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

LA UNICA SUPERCENTER TAQUERIA/BAKERY/TORTILLERIA

Address

5323 E INDEPENDENCE BV

City/State/ZIP

CHARLOTTE

NC

28212

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

1/8/2021

Final Score @ Grade

92.50

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
13	0	Food separated and protected	Yes	No	No	3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees handle cash and proceed to serve food without changing gloves. CDI, gloves discarded and hands washed.
14	3	Food-contact surfaces: cleaned and sanitized	Yes	Yes	No	Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled utensils stored as clean. CDI, items removed for re-wash. Observed significant improvement since last inspection.
18	3	Proper cooling time and temperatures	Yes	Yes	No	Repeat: 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 cooked beef cooling overnight with temperature of 44F. CDI, voluntary discard by PIC. Observed significant improvement since last inspection.
21	0	Proper date marking and disposition	Yes	No	No	3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed cabbage salad with date marking of 12/27/20. CDI, voluntary discard by PIC.
31	1	Proper cooling methods used; adequate equipment for temperature control	Yes	Yes	No	Repeat: 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 cooked beef cooling in covered pan. Observed several items cooling overnight in walk in cooler. Observed cooling log with incorrect temperature at start of process, i.e. starting temp 195F instead of 135F. Observed all foods except cooked beef at 41F. EHS explained to PIC that temperature for cooling starts at 135F and temperatures shall be recorded until 41F is reached within 6 hours. CDI, cooked beef discarded by PIC. Observed significant imrpovement since last inspection.
41	0.50	In-use utensils: properly stored	Yes	Yes	No	Repeat: 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 utensils with no handles being used for fry beans and rice. CDI, items removed.