Premises Information


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Name

TACO MAMA DILWORTH

Address

2452 PARK RD

SUITE C

City/State/ZIP

CHARLOTTE

28203

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

7/21/2023

Final Score @ Grade

General Comments

EHS observed incomplete consumer advisory on menus (asterisks to a reminder statement ‘There is some risk of illness if you eat raw or undercooked meat, eggs, fish, poultry or shellfish’) No disclosure statement is listed for asterisked items (‘I.e. ‘this item may be cooked to order/this item may be served raw or undercooked) Per conversation with PIC, none of the facility’s food items are served raw or undercooked to consumer request. If facility wishes to provide raw or undercooked items, consumer advisory must include disclosure and reminder statements as defined in NC Food Code 3-603.11. Per conversation with PIC, certain menu items (chopped steak) are cooked and cooled for storage in WIC, potentially below the necessary cooking temperature for whole muscle meats (145F). Barring additional information, this would constitute a non-continuous cooking process and would require prior authorization. Cooking and cooling logs at time of inspection showed steak was cooked to final temperature of 158F internally, and item was labeled for storage as a ready to eat product. Establishment shall either 1) Continue to cook whole muscle meats to final temperature of 145F or greater prior to cooling and storage. 2) Provide documentation stating that this process, as described, is distinct from non-continuous cooking or ‘par cooking’ OR 3) Fill out an application for non-continuous cooking with Mecklenburg County Health Department, found at https://mecknc.widen.net/s/swwwpsmbsx/non-continuous-cooking-application-english

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
5	0	Procedures for responding to vomiting & diarrheal events	Yes	No	No	2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow when responding to vomiting or diarrheal event at time of inspection. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal event, as well as vomit and diarrhea cleanup poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
10	0	Handwashing sinks supplied & accessible	Yes	No	No	6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed rear area hand sink without paper towel at start of inspection. CDI - PIC replaced paper towel from readily available supply.
15	1.50	Food separated & protected	Yes	No	No	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 ROP one (1) packaged raw chorizo stored directly on top of ROP packaged raw whole muscle steak. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed ginger and cucumbers stored over hermetically sealed, ready to eat lettuce in RIC. CDI - EHS and PIC reorganized points of storage to prevent potential contamination. EHS provided PIC with storage order guides for WIC and reach in units. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
24	0	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed bin of salsa to go cups held at ambient temperature, without effective TPHC time labeling. PIC presented TPHC instruction sheet, and described TPHC process (salsa bin set out from 11 a.m. - 3 p.m.) CDI - PIC delegated proper labeling of salsa bin to food employee. Bin was labeled for 11 a.m. to 3 p.m. Note: Per observation and conversation with PIC, other cold holding TCS items are being considered for TPHC (i.e. bottled queso or cream sauces). Should these items be used on TPHC, establishment shall add them by name to preexisting TPHC plans.
37	0	Food properly labeled: original container	Yes	No	No	3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) salt and pepper blend shaker without labeling. CDI - PIC produced label. EHS and PIC discussed labeling methods, including station labels and placing working containers in labeled storage bins.
38	0	Insects & rodents not present; no unauthorized animals	Yes	No	No	6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to patio propped open. Door shall be closed during hours of operation or otherwise protect from pest or insect entry (mesh netting, air curtain, etc.) CDI - Closed during inspection.
44	0.50	Utensils, equipment & linens: properly stored, dried & handled	Yes	Yes	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately seven (7) recently washed, rinsed, and sanitized bin stacking while wet. CDI - EHS separated out bins and stacked them such that they could air dry effectively. REPEAT.
45	0	Single-use & single-service articles: properly stored & used	Yes	No	No	4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed four (4) stacks of single service articles stored at shelving and at kitchen prep area with exposed food contact surfaces. CDI - PIC and EHS inverted single service articles to prevent potential contamination.
56	0	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed two (2) employee food bins (one labeled food container in WIC, one portion of cooked employee lunch in hot cabinet) stored above facility’s food held for resale. Place employee covered drink containers and food items such that they can not potentially contaminate customer food.