Inspection Violation

Premise Information


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Name

LAS MERAS TORTAS

Rules Governing Inspection Scores.

Address

5661 FARM POND LN

Restaurants:


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Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28212

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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

12/3/2019

Final Score @ Grade

86.50

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
6	2	Hands clean and properly washed	No	No	Yes	No	No	2-301.14 When to Wash - P Employee observed coming in from outside and returning to food prep without washing hands prior as well as touch soiled dishes and return to prep raw beef. CDI. Educated about handwashing and employee washed hands.
8	0	Handwashing sinks, supplied and accessible	No	No	Yes	No	No	6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Handsink behind hot bar observed with no paper towels. CDI. Paper towels obtained.
13	1.50	Food separated and protected	No	No	Yes	No	No	3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed opened bag of french fries being stored below raw chicken as well as raw chicken above raw beef in reach-in cooler. Store foods in coolers and freezers according to final cook temperatures. CDI. Foods arranged.
14	1.50	Food-contact surfaces: cleaned and sanitized	No	No	No	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Several dishes deemed clean by PIC were observed soiled with food debris on drying rack. CDI. Dishes were placed in washing compartment to be rewashed.
18	1.50	Proper cooling time and temperatures	No	No	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 Corn tamales with cooked chicken, beef, and pork observed cooling in bus pan from last night on prep counter. PIC stated tamales were cooked last night and left on table. CDI. Food was discarded.
20	3	Proper cold holding temperatures	No	No	Yes	Yes	Yes	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Single door reach-in cooler contained several foods measuring above 41F. Cooler was leaking water heavily and holding at 60F. All foods in cooler were dated for yesterday or earlier prep date and foods were discarded. Refrain from using this cooler until repaired and inspector has returned to verfiy. Inspector will return within 10 days to verfiy cooler has been repaired. All other coolers are functioning properly. Repeat violation on last several inspections.
31	0	Proper cooling methods used; adequate equipment for temperature control	No	No	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 Cooling is being obtained by leaving foods out for extensive periods of time until next day. Use ice baths, shallow portions, and place foods in cooler or other approved method when food is below 135F. CDI. Foods discarded and education provided for future cooling.
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. Large sugar container in dry storage missing label.
37	2	Contamination prevented during food preparation, storage and display	No	No	No	Yes	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Washed tomatoes observed on floor in uncovered container. Container of green salsa being stored in pan on top of trash can. Repeat violation.
39	0	Wiping cloths: properly used and stored	No	No	No	No	No	3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on counter. PIC made sanitizer bucket and labeled for use.
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. Pans are being stacked together wet.
45	2	Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used	No	No	No	Yes	No	4-501.11 Good Repair and Proper Adjustment-Equipment - C Gaskets observed heavily torn on reach-in cooler. Repeat violation.