Inspection Violation

Premise Information


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Name

LAS MERAS TORTAS

Rules Governing Inspection Scores.

Address

14601 STATESVILLE RD

Restaurants:


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Day Care and Adult Care:


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City/State/ZIP

HUNTERSVILLE

28078

Swimming Pool Rules:


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Premise Type

1 - Restaurant

Mobile Food Units, Push carts, Tattoo Parlors:


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County

Mecklenburg

Residential Care and Local Confinement:


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Inspection Date

1/7/2020

Final Score @ Grade

87.50

NC Department of Environmental Health:


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General Comments

Violations

Critical Violations SHOWN in RED

NA=Not Applicable

NO=Not Observed

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	NA	NO	CDI	R	VR	Comments
8	0	Handwashing sinks, supplied and accessible	No	No	Yes	No	No	6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at oe of the handsinks, other handsink was 10ft away. CDI-PIC added handsoap.
13	3	Food separated and protected	No	No	Yes	Yes	No	3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steaks, flattened out with breading stored above RTE cooked foods. CDI-PIC moved steaks to a raw section.
14	0	Food-contact surfaces: cleaned and sanitized	No	No	No	No	No	4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine had black build-up on the top of the lid.
18	3	Proper cooling time and temperatures	No	No	No	Yes	Yes	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 chopped beef cooked, stored on a shelf to cool. Beef was at 130F at 1:20, at 2:05 beef was at 127F. Moved 3F/45mins, not an approved cooling rate. CDI-PIC moved product to the WIC to cool down. VR required 1/17/2019.
19	0	Proper hot holding temperatures	No	No	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked eggs and hotdogs on Hotline but not in the hot well. Temp was 89F, Fish on hot line was 107F. PIC explained they hold it for 3hrs or so. CDI-PIC voluntarily discarded.
20	3	Proper cold holding temperatures	No	No	No	Yes	Yes	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed between 10-12 large plastic containers of food including cabbage, lettuce, cooked chicken, beef, pork, salsa items all above 41F all made last night or the night before, most were covered. CDI-PIC voluntarily discarded. Will try to add space in freezer to allow for more rapid cooling. VR required 1/17/2019.
21	1.50	Proper date marking and disposition	No	No	No	No	Yes	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 prep line with no datemarks, PIC explaiend they hold food there more than one day, and had no corresponding dates in the WIC. CDI-PIC datemarked. VR required 1/17/2019.
26	0	Toxic substances properly identified, stored, and used	No	No	Yes	No	No	7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed bleach in 3-comp to strong and started to bleach out strip.
31	1	Proper cooling methods used; adequate equipment for temperature control	No	No	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 between 10-12 large plastic containers of food including cabbage, lettuce, cooked chicken, beef, pork, salsa items all above 41F all made last night or the night before, most were covered. CDI-PIC voluntarily discarded. Will try to add space in freezer to allow for more rapid cooling. VR required 1/17/2019.
35	0	Food properly labeled: original container	No	No	No	No	No	3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 6 containers of flour, cornmeal and other dry items with no labels.
41	0	In-use utensils: properly stored	No	No	No	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 ice scoop handle with handle inside ice.
42	0	Utensils, equipment and linens: properly stored, dried and handled	No	No	No	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in dish drying area.
43	0	Single-use and single-service articles; properly stored and used	No	No	No	No	No	4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to-go containers sitting on shelf with no coverings and exposed to the public.
47	1	Non-food-contact surfaces clean	No	No	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 shelves in WIC with heavy food build-up, was hanging off shelf and hanging into food. NEEDS CLEANING.