A98.5
TACO MAMA DILWORTH
2452 PARK RD, SUITE C, Charlotte, NC 28203
Restaurant · NC permit/State ID 2060019631
Latest gradeA (98.5)
Last inspectedAug 14, 2026
Inspections on record21
On record sinceNov 1, 2019
Score history
Nov 1, 2019Higher is betterAug 14, 2026
Inspections & violations
Aug 14, 2026 A 98.5 · 4 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 handsink in kitchen blocked by dolly hard cart. Observed paper towel dispenser blocked by coffee machine. -CDI- PIC moved dolly to make handsink accessible. PIC moved coffee machine to make paper towel accessible.
#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 one pan of grilled corn holding below 135F in steam well. -CDI- PIC reheated corn to 165F.
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 inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all foods in under-grill cold drawers above 41F (raw shrimp, breaded flounder, grilled flounder, tofu, chicken breast, marinated chicken, cooked steak, prepped cheese quesadillas). Observed ambient temperature of cold drawers at 45F. Observed bottom cold drawer unable to fully close. -PIC stated all food was placed into cold drawers at 9:30am. Because the food is within a 4-hour cooling window, PIC moved all food to WIC for rapid cooling. By end of inspection, EHS observed food cooling at sufficient rates to reach 41F within 4 hours. -CDI- After removing food from cold drawers, PIC cleaned cooler unit and removed ice block which was preventing drawer from fully closing. EHS observed drawer now able to fully close. EHS observed ambient temperature of cooler drop to 40F.
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 .
#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 drink bottle stored above customer food (produce) in WIC. -CDI- PIC relocated employee bottle to designated employee section.
Apr 9, 2026 A 98.5 · 4 violations
#15 · Food separated & protected
Corrected during inspection
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P -Observed exposed shredded cheese in prep top directly touching underside of tray storing portioned pico/sour cream. Ensure food is protected from contamination by covering cheese with lid or storing tray of portioned pico/sour cream in different location. -CDI- PIC moved tray of portioned pico/sour cream in prep unit lowboy cooler.
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
-Observed portioned pico, salsa, cut romaine, and shredded lettuce in prep top without date mark. -CDI- PIC verified prep date of all items (by referencing other containers of food from same batch) and properly added date marks.
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 .
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observed ROP (vacuum sealed) ahi tuna thawing within the ROP environment. Ensure tuna is removed from ROP environment before thawing in WIC. -CDI- PIC removed tuna from ROP environment.
#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 box of single-single articles (to-go containers) stored directly on the ground in the kitchen. -CDI- Box was raised off the floor.
Nov 25, 2025 A 96.5 · 3 violations
#24 · Time as a Public Health Control; procedures & records −3
Corrected during inspectionRepeat violation
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 salsa held on 4-hour TPHC, labeled with a start time of 11am and discard time of 3pm. EHS observed salsa on TPHC (removed from temperature control) at 10:40am, prior to the listed start time. -CDI- PIC corrected start/discard times to reflect the accurate time that the salsa was placed on 4-hour TPHC (10:30am). Ensure the start/discard times to reflects the accurate time that the salsa is removed from cold holding and placed on 4-hour TPHC. -REPEAT-
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed one wiping cloth held in less than 50ppm quat sanitizer solution. Observed other sanitizer buckets at proper concentrations. PIC stated sanitizer buckets are set to be changed daily at 11am, and was about to change sanitizer solution. -CDI- Sanitizer bucket was changed and replaced with 200ppm quat sanitizer. EHS and PIC discussed conducting frequent sanitizer test strip checks to ensure sanitizer levels do not drop below 150ppm, even if it has been less than 4 hours since filling the sanitizer bucket. -REPEAT- No point escalation due to improvement in since last inspection.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among multiple dishes stored as clean. Allow dishes to properly air dry before wet stacking.
Jul 17, 2025 A 96.5 · 6 violations
#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 corn holding at 122F in the hot holding cabinet. -CDI- PIC reheated corn to 165F.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed chipotle ranch in the cold drawer without a date mark. -CDI- PIC was able to verify prep date by referencing large batch in WIC and properly added date marks.
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 .
#24 · Time as a Public Health Control; procedures & records −3
Corrected during inspectionRepeat violation
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 small containers of salsa being held on TPHC without a time stamp for start or discard time. PIC stated salsa was just placed out on TPHC immediately prior to EHS arrival. -CDI- PIC properly added start/discard time for salsa. -REPEAT-
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. -Observed uncovered veggie mixture solution in WIC stored directly underneath the dripping condenser. -CDI- PIC voluntarily discarded the veggie mixture.
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths being held in 50ppm quat sanitizer. -CDI- Sanitizer bucket was changed and replaced with 200ppm quat sanitizer. -REPEAT-
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. -Observed avocados being prepped/sliced with their stickers still intact, stored in an original cardboard container the avocados were originally delivered in. Remove stickers during the wash process and store clean produce in clean containers.
Mar 25, 2025 A 97.5 · 3 violations
#10 · Handwashing sinks supplied & accessible −1
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 rolling container for chips in front of hand sink. CDI: Container was relocated.
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspectionRepeat violation
REPEAT
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 small containers of salsa being held on TPHC with a discard time of 3pm at 3:30pm. CDI: Items were voluntarily discarded.
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 50ppm quat. CDI: Buckets were changed.
Jan 2, 2025 A 95 · 5 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 hand sink by hot box without paper towels. CDI: PIC placed paper towels at sink.
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
REPEAT
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, plastic containers and utensils soiled while being stored as clean. CDI: Items were placed to be rewashed.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#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 chorizo and ground beef above 70F with approximately 15 mins left in 2 hour window. CDI: PIC placed ice on ground beef and flattened out chorizo to promote quicker cooling. EHS observed items reach below 70F at end of cooling window.
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 .
#24 · Time as a Public Health Control; procedures & records
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 house made chili butter being held on TPHC with a start time of 11am at 10:54am, PIC stated item was removed from temperature control at 10am. CDI: PIC placed correct time label on item.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
REPEAT
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 chorizo cooling in a thick mound, and ground beef cooling in thick portions. CDI: items were split into smaller portions, ice was placed on ground beef, chorizo was flattened out.
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 .
Oct 23, 2024 A 97 · 4 violations
#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 metal pans, plastic containers, and knives with food and other debris while being stored as clean. CDI: Items were placed to be rewashed.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#18 · Proper cooking time & temperatures −1.5
Corrected during inspection
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety. Observed partially cooked steak in grill drawers. EHS observed food employee cook steak to 135F then placed to cool. Facility was unable to provide prior approval of non-continuous cooking. EHS observed par cooked steaks from this morning cool to 41F. CDI: Par cooked steak from yesterday was voluntarily discarded. PIC stated they will cook steak to 145F before cooling.
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed pico cooling at a rate of 0.01F/min and sriracha slaw cooling at a rate of 0.05F/min. Pico was cooling in a deep metal pan inside walk in cooler, sriracha slaw was covered in Saran Wrap inside reach in cooler. CDI: Sriracha slaw was uncovered and placed in walk in, pico was placed on a sheet pan.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers and metal pans wet stacked.
May 15, 2024 A 98.5 · 4 violations
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed brisket and chicken hot holding in steam well below 135F. Unit did not have enough water in the bottom. CDI: Items were reheated to above 165F.
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
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 1 pan of chorizo with a prep date of 5/8. CDI: PIC voluntarily discarded the item. Overall date marking was correct.
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 .
#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 gaskets on 2 door reach in cooler with dark build up. Clean as needed.
#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 vents above 3 compartment sink with dust build up. Clean as needed.
Nov 3, 2023 A 99 · 3 violations
Inspector comments: EHS observed consumer advisory with asterisking acting as an effective reminder statement. Per conversation with the PIC, currently, the only asterisked item that can be served raw or undercooked within the establishment is the Ahi Tuna, which discloses via menu item description that the item is served raw.
EHS recommends that all other items that are served fully cooked (steak, flounder, shrimp, etc.) have their asterisks removed, so as to more clearly distinguish them from food items that are served raw or undercooked. Should the facility seek to denote that these items are potential allergen items, utilize a different statement and symbol (I.E. double asterisk, bullet point)
EHS observed delivery of unwashed produce at start of inspection. Over course of inspection, EHS observed placement of unwashed produce (tomatoes and avocados) on shelves by employees. These items were placed above ready to eat food items (I.E. sliced and washed tomatoes), but were properly corrected by PIC over course of properly storing delivered food. Unwashed produce is subject to storage order restrictions at all times and can not be placed over ready to eat food, with the exception of hermetically sealed containers of food or beverages (canned or bottled drinks, jar pickles, etc.) that have NOT been repackaged or opened.
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee washing, rinsing and sanitizing one piece of equipment (veggie slicer) that had been recently used to prepare non TCS produce (sliced citrus) by the front of house, without effective hair restraints.
Should front of house employees engage in food prep and/or working extensively with clean utensils, utilize effective hair restraints and remove jewelry from hands and wrists.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspectionRepeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed three (3) recently washed, rinsed, and sanitized bin stacking while wet. CDI - EHS separated out bins and stacked them such that they could air dry effectively. REPEAT.
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 cleaned ice wands stored directly on clean racks of reach in freezer. CDI - EHS discussed clean utensil storage with PIC and placed ice wands in clean, readily available pan before placing back in reach in freezer.
Note: No escalation in point deduction; fewer wet stacked dishes were observed during inspection, as facility is stacking dishes horizontally to improve air drying and avoid wet nesting. Ice wand storage has not yet been observed as improper prior to inspection.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Repeat violation
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 two (2) employee food bins (one labeled food container in WIC, one labeled bin of creamers and beverages in reach in cooler) stored above facility’s food held for resale. Place employee covered drink containers and food items such that they can not potentially contaminate customer food (at lower elevation) REPEAT.
Jul 21, 2023 A 98 · 9 violations
Inspector comments: EHS observed incomplete consumer advisory on menus (asterisks to a reminder statement ‘There is some risk of illness if you eat raw or undercooked meat, eggs, fish, poultry or shellfish’) No disclosure statement is listed for asterisked items (‘I.e. ‘this item may be cooked to order/this item may be served raw or undercooked) Per conversation with PIC, none of the facility’s food items are served raw or undercooked to consumer request. If facility wishes to provide raw or undercooked items, consumer advisory must include disclosure and reminder statements as defined in NC Food Code 3-603.11.
Per conversation with PIC, certain menu items (chopped steak) are cooked and cooled for storage in WIC, potentially below the necessary cooking temperature for whole muscle meats (145F). Barring additional information, this would constitute a non-continuous cooking process and would require prior authorization. Cooking and cooling logs at time of inspection showed steak was cooked to final temperature of 158F internally, and item was labeled for storage as a ready to eat product.
Establishment shall either
1) Continue to cook whole muscle meats to final temperature of 145F or greater prior to cooling and storage.
2) Provide documentation stating that this process, as described, is distinct from non-continuous cooking or ‘par cooking’ OR
3) Fill out an application for non-continuous cooking with Mecklenburg County Health Department, found at
https://mecknc.widen.net/s/swwwpsmbsx/non-continuous-cooking-application-english
#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 Observed no written procedures for employees to follow when responding to vomiting or diarrheal event at time of inspection. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal event, as well as vomit and diarrhea cleanup poster.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 rear area hand sink without paper towel at start of inspection. CDI - PIC replaced paper towel from readily available supply.
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed ROP one (1) packaged raw chorizo stored directly on top of ROP packaged raw whole muscle steak.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed ginger and cucumbers stored over hermetically sealed, ready to eat lettuce in RIC.
CDI - EHS and PIC reorganized points of storage to prevent potential contamination. EHS provided PIC with storage order guides for WIC and reach in units.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#24 · Time as a Public Health Control; procedures & records
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 bin of salsa to go cups held at ambient temperature, without effective TPHC time labeling. PIC presented TPHC instruction sheet, and described TPHC process (salsa bin set out from 11 a.m. - 3 p.m.) CDI - PIC delegated proper labeling of salsa bin to food employee. Bin was labeled for 11 a.m. to 3 p.m.
Note: Per observation and conversation with PIC, other cold holding TCS items are being considered for TPHC (i.e. bottled queso or cream sauces). Should these items be used on TPHC, establishment shall add them by name to preexisting TPHC plans.
#37 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed one (1) salt and pepper blend shaker without labeling. CDI - PIC produced label. EHS and PIC discussed labeling methods, including station labels and placing working containers in labeled storage bins.
#38 · Insects & rodents not present; no unauthorized animals
Corrected during inspection
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to patio propped open. Door shall be closed during hours of operation or otherwise protect from pest or insect entry (mesh netting, air curtain, etc.) CDI - Closed during inspection.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspectionRepeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately seven (7) recently washed, rinsed, and sanitized bin stacking while wet. CDI - EHS separated out bins and stacked them such that they could air dry effectively. REPEAT.
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
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 four (4) stacks of single service articles stored at shelving and at kitchen prep area with exposed food contact surfaces. CDI - PIC and EHS inverted single service articles to prevent potential contamination.
#56 · Meets ventilation & lighting requirements; designated areas used
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed two (2) employee food bins (one labeled food container in WIC, one portion of cooked employee lunch in hot cabinet) stored above facility’s food held for resale. Place employee covered drink containers and food items such that they can not potentially contaminate customer food.
Mar 14, 2023 A 99 · 4 violations
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths stored in sanitizer bucket under 200ppm quat. Ensure wiping cloths are also fully submerged in solution to prevent microbial growth and cross contamination. CDI-Bucket was refilled with solution of 200-400ppm quat at 3 compartment sink.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed a couple metal pans wet stacked on clean dish shelving.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair.
Observed leak at piping under 3 compartment sink. PIC has already scheduled plumbing repair.
#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 coat/apron stored on shelving containing dry goods, seasoning and spices.
Dec 7, 2022 A 98.5 · 2 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
Quat sanitizer from dispenser at 3 compartment sink was below 200ppm (about 50-100ppm). Wiping cloths used to wipe down food contact surfaces at prep sink were also stored in solution measuring QAC below 200ppm. PIC contacted technician for adjustment. Until QAC sanitizer is dispensing at proper concentration, facility is using chlorine for sanitizing solution in 3 compartment sink and in wiping cloth buckets. Facility has appropriate test strips. CDI- During inspection, chlorine sanitizer was made in 3 comp sink basin and measured 100ppm.
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
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 stored with facility’s food for sale. CDI- Employee food was relocated into properly labeled storage.
Sep 12, 2022 A 98.5 · 3 violations
#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 a few dry goods such as sugar, salt bins, and oil, water bottles without label.
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wet cloth out on prep surface. Be sure that wiping cloths are submerged fully in sanitizing solution to prevent microbial growth. Sanitizer solution in bucket was just below 200ppm QAC. Buckets remade with shift change to correct sanitizer concentration of about 300ppm (200-400ppm).
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal food pans stacked wet on clean dish shelving.
Jun 7, 2022 A 98 · 5 violations
Inspector comments: Flank steak is whole muscle in tact and cooked to 145F on all surfaces to be fully cooked. This is a not a non-continuous cooking process.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at a couple handwashing sinks where the paper towel dispenser had recently been replaced. CDI-Provided signage to PIC.
#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. 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 a few metal pans stacked with leftover food residue. A couple knives observed with food debris. CDI-Items were moves to 3 comp sink to be cleaned and sanitized.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed buildup in ice machine chute at drink fountain.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few gnats in kitchen area. Keep working to prevent and mitigate the presence of pests.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal pans and food containers wet stacked.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed torn gasket at prep unit drawer and hot box door.
Mar 22, 2022 A 97.5 · 6 violations
Inspector comments: Box of beef on site is whole muscle. Searing the entire outside of the beef to 145F is fully cooking it. This is not a non-continuous cooking process.
#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. Certificate could not be located.
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed veggie broth in the hot box below 135F. It was reheated on the griddle and then placed back in the hot box (see temp chart).
#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 cups of salsa in a pan with just the bottom of the pan touching the ice. Salsa temped 46-50F. It was all discarded voluntarily. Observed cups of sour cream stacked too high in the prep unit top temping at 48F. They were moved to the walkin cooler to chill to 41F. Staff will not stack above the fill line in the future. Facility may wish to move to TPHC (time as a public health control) for salsa cups. Emailed TPHC form to facility.
#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 salsa cups on trays without date mark. They come from the large containers of salsa in the walkin cooler. The trays were dated with that date.
Observed milk without date mark. Date marked during the inspection. Date marking system in facility is very good so no points deducted this inspection.
#38 · Insects & rodents not present; no unauthorized animals
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to patio propped open. You must keep this closed. Closed during inspection.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. There were too many towels and not enough sanitizer in one bucket so sanitizer was reading 100ppm. It was refilled to proper levels.
Nov 4, 2021 A 95 · 4 violations
#10 · Handwashing sinks supplied & accessible −1
5-202.12 Provide at least 100F water at handsinks. Observed hand wash sinks only reaching 90 degrees.
#20 · Proper cooling time & temperatures −3
Repeat 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 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed steak being cooled in walk in cooler at insufficient rate to meet cooling parameters . CDI changed cooling method and proper cooling rate achieved. Observed pulled chicken cooling in volume in large plastic containers at insufficient rate to meet cooling parameters (see chart for observations). CDI changed cooling methods and proper cooling rate achieved. Demonstrated proper cooling techniques with PIC and discussed cooling times and temperatures . Advised that risk control plan would be needed if proper cooling could not be achieved by next 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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed chicken cooling in volume in plastic containers and steak cooling in volume and tightly covered. CDI moved both steak and chicken to sheet pans steak taken to freezer and chicken cooled in walk in cooler both achieved proper cooling rates.
#43 · In-use utensils: properly stored −0.5
Corrected during inspection
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in slot between prep unit and prep table for use with foods. CDI PIC took knife to be washed rinsed and sanitized.
Aug 18, 2021 A 95.5 · 5 violations
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspectionRepeat violation
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cardboard caddy and trash can in front of handsink next to ice machine upon arrival. CDI-PIC cleared path to handsink. Points not escalated from previous inspection due to different type of violation.
#14 · Food-contact surfaces: cleaned and sanitized
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature. Observed water in 3 comp sink at 93F. Wash solution should be maintained at 110F. No points taken because active warewashing was not occurring. Instructed PIC to have sink refilled with fresh solution prior to restarting washing procedures.
#18 · Proper cooling time and temperatures −3
Corrected during inspectionRepeat violation
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 prepped salsa cups from yesterday at 48F. CDI-PIC voluntarily discarded.
#36 · Insects and rodents not present; no unauthorized animals
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door of facility propped open upon arrival to establishment.
#38 · 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 food service employee handling food while wearing a watch. REPEAT
May 28, 2021 A 90 · 16 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Both managers on site were not certified.
#6 · Hands clean and properly washed −2
Corrected during inspection
2-301.14 Wash hands after activities that contaminate them. -P Observed an employee touch raw meat and then go to touch utensils and other items without washing their hands. CDI - PIC had them wash.
#8 · Handwashing sinks, supplied and accessible −1
Follow-up verification required
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the water filter from the ice machine drained into the hand sink. Verification required that this drains properly to a floor drain or as otherwise approved.
#13 · Food separated and protected
Corrected during inspection
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation Observed Unwashed avocados and lettuce over ready to eat food in the walk -in refrigerator.
#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 in the 3 compartment sink that was being used for dishes at 50 ppm quat. CDI - dispenser was at the correct concentration so the sink was refilled.
#18 · Proper cooling time and temperatures −1.5
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed 3 buckets of salsa at 47F made the day before per the labels and PIC. CDI - voluntary discard.
#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 4 small pans of tuna at 45F. CDI - voluntary discard.
#22 · Time as a Public Health Control: procedures and records −1
Follow-up verification required
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 Facility has 2 sauce bottles that per the PIC they discard at the end of 4 hours. No procedures or times were present. Verification required for procedures and to observed time labels.
#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 rice, beans, salsa, catering beef and beans, and grilled chicken were all still in the cooling phase and were tightly covered. CDI - vented, discarded, or switched to a shallow container depending on product.
#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 a oil container and a couple of spray bottles of clear liquid not labeled.
#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 one person working with food while wearing a watch.
#39 · Wiping cloths: properly used and stored −0.5
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in 3 buckets for wiping cloths at 50 ppm quat. Maintain 200 to 400 ppm.
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of pans wet stacked.
#49 · Plumbing installed; proper backflow devices
5-205.15 (B) System maintained in good repair - C Observed women's toilet needs to be recaulked and secured.
#52 · Garbage and refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Keep
#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. Designate an area for employee food. Observed on a shelf with food for customers.
Feb 15, 2021 A 95.5 · 2 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. CDI PIC had employees clean ice machine .
#16 · Proper cooking time and temperatures −3
Repeat violation
3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) Observed steak still being non-continuously cooked without approval. Provided paper work to PIC and advised that it would need to be approved if this process was to be utilized. 10 day verification required .
Sep 15, 2020 A 97 · 4 violations
#16 · Proper cooking time and temperatures −1.5
3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) Observed steak being cooked using a non-continuos cooking process without prior approval. CDI advised that current product must go back to 165 degrees F before being hot held . Advised that if this process is to be continued that approval must be granted and appropriate paper work must be on file. Provided paperwork necessary for non-continuous cooking . 10 day verification required.
#31 · Proper cooling methods used; adequate equipment for temperature control −1
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 beans and ground beef cooling at insufficient rate to meet cooling parameters due to too much volume . CDI split into shallow pans and proper cooling achieved.
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Observed gaskets on grill drawers in need of replacement. -0 points-
Nov 1, 2019 A 98.5 · 4 violations
#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 Rice cooling in thick portioned lexane pan. CDI - Rice split on to 3 sheet pans and returned to walk in cooler for rapid cooling.
#36 · Insects and rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Noted a couple of flys in the dining area near the back door. Work with pest control service provider to eliminate pests. Observed 1/4 inch gap around entire roll up door. Install weather stripping designed for this application to eliminate open air entrances to facility.
#39 · Wiping cloths: properly used and stored −0.5
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on counter by steam table. CDI - Relocated to sanitizing solution without prompting from inspector.
#43 · Single-use and single-service articles; properly stored and used −0.5
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Wire storage shelf used to store single service items like cups and napkins located in non-permited space of the dining area. Relocate all single service items to storage shelves in the permitted space.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “TACO MAMA DILWORTH” or State ID 2060019631). Inspection type (routine vs. follow-up) is not published in the county's data.