Premises Information


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Name

EL TACO DELI

Address

7012 ALBEMARLE RD

City/State/ZIP

CHARLOTTE

28227

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

2/14/2024

Final Score @ Grade

General Comments

Facility is currently a risk 3 but is cooking and cooling more than 3 items. Facility is not using proper equipment to cool as allowed in permit. Facility must use the walk in cooler to properly cool items. Facility shall determine which products they will cook and cool and EHS will clarify those items in the permit for future reference. Facility only has 2 shelves in the walk in cooler for use as allowed by the grocery store.

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 is not effectively monitoring cooling or holding temperatures of food items. CDI: link to the food safety checklist provided below. 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.
15	0	Food separated & protected	Yes	No	No	3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cut cabbage head stored directly on shelf in reach in part of prep cooler. CDI: Cabbage relocated to pan.
20	1.50	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. Observed chicken and vegetables cooling from yesterday in reach in cooler. CDI: Products voluntarily discarded. Permit allows for cooling in the walk in cooler only. Ensure all food items are cooled in the walk in. 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 .
22	1.50	Proper cold holding temperatures	No	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed queso fresco in prep top above 41F. Product was placed in freezer and cooled to 41F. EHS recommends storing this product (if left in the block) in the interior part of the prep top. Observed reach in cooler holding all products above 41F. Products voluntarily discarded. VERIFICATION REQUIRED 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 .
23	3	Proper date marking & disposition	No	Yes	No	REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date mark on mozzarella, cooked pork, cooked potatoes, lettuce, or curtido. CDI: Items date marked. PIC stated items were from within the past 2 days. REPEAT VIOLATION Intent to suspend issued today. 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. 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. Observed cooked meat in reach in from 2/3. CDI: Product voluntarily discarded. REPEAT VIOLATION Intent to suspend issued today. 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.
28	1	Toxic substances properly identified stored & used	Yes	No	No	7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed bottle of ibuprofen stored on shelf commingled with food items and stored above food items. CDI: Ibuprofen relocated.
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 Observed chicken and cooked vegetables cooling from prep yesterday in reach in cooler. CDI: Product voluntarily discarded. See #22. 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	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 cockroaches throughout facility including on equipment, behind hanging policies on the wall, and on the floor. PIC stated they are getting weekly pest control treatments through the grocery store. Increase frequency and intensity of pest control to eliminate issue. Intent to suspend issued today. REPEAT VIOLATION
45	0	Single-use & single-service articles: properly stored & used	Yes	No	No	4-502.13 Single-use and single-service articles cannot be reused. Observed ziplock bags stored in reach in cooler that have been washed and ready for reuse. CDI: Bags voluntarily discarded.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-501.11 Maintain equipment in good repair. Observed reach in cooler with significant water in bottom and some dripping from condenser. REPEAT VIOLATION Previous violation corrected. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed back handsink in need of recaulking where sink meets the wall.
49	1	Non-food contact surfaces clean	No	Yes	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 reach in cooler under juices with build up. Observed 2-door reach in cooler with minor build up on shelving. Observed interior of microwave with food build up. REPEAT VIOLATION
55	0	Physical facilities installed, maintained & clean	No	No	No	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 wall damage to left of handsink and to left of register. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed mop sink inaccessible due to storage. Remove storage items to allow for mop sink access.