Premises Information


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Name

TACOS EL GORDO # 2

Address

3619 E INDEPENDENCE BV

City/State/ZIP

CHARLOTTE

28205

Premise Type

3 - Mobile Food

County

Mecklenburg

Inspection Date

1/8/2026

Final Score @ Grade

General Comments

Inspection conducted at Cashion's Quik Stop gas station located at 16600 NC-73 Huntersville, NC 28078 If facility is found to not be able to properly cool lettuce on MFU, facility will no longer be able to cut up lettuce on MFU. Majority of lettuce prep should be done at commissary. Only prepping small quantities on MFU if needed. Provided TPHC form for lettuce and crema. EHS provided updated EHP and all employees signed it (current one did not have a signature page, was signed on front page only). PIC stated that at times, food truck is left unattended and the owner/manager will come pick it up and take it back to the commissary. EHS asked what is done with hot foods as steam table was observed turned off during the inspection per manager’s instructions. PIC stated that those items are placed in RIC. EHS educated PIC that cooling of hot foods is not permitted at all per permit conditions. If MFU is to be left unattended, electricity must stay on at steam table and for all cold units to ensure that cold foods are maintained at 41F or below or 135F or above for hot foods.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	0	Hands clean & properly washed	Yes	No	No	2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds and not use a barrier to turn off the faucet. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
10	0	Handwashing sinks supplied & accessible	Yes	No	No	6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink. -CDI- EHS provided one. -0-
15	0	Food separated & protected	Yes	No	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed partially cooked tripe (per PIC) stored over RTE bread in RIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. -0-
20	0	Proper cooling time & temperatures	Yes	No	No	3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed cut lettuce prepared more than 4 hours ago at 46 & 53F in prep unit. -CDI- PIC voluntarily discarded items. -0- For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .
21	3	Proper hot holding temperatures	Yes	Yes	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items hot holding below 135F. Refer to temperature chart. Per PIC, they had been instructed by boss to turn off the steam table an hour prior to ending service. -CDI- PIC voluntarily discarded items. REPEAT -3- 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 .
22	3	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed crema, queso fresco, and horchata above 41F. Refer to temperature chart. Per PIC, queso fresco was just prepared. -CDI- PIC placed queso fresco in lowboy freezer to rapidly cool back down and voluntarily discarded other items. REPEAT -3- 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	3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed cut lettuce date marked 1/5/26. Upon further investigation, cut lettuce was found to be out of temperature. EHS asked PIC when lettuce was prepared, and PIC stated it was prepared today. -CDI- EHS educated PIC on proper date marking system and item was voluntarily discarded. -0- 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 .
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 cut lettuce prepared more than 4 hours ago that did not meet cooling parameters. Item was found cooling in large plastic container in bottom of prep unit. -CDI- EHS educated PIC on proper cooling methods and items were voluntarily discarded. If facility cannot demonstrate proper cooling at following inspections, cutting will not be permitted on MFU. -0- 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 .
43	0	In-use utensils: properly stored	No	No	No	3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop handle touching ice. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle touching masa. -0-
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep unit in need of replacement due to multiple grooves and no longer being smooth and easily cleanable. Resurface or replace. -0-
49	0	Non-food contact surfaces clean	No	No	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 top of RIC in need of cleaning due to dust/debris buildup. -0-
56	0	Meets ventilation & lighting requirements; designated areas used	Yes	No	No	6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on top of retail food items in RIC. -CDI- PIC relocated items. -0-