Select your filters and click the Search button to search for data, or click Clear to clear all filters

Mecklenburg County Health Dept

Public Health Inspections

Select your filters and click the Search button to search for data, or click Clear to clear all filters

Premises Information


	Return to Inspections

Name

PINCHOS BORI

Address

11126 S TRYON ST

City/State/ZIP

CHARLOTTE

NC

28205

Premise Type

3 - Mobile Food

County

Mecklenburg

Inspection Date

2/9/2018

Final Score @ Grade

95

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
6	0	Hands clean and properly washed	Yes	No	No	2-301.14 Wash hands after activities that contaminate them. -P- Observed PIC use cell phone, wipe soiled cloths, and face without washing hands. Before any cross contamination occurred EHS instructed a hand wash must occur. CDI- Education was provided to PIC on when to wash hands. After instruction was provided EHS observed proper hand washing.
20	1.50	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed raw beef at 50F and raw chicken at 49F. Unit is functioning at 45F. EHS stated he had only been in operation for three hours. CDI- PIC cooked raw beef to 200F and raw chicken to 178F. NOTE: EHS provided PIC with a TPHC form. EHS explained how TPHC is conducted and monitored.
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 sanitizer bottle without a label. CDI- PIC labeled item as sanitizer.
36	2	Insects and rodents not present; no unauthorized animals	No	Yes	No	6-202.15 Protect outer openings of establishment from insect or rodent entry. -REPEAT- Observed no screen or window at front serving area and door open and no screen to protect from outside contaminants.
47	0.50	Non-food-contact surfaces clean	No	No	No	4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed cookline equipment and cold holding equipment in need of cleaning do to food and grease residue.
53	0	Physical facilities installed, maintained and clean	No	No	No	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 hard to reach areas in need of cleaning do to food debris. Clean as often as needed to prevent and reduce build up.