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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

QUE ONDA TACOS & TEQUILA MATTHEWS

Address

3022 WEDDINGTON RD

STE 100

City/State/ZIP

MATTHEWS

NC

28105

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

4/22/2021

Final Score @ Grade

95.50

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
14	1.50	Food-contact surfaces: cleaned and sanitized	Yes	No	No	4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chemical dish machine registering 0ppm chlorine when tested. CDI, operator primed chlorine sanitizer and unit calibrated while on-site and tested required sanitizer concentration.
17	0	Proper reheating procedures for hot holding	Yes	No	No	3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed queso reheated to 159. CDI, employees continued reheating queso to 174 degrees F.
18	1.50	Proper cooling time and temperatures	No	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 - Observed cut lettuce cooling temperature 1 at 48 degrees F at 2:04 and cooling temperature 2 remained at 48 degrees F and cooling in deep covered containers. Observed prepared beef cooling temperature 1 at 44 degrees F at 2:04 and at 2:33 was still at 44 degrees F in deep covered containers. Cooling rate calculation indicated not effective methods to cool items. CDI, foods transferred to shallow uncovered sheet pans and containers to rapidly cool. Repeat.
31	1	Proper cooling methods used; adequate equipment for temperature control	Yes	Yes	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 - 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 cut lettuce cooling temperature 1 at 48 degrees F at 2:04 and cooling temperature 2 remained at 48 degrees F and cooling in deep covered containers. Observed prepared beef cooling temperature 1 at 44 degrees F at 2:04 and at 2:33 was still at 44 degrees F in deep covered containers. Cooling rate calculation indicated not effective methods to cool items. CDI, foods transferred to shallow uncovered sheet pans and containers to rapidly cool. Repeat.
42	0.50	Utensils, equipment and linens: properly stored, dried and handled	No	No	No	4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored in storage compartment accumulating heavy food debris / soil.