Premises Information


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Name

YUNTA

Address

2201 SOUTH BV

STE 130

City/State/ZIP

CHARLOTTE

28203

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

5/20/2025

Final Score @ Grade

General Comments

Discussed possible use of refrigeration truck for the length of summer. Facility is not permitted to use refrigeration truck for extended periods of terms. Use of a refrigeration truck may be used, once approved, for events (such as a holiday event). Use of a refrigeration truck to supplement space of facility for long periods of time is not authorized. More frequent deliveries should be utilized instead.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	0	Handwashing sinks supplied & accessible	Yes	No	No	5-202.12 Provide at least 100F water at handsinks. Observed 93F at sink. CDI PIC facilitated sink to be fixed.
15	0	Food separated & protected	No	No	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored above ready to eat items such as jalapeños. CDI PIC changed order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	Yes	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers stacked clean with sticker residue on outside, stacked so that it was touching the inside, food contact surface of the next container. CDI PIC moved dishes to be re washed. Repeat 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 .
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. Observed TCS sauce cooling at a rate insufficient to reach 70F and below in 2 hours. CDI PIC facilitated sauce to be moved to a shallow metal pan to expedite cooling. Items reached 70F and below in 2 hours. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
25	0.50	Consumer advisory provided for raw/ undercooked foods	No	No	No	3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed NY Strip, Beef Anticucho, Lomo Saltado, Beef with no asterisk. These items may be cooked to order and undercooked. VR required.
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 TCS sauce cooling in large, deep well, plastic containers, at a rate that would no allow product to reach 70F in two hours. CDI PIC facilitated item to be placed in large, metal, shallow pans to expedite cooling. Item reached 70F and below in 2 hours. 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 flies flying around dining area.
43	0	In-use utensils: properly stored	No	No	No	3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handles touching food in few containers of product.
44	1	Utensils, equipment & linens: properly stored, dried & handled	No	Yes	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked. Repeat
50	0.50	Hot & cold water available; adequate pressure	Yes	No	No	5-103.12 Provide water under pressure to all fixtures.-Pf Observed water flow at hand sink in back prep area low. CDI PIC facilitated repair during inspection.