lettuce inside of refrig. drawer > 41 degrees F(see temp grid). CDI- Food items were moved to the walk in cooler to cool and refrig unit was plugged in and was properly cold holding tcs foods prior to the conclusion of the inspection. 0 points due to first cold hold violation since the new cold hold rule has been in effect. 0 points.
#34 · Thermometers provided and accurate −0.5
Corrected during inspection
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Thermometer in out of temp refrig. 2 door unit was missing. CDI- PIC installed thermometer during the inspection. -.5 points.
#39 · Wiping cloths: properly used and stored −0.5
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. Quat Sanitizer bucket near grill station was less than 200 ppm. Observed several wet wiping cloths stored on prep surfaces. CDI- quat sanitizer was changed to read (200-400 ppm). -.5 points.
#43 · Single-use and single-service articles; properly stored and used
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Uplift single service articles from floor of dry storage room. Ensure that such items are stored at least 6 inches off the floor. 0 points.
#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. Remove beer buildup on floor beer walk in cooler. 0 points.
Oct 12, 2018 A 96 · 7 violations
#6 · Hands clean and properly washed
Corrected during inspection
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food cook wash hands and used same hands to turn off sink knobs without a protective barrier. CBI - employee re-washed hands. 0 points.
#19 · 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 Rice hot holding in hot box and steam well below 135 degrees. CDI- Rice products were reheated to >165 degrees and reinserted inside of hot well. -1.5 points.
#21 · Proper date marking and disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed Pico and cooked pork stored in the refrig. drawers not dated. Ensure that any time foods are stored overnight in prep units that they are properly dated. CDI- food items were dated during the inspection. - 0 points.
#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 Pico cooling in a dense container in walk in with lid still on. Also observed cheese sauce cooling uncovered in areas that are prone to contamination. CDI- cooling foods were moved to safe areas to cool, lids was removed and items were placed in shallow containers. 0.5 points.
#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 flies in the kitchen prep area and around the dumpster' s enclosure. Facility does not have a fly fan that will better help keep insects out of kitchen. Install fly fan and rid facility of flies. 1 point.
#52 · Garbage and refuse properly disposed; facilities maintained −0.5
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Replace missing recycle dumpster lid. 0.5 points.
#53 · Physical facilities installed, maintained and clean −0.5
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair damaged grout in the dish pit area. Stand still water was observed in missing grout areas along floor tiles. Remove pooled water from beer cooler floor. Cleaning is needed throughout facility. 0.5 points.
Mar 20, 2018 A 93.5 · 7 violations
#18 · Proper cooling time and temperatures −3
Corrected during inspectionRepeat violation
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 45F. -P Observed 4 sheet pans of rice cooled from last night at greater than 45 degrees. CDI discarded.
#20 · Proper cold holding temperatures −1.5
Corrected during inspectionFollow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pico, corn, two types of cheese, pork, fish, shrimp, and steak above 45 degrees. CDI discarded all products.
#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 4 pans of rice cooled in too great of volume and covered . CDI all were discarded and discussed with PIC that rice needed to be placed in shallower layer and left uncovered while cooling.
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-
#52 · Garbage and refuse properly disposed; facilities maintained −1
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door missing on dumpster.
#53 · Physical facilities installed, maintained and clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling leaking in rear of restaurant and ceiling tile near the hood in need of replacement.
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 light bulbs over food prep area in need of cleaning.
#54 · Meets ventilation and lighting requirements; designated areas used
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Provide documentation that new light bulbs installed meet shatterproof requirements since diffusers have been removed from light fixtures. -0 points-
Dec 12, 2017 A 97.5 · 4 violations
#18 · Proper cooling time and temperatures −1.5
Corrected during inspection
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 45F. -P Observed lexan container of chilli con carne and one container of black beans cooled from last night still at 48 degrees. CDI discarded both products.
#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 chilli and beans cooled in too great of volume per surface area. CDI discussed cooling methods and discarded products.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Observed portable cutting boards in use in kitchen in need of replacement or resurfacing.
#52 · Garbage and refuse properly disposed; facilities maintained −0.5
5-501.115 Maintaining Refuse Areas and Enclosures - C Observed area around dumpsters with accumulation of food debris.
Sep 13, 2017 A 98 · 2 violations
#19 · Proper hot holding temperatures −1.5
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed taco meat and shredded beef in hot holding at less than 135 degrees. CDI reheated products see chart above.
#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 shelving in walkin and faces of equipment with buildup of food debris and in need of cleaning.
May 2, 2017 A 96 · 4 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 numerours pans stored as clean with visible food debris. CDI took to rewash.
#18 · Proper cooling time and temperatures −1.5
Corrected during inspection
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 45F. -P Observed three pans of rice cooled from previous night at 50 degrees . CDI discarded.
#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 Rice cooled in too large of volume and stored with hot items in process of cooling . CDI advised to move items that are cool away from hot items that are in the processe of cooling.
#52 · Garbage and refuse properly disposed; facilities maintained −0.5
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug for dumpster missing.
Jan 30, 2017 A 96 · 6 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispenser in rear dishwashing area dispensing QAC sanitizer at 100 ppm label recommends 200-400 ppm. CDI switched to chlorine sanitizer and dispatched technician to repair dispenser. Technician arrived while typing report and proper sanitizer concentrations achieved for QAC sanitizer.
#18 · Proper cooling time and temperatures −1.5
Corrected during inspection
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 45F. -P Observed salsa cooling at insufficent rate to meet cooling parameters rate=.02 CDI changed cooling method.
#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 salsa cooling in too great of volume . CDI took to freezer to cool and proper cooling rate achieved.
#41 · In-use utensils: properly stored −0.5
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use utensils stored in dipper well that was not runnning. CDI took to rewash and instructed on proper handling of in use utensils.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed portable cutting boards in need of resurfacing or replacement. -0 points-
#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. Observed shelving in walk in with food debris and in need of cleaning. -0 points-
Oct 10, 2016 A 97 · 7 violations
#6 · Hands clean and properly washed
Corrected during inspection
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee handling soiled utensils and dishware with gloves on then changing gloves and handling cleaned dishes and utensils without washing his hands in-between. CDI by instruction.
#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 45F within 4 hours. -P Observed large cambro of salsa (~5 gallons) being stored in the walk in cooler. The salsa was prepared at 9:40AM and was ~52-54F at 3:45PM. CDI- product discarded.
#22 · Time as a Public Health Control: procedures and records −1
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 the facility using TPHC for foods on the open air prep. line. The facility only had procedures filled out for keeping cut leafy greens on TPHC. CDI- procedural template provided and reviewed with PIC today.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large ~5 gallon cambros being used for cooling salsa while lidded and dennis enchiladas at ~60F cooling in the walk in cooler while wrapped in plastic. CDI- salsa containers were discarded and enchilada containers had plastic wrap removed to allow for faster cooling.
#39 · Wiping cloths: properly used and stored
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 2 sanitizer buckets stored on the floor.
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned ceramic bowls stacked while wet along the expo line.
#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. Observed debris accumulation along the grill cooler drawer gaskets.
Jun 22, 2016 A 97 · 4 violations
#13 · Food separated and protected −1.5
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 place raw salmon filet onto the grill with gloves on and not change gloves afterwards. CDI by instruction.
#16 · Proper cooking time and temperatures −1.5
Corrected during inspection
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed an employee remove chicken from wood fired grill for slicing and plating, the chicken was 151F. CDI- chicken placed back onto grill. Ensure chicken is cooked to 165F prior to service.
#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 PIC stated TPHC was being used for cut leafy greens on the line. Observed no time stamps on cut leafy green containers. CDI- time stickers added to containers.
#31 · 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 de gallo cooling in the walk in cooler in a covered metal pan. The pico was 56F at 10:10AM and 56F at 11:10AM. CDI- pico was transferred to the walk in freezer for more rapid cooling.
Mar 29, 2016 A 95.5 · 4 violations
#14 · Food-contact surfaces: cleaned and sanitized −3
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 11 bowls stored clean with visible food debris on them and 2 sauce ramekins stored clean with visible food debris on them. CDI- items set aside for recleaning.
#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 foods in a flip top cooler above 45F (see chart). CDI- foods were relocated to walk in cooler for cooling.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
Repeat violation
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 heavily scored cutting boards in the kitchen. PIC disposed of one cutting board during inspection. Improvements made since last inspection.
#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. Observed residue accumulation on the back side of the hood along the cooking line.
Dec 7, 2015 A 95.5 · details not yet loaded
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Sep 24, 2015 A 93 · details not yet loaded
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Jun 9, 2015 A 95.5 · details not yet loaded
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Jan 20, 2015 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.
Oct 27, 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.
Aug 26, 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.
May 1, 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.
Nov 7, 2013 A 98.5 · 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.
Sep 30, 2013 A 94.5 · 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.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “PACO`S TACOS & TEQUILA/GK” or State ID 2060016804). Inspection type (routine vs. follow-up) is not published in the county's data.