Premises Information


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Name

NACHO TACOS

Address

1024 MONTANA DR

City/State/ZIP

CHARLOTTE

28216

Premise Type

3 - Mobile Food

County

Mecklenburg

Inspection Date

1/13/2025

Final Score @ Grade

General Comments

EHS reminded PIC that sign-in logs must be maintained at commissary. Logs must be kept at commissary for inspector review. Logs must include the date, timeframe the MFU was present at the commissary, and signature of the PIC. Failure to maintain sign-in logs at commissary will result in revocation of commissary privileges. PIC understood. Inspection completed in Lowe’s parking lot located at 217 Iverson Way, Charlotte, NC 28203.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
21	1.50	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed black beans, chorizo, and queso holding below 135F on right side of steam table. This portion of the steam table was turned off. - CDI - PIC turned on steam table. PIC voluntarily discarded queso and rapidly reheated black beans and chorizo to above 165F (see temperature chart). 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
23	0	Proper date marking & disposition	Yes	No	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 - Observed hotdogs, cooked beef, and salsas lacking date mark labels. Per PIC, items were prepared within the last 2 days. - CDI - PIC date marked items appropriately. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed cardboard used as floor mat near three compartment sink. Remove and replace with a cleanable, non-absorbent material, such as a plastic mat.
55	0.50	Physical facilities installed, maintained & clean	No	Yes	No	6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed black buildup on floors in hard to reach areas around equipment. Clean and increase cleaning frequency to maintain clean.