Premises Information


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Name

MI TIERRA

Address

3209 EASTWAY DR

SUITE 7

City/State/ZIP

CHARLOTTE

28205

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

8/12/2022

Final Score @ Grade

94.50

General Comments

Observed 6hr TPHC document at facility. Observed foods at prep top cold holding at or below 41F. PIC states TPHC is used during midday rush (11AM-5PM) when temperatures inside the kitchen rise and equipment has trouble keeping food cold. Kitchen employee states PIC monitors food and ensures food doesn’t rise above 70F. PIC states she does not have access to documents where they keep time. EHS advised PIC to ensure staff follows procedures when using 6hr TPHC. EHS reminded PIC that facility was to use TPHC until equipment was replaced. Follow up required.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	1	Handwashing sinks supplied & accessible	Yes	No	No	6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near grill. CDI, paper towels provided. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic container in basin of hand sink near grill. CDI, item removed.
15	0	Food separated & protected	No	No	No	3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no covers on foods at walk in freezer. Need covers.
16	0	Food-contact surfaces: cleaned & sanitized	No	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed soiled knives stored as clean. CDI, items removed for Wash/Rinse/Sanitize.
20	0	Proper cooling time & temperatures	Yes	No	No	3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed raw beef cooling at slow rate. CDI, item placed in walk in freezer to cool.
22	1.50	Proper cold holding temperatures	Yes	No	No	Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chimichurri sauce, diced tomato sauce, raw in shell eggs, breaded tilapia, and breaded chicken cold holding above 41F. PIC states breaded tilapia and breaded chicken are today’s special and were just made. PIC states sauces and eggs were left out because employees were filling orders. CDI, items moved to walk in to cool. No escalation in points due to equipment malfunction at previous inspection.
23	0	Proper date marking & disposition	Yes	No	No	3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date mark on salsa at walk in coolers. PIC states salsa’s were made yesterday evening for weekend service. CDI, items date marked.
33	0	Proper cooling methods used; adequate equipment for temperature control	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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed raw beef cooling in tightly packed containers. CDI, items separated and placed on sheet pan to cool at walk in freezer.
38	0	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen and front area.
39	1	Contamination prevented during food preparation, storage & display	Yes	Yes	No	Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packaged raw beef on floor at walk in freezer. CDI, item relocated to shelve.
42	0	Washing fruits & vegetables	No	No	No	3-302.15 Wash fruits and vegetables prior to use. Observed produce stickers on avocados at prep top. Need washing.
49	1	Non-food contact surfaces clean	No	Yes	No	Repeat: 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grease dripping down from vent hood. Need cleaning.
55	1	Physical facilities installed, maintained & clean	No	Yes	No	Repeat: 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 soiled floors under equipment and prep tables. Need cleaning. 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 burnt out lights at kitchen. Need new bulbs/lights.