A94
MA LUZ MEXICAN GRILL
7003 UNIVERSITY CITY BV, Charlotte, NC 28262
Restaurant · NC permit/State ID 2060019295
Latest gradeA (94)
Last inspectedMar 23, 2026
Inspections on record23
On record sinceOct 24, 2018
Score history
Oct 24, 2018Higher is betterMar 23, 2026
Inspections & violations
Mar 23, 2026 A 94 · 6 violations
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a container of raw shelled eggs stored directly above containers of RTE condiments in the cookline lowboy refrigerator closest to the dishwasher. REPEAT.
CDI - Eggs relocated to the bottom shelf of the lowboy and RTE condiments moved to top shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee use their gloved hand to place raw beef onto the flattop grill and then not go to change their gloves or wash their hands. REPEAT.
CDI - EHS and PIC intervened, provided education on proper handwashing times and when to change gloves. Employee washed hands and donned new gloves.
#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 - Observed a container of salsa at the wait station to be on ice and at a temperature of 45F. PIC stated placing the container on ice within the last 30 mins. EHS and PIC discussed moving the containers of salsa at the wait station to TPHC going forward as the bottles are in a container of ice but do not stay fully submerged in ice, allowing for the unsubmerged portions of the bottles to rise in temperature. REPEAT. Points de-escalated due to drastic improvements with only one item being out of temperature as opposed to the entire WIC found out on the last inspection.
CDI - PIC placed into WIC to rapidly cool back down. EHS and PIC filled out a TPHC form at the end of the inspection for the salsa containers at the wait station and ensured the onsite manager and kitchen manager were aware of how to properly time stamp the products and conduct a TPHC procedure.
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)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients; 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf - Observed several items on the menu to be asterisked/linked to the consumer advisory that are not served raw/undercooked and do not container any ingredients that are raw/undercooked. Items include: “Golden Chicken Flautas” under the “Appetizers” section; “Chicken Soup” and “Grilled Chicken Salad” under the “Soups and Salads” section; “Chamarones en salsa Habanera” under the “Seafood” section; “Quesabirrias” and “Birria Ramen” under the “Ma’Luz Specials” section; “Tequila Chicken”, “Jerk Chicken”, and “Guacamole Chicken” under the “Chicken” section; and “Enchiladas Verdes” under the “Enchiladas” section. As per the PIC the asterisk also indicates their popular dishes on the menus. All items listed above are to have the asterisks removed or symbols changed as they are not served raw/undercooked and should not link to the consumer advisory. 10 day VR to observe correction.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Corrected during inspection
4-502.11(A) Maintain utensils in good repair. - Observed multiple metal sifters/spider strainers to have the metal beginning to fray.
CDI - PIC voluntarily discarded.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed a cutting board stored on the storage rack adjacent the back door to have heavy staining and cut marks.
CDI - PIC voluntarily discarded.
#49 · Non-food contact surfaces clean −0.5
Repeat violation
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 the interior and gaskets of the refrigerated grill drawers to have heavy accumulations of food debris/grime. REPEAT.
#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. - Observed a heavy amount of grease/yellow staining on the ceiling tiles above 3 compartment sink area. REPEAT.
Aug 27, 2025 A 92.5 · 19 violations
Inspector comments: EHS recommended that squeeze bottles and other sauce containers such as sour cream, guacamole (contains cooked chilis) and chipotle sauce held at top of prep units be held on TPHC or held at the bottom of the unit to help maintain temperatures. EHS provided TPHC written procedures. EHS also recommended TPHC be used for salsa @ server station and cut tomatoes on grill line.
Observed raw items stored over RTE items in freezer. Items were in original container but items were not hermetically sealed. EHS advised on best practices for storage order and PIC rearranged items.
EHS observed multiple food employees with cloths around their aprons or around their shoulders. When EHS asked PIC about the purpose of the cloths, PIC stated that cloths were used for cleaning. EHS observed employees using cloths to wipe their hands. EHS educated PIC on proper storage of cleaning cloths and recommended that food employees not maintain cloths on their person.
EHS provided updated EHP, vomit and diarrhea in Spanish and English, and TPHC procedures in Spanish.
EHS observed no disclosure providing description of items on seasonal food menu. However, menu is always given with main menu. EHS educated PIC on best practices of adding disclosure to all seasonal menus.
Ensure that handsink on grill/cook area is maintained as a handsink at all times and not used for any other purposes.
EHS educated PIC on proper cooling methods for portioned salsas, to ensure that the salsa is fully cooled before portioning and then ensure that items are placed in WIC after being portioned to cool back down before being placed in RIC units.
#1 · PIC Present, demonstrates knowledge, & performs duties
Corrected during inspection
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- Observed facility still operating and stored TCS foods in WIC despite WIC not properly functioning since prior night. Per PIC, tech had come out earlier today but repairs had not yet been completed. Observed multiple risk factor violations during inspection. -CDI- EHS educated PIC on PIC duties to ensure that food safety is met. -0-
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink at cook/grill line. -CDI- PIC placed handwashing sign. -0-
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food particles in handsink at FOH. Observed food employee use handsink to rinse off a knife. -CDI- EHS educated PIC on proper use of handsink and hand sinks were cleaned out. -1-
#15 · Food separated & 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 food employee wiping gloved hands on cloth stored around waist that per PIC is used for cleaning and wiping down surfaces. -CDI- EHS educated food employee on not storing any wiping cloths on aprons and ensuring that gloves are changed out every time they are contaminated and food employee changed gloves.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed food employee use gloved hands that had been used to open cooler door to then pick up items out of WIC with same gloved hands. -CDI- EHS educated food employee on using clean utensils or other methods to get items out of cooler to ensure that items are not contaminated. -CDI- PIC voluntarily discarded items. -0-
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw ground chorizo stored over raw fish in WIC. -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)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shrimp stored over RTE spinach in prep unit. -CDI- PIC corrected storage order. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P- Observed food employee sanitizing items for less than 10 seconds in chlorine sanitizer. -CDI- EHS educated food employee on proper sanitizing contact times and food employee placed items back in sanitizer water to be properly sanitized. -0-
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 .
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris on dishes stored as clean. Observed a box of dishes with food debris. Per PIC, box of dishes is not in use. EHS recommended that items not in use be stored clean or stored away. -CDI- PIC moved items to dish pit to be W/R/S.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#19 · Proper reheating procedures for hot holding −1.5
Corrected during inspection
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed queso reheating for more than 2 hours at 159F. -CDI- EHS educated PIC on proper reheating procedures and food employee voluntarily discarded items. -1.5-
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed diced tomatoes cooling on ice baths in ambient air in large bus tubs densely packed and filled to the top that increased in temperature after 2 hours. Items were observed at 51F at 12:40p and at 53-55F at 2:25p. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into smaller containers and placed items in WIC to facilitate rapid cooling. -0-
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 .
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed container of rice hot holding at 128F. -CDI- PIC voluntarily discarded items. -0-
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 −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all items in WIC above 41F. Observed ambient air of WIC at 47F. Observed items in prep units above 41F. Observed ambient air of prep unit #2 at 42F. Observed sliced tomatoes on ice at 61F. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED** **REPAIRS WERE MADE TO WIC AT TIME OF VISIT AND AMBIENT AIR OBSERVED AT 43F BY END OF INSPECTION** **FACILITY MAY RETURN TO USE UNIT ONCE AMBIENT AIR AND TEMPERATURES OF TCS ITEMS ARE MAINTAINED AT 41F OR BELOW** **REPEAT** -3-
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 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 diced tomatoes cooling on ice baths in ambient air in large bus tubs densely packed and filled to the top that increased in temperature after 2 hours. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into smaller containers and placed items in WIC to facilitate rapid cooling. -0.5--
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. -0-
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed beans and rice at steam table with no protective covering stored below paper towels in use for handsink. Items can easily be contaminated with water splash/spillage from clean dripping hands or paper towel debris/residue. -CDI- Paper towels were relocated. -0-
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor at FOH @ server area. -CDI- PIC relocated items. -0-
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle touching dry, uncooked rice. -CDI- PIC removed items.
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 knives stored between prep table and steam table. Observed tongs stored on door handles of ovens and other cooking equipment. -CDI- EHS educated PIC moved items to dish pit to be W/R/S. -0-
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored on top of ice machine, not in a clean, protected location.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed standing water on clean lids. -0-
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed food splash on NFCS of large pots stored as clean due to grease and condensation contamination.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving at drink machines. -0-
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash and other debris on lids of rice and beans. Observed food debris inside of hot holding cabinet used for tortilla storage. Increased and more thorough cleaning frequency recommended. -0-
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing dumpster plug. Replace. -0-
#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. Observed grease buildup on ceiling tiles at BOH above 3-comp sink area. Increased and more thorough cleaning frequency recommended. -0-
#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 water bottles stored on top of prep table. -CDI- PIC relocated items. -0-
6-303.11 Provide required lighting intensity. Observed low lighting in beer cooler which is also used to store some TCS items.
Jun 25, 2025 A 98 · 3 violations
Inspector comments: EHS advised PIC that the handwashing sink midway down the cook line must remain stocked and in good use.
EHS advised PIC to remove consumer advisory asterisk from the soup and salad menu.
Name changed on permit today to MA LUZ MEXICAN GRILL - LLC and OWNERSHIP DID NOT CHANGE
Letter from attorney attached.
#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 raw chicken and beef in the cold drawer above 45F, multiple tcs foods in the lowboy cooler #2 above 41F. Also observed 2 large containers of salsa in the WIC above 41F. See temperature chart. CDI PIC voluntarily discarded all.
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 .
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths on prep tables.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair. Observed lowboy cooler #2 not holding tcs foods 41F or below. Ambient air is 50F today. PIC stated that the unit was recently worked on 6-20-25. PIC submitted another work order today for repair and will not use until repaired. Facility has 3 other units they can use. Points not escalated because there were no equipment temperature violations on the last inspection. REPEAT
Jan 27, 2025 A 96 · 6 violations
Inspector comments: Facility it getting new menus printed with updated consumer advisory asterisks. The new menu is attached.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at front handwashing sink. PIC stated that it was on the paper towel dispenser. The paper towel dispenser was replaced. CDI PIC provided sign.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine Aqua chlorine sanitizer at 0 ppm. The container was empty. CDI PIC had container replaced and concentration was 100 ppm.
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
#21 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken in the steam table below 135F. PIC stated that it was cooked this morning. CDI PIC reheated chicken to 168F. 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 .
#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 portioned cups of salsa cooling in the reach in cooler. PIC stated that they were portioned this morning in the last hour. EHS advised to cool down to 41F or below before putting int the reach in cooler. CDI PIC put salsa cups in the 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#45 · Single-use & single-service articles: properly stored & used −0.5
Corrected during inspectionRepeat violation
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use to-go containers on the top shelf above the prep units unprotected. CDI PIC inverted containers. REPEAT
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Corrected during inspection
4-501.11 Maintain equipment in good repair. Observed lid to prep top not attached. REPEAT
Oct 16, 2024 A 98.5 · 4 violations
Inspector comments: Facility does have raw fish and shrimp in their ceviche.
EHS verified parasite destruction letter.
EHS advised facility to remove asterisks next to Camarones Guajillo on the dinner menu.
#21 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed large pan of rice in the warmer from yesterday below 135F. CDI PIC voluntarily discarded. 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 .
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed facility using a fan blowing on clean dishes to dry them quicker. The fan was not clean or filtered. EHS advised that the air has to be filtered. CDI PIC removed fan.
#45 · Single-use & single-service articles: properly stored & used
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service aluminum pans stored unprotected on the top shelf in the storage room
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed the lid of the prep top unit broken and does not close properly. Facility is putting items on ice to help maintain 41F or below until the new lid is installed.
May 30, 2024 A 94.5 · 6 violations
Inspector comments: EHS advised facility to remove asterisk at ceviche and camarones guajillo on the Dinner menu. These items have fully cooked ingredients.
#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 beans and pico made yesterday that was still above 41F today. CDI PIC voluntarily discarded.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 cooked shrimp in steam table below 135F. Also observed pastor in HH box below 135F. CDI PIC voluntarily discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes and shredded lettuce in prep top above 41F. Observed salsa and cooked shrimp being held on ice above 41F. Observed multiple foods prepped yesterday in WIC still above 41F. CDI PIC put salsa and cooked shrimp in the WIC and voluntarily discarded all other TCS foods. REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 multiple TCS foods that were not cooled down properly. They were covered and stack 3 pans high in the WIC. CDI PIC voluntarily discarded,
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#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. Observed ceiling air vents above 3 comp with large amount of buildup
#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 cell phone on shelf above clean dishes
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food and drink commingled with customer food in the lowboy cooler. CDI PIC moved employee food.
Nov 2, 2023 A 94.5 · 6 violations
#8 · Hands clean & properly washed −2
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee return to work area from outside without washing hands. Observed food employee wash hands and turn off faucet without using a barrier. -CDI- EHS educated food employee on when to wash and using a barrier to turn off faucet and PIC had employees wash/rewash hands. -2-
#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 paper towel dispenser not properly functioning at employee bathroom handwash sink. Observed no paper towels at handwash sink between prep units. -CDI- PIC replenished paper towel supply. -0-
#19 · Proper reheating procedures for hot holding
Corrected during inspection
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed food employee reheat queso to a temperature of 141F. -CDI- EHS educated PIC on reheating temperatures and PIC had food employee reheat to 169F. -0-
#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 items in RIC below prep unit #2 above 41F. Observed ambient air of prep unit at 44F. -CDI- PIC removed items from unit and placed them on ice to rapidly cool back down. Facility will not use unit until it has been repaired. **REPEAT** **3DAY VERIFICATION REQUIRED** -3-
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
Repeat violation
4-501.11 Maintain equipment in good repair. Observed RIC below prep unit #2 with ambient air temperature of 44F. **3DAY VERIFICATION REQUIRED**
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 cutting boards with deep cuts in need of replacement. **REPEAT** -0.5-
#48 · Warewashing facilities: installed, maintained & used; test strips
Corrected during inspection
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed food employee washing dishes with a wash solution of 103F. -CDI- EHS educated PIC on appropriate wash solution temperature and PIC had food employee correct temperature. -0-
Jul 19, 2023 A 91 · 13 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink with crates stored in front of it. -CDI- PIC relocated crates. -0-
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers stored over RTE onions in WIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw ribeye stored over raw shrimp in WIC. -CDI- PIC corrected storage order. **REPEAT** 1.5
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee use phone while engaging in food prep. -CDI- EHS informed PIC and PIC educated food employee on discarding gloves when changing tasks.
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed metal containers and cutting boards stored as clean with greasy residue. Observed metal containers stored as clean stacked with sticker residue. -CDI- PIC moved equipment to dishpit to be W/R/S. **REPEAT** -3-
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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some pink buildup on interior of ice machine.
#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 raw coconut shrimp, sliced deli ham and corn salsa above 41F in flip top. Refer to temperature chart. -CDI- PIC discarded items as they had been in flip top since yesterday. -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 .
#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 queso fresco and housemade salsa enchilada in flip top with no date. Observed several containers of rice in steam cabinet with no date. Per PIC, items were prepared yesterday. Observed breakfast sausage links and turkey sausage patties with no date. -CDI- PIC properly date marked the items prepared yesterday. PIC disposed of breakfast meats.
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 . **REPEAT** -3-
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 queso fresco in WIC with discard date of 7/17/2023. Per PIC, this item was dated incorrectly. PIC properly date marked item.
#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 salsa being prepared at start of inspection placed directly into RIC all temping between 45-47F. -CDI- PIC moved items to WIC to facilitate rapid cooling. **REPEAT** -1-
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
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and fruit flies throughout facility. -0-
#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 food employee engaging in food prep with bracelets on. -0-
#42 · Washing fruits & vegetables −0.5
Corrected during inspectionRepeat violation
3-302.15 Wash fruits and vegetables prior to use. Observed food employee cutting avocados without washing them first. -CDI- EHS educated PIC on properly washing fruits and vegetables and PIC educated food employee and employee washed avocadoes and removed stickers. **REPEAT** -0.5-
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with metal containers stored as clean. -0-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Corrected during inspection
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards with deep cuts in need of replacement. -CDI- PIC disposed of cutting boards.
#48 · Warewashing facilities: installed, maintained & used; test strips
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf- Observed large bins used to store nonTCS foods that do not fit in sink compartment due to size. **10 DAY VERIFICATION REQUIRED** -0-
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue buildup on nonfood contact surfaces of mixers stored as clean and bread machine. -0-
Mar 9, 2023 A 94 · 13 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspectionRepeat violation
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic food container in handsink by WIC. REPEAT. CDI - PIC removed container.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink by 3-comp sink with no soap. CDI - PIC provided soap at handsink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsinks by grill line and 3-comp with no paper towels. CDI - PIC provided paper towels at handsinks.
#14 · Required records available: shellstock tags, parasite destruction
Corrected during inspection
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC was unable to provide letter of parasite destruction for ceviche from supplier. PIC stated that shrimp is not cooked in their ceviche. CDI - PIC will not offer raw ceviche until they obtain a letter of parasite destruction from the supplier. Facility may offer ceviche with shrimp that is cooked to at least 145 F.
#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 fish stored over containers of margarine in WIC. Observed packages of raw shrimp stored over open containers of ice cream and tamales in reach in freezer. CDI - PIC rearranged storage order.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce such as avocados and mushrooms stored over RTE items such as squash and cheese in WIC.
For more information on food storage order please visit: http://meck.co/FoodSafety
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed at least half a dozen utensils and equipment such as immersion blender blades, scoops, whisks, and mixer attachments stored clean with food residue and buildup. Additionally, steam table divider with food buildup was stored with clean utensils. Observed at least half a dozen clean cups and bowls with minor food debris. CDI - PIC removed items to be rewashed.
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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some pink buildup on interior of ice machine.
#19 · Proper reheating procedures for hot holding −1.5
Corrected during inspection
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed multiple items reheating at start of inspection such as queso fresco, sauces, and meats that would not have reached 165 F within two hours without intervention by the inspector. CDI - inspector monitored food and advised PIC to use methods such as raising the heat and stirring to ensure food reached 165 F within two hours.
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within a total of 6 hours from 135F to 41F. -P. Observed tamales in WIC that were cooked on the previous day and still above 44 F. CDI - PIC voluntarily discarded.
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 .
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed at least 5 large containers of food including brisket, barbacoa, black beans, and burro sauce in WIC with incorrect date marks. Items were datemarked for the time the inspector walked into the facility. Items were already cold and some trays of food were half empty. CDI - PIC changed datemarks to correct date.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#25 · Consumer advisory provided for raw/ undercooked foods
Corrected during inspection
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed "two eggs to order" on brunch menu without asterisk. CDI - PIC added temporary asterisk to all brunch menus and will reprint new menus.
#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 tamales in WIC that did not cool to 41 F from the night before. Tamales were stacked in a covered container.
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 .
#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 at least 3 squeeze bottles in grill area without labels.
#42 · Washing fruits & vegetables
Corrected during inspection
3-302.15 Wash fruits and vegetables prior to use. Observed two avocados in prep tops with stickers. CDI - PIC discarded one and rewashed the other.
#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 three knives stored in the space between prep surfaces. CDI - PIC removed knives to be rewashed.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed bag of clean linens stored on the floor in the bathroom accessed through the kitchen. CDI - PIC removed linens.
Dec 8, 2022 A 93.5 · 7 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Corrected during inspection
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed no one in the facility with knowledge of food borne illnesses. Cdi. Provided PIC with some paper work for food borne illnesses and preventions.
#5 · Procedures for responding to vomiting & diarrheal events −1
Corrected during inspectionRepeat violation
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation. Repeat
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspectionRepeat violation
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed knives stored directly on hand sink. CDI. PIC removed. Repeat
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Follow-up verification required
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 active washing of dishes in dish machine with low sanitizer concentrations. Unit placed out of service. Will be back to check on the unit.
#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 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 cabbage, chicken, cheese, lettuce in prep unit and RI cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. Repeat
***improvement from last time.
#40 · Personal cleanliness −0.5
Repeat violation
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. CDI. Employees wore their hair covers. Repeat
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed ice scoops stored with the handle touching the ice. CDI. PIC removed.
Sep 27, 2022 A 97 · 7 violations
#5 · Procedures for responding to vomiting & diarrheal events −0.5
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed paper wraps stored directly on hand sink. CDI. PIC removed.
#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 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 tomatoes, chicken, shrimp, cabbage in prep unit and RI cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.
***improvement from last time.
#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: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chicken, corn, salsa in the WI without dates. CDI. PIC voluntarily discarded.
***most of the food were date marked.
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed employee medication stored directly above customer food. CDI. PIC removed.
#40 · Personal cleanliness
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 employees working with food without hair covers. CDI. Employees wore their hair covers.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up in microwave. Needs to be cleaned.
May 19, 2022 A 97 · 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 no paper towel in the hand sink during inspection. CDI. PIC got some.
#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 tomatoes, Pico, lettuce in prep unit cold holding at temperatures above 41F. CDI. PIC indicated that they were placed in the unit about an hour ago. All taken to the cooler to be cold.
#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 lettuce and tomatoes cooling in the prep unit. CDI. PIC removed.
#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 boxes of food stuffs stored directly on the floor in the dry storage area, CDI. PIC removed.
#40 · Personal cleanliness −0.5
Repeat violation
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing jewelry while working with food. Needs to be removed when working with food.
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed ice scoops stored with the handle touching the ice. CDI. PIC removed.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed glass cups stored directly on the floor in the dry storage areas. CDI. PIC removed.
Mar 3, 2022 A 97 · 8 violations
#2 · Certified Food Protection Manager −1
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager in the facility during inspection.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed paper wraps stored directly on hand sink. CDI. PIC removed.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Follow-up verification required
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 active washing of dishes with low sanitizer concentrations. placed the unit out of service
Will be back in 10days to check on the unit
#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: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pico, containers of beans in the WI without dates. CDI. PIC date marked.
#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 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 lettuce cooling down in prep unit. CDI. PIC removed to the cooler.
****improvement from last time.
#40 · Personal cleanliness
Corrected during inspection
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing arm bands while working with food. CDI. Employees removed.
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use dishes stored directly on the floor in the dry storage. CDI. PIC removed
#56 · Meets ventilation & lighting requirements; designated areas used
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored din same place as customer food. Needs to be removed.
Dec 13, 2021 A 96.5 · 8 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made ware of changes due to 2017 Food Code implementation.
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.
#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 Observed low chlorine sanitizer level in bar dish machine- 0ppm. CDI: PIC primed dish machine. Chlorine now reads 100ppm.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat grinder and cheese shredder stored as clean soiled with food waste. CDI: Food employee W/R/S. Observed several metal insert pans stored as clean soiled with greasy residue. CDI: Food employee W/R/S.
#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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed two large metal insert pans of queso cooled overnight in walk-in cooler. Product did not meet cooling parameters. Facility does not keep cooling logs. See violation #33 for more details. CDI: Education provided and PIC voluntarily discarded product.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed two large metal insert pans of queso cooled overnight in walk-in cooler covered with lids. PIC stated process is to place pans in ice bath, then into walk-in cooler. EHS recommened use of ice wands and shallower pans. CDI: PIC voluntarily discarded product.
#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 several dented cans in dry storage with cans in good condition. CDI: Education provided and PIC voluntarily discarded cans.
#49 · Non-food contact surfaces clean −1
Corrected during inspectionRepeat violation
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 "motor cover" of tabletop cheese shredder soiled with food waste. CDI: Food employee W/R/S. Observed paper towels dispenser next to prep sinks soiled with heavy grease/oily residue. CDI: Food employee W/R/S. REPEAT VIOLATION.
#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. Observed walls above clean dish shelves and above three compartment sink discolored/stained yellow with greasy film. REPEAT VIOLATION.
Sep 22, 2021 A 99 · 5 violations
#38 · 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 a wrist watch while prepping food. Needs to be removed when working with food.
#39 · Wiping cloths: properly used and stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths in sanitizer solution at 0ppm. CDI. PIC changed the solution. Also observed in use wet wiping cloths stored directly on prep tables. CDI. PIC removed.
#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 reach in freezer, micro wave in need of cleaning. REPEAT.
#51 · Toilet facilities: properly constructed, supplied and cleaned
5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom and unisex restroom without covered bin. Needs to be covered.
#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. Observed build up on vents in the RI and food prep area. Needs to be cleaned.
May 4, 2021 A 97.5 · 3 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 trash can in front of the middle handsink near the grills. CDI- Trash can removed
#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 very large bin used to store salsa containers soiled with old food debris. Containers inside the bin were soiled with old salsa debris. CDI- All containers taken back to be washed. Container housing salsa containers taken back to be washed. Observed can opener heavily soiled with old food debris. CDI- Can opener taken back to be washed.
#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 tall reach in freezer in need of cleaning
Jan 14, 2021 A 96 · 6 violations
#14 · Food-contact surfaces: cleaned and sanitized
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed shredder stored as clean in the clean dish storage area, soiled with old lettuce debris. CDI- Parts taken back to be cleaned.
#20 · 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 large pan of beef in the walk in cooler holding above 41F. CDI- Discarded. Observed large bin of salsa in the walk in cooler holding above 41F. CDI- Discarded. Observed cups of salsa in the beverage cooler in the kitchen holding above 41F. Salsa was within time/ temp parameters. Salsa in cups were cooled to 41F. -REPEAT
#31 · 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 large bin of beef stacked high in container. CDI- Meat was made yesterday and was discarded. Spoke to PIC about cooling methods. Observed large bin of salsa covered tightly with lid. Salsa was holding above 41F and did not make time temp parameters. CDI- Salsa was discarded.
#35 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squirt bottles of oil and other items without label. CDI- Items labeled.
#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. Observed handles of tongs stored in the containers with food. CDI- Tongs removed.
#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 upper plates of drink machine in need of cleaning. -REPEAT
Oct 6, 2020 A 97.5 · 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 employee rinsing a wiping cloth in the front handwashing sink to clean blender. CDI- Wiping cloth removed. Spoke to manager about using handwashing sinks for handwashing only.
#13 · Food separated and protected
Corrected during inspection
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed beef chub in the walk in cooler uncovered. Observed vegetables in the tall reach in freezer uncovered.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed scallions and squash over ready to eat guacamole. CDI-Guacamole 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 salsa on ice holding above 41F. CDI- Salsa used for customers. Salsa was within time/ temperature parameters.
#36 · Insects and rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area.
#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 upper plates of drink machines in need of cleaning. -REPEAT
Jul 8, 2020 A 99.5 · 2 violations
#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 large white bin of sugar without a label.
#47 · Non-food-contact surfaces clean −0.5
Corrected during inspectionRepeat violation
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cold drawers under the grill with food and debris. Clean. -REPEAT
Nov 20, 2019 A 94 · 4 violations
#14 · Food-contact surfaces: cleaned and sanitized −3
Repeat violation
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slim like pink and yellow build up inside of removable shielding of ice machine. EHS showed PIC how the shield can be removed to be washed, rinsed, and sanitized at 3 compartment sink. REPEAT VIOLATION.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed keys and Air Pod case stored on clean plate above prep line. CDI, items were removed and plate was sent to be properly washed, rinsed, and sanitized.
#20 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several raw meats cold holding above 41F in reach in drawer under stove, refer to temperature chart above. CDI, raw meats were placed in walk in freezer to rapidly chill. REPEAT VIOLATION.
#31 · Proper cooling methods used; adequate equipment for temperature control
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 cooked chicken cooling covered in walk in cooler. PIC stated that chicken was used to prepare tacos before EHS arrived to complete inspection. Facility has made major improvements to cooling throughout facility thus points de-escalated.
#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 food residue build up inside of the freezers located in the rear of kitchen. Clean.
Aug 27, 2019 A 92 · 9 violations
#13 · Food separated and protected
Corrected during inspection
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed frozen raw beef stored above frozen vegetables. CDI-PIC changed storage order.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspectionRepeat violation
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Obserevd ice machine with black build-up on the inside roof, and sticker residue on the lid.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled knife stored clean. CDI-PIC took to be washed.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed cutting boards soiled, upon questioning they only get cleaned one a day. CDI-PIC was instructed it needs to be every 4 hours, PIC took them to be washed. Repeat Violation.
#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 41F. -P Observed large containers of refried (2) and black beans (2), salsa made last night at 44-45F. Did not meet the cooling parameters. CDI-PIC voluntarily discarded.
#19 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked shrimp holding at 122F, and rice in hotbox at 130F. CDI-Items were cooked only an hr ago, they were re-heated to 165F
#20 · 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 Observed lettuce, cooked chicken, prepped raw chicken and tomatoes on prep line/reach in all above 41F. CDI-PIC explained items were prepped this morning, was allowed to move items to walk-in to cool. Repeat Violation.
#21 · Proper date marking and 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 both prep lines all with no datemarks, some items held longer than 24hrs. CDI-PIC datemarked correctly. Repeat Violation.
#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 black/refried beans made from last night, guacamole and pasta (reach in)made today in walk-in cooler in large, dense quantities, covered/wrapped and above 41F. CDI-PIC voluntarily discarded and uncovered guac, moved pasta to walk-in
#43 · Single-use and single-service articles; properly stored and used
Corrected during inspection
4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed single use cups and lids stored underneath water line near server station. CDI-PIC moved to a different area.
#52 · Garbage and refuse properly disposed; facilities maintained
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed refuse area being used as a storage area. Keep area clear of unneccessary clutter.
Mar 28, 2019 A 93.5 · 8 violations
#8 · Handwashing sinks, supplied and accessible −2
Corrected during inspectionRepeat violation
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
6-301.11 Provide soap for handwashing at each handsink. -Pf
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
observed handsinks without hand soap. observed handsinks without hand towels.
observed access to handsink blocked with garbage container and condiments at walk-in cooler.
CDI- soap and towels added to all handsinks.
Acess to handsink clear.
#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 kitchen dish machine testing 10ppm chlorine.
observed bar dish machine testing 0ppm chlorine.
CDI- kitchen dish machine adjusted and tested at 100ppm.
bar dish machine will be checked by ALCO. bar dish machine will not be used until repaired. all bar glassware will be washed in kitchen dish machine.
#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 TCS food items in walk-in cooler 42-45F today.
observed TCS food items in line prep cooler 43-45F today. Foods are being overstocked in containers in prep cooler.
CDI- discussed the need for all cold held TCS foods to be at or below 41F with PIC.
Walk-in air temperature was 43F today. PIC will consult with refrigeration service repair.
#21 · Proper date marking and disposition −3
Corrected during inspectionRepeat violation
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
obserevd TCS food items in walk-in cooler held past 7 day hold time.
CDI - voluntary discard by PIC.
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
observed refried beans in walk-in cooler without date mark.
CDI by date mark. (yesterday per PIC)
#39 · Wiping cloths: properly used and stored
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
observed wiping cloths stored on work surfaces.
#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.
Hood system needs cleaning.
#52 · Garbage and refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
observed garbage dumpster doors open.
#54 · Meets ventilation and lighting requirements; designated areas used
6-303.11 Intensity-Lighting -
repair lights under hood system in back kitchen area.
Oct 24, 2018 A 97 · 7 violations
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspection
6-301.14 Handwashing Signage - C
Observed no handwashing sign at bar handsink, employee restroom and cook line handsink. CDI- Handwash signs were given to PIC to be placed at 3 locations.
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no soap or paper towels at bar handsink. They were at the dump sink CDI- Paper towels and soap were moved the handsink.
#13 · Food separated and protected
Corrected during inspection
3-302.11(A) Separate the different types of raw animal foods. -P
In walk in cooler observed raw chicken being stored over raw beef. CDI Chicken was moved to area that was designated for only chicken.
#18 · Proper cooling time and temperatures
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 pico de gallo in walk in cooler at 11:01 at 50F and it was checked again at 11:41 and the temperature remained the same. CDI- Pico was put in an ice bath.
#21 · Proper date marking and 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 horchata in refrigerator that was not dated. CDI- PIC stated that horchata was made yesterday and a date was put on it.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
In walk in cooler observed several items out of date: chicken tinga, carnitas, refried beans, peppers and onions dated for 10/13/18, and salsa dated for 10/16/18. CDI- Items were discarded.
Observed cooked chiles rellenos in freezer that were not date marked. CDI- Informed PIC that the date that the chiles rellenos were cooked needed to be placed on the food.
#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 de gallo in walk in cooler at 50F at 11:01 am, and it remained at 50F when checked 40 minutes later. Pico de gallo was covered with plastic and was packed tightly in hotel pan sized plastic container. CDI- Pico de gallo was uncovered and placed into an ice bath to cool properly.
#35 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed salt and flour in containers not labeled.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Good Repair and Proper Adjustment-Equipment - C
Observed one of the two automatic handsinks in womens restroom not operating. PIC called plumbing company and plumbing company stated that they would come and repair sink today.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “MA LUZ MEXICAN GRILL” or State ID 2060019295). Inspection type (routine vs. follow-up) is not published in the county's data.