Premises Information


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Name

LA UNICA MEXICAN RESTAURANT

Address

900 NC MUSIC FACTORY BV

SUITE C1

City/State/ZIP

CHARLOTTE

28206

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

5/31/2023

Final Score @ Grade

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	1	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 A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC without knowledge of cold holding temperature requirements, hot holding temperature requirements, reheating for hot holding temperature requirements. Observed PIC that did not know how to test sanitation of dishwasher. CDI-EHS provided education on food safety and sanitization.
6	0	Proper eating, tasting, drinking or tobacco use	Yes	No	No	2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open cup of water on shelf over prep line and coffee mug stored directly on prep table. CDI-Drinks were removed by PIC.
10	0	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling food container with water at the hand sink. CDI-EHS explained that hand sinks are for hand washing only and the employee moved to a prep sink for water.
15	1.50	Food separated & protected	Yes	Yes	No	3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed lemons and oranges stored over washed, chopped lettuce. Observed unwashed tomatoes stored over washed, cut onions. CDI-Employee moved washed produce above unwashed produce. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered hard taco shells, sugar, seasoning, beans, queso, salsa, and sour cream. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chorizo and beef stored over avocados. CDI-Employee moved raw meat to lower shelf.
16	0	Food-contact surfaces: cleaned & sanitized	Yes	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: 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 . Observed large can opener with food buildup and a knife stored as clean covered with grease and food debris. CDI- Items were moved to be W/R/S. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed chlorine based sanitizer at 0ppm. CDI-Ecolab came during inspection and fixed machine. Sanitizer is now at 100ppm.
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 reheated foods placed into hot holding unit below 165F. CDI-PIC moved items to be reheated to 165F on stove.
20	0	Proper cooling time & temperatures	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. 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 . Observed chicken that was prepared at 9:15 at 46F at 4:46pm. Observed queso prepared at 11am that that did not reach 41F within 6 hours, Reference temperature. Cooling window was missed. CDI-PIC voluntarily discarded chicken.
21	1.50	Proper hot holding temperatures	No	No	Yes	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed rice, beans, queso, barbacoa, pork, and steak in hot holding below 135F. Reference temp chart. All foods at been in hot holding unit since this morning, without any temperature checks. CDI-PIC voluntarily discarded food. VR required within 3 days to ensure equipment has been serviced and hot holding temperatures can be maintained.
22	1.50	Proper cold holding temperatures	No	No	Yes	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sliced ham, hot dogs, cooked mushrooms, octopus, crab, sliced tomatoes, and shredded lettuce in prep unit above 41F. Reference temp chart. Employee stated all items except for tomatoes had been in prep unit since yesterday. PIC stated temperatures had not been checked since this morning. Prep unit’s internal thermometer read 53F. CDI-PIC voluntarily discarded all listed TCS foods. VR required within 3 days to ensure unit is repaired and able to maintain temperatures at 41F or below.
23	3	Proper date marking & disposition	Yes	Yes	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: 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date marks on sliced ham, hotdogs, cooked chicken tenders, wings, black beans, charro beans, open milk, and diced tomatoes. CDI-All foods without a date mark were voluntarily discarded by PIC. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed two types of salsa stored for more than 7 days. CDI-PIC voluntarily discarded salsa.
28	2	Toxic substances properly identified stored & used	Yes	Yes	No	7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a household bug spray for cockroaches stored near office. CDI-PIC removed household pesticides from establishment. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an multiple unlabeled spray bottles containing a bleach ad degreaser throughout the kitchen. CDI-Employee labeled all bottles.
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: 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 . Observed large containers of queso left on prep table for over 4 hours to cool. Observed cooked chicken in sauce in a deep container. Cooling window was missed. CDI-EHS explained alternative cooling methods and PIC voluntarily discarded queso and chicken.
35	0	Approved thawing methods used	Yes	No	No	3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish that was completely thawed still in ROP. CDI-Employee removed fish from ROP.
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 unlabeled shaker, spray bottle, and squeeze bottles in prep area. CDI-Employee labeled all working containers.
38	2	Insects & rodents not present; no unauthorized animals	No	Yes	No	6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live and dead pests. Increase pest control and remove dead pests surrounding water heater.
39	0	Contamination prevented during food preparation, storage & display	No	No	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large, plastic container of chips stored directly on the floor.
43	0	In-use utensils: properly stored	Yes	No	No	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 two spatulas stored on wire cart with rust and food residue. Observed spatula stored between prep unit and wall that was covered in food debris. CDI-PIC moved all spatulas to be W/R/S.
44	0	Utensils, equipment & linens: properly stored, dried & handled	Yes	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of small and medium sized stainless steel food containers. CDI-EHS and PIC demonstrated how to pyramid stack and place containers so they can air dry.
45	0	Single-use & single-service articles: properly stored & used	No	No	No	4-903.11(A)(C) Store single-use and single-service articles 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 single-use styrofoam trays and single-use plastic cups stored directly on the floor.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-501.11 Maintain equipment in good repair. Observed ice machines down. Repair or remove.
51	1	Plumbing installed; proper backflow devices	No	Yes	No	5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the upstairs tankless water heater into a large bucket and down the stairs leading to the comedy zone. Observed leaky prep sink. Make needed repairs.
56	0.50	Meets ventilation & lighting requirements; designated areas used	Yes	Yes	No	6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee eyeglasses and Vasoline over prep line in same container as single-use cups and spices, and nail clippers and vasoline over dishes. CDI-All employee items were removed.