A96
TACOS EL GORDO
3619 E INDEPENDENCE BV, Charlotte, NC 28205
Mobile Food · NC permit/State ID 2060031285
Latest gradeA (96)
Last inspectedJul 13, 2026
Inspections on record18
On record sinceNov 21, 2020
Mobile units are mapped at their registered address (usually a base or commissary), not where they're serving today.
Score history
Nov 21, 2020Higher is betterJul 13, 2026
Inspections & violations
Jul 13, 2026 A 96 · 8 violations
Inspector comments: Inspection completed at Cashions at 19733 Statesville Rd
EHS observed items reheating at steam table at start of inspection. PIC stated that they had been reheating for 15-20 minutes prior to EHS’ arrival. EHS checked temperatures at start of inspection and then about an hour later, at end of inspection. EHS observed items had not reached 165F and at this point, about 1.5 hours had elapsed. EHS educated on best practice of using flat top to reheat items and PIC begin to place items on flat top to complete reheating process.
#2 · Certified Food Protection Manager
Corrected during inspection
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -CDI- PIC with CFPM arrived at end of inspection. -0-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#8 · Hands clean & properly washed
Corrected during inspection
2-301.12 (A),(B) (C) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed PIC wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated PIC on proper handwashing procedures and PIC properly rewashed hands. -0-
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shelled eggs stored over dough (contains flour and water) and RTE salsas in prep unit. Observed RTE tripa stored in container with raw shelled eggs. -CDI- PIC corrected storage order. **REPEAT** -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 no date marks on any of the food. Per PIC, items were prepared last 1-2 days. -CDI- PIC properly date marked items. -1.5-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed 1 spray bottle with no label. -CDI- PIC properly labeled items. -0-
#37 · Food properly labeled: original container −1
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 some squeeze bottles missing labels. -1-
#38 · Insects & rodents not present; no unauthorized animals
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed ordering window open throughout inspection with no active orders. Must place screen or maintain closed until there are active orders. -0-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed grocery bags being used to store bread in lowboy freezer. -0-
May 20, 2026 A 94.5 · 7 violations
Inspector comments: EHS asked PIC when raw al pastor meat in lowboy freezer had been prepared. PIC stated it had been prepared prior day.
EHS to return in next few days to follow up on cold holding. Not able to determine if cold holding issues were due to items being left out of temperature control or if there are issues with cold holding unit.
Inspection completed at Cashion’s at 19733 Statesville Rd Cornelius, NC
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shelled eggs stored over masa (contains flour and water) in bottom half of prep unit. -CDI- PIC corrected storage order. -0-
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 sanitizer so strong that it bleached out test strip. -CDI- EHS educated PIC on proper sanitizer concentrations and PIC corrected sanitizer to 200ppm. -0-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#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 items hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. -1.5-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F in prep unit and ambient air at 48F. Observed raw al pastor meat at 63F in freezer. -CDI- PIC voluntarily discarded items. **REPEAT** -3-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 in use damp wiping cloth stored on side of sanitizer bucket. -CDI- EHS educated PIC on storing cloth inside of bucket and PIC corrected. -0-
#51 · Plumbing installed; proper backflow devices −1
Repeat violation
5-205.15 Maintain a plumbing system in good repair. Observed slow drain at handsink. **REPEAT** -1-
#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 vent cover with dust buildup. Increased and more thorough cleaning frequency recommended. -0-
Jan 16, 2026 A 95.5 · 8 violations
Inspector comments: EHS observed some items reheating at steam table. PIC stated they had been reheating for about 15-20 minutes at time of arrival. Items were observed between 75-103F. EHS not able to get 2nd temperature due to MFU having to close due to no cold holding. EHS educated PIC on best practice of reheating on flat top or range.
EHS OBSERVED ICICLES BELOW UNIT INDICATING THAT MFU WAS LIKELY NOT TAKEN BACK TO COMMISSARY PRIOR DAY OR THIS MORNING TO DUMP WATER AND FILL IT UP** **ENSURE MFU IS RETURNING TO COMMISSARY DAILY WHEN OPERATING TO PREVENT THIS PROBLEM IN THE FUTURE**
During inspection, water had stopped working. When boss arrived, he showed EHS how water had to be turned back on at valves beneath handsink but food employees were not able to demonstrate this prior to boss arriving. When water was turned back on at valves, it leaked on to ground beneath handsink. No water should be leaking on to the ground. Ensure all food employees are knowledgable on operating water until repairs can be made.
Inspection completed at Cashion’s at 19733 Statesville Rd Cornelius, NC.
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed EHP that had been signed by some food employees but PIC present had not signed it. -CDI- EHS provided updated copy and it was signed at time of visit. -1-
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee adjusting piping below handsink and begin to return to food prep without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier and food employee properly rewashed hands. -0-
#15 · Food separated & protected
Corrected during inspection
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee handle piping below handsink and begin to return to food prep without changing gloves. -CDI- EHS intervened, educated food employee on when to discard gloves and gloves were discarded. -0-
#22 · Proper cold holding temperatures −1.5
Follow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all items in prep unit above 41F. Refer to temperature chart. Observed ambient air of unit at 44F. -CDI- PIC voluntarily discarded items. **FACILITY VOLUNTARILY CLOSING UNTIL REPAIRS CAN BE MADE. NO OTHER COLD HOLDING EQUIPMENT ON UNIT APART FROM LOWBOY FREEZER** **MCHD CLOSED ON 1/19/26. PIC TO SEND VIDEO TO EHS ONCE REPAIRS ARE MADE PRIOR TO FACILITY REOPENING AND EHS TO MAKE OSV NEXT WORKING DAY** **3 DAY VERIFICATION REQUIRED** -1.5-
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 .
#40 · Personal cleanliness −1
Corrected during inspectionRepeat violation
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee engaging in food prep with no protective head covering. -CDI- Food employee placed appropriate head covering on head. **REPEAT** -1-
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. Observed heads of unwashed lettuce on MFU. Per permit conditions, This MOBILE FOOD UNIT is prohibited from the processing of raw animal food and washing of vegetables based on its insufficient prep table/sink space and operation is limited to cooking and assembly of pre-prepared foods. -0-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement due to multiple deep cuts and no longer being smooth and easily cleanable. -0-
#51 · Plumbing installed; proper backflow devices −1
Follow-up verification required
5-205.15 Maintain a plumbing system in good repair. Observed water draining slowly at handsink. Observed water valves that needed to be turned off and on beneath handsink in order to continuously operate running water on MFU. When valve is turned on, water beneath handsink is leaking on to ground. Must repair so that no water is leaking on the ground. **10 DAY VERIFICATION REQUIRED** **MUST ENSURE ALL FOOD EMPLOYEES KNOW HOW TO OPERATE WATER UNTIL REPAIRS CAN BE MADE**
5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for the water inlet. Observed no cover on water inlet and water outlet cover was hanging but not secured. Ensure cover is secured at all times. -0-
Aug 1, 2025 A 92.5 · 11 violations
Inspector comments: Inspection completed in Shell gas station parking lot located at 10308 Albemarle Rd, Mint Hill, NC 28227.
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Corrected during inspectionRepeat violation
2-101.11 (A) PIC shall be present during all hours of operation. - PF - No PIC present during inspection. - CDI - PIC arrived while EHS typing report.
#2 · Certified Food Protection Manager −1
Corrected during inspectionRepeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - No PIC with CFPM present during inspection. - CDI - PIC with CFPM arrived while EHS typing report.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#8 · Hands clean & properly washed
Corrected during inspection
2-301.15 Only wash hands in handwashing sink. - PF - Observed employee wash hands in three compartment sink. - CDI - Education provided. Employee washed hands in hand sink.
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - REPEAT - Observed hand sink blocked by paper towel roll, dirty ziplock bag, and grocery bag of drinks upon arrival. Ensure handsink is clear at all times. - CDI - Employee removed items from hand sink.
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. - Pf - Observed chicken taquitos and individually packaged salsas lacking date mark labels. Per PIC, items were prepared yesterday. - CDI - PIC appropriately date marked items.
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 .
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed two unlabeled spray bottles of chemicals. - CDI - PIC labeled spray bottles appropriately.
#38 · Insects & rodents not present; no unauthorized animals −1
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT - Observed serving window open without screen mesh protector closed and flies on MFU. Contact licensed pest control operator to treat for flies if necessary. Ensure doors and windows are kept closed if lacking proper fly protection.
#40 · Personal cleanliness −0.5
Repeat violation
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - REPEAT - Observed only employee present lacking a hair restraint. Ensure all food handling employees utilize hair restraints.
#45 · Single-use & single-service articles: properly stored & used
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 container of single-service items stored directly on the floor of the MFU. Maintain at least 6 inches off the floor.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - REPEAT - Observed aluminum foil lining shelving in multiple locations on MFU. Do not utilize aluminum foil as a liner. Remove and replace with a cleanable material, such as plastic.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. - Observed small leak on cold water side of faucet at three compartment sink. Repair.
May 8, 2025 A 96 · 7 violations
Inspector comments: Inspection completed in Shell gas station parking lot located at 10308 Albemarle Rd, Mint Hill, NC 28227.
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Corrected during inspection
2-101.11 (A) PIC shall be present during all hours of operation. - PF - No PIC present during inspection. - CDI - PIC arrived at the end of inspection.
#2 · Certified Food Protection Manager −1
Corrected during inspectionRepeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks food protection manager certification. - CDI - PIC with CFPM arrived at the end of the inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Employee present during inspection did not have a signed copy of employee health policy available on MFU. - CDI - Employee signed employee health policy posted on MFU door.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspectionRepeat violation
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - REPEAT - Observed employee’s personal belongings (small purse backpack) stored in handsink upon arrival. Ensure handsink is clear at all times. - CDI - Employee removed personal belongings from handsink.
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies on MFU. Contact licensed pest control operator to treat for flies if necessary. Ensure doors and windows are kept closed if lacking proper fly protection.
#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 only employee present lacking a hair restraint. Ensure all food handling employees utilize hair restraints.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed aluminum foil lining shelving in multiple locations on MFU. Do not utilize aluminum foil as a liner. Remove and replace with a cleanable material, such as plastic.
Jan 17, 2025 A 93 · 8 violations
Inspector comments: Food must be transported in a manner that maintains temperatures outlined in chapter 3 of the Food Code (41F or below for cold food and 135F or above for hot food). Do not transport food in cardboard boxes at ambient temperature. No items yet in steam well upon arrival.
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks food protection manager certification.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - P - Observed several containers of food reheating on flattop grill upon EHS to MFU but the handsink was blocked and had not been used yet. Hands must be washed prior to engaging in any sort of food preparation activities. - CDI - PIC cleared sink and properly washed hands before continuing food prep activities.
#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 blocked with equipment and single service articles upon EHS arrival. These items had been stored on sink during transport and had not yet been removed from handsink for handwashing despite food preparation activities already occurring. - CDI - PIC removed items from handsink.
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding below 41F in flip top prep unit (see temperature chart). Per PIC, generator was not used during transport because it is broken. PIC stated generator has been fixed and should be picked up this afternoon from repair shop. Ambient temperature of unit observed at 39F. Per PIC, items were placed on MFU less than an hour prior to MFU arrival on site. EHS observed TCS items cooling to 41F or below prior to departure. - VR - Verification required within 3 days to ensure generator is being used during transport to maintain TCS items at 41F or below.
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 −1.5
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P - Observed corn, chicken, and salsas lacking date mark labels. Also observed various bags of individual cups of salsas dated 1/8/25. PIC unaware of when corn was prepared. PIC stated chicken and salsas with no date were prepared yesterday. - CDI - PIC voluntarily discarded salsas dated 1/8 and corn. PIC date marked remaining item with yesterday’s 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 .
#28 · Toxic substances properly identified stored & used −1
Corrected during inspectionRepeat violation
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - REPEAT - Observed one spray bottle of bleach and one spray bottle of degreaser lacking labels. - CDI - PIC labeled spray bottles appropriately.
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. - Per permit conditions, all fruits and vegetables must be washed at the commissary prior to being placed on MFU for service. Observed unwashed heads of lettuce on MFU. Store unwashed produce at commissary. Wash produce prior to placement on MFU for service.
#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 in need of cleaning in hard to reach areas underneath equipment. Clean and increase cleaning frequency to maintain clean.
Oct 1, 2024 A 97.5 · 3 violations
Inspector comments: Observed two picnic tables placed in front of where MFU parks in gas station parking lot. MFU PIC unsure if tables belong to MFU or gas station. MFUs are prohibited from providing seating. Remove tables.
Inspection completed in parking lot of the Shell gas station located at 10308 Albemarle Rd, Mint Hill, NC 28227. PIC stated MFU operates at this location 7 days a week from 11AM-9/11PM.
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC present unable to provide proof of food protection manager certification. PIC stated he does have ServSafe but was unable to show certificate.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 two ziplock bags of individually portioned salsas and two containers of menudo lacking date mark labels. Per PIC, menudo was prepared on Sunday and salsas were prepared yesterday. - CDI - PIC properly date marked items. EHS reminded PIC items must be used or discarded within 7 days of preparation.
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 .
#28 · Toxic substances properly identified stored & used
Corrected during inspectionRepeat violation
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - REPEAT - Observed one unlabeled spray bottles of chemical identified as degreaser by PIC. - CDI - PIC labeled spray bottle appropriately. - *NOTE: Points not escalated due to improvement noted since previous inspection. Point deduction will occur at next inspection if issue persist.
May 20, 2024 A 96 · 8 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC present lacks food protection manager certification.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy poster posted on MFU but no signed copies of policy/acknowledgment of policy. - CDI - Employee signed employee health policy poster.
For more information on employee health policy, 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 - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided PIC with printed copy of written procedures in Spanish. Maintain written procedures on MFU.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in flip top prep unit (see temperature chart). The only other form of refrigeration present on MFU is a small one door reach-in freezer observed to be full. - CDI - Immediate suspension issued for failure to maintain TCS items at 41F or below. Contact EHS once refrigeration has been repaired to have suspension lifted.
*NOTE: Risk control plan will be implemented for cold holding once suspension has been lifted.
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 .
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed two unlabeled spray bottles of chemicals identified as degreaser and chlorine by PIC. - CDI - PIC labeled both spray bottles appropriately.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. - Observed badly torn gasket on door of flip top prep unit. Replace.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food reside and debris on the exterior of refrigeration units as well as underneath flattop grill. Clean and increase cleaning frequency to maintain clean.
#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 in need of cleaning with emphasis in hard to reach areas such as behind and between equipment. Clean and increase cleaning frequency to maintain clean.
Jan 26, 2024 A 95.5 · 4 violations
#2 · Certified Food Protection Manager −1
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM on site during inspection. -1-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all items in sandwich prep unit and reach in unit holding above temperature. PIC stated generator was not running during transit from commissary. PIC stated it had been 30 minutes since unit left the commissary. Unit will be rechecked to verify items cool to proper temperature. CDI - items were below 41F by end of inspection. - 3 - REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 chlorine sanitizer at 0ppm in wiping cloth bucket. CDI - PIC prepared new sanitizer at 50ppm.
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
5-501.16 (C )Provide waste bins in required areas including at handwash sinks.
Observed no waste bins inside unit. Provide waste bin for handwash sink and unit waste. - 0.5 -
Jul 27, 2023 A 95.5 · 4 violations
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer that had leftover build up. CDI PIC moved item to be cleaned.
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all items in sandwich prep unit and reach in unit holding above temperature. PIC stated generator cannot support power for a/c unit which may contribute to reach in units operating at a higher temperature. Facility closes at 3 and food items discarded. Facility will refresh product before their evening dinner shift at Walmart. Verification required. provided written TPHC procedures for use until additional generator provided. Repeat.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#38 · Insects & rodents not present; no unauthorized animals −1
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed back door open to try and cool truck down. Suggest facility purchase fly curtains to prevent flies from entering truck.
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed flies entering unit.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair.
Observed gaskets for prep unit in need of repair.
May 9, 2023 A 90 · 7 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
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 PIC with little to no knowledge of food safety (see risk factors)
Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM on site during inspection
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 chorizo and beef over RTE plantains. PIC said they knew raw was supposed to be separate but they weren’t sure where. CDI-EHS explained raw always goes on the bottom and in certain order. PIC put raw on the bottom .
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Follow-up verification required
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
For more information please visit: 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
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P
Observed PIC washing dishes, within a bucket of soapy water (not the basin), and then they rinsed with no sanitizer afterwards.
They have no stoppers on the truck to stop the water to allow the basins to be full. VR REQUIRED 5/19/2023.
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 .
#21 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed half of a corn cob sitting above the hot water in the steam well, this part was 98F. A container of cooked chicken 120F. CDI-EHS explained HH temps and they have to have a bigger container for the corn. PIC voluntarily discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −1.5
Follow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a whole prep cooler at 44F, all food was 48-52F. They voluntarily discarded all TCS foods and they have voluntarily closed until cooler is fixed. VR REQUIRED 5/19/2023.
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 .
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Corrected during inspection
4-501.17 When used for warewashing, the wash compartment of a sink, shall contain a wash solution of soap or other approved detergent or cleaner.- Pf
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf
Observed no basin of soap for the manual ware washing in the 3-comp. They do not have stoppers and they usually use a bucket of soapy water to wash (said PIC)-CDI-PIC will wash when they get back to the commissary today.
Dec 14, 2022 A 97.5 · 2 violations
#2 · Certified Food Protection Manager −1
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM on site during inspection.
#21 · Proper hot holding temperatures −1.5
Follow-up verification required
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 a whole steam well holding food below 135F. Only 1 item was above and it was made less than 30mins ago PIC said. The other items were made this morning. They have 2 steamwells, and the steam well is required for their operation. EHS called owner and they said they are going to buy a new one and put it in tomorrow. PIC voluntarily discarded and they are informed they cannot use this until it is fixed. VR REQUIRED 12/24/2022.
Oct 11, 2022 A 97.5 · 3 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 personal items stored in hand sink. CDI by removing items.
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed solution in sani bucket testing > 400ppm chlorine. CDI by diluting solution to 200ppm.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Sanitizer bucket was not labeled as sanitizer. CDI by labeling.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee personal items, clothing, stored with single service items on shelf.
Mar 28, 2022 A 94.5 · 6 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; PIC was unable to provide documentation of having CFPM.
#6 · Proper eating, tasting, drinking or tobacco use −0.5
Corrected during inspection
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an open can of Sprite stored on cutting board. CDI. Can was removed upon request.
#21 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed rice hot holding below 135 F (120-132 F). CDI. Rice was reheated during inspection.
#42 · Washing fruits & vegetables −0.5
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep unit with stickers still on rind. Please wash all produce thoroughly in commissary prior to operation.
#45 · Single-use & single-service articles: properly stored & used
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go containers stored upright next to hand sink and exposed to possible splash from sink. Please relocate and keep covered. Education provided, zero point deduction today.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Follow-up verification required
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf; Facility has quaternary ammonia test strips but is using a chlorine based sanitizer. A VR will be conducted within 10 days to ensure unit has the proper test strips.
Dec 22, 2021 A 94 · 8 violations
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety; Procedures not provided during inspection. CDI. Handout given to PIC.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf; Observed hand sink stacked full of single use items (cups, utensils, etc.). CDI. Items were relocated during inspection.
#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 For more information on food storage order please visit: http://meck.co/FoodSafety; Observed raw pork stored above tortillas in prep cooler. No visible contamination observed. CDI. Foods were re-arranged during inspection.
#19 · Proper reheating procedures for hot holding −1.5
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P; Observed cooked spicy pork reheating in the steam table for less than 1 hour. Spoke to PIC regarding proper reheating procedures since unit is not designed to reheat foods. CDI. Pork was reheated on the stove top to temperatures exceeding 165 F upon request.
#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 black beans in steam table below 135 F, see temperature chart. CDI. Beans were reheated to temperatures above 165 F during inspection.
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf; Observed raw chicken thawing at room temperature in 3 compartment sink. Chicken was still noted at temperatures below 41 F. CDI. Chicken was relocated to cooler to properly thaw.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one wet wiping cloth stored out of the sanitizer bucket.
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep cooler with stickers still on rind. Please ensure all produce is thoroughly washed in commissary prior to operation.
Jul 16, 2021 A 90 · 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. - REPEAT- Observed PIC unable to provide documentation of being certified in a food protection managers course.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Follow-up verification required
4-702.11 Before Use After Cleaning - P- Observed no sanitizer available on the MFU during the inspection. PIC voluntarily closed. A VR will occur no later than 7/25/21 to ensure sanitizer is available when MFU is in operation.
#20 · Proper cold holding temperatures −3
Repeat violationFollow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed chicken, beef tongue, cut lettuce, cut tomatoes cheese, green salsa, and red salsa well above 41F, see temp chart. EHS observed cold holding prep unit functioning at 48F. PIC voluntarily closed. A VR will occur no later 7/25/21 to ensure all cold held TCS foods are kept at 41F or below.
#21 · Proper date marking and disposition −1.5
Follow-up verification required
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 chicken tacos, beef tongue, cheese, cut lettuce, red salsa, and green salsa all without dates. PIC voluntarily discarded the items. A VR will occur no later than 7/25/21 to ensure proper date marking is occurring.
#35 · Food properly labeled: original container −1
Repeat violation
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-REPEAT- Observed in use squeeze bottles without a label.
#36 · Insects and rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies throughout the MFU.
#48 · Hot and cold water available; adequate pressure −1
Follow-up verification required
5-103.12 Provide water under pressure to all fixtures.-Pf- Observed no water available during the inspection. PIC voluntarily closed. A VR will occur no later than 7/25/21 to ensure hot running water is provided to each fixture.
Apr 5, 2021 A 93.5 · 9 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties
Repeat violation
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT- Observed PIC unable to provide documentation of being certified in a food protection managers course. MFU PIC has 210 days from issuing of permit to obtain the certification.
#7 · No bare hand contact with RTE foods or a pre-approved alternate properly followed −1.5
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed PIC bare hand tortillas from grill top with bare hands. CDI- PIC voluntarily discarded the item, washed hands, donned gloves to prep RTE foods.
#8 · Handwashing sinks, supplied and accessible
Corrected during inspection
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed soiled sipping cloths stored in the hand sink. CDI- PIC moved item.
#13 · Food separated and protected
Corrected during inspection
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw beef stored above RTE beef and tortillas in the low boy cooler. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several tongs, knives, and spatulas stored clean according to the PIC with food debris left on them. CDI- PIC moved items to the utensil sink to be cleaned properly before next use.
#20 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed slaw, cut lettuce, cut tomatoes, cheese, green salsa, and red salsa all above 41F, see temp chart. CDI- PIC voluntarily discarded the items.
#33 · Approved thawing methods used −0.5
3-501.13 Use approved thawing methods.- Observed cooked chicken thawing in the utensil sink without cool running water. PIC moved item to low boy cooler.
#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 in use squeeze bottles and shakers in use and not labeled.
#39 · Wiping cloths: properly used and stored
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. - Observed in use wiping cloths stored in the hand sink with food debris on them.
Nov 21, 2020 A 95.5 · 6 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- PIC was unable to provide documentation of being certified in a food protection managers course. MFU has 210 days from issuing of permit to obtain certification.
#2 · Management and food employee knowledge, and conditional employee; responsibilities and reporting. −1.5
Corrected during inspection
2-103.11 (M) Person in Charge-Duties - PF- PIC was unable to discuss any parts of the employee health policy when questions. CDI- PIC provided PIC with a written MCPHD employee health policy and poster. EHS discussed all parts of the employee health policy with the PIC.
#8 · Handwashing sinks, supplied and accessible
6-301.14 Post a handwash sign at each handsink.- Observed no hand wash sign at the hand sink. EHS provided PIC with a hand wash sign.
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed green and red salsa above 41F. See temp chart. CDI- PIC voluntarily discarded the items.
#21 · Proper date marking and 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 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 RTE steak and pork without dat marks. CDI- PIC voluntarily discard the items.
#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 open without protection from out door pests.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “TACOS EL GORDO” or State ID 2060031285). Inspection type (routine vs. follow-up) is not published in the county's data.