Premises Information


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Name

TACOS EL NEVADO #2

Address

4640 SOUTH BV

City/State/ZIP

CHARLOTTE

28209

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

11/29/2016

Final Score @ Grade

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	2	PIC present, Demonstration - Certification by accredited program, and performs duties	No	Yes	No	2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC onsite at arrival while facility was open and operating. Certified PIC arrived shortly after.
6	2	Hands clean and properly washed	Yes	No	No	2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed an employee enter the kitchen from being outside with gloves on, moved the trashcan with gloved hands and then walk past the only kitchen handsink and attempt to start preparing food on the cook line. Observed the same employee washing dirty dishes, using hands to scrape off the dishes continue to wash the dishes and handle clean dishes without washing hands in between. CDI by stopping the employee both times to redirect to glove changing and/or proper handwashing.
8	0	Handwashing sinks, supplied and accessible	Yes	No	No	5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a sealed water bottle inside the front beverage station handsink. PIC stated the bottle may have fallen down inside accidentally. CDI by removal.
13	0	Food separated and protected	Yes	No	No	3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of raw chicken stored on shelving above ready to eat uncovered hot chocolate. CDI by moving to the correct location.
17	0	Proper reheating procedures for hot holding	Yes	No	No	3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cooked peppers and onions that were asked to remove to reheat, stored on steamer dropping in temperature instead of increasing rapidly to 165F. CDI by removal to reheat to on the grill to 165F.
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 45F. -P Observed pans of cooked chicken and beef cooling on a prep table in room temperature still at the same 150F in the center after 30 mins of cooling, and cooked beef down only 15F after 30 mins. EHS intervened to change cooling method to allow for cooling within proper time limits. See violation #31.
19	0	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan cooked, peppers and onions stored on a cutting board for 15 mins at 110F (outer portions)-156F (in center). CDI by removing to reheat to 165F. All other items measuring above 135F. Observed no history of hot holding violations.
20	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded lettuce, diced tomatoes and cooked peppers and onions stored on the flip top cooler above 45F. Item overstacked had product removed to the proper fill line and item stored overnight above the prep cooler containers were voluntarily discarded.
21	1.50	Proper date marking and disposition	Yes	No	No	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 items stored beyond a 7 day hold time, including but not limited to: sliced deli ham, fresh garlic and oil spice mixture and in house made salsa. CDI by voluntary disposal.
26	1	Toxic substances properly identified, stored, and used	Yes	No	No	7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle not labeled. Observed a sanitizer bucket left unlabeled. CDI by labeling all. 7-201.11 Store toxic materials to avoid contamination. -P Observed a container of bread crumbs and a bag of bean stored on shelving with bleach, undiluted sanitizers and oven cleaners. CDI by removal and proper storage.
31	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	Yes	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 3 pans of cooked chicken and beef cooling in room temperature partially covered with plastic or a metal pan lid, without active stirring and one in a deep container. CDI by moving into the walk in freezer for rapid cooling and breaking down the product into shallow pans. Temperatures were re-checked at 93F-140F by departure from starting temps of 170F-130F one hour prior to arrival (after intervention).
34	0	Thermometers provided and accurate	No	No	No	4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed one air thermometer missing inside the 2 door beverage cooler, also used to stored in house made and batteries needed for the flip top cooler air thermometer.
37	1	Contamination prevented during food preparation, storage and display	Yes	No	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large pot of food and boxes of milk with buckets of food stacked on top stored on the walk in cooler floor. CDI by moving onto shelving.
41	0	In-use utensils: properly stored	Yes	No	No	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 the in use ice scoop stored on top of the large ice machine with dust build up. CDI by removing to be re-washed.
42	0.50	Utensils, equipment and linens: properly stored, dried and handled	No	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal pans stacked while wet and employee towel drying utensils during inspection.
45	0	Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used	No	Yes	No	4-501.11 Maintain equipment in good repair. Observed one torn gasket on the 2 door reach in cooler.
46	0	Warewashing facilities: installed, maintained and used; test strips	Yes	No	No	4-501.14 Warewashing Equipment, Cleaning Frequency - C Clean the warewashing compartments throughout the day to prevent recontamination of the utensils. Observed the dish washer rinsing dirty dishes in risne vat of the 3 comp sink and then using the same vat to rinse washed dishes off. Advised to clean the sink and change rinsing to the pre rinse sink.
49	0	Plumbing installed; proper backflow devices	Yes	No	No	5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed a backflow prevention device needed at the can wash sink. CDI by removing the hose from the faucet.
51	0	Toilet facilities: properly constructed, supplied and cleaned	No	No	No	5-501.17 Provide a covered waste bin in female restrooms. Observed no cover on the womens restroom trash can.
53	0	Physical facilities installed, maintained and clean	No	No	No	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 cracked ceiling tiles on the cook line, bucklin wall corner at the end of the cook line. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed wall coving missing under the 3 comp sink. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed 2 absorbant ceiling tiles over the 3 comp sink.