Premises Information


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Name

MA LUZ MEXICAN GRILL

Address

7003 UNIVERSITY CITY BV

City/State/ZIP

CHARLOTTE

28262

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

8/27/2025

Final Score @ Grade

92.50

General Comments

EHS recommended that squeeze bottles and other sauce containers such as sour cream, guacamole (contains cooked chilis) and chipotle sauce held at top of prep units be held on TPHC or held at the bottom of the unit to help maintain temperatures. EHS provided TPHC written procedures. EHS also recommended TPHC be used for salsa @ server station and cut tomatoes on grill line. Observed raw items stored over RTE items in freezer. Items were in original container but items were not hermetically sealed. EHS advised on best practices for storage order and PIC rearranged items. EHS observed multiple food employees with cloths around their aprons or around their shoulders. When EHS asked PIC about the purpose of the cloths, PIC stated that cloths were used for cleaning. EHS observed employees using cloths to wipe their hands. EHS educated PIC on proper storage of cleaning cloths and recommended that food employees not maintain cloths on their person. EHS provided updated EHP, vomit and diarrhea in Spanish and English, and TPHC procedures in Spanish. EHS observed no disclosure providing description of items on seasonal food menu. However, menu is always given with main menu. EHS educated PIC on best practices of adding disclosure to all seasonal menus. Ensure that handsink on grill/cook area is maintained as a handsink at all times and not used for any other purposes. EHS educated PIC on proper cooling methods for portioned salsas, to ensure that the salsa is fully cooled before portioning and then ensure that items are placed in WIC after being portioned to cool back down before being placed in RIC units.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	0	PIC Present, demonstrates knowledge, & performs duties	Yes	No	No	2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- Observed facility still operating and stored TCS foods in WIC despite WIC not properly functioning since prior night. Per PIC, tech had come out earlier today but repairs had not yet been completed. Observed multiple risk factor violations during inspection. -CDI- EHS educated PIC on PIC duties to ensure that food safety is met. -0- A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety
10	1	Handwashing sinks supplied & accessible	Yes	No	No	6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink at cook/grill line. -CDI- PIC placed handwashing sign. -0- 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food particles in handsink at FOH. Observed food employee use handsink to rinse off a knife. -CDI- EHS educated PIC on proper use of handsink and hand sinks were cleaned out. -1-
15	1.50	Food separated & 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 food employee wiping gloved hands on cloth stored around waist that per PIC is used for cleaning and wiping down surfaces. -CDI- EHS educated food employee on not storing any wiping cloths on aprons and ensuring that gloves are changed out every time they are contaminated and food employee changed gloves. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed food employee use gloved hands that had been used to open cooler door to then pick up items out of WIC with same gloved hands. -CDI- EHS educated food employee on using clean utensils or other methods to get items out of cooler to ensure that items are not contaminated. -CDI- PIC voluntarily discarded items. -0- 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw ground chorizo stored over raw fish in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shrimp stored over RTE spinach in prep unit. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
16	0	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P- Observed food employee sanitizing items for less than 10 seconds in chlorine sanitizer. -CDI- EHS educated food employee on proper sanitizing contact times and food employee placed items back in sanitizer water to be properly sanitized. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris on dishes stored as clean. Observed a box of dishes with food debris. Per PIC, box of dishes is not in use. EHS recommended that items not in use be stored clean or stored away. -CDI- PIC moved items to dish pit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 .
19	1.50	Proper reheating procedures for hot holding	Yes	No	No	3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed queso reheating for more than 2 hours at 159F. -CDI- EHS educated PIC on proper reheating procedures and food employee voluntarily discarded items. -1.5-
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.- Observed diced tomatoes cooling on ice baths in ambient air in large bus tubs densely packed and filled to the top that increased in temperature after 2 hours. Items were observed at 51F at 12:40p and at 53-55F at 2:25p. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into smaller containers and placed items in WIC to facilitate rapid cooling. -0- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
21	0	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed container of rice hot holding at 128F. -CDI- PIC voluntarily discarded items. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
22	3	Proper cold holding temperatures	No	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all items in WIC above 41F. Observed ambient air of WIC at 47F. Observed items in prep units above 41F. Observed ambient air of prep unit #2 at 42F. Observed sliced tomatoes on ice at 61F. -CDI- PIC voluntarily discarded items. 3 DAY VERIFICATION REQUIRED REPAIRS WERE MADE TO WIC AT TIME OF VISIT AND AMBIENT AIR OBSERVED AT 43F BY END OF INSPECTION FACILITY MAY RETURN TO USE UNIT ONCE AMBIENT AIR AND TEMPERATURES OF TCS ITEMS ARE MAINTAINED AT 41F OR BELOW REPEAT -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
33	0.50	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- Observed diced tomatoes cooling on ice baths in ambient air in large bus tubs densely packed and filled to the top that increased in temperature after 2 hours. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into smaller containers and placed items in WIC to facilitate rapid cooling. -0.5-- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 .
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 flying pests. -0-
39	0	Contamination prevented during food preparation, storage & display	Yes	No	No	3-307.11 Protect food from contamination sources not specifically noted by the code. Observed beans and rice at steam table with no protective covering stored below paper towels in use for handsink. Items can easily be contaminated with water splash/spillage from clean dripping hands or paper towel debris/residue. -CDI- Paper towels were relocated. -0-
41	0	Wiping cloths: properly used & stored	Yes	No	No	3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor at FOH @ server area. -CDI- PIC relocated items. -0-
43	0	In-use utensils: properly stored	Yes	No	No	3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle touching dry, uncooked rice. -CDI- PIC removed items. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored between prep table and steam table. Observed tongs stored on door handles of ovens and other cooking equipment. -CDI- EHS educated PIC moved items to dish pit to be W/R/S. -0- 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored on top of ice machine, not in a clean, protected location.
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed standing water on clean lids. -0- 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed food splash on NFCS of large pots stored as clean due to grease and condensation contamination.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving at drink machines. -0-
49	0	Non-food contact surfaces clean	No	No	No	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 food splash and other debris on lids of rice and beans. Observed food debris inside of hot holding cabinet used for tortilla storage. Increased and more thorough cleaning frequency recommended. -0-
54	0	Garbage & refuse properly disposed; facilities maintained	No	No	No	5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing dumpster plug. Replace. -0-
55	0	Physical facilities installed, maintained & 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 grease buildup on ceiling tiles at BOH above 3-comp sink area. Increased and more thorough cleaning frequency recommended. -0-
56	0	Meets ventilation & lighting requirements; designated areas used	Yes	No	No	6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottles stored on top of prep table. -CDI- PIC relocated items. -0- 6-303.11 Provide required lighting intensity. Observed low lighting in beer cooler which is also used to store some TCS items.