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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NameZAPATA`S MEXICAN RESTAURANT
Address15105 JOHN J DELANEY DR
 
City/State/ZIP
CHARLOTTE NC 28277
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 6/27/2019
Final Score @ Grade
97 A
General Comments

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
1 0 PIC present, Demonstration - Certification by accredited program, and performs duties No No No 2-102.12 Certified Food Protection Manager. Observed the PIC had an expired certified food protection manager certificate.
18 0 Proper cooling time and temperatures Yes No No 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 two pans of queso that were cooked and cooled yesterday at 44F - 45F in the walk in cooler. Ensure TCS foods cool to 41F or below within the proper cooling parameters. CDI- Item discarded.
20 1.50 Proper cold holding temperatures Yes No No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in a cooler drawer cold holding at 48F. Some items in the prep cooler were cold holding above 41F. See temperature chart. All items in cold hold must be maintained at 41F or below. CDI- Items moved to walk in cooler.
31 0.50 Proper cooling methods used; adequate equipment for temperature control Yes No No 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 two pans of queso that were cooked and cooled yesterday above 41F in the walk in cooler. Cool queso in smaller portions, queso should also be stirred during the cooling process. CDI- Discarded.
45 0 Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used No No No 4-502.11(A) Maintain utensils in good repair. Observed cutting boards with deep scarring. Resurface or replace cutting boards when they are no longer smooth and easily cleanable.
47 1 Non-food-contact surfaces clean No Yes No 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant food debris accumulation on the shelves in the bottom portion of the prep cooler and the cooler drawers. Cleaning needed. Repeat violation.