A94
TACOS Y MAS LOS PRIMOS
1343 SHARON RD W, Charlotte, NC 28210
Food Stands · NC permit/State ID 2060023707
Latest gradeA (94)
Last inspectedOct 7, 2026
Inspections on record19
On record sinceFeb 11, 2021
Mobile units are mapped at their registered address (usually a base or commissary), not where they're serving today.
Score history
Feb 11, 2021Higher is betterOct 7, 2026
Inspections & violations
Oct 7, 2026 A 94 · 5 violations
Inspector comments: Upon arrival for regular inspection, EHS observed multiple large metal pans with hot prepared food covered, with names written on the plastic covers, stationed on prep tables. Upon inquiry, EHS confirmed this was the method of transportation of prepared food for service in the loncheras. Permit conditions required that the prepared food be individually sectioned out into individual portions and packaged individually. Loncheras are not permitted to serve food from larger quantities at locations of service. EHS discussed permit conditions and restrictions. CDI PIC had employees package food portions into individual packages and place left over food into the WIC for proper cooling. Future violations of the permit conditions may result in permit action: “THIS FOOD STAND IS THE base of operations(FOOD PREPARATION) FOR AN OPEN FOOD, MOBILE FOOD UNIT(O30949) AND MULTIPLE LONCHERA STYLE DELIVERY UNITS FOR INDIVIDUALLY PRE-PACKAGED FOOD ONLY. All food, equipment, utensils etc. associated with catering operation must be prepared and stored at (TACOS Y MAS LOS PRIMOS).
• All food shall be transported in a manner to prevent contamination and shall maintain temperatures as specified in Chapter 3 of the NC Food Code Manual( BASED ON PERMITTING AND EQUIPMENT, ALL INDIVIDUALLY PACKAGED FOODS SHALL BE PROTECTED USING TIME AS A PUBLIC HEALTH CONTROL (TPHC).”
#1 · PIC Present, demonstrates knowledge, & performs duties
Corrected during inspection
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed hand washing violations, food contact surface violations and cooling parachutes + methods violations with intervention required by EHS. CDI PIC corrected all violations during inspection.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee pick something off ground and then begin to change gloves and prepare food without a hand washing in between. CDI PIC corrected and employee washed hands.
#20 · Proper cooling time & temperatures −3
Corrected during inspectionRepeat violation
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large vat of beans that were prepared yesterday and had not been removed from the WIC holding above 41F. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Repeat violationFollow-up verification required
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 Oberved beans prepared yesterday in a deep well large pot that had not been removed from WIC since placement into WIC yesterday, holding above 41F. PIC voluntarily discarded. VR required. Continuing violations during follow up visits or inspections may result in permit action.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed hand sink and three comp sink with leaks from faucet heads. Repair
Jun 17, 2026 A 94.5 · 8 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at one hand sink. CDI PIC replaced soap
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at one sink. CDI PIC replaced.
#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 cooked shrimp stored under raw beef.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked chicken from day before, which PIC stated had not been removed from the walk in cooler since placed in there the day before. CDI PIC voluntarily discarded the food. Place food in open (no tapa), metal shallow containers during the cooling process. After cooling process in complete, then the items can be consolidated.
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 −1.5
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TPHC for the luncheros. CDI PIC and EHS wrote out procedures.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
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 no time stamps for TCS foods going out in the Luncheros. CDI Logs were started.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Repeat violationFollow-up verification required
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooked yesterday, in a large, deep well plastic container with secured lid, holding above 41F. Item had not been removed from cold holding since placement into WIC yesterday. PIC voluntarily discarded. Repeat Facility is placed on Risk Control Plan VR, will implement during VR.
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 a few flies.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Pans washed, rinsed, sanitized then stored wet. Pans to be separated to air dry. 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 ceiling around vents with black dust and debris, clean with more frequency. Repeat.
Feb 5, 2026 A 94 · 12 violations
#2 · Certified Food Protection Manager −1
Corrected during inspection
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspection. CDI PIC with certified food protection manager certification arrived during inspection review.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#5 · Procedures for responding to vomiting & diarrheal events
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 V&D procedures for facility. CDI Facility received MCHD procedures.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a box of cucumbers with white growth on cucumbers. CDI PIC voluntarily discarded.
#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 raw chicken over beef and shrimp. Observed raw beef and pork over raw shrimp. Observed raw eggs stored under raw chicken. CDI PIV changed order on items.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer being used to sanitize at less than 50 ppm. CDI PIC added more chlorine and it measured at 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
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chicken cooked sitting out on counter 1 1/2 hours later with no temperature change in a 15+ minute increment. CDI EHS instructed PIC to place chicken on metal pan and place in WIC.
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 .
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 .
#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 cooked beans that had a prep date of 1/29. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Repeat violationFollow-up verification required
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 tightly covered, on the countertop cooling with no change in temperature in 15 minutes, with 20 minutes left before 1st window expired (135F-70F).PIC, per EHS instruction, placed chicken on metal sheet pan and placed in WIC. Item cooled below 70 before 2 hour window expired with correction. Repeat
Facility has had this violation in the last 5 inspections. Facility will be placed on a Risk Control Plans.
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 .
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Employee not wearing a hair restraint.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Pans washed, rinsed, sanitized then stored wet. Pans to be separated to air dry. Repeat
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster.
#55 · Physical facilities installed, maintained & clean
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 ceiling around vents with black dust and debris, clean with more frequency. Repeat.
Oct 10, 2025 A 95 · 6 violations
Inspector comments: Begin cooking at 3pm. Trucks leave facility by 9am. Closed until 1:30pm then open until 5pm.
#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 Opened package of ham, hot dogs and containers of shrimp cocktail lacked date marks. Date marks added.
#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
Beans and refried beans cooked 3.5 hours earlier above 41 F. Covers removed and beans stirred to facilitate cooling. Repeat.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#43 · In-use utensils: properly stored −0.5
3-304.12 (A) 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 ice scoop being stored in ice machine with handle touching ice.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Pans washed, rinsed, sanitized then stored wet. Pans to be separated to air dry.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test kit available at time of inspection. Verification required within 10 days.
#49 · Non-food contact surfaces clean −0.5
Follow-up verification required
4-601.11 (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Clean edges of ice machine above ice contact area.
Apr 25, 2025 A 97 · 3 violations
Inspector comments: Food prep begins at 3am truck departs facility at 9am
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Bacon stored over mangoes. Bacon moved to another shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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
Shredded cabbage prepared 45 minutes prior stored in covered containers. Containers uncovered to facilitate cooling.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspection
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Pans washed, rinsed, sanitized then stored wet. Pans separated to air dry.
Jan 30, 2025 A 94 · 4 violations
Inspector comments: Facility opens at 3am. Trucks depart at 9:00 am.
#20 · Proper cooling time & temperatures −3
Corrected during inspectionRepeat violation
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed pan of chicken and pan of cut tomatoes 1 hour in closed containers. PIC removed lid from cut tomatoes and chicken was spread on shallow pan uncovered. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#23 · Proper date marking & disposition −1.5
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 Opened package of ham and opened container of milk lacked date marks. Improvement since last inspection. Date marks added.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#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 items cooling covered with plastic and lids preventing air flow around foods. PIC removed plastic and lids. Repeat
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#42 · Washing fruits & vegetables −0.5
3-302.15 Wash fruits and vegetables prior to use.
Oct 31, 2024 A 94.5 · 6 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed limes and containers in hand wash sink. CDI removed items from hand wash.
#20 · Proper cooling time & temperatures −1.5
Corrected during inspectionRepeat violation
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed pan of chicken cooling greater than 4 hours still greater than 70 degrees. CDI discarded.
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Repeat points not escalated since only one pan observed.
#28 · Toxic substances properly identified stored & used −1
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed two containers of cold medicine and one container of pain reliever on shelf above prep area. CDI PIC took to locker.
#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 items cooling covered with plastic preventing air flow around foods. CDI PIC removed plastic. Repeat
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#39 · Contamination prevented during food preparation, storage & display −1
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed hot foods being plated in parking lot of commissary. Advised PIC that this should take place in the commissary not in the parking lot.
#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 floors heavily soiled at beginning of inspection . CDI floor cleaned .
May 29, 2024 A 93 · 7 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspection.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed refried beans cooling covered and in too dense of layer to meet cooling parameters as observed via calculation. CDI PIC moved to shallow uncovered pans and proper cooling rate achieved.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#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 numerous items in walk in cooler dated for yesterday but prepared today. CDI PIC corrected date.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during 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 beans cooling covered and in quantity to great to meet cooling parameters. CDI PIC moved to shallow pans and left uncovered and proper cooling rate achieved.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#39 · Contamination prevented during food preparation, storage & display −1
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large pot of chicken stored on floor. CDI PIC moved to table.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.
#55 · Physical facilities installed, maintained & clean −0.5
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in facility in need of cleaning.
Nov 28, 2023 A 93.5 · 9 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM available during inspection. REPEAT.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 bottle of dish detergent stored in hand sink. REPEAT. CDI - employee removed detergent.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf. Observed hand sink basins blocked by cutting board and metal pan cover. CDI - employee removed obstructions.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils stored in plastic bin with debris in the bottom and on food contact surface of utensils. CDI - employee washed plastic bin and utensils.
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 −3
Corrected during inspectionRepeat violation
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked potato and beans cooling in plastic container in ambient air at an insufficient rate to reach 70 F within 2 hours. REPEAT. CDI - PIC moved potato and beans to metal sheet tray in WIC.
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 cut tomatoes cooling in deep plastic container in WIC at an insufficient rate. CDI - PIC moved tomatoes to metal sheet tray.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#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. Observed container of beans, American cheese, and hotdogs in WIC without date mark. CDI - PIC 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 .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Repeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed foods cooling at an insufficient rate in deep covered plastic containers. REPEAT. CDI - PIC moved food to uncovered metal trays in WIC to rapidly cool. Verification visit within 10 days.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep counter. REPEAT. CDI - PIC moved wiping cloths to bucket of sanitizer.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked while still wet.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed leak at bottom of hand sink by 3-comp sink.
Jul 7, 2023 A 94.5 · 10 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf. Observed sponges in hand sink by 3-comp sink. CDI - PIC removed sponges.
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken stored over tomatillos in WIC. CDI - PIC rearranged food storage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(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 three pots of chicken stock on bottom shelf of prep table at 91 F. PIC stated that chicken stock was cooked at 9 am this morning. CDI - PIC voluntarily discarded chicken stock.
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 .
#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 three pots of chicken stock cooling in ambient air. Chicken stock was outside the required cooling parameters. CDI - PIC voluntarily discarded. PIC will utilize WIC to rapidly cool food that has been cooked.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pot of tomatillos and pot of jalapeños stored on floor in WIC. CDI - PIC moved food to shelf.
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in bucket at 0 ppm chlorine sanitizer. CDI - PIC added sanitizer to achieve 50 ppm concentration.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed loose hand sink that was not sealed to wall by 3-comp sink. Reattach sink to wall and caulk where sink meets the wall.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Corrected during inspection
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no sanitizer test strips during inspection. PIC stated that the owner who was not present during the inspection keeps the test strips locked. CDI - EHS provided test strips to PIC.
#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 drinks stored on shelf above prep surface and on prep surface throughout facility. CDI - PIC relocated employee drinks to a container on a shelf that is not above food prep.
Mar 29, 2023 A 95 · 5 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
Beef, chicken and rice recorded below 135F, CDI- 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 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
Raw chicken, pico, and lettuce in WIC recorded above 41F, CDI- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed chicken and beef cooling with silan wrap over food, CDI - Wrap uncovered. REPEAT
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 .
#40 · Personal cleanliness −0.5
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Employee not wearing a hair restraint.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Wet stacking of equipment stacked.
Dec 1, 2022 A 97.5 · 4 violations
#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 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 food employees dip the W/R dishes in the sanitizer and not give the dish long enough to achieve full contact time of 10 seconds with CL. CDI-EHS explained this to PIC and they relayed this information to the employee, they put dishes in the water for at least 10seconds.
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety
Observed PIC using time and labels for their lonchero trucks. They explained they usually prep and put food in at 8:30 and they stop serving around 1:15PM. They also explained sometimes they save the food in containers for the next day. They also had no written procedures on site. CDI-EHS sat down with PIC and filled out TPHC, as well as explained they must only keep for 4 hrs, no longer because of the bacteria load. They are not allowed to keep for the next day.
Side note-They must keep food with current label standards.
#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 a large metal pan of beans, and a smaller pan of cooked beef all above 41F in the WIC. PIC said they cooked this morning and they had dates, they were covered with plastic wrap. CDI-EHS explained they need to remain uncovered and the beans need to be in a smaller pot. PIC said they mainly use ice baths but they do not check the temperature afterwards. EHS suggested they ensure it’s 41F before wrapping. PIC moved the beans into 2 smaller pans, and left them uncovered. PIC uncovered cooked beef. REPEAT.
#36 · Thermometers provided & accurate −0.5
Follow-up verification required
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed no working thermometer on site. VR REQUIRED 12/1/2022.
Sep 14, 2022 A 97 · 3 violations
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed washed produce being held under unwashed produce. CDI-items were relocated. REPEAT
#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. Observd chicken and pork in the WIC and beef and pork in ice baths cooling incorrectly. The foods in the WIC were wrapped tightly and did not allow for air flow, and the ice baths were too shallow and did not allow for proper cooling. CDI-all plastic wraps were taken off of the cooling foods. Foods in the ice baths were pushed down into the pan and more ice was added so that ice surrounded the pans and allowed for cooling. REPEAT.
#43 · In-use utensils: properly stored −0.5
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 ice scoop being stored in ice machine with handle touching ice.
Jun 14, 2022 A 97 · 4 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Repeat violation
2-101.11 (A) PIC shall be present during all hours of operation. -PF No serve safe certified food protection manager present during the inspection.
#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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed chicken stored above beef inside of walk in cooler. Observed eggs stored below chicken inside of the walk in cooler. CDI- Items were restocked according to the final cook temperature during the inspection.
#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 . Cooling shall be accomplished in accordance to time and temperature by using one of the earlier listed methods. Observed chorizo cooling inside of the walk in cooler in a bulk amount with plastic cling wrap attached. Ensure that foods are cooled in an approved manner such as venting foods inside of walk in cooler in a smaller amount. CDI- Food was broken down in to smaller portions and vented during the inspection.
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed baseboard tile missing during the inspection. repair as needed.
Mar 18, 2022 A 91 · 8 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
2-101.11 (A) PIC shall be present during all hours of operation. -PF No serve safe certified food protection manager present during the inspection.
#8 · Hands clean & properly washed −4
Corrected during inspectionRepeat violation
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Ensure that employees are regularly washing their hands in between tasks. Observed an employee make several trips between walk in cooler and back to prepping foods without washing hands in between. CDI-Employee was educated on when to wash their hands and washed during the inspection.
2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in prep sink.
#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 Hand washing sinks shall be available at all times and used for the sole purpose of hand washing only. Observed cart blocking access to hand washing sink. Observed apron stored on hand washing sink.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dish washer actively washing dishes with soap and water with no sanitizing steps included. CDI- REHS showed explained the process needed to sanitize dishes and sink was setup to wash, rinse, and sanitize dishes.
#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. 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 cut cabbage in the walk in cooler cooling at 3:17 in bulk container with plastic cling wrap attached. PIC stated the food has been cooling since 10am and has not been removed from walk in unit. Cabbage was discarded during the inspection.
#33 · Proper cooling methods used; adequate equipment for temperature control
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Cooling shall be accomplished in accordance to time and temperature by using one of the earlier listed methods. Observed pork and popusas cooling on prep table at temperatures of 90F and 102F. Ensure that the cooling process begins once the temperature drops below 135F by using ice baths, rapid cooling equipment, stir wands or ice baths. Foods were placed in ice baths during the inspection.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes wet stacked during the inspection. Food establishment shall implement pyramid stacki8ng method.
#54 · Garbage & refuse properly disposed; facilities maintained −1
Repeat violation
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors shall be kept closed to prevent possible harborage or attraction of pests. Observed dumpster doors left open during the inspection.
Dec 8, 2021 A 94 · 7 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 Person in charge shall be a certified food protection manager having completed an ANSI accredited food handler's course for managers. No serve safe certified/ANSI accredited food protection manager present during the inspection.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Ensure that employees are regularly washing their hands in between tasks. Observed an employee make several trips between walk in cooler and back to prepping foods without washing hands in between. CDI-Employee was educated on when to wash their hands and washed during the inspection.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Hand washing sinks shall be provided with single use paper towels to carry out hand washing or an approved alternative. Observed no paper towels at hand washing sink during the inspection at two hand washing sinks. Paper towels provided during the inspection.
6-301.14 Post a handwash sign at each handsink. Hand washing signs shall be provided to notify employees to wash their hands. No hand wash sign provided in bathroom. CDI-REHS provided hand wash sign during the inspection.
#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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed inside of the walk in cooler beef stored below chicken. Ensure that beef is stored below chicken to prevent possible contamination from occurring. CDI- Meats were reorganized during the inspection according to their final cook temperatures.
#23 · Proper date marking & disposition
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 on date marking please visit: http://meck.co/FoodSafety All tcs foods kept for subsequent days shall be properly date marked for 7 days with the day prepared being day one. Observed cheese opened Monday without any date marking present. CDI- Datemarked during the inspection by PIC
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bulk containers without label present identifying the contents of white substance. Ensure these working containers are labeled for proper identification.
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors shall be kept closed to prevent possible harborage or attraction of pests. Observed dumpster doors left open during the inspection.
Aug 23, 2021 A 90 · 8 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
Repeat violation
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection.
#13 · Food separated and protected −3
Repeat violation
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple food in walk in cooler at 41F without lid or cling wrap present.
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-702.11 Before Use After Cleaning - P Food contact surfaces of equipment shall be sanitized before use after cleaning. Observed dishes being washed without sanitizing step being taken. Manager corrected during inspection.
#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 crema cooling for 24 minutes with a 1F drop. CDI - Items were vented to cool quickly and effectively.
#31 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product
to remove the heat. -Pf Observed cut tomatoes, lettuce, and chicken cooling tightly covered in various coolers. Observed ground beef cooling in large bulk amounts
quantities on rice . CDI - All items uncovered to allow proper air flow. ground beef and rice were broken down into smaller portions and placed in walk in
cooler for proper cooling.
#37 · Contamination prevented during food preparation, storage and display −1
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 cilantro in stored on floor. Cilantro was moved to shelving during the inspection.
#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 ice scoop making direct contact with ice inside of ice machine.
#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 dumpster lid broken and doors left open. Continue to work with neighboring food establishments to achieve closed doors and lids to prevent a possible harborage or attraction of pests.
Jun 30, 2021 A 90.5 · 7 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
Repeat violation
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. - 2 -
2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC. PIC showed up at end of inspection. - REPEAT -
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink in dish area. CDI - Paper towels provided.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic lids stored inside of hand sink. CDI - Lids removed. - 1 -
#13 · Food separated and protected −1.5
Corrected during inspection
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored directly above pooled eggs. CDI - Storage order rearranged.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed pot of beans in walk in cooler at 41F without lid. Observed pot of beans in reach in cooler at 41F without lid.
- 1.5 -
#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 diced tomatoes cooling for 20 minutes with a 0F drop. CDI - Items placed on thinner pan and placed in walk in cooler top rapidly cool. - REPEAT - 3 -
#26 · Toxic substances properly identified, stored, and used −1
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination. -P Observed can of stainless steel cleaner stored on top of salsa containers. CDI - Cleaner removed. - 1 -
#31 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes, lettuce, and chicken cooling tightly covered in various coolers. Observed cow tongue cooling in large quantities in reach in cooler. CDI - All items uncovered to allow proper air flow. Cow tongue to be cut into smaller sections and placed in walk in cooler for proper cooling. - REPEAT - 1 -
#54 · Meets ventilation and lighting requirements; designated areas used
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored commingled with facility food items in reach in cooler. - 0 -
Feb 11, 2021 A 91.5 · 10 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
Corrected during inspectionFollow-up verification required
2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC present. Arrived after most food prep to observed one food employee cleaning and one prepping raw beef or pork. Neither would claim PIC status. Stated person in charge "no aqui" One employee spoke some english VR
#2 · Management and food employee knowledge, and conditional employee; responsibilities and reporting.
Corrected during inspectionFollow-up verification required
2-103.11 (M) Person in Charge-Duties - PF Observed no PIC thus incapable of being in compliance. VR
#4 · Proper eating, tasting, drinking, or tobacco use −1
Corrected during inspection
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed opened bottle of orange soda stored over food in walk in cooler.
#6 · Hands clean and properly washed −2
Corrected during inspection
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee donn gloves without first washing hands. VR
#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 plastic covered container of cooked meat at 48F date marked yesterday(only food in walk in cooler above 41F) and cooked carne/vegetable mix cooling from 92F to 86F in 30 minutes CDI- meat discarded; carne vegetables spread out on sheet tray to cool faster
#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 plastic covered container of cooked meat at 48F date marked yesterday(only food in walk in cooler above 41F) CDI- discarded
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Observed diced tomatoes cooling covered in bottom of prep unit at 54F. CDI- removed to walk in cooler and opened
#34 · Thermometers provided and accurate −0.5
Corrected during inspectionFollow-up verification required
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Food employees unable to provide any type of thermometer. VR
#37 · Contamination prevented during food preparation, storage and display −1
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 box of avocados stored on in use trash can and employee beverage stored in container of raw whole garlic.
#39 · Wiping cloths: properly used and stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet wiping cloths in bucket on floor at 0 ppm chlorine and qac sanitizer concentration
#43 · Single-use and single-service articles; properly stored and used
Corrected during inspection
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service ramikens stored on floor in kitchen.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “TACOS Y MAS LOS PRIMOS” or State ID 2060023707). Inspection type (routine vs. follow-up) is not published in the county's data.