Premises Information


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Name

ARMANDO'S MEXICAN-AMERICAN GRILL

Address

5256 ASHEMONT RD

City/State/ZIP

ABERDEEN

28315

Premise Type

1 - Restaurant

County

Hoke

Inspection Date

3/25/2026

Final Score @ Grade

94.50

General Comments

Cold holding and cooling are not being controlled. Sadly food had to be discarded because it was too much of a risk not getting to temperature. The unit coming into the kitchen needs to be repaired or replaced. Please keep this side storage area locked at all times. For protecting the food since you do NOT have a line of sight for this area; and it is for your safety; someone could hide out and you not be aware they are in the store when you close.

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	No	No	No	2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Cold holding not being controlled, food put into the unit that is not always maintaining temperature; cooling foods from this am did not reach 41 F in 6 hours; previously advised to cool foods in the freezer; not being done; a Risk Control Plan was provided today at the end of the inspection.
2	0	Certified Food Protection Manager	No	Yes	No	2-102.12 (A) Certified Food Protection Manager (C) A CFPM shall be present during all hours of operation. Provided pamphlet for upcoming class in Hoke County. Employees certification expired 7/2024. Need to go to class before next inspection or at least enroll.
20	1.50	Proper cooling time & temperatures	Yes	No	No	3-501.14 Cooling (P) Food that was prepared 730-830 this am was at 54-57F; recorded temperatures and returned in 20 minutes food temperatures had not dropped one had risen. PIC had the employee discard food. CDI
21	0	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked jalepeno’s laying on the corn tortillas at 67F; created a double boiler on the back of the grill to hot hold these peppers. This is a heat treated plant food that must be held hot or cold once cooked. CDI
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Found steak marked 3/23/2026 at 44F return to see if the product had been pulled asked/the temperature did not drop ; steak discarded. CDI
33	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	3-501.15 Cooling Methods (Pf) putting foods in a unit that is barely holding is not going to cool foods down within 6 hours. Previously you have been advised to cool foods in the freezer in the side storage area. A risk control plan will be left. Foods discarded.
41	0	Wiping cloths: properly used & stored	Yes	No	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use cleaning cloth laying on the counter instead of in a bucket with the proper concentration of sanitizer.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-205.10; Core; Domestic freezers used in additional storage area. 4-501.11 Maintain equipment in good repair. Reach in unit not cold holding properly . Not recovering.
55	0.50	Physical facilities installed, maintained & clean	No	Yes	No	6-201.11; Core; Construction standards are not met in area used for food storage. PIC is aware.