Premises Information


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Name

TAQUERIA EL JAROCHO

Address

3623 E INDEPENDENCE BV

City/State/ZIP

CHARLOTTE

28205

Premise Type

3 - Mobile Food

County

Mecklenburg

Inspection Date

7/21/2023

Final Score @ Grade

93.50

General Comments

PLEASE BE ADVISED FOODS MAY NOT BE WASHED ON MFU ALL TCS FOOD MUST BE PROPERLY COLD OR HOT HELD HOT FOODS MAY ONLY BE COOLED AT COMMISSARY PIC IS RESPONSIBLE FOR ENSURING FOOD IS PROTECTED FUTURE DOCUMENTATION OF FAILURE TO COLD HOLD AT 41 F SHALL RESULT IN A RISK CONTROL PLAN BEING IMPOSED ON THE MFU. A RISK CONTROL PLAN WILL MANDATE TEMPERATURE LOGS BE KEPT AND PROVIDED TO MCHD WHEN ASKED.

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 pic failure to ensure cold holding of TCS foods on MFU. CDI coached 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.
10	0	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink full with onions and jug of oil. CDI removed
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 cooked beef at 122 F. Beef cooked recently and transported hot in soup. Once onsite beef removed from soup and left off temperature control. CDI reheated above 165 f 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	3	Proper cold holding temperatures	No	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed all foods cold held above 41f. CDI all ambient and allowed to cool in refrigerator. 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 . PLEASE BE AWARE COLD HOLDING ON MFUS IS DIFFICULT. YOUR FACILITY HAS A HISTORY OF FAILURE TO COLD HOLD PROPERLY AT 41F. FUTURE COLD HOLD VIOLATIONS WILL REQUIRE AUTOMATIC DISCARD.
23	1.50	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 multiple tcs foods prepared before today at commissary with no date mark. CDI date marked 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	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf observed cooling of hot food on MFU. FACILITY MAY ONLY COOL HOT FOODS AT THEIR COMMISSARY.
42	0	Washing fruits & vegetables	Yes	No	No	3-302.15 Wash fruits and vegetables prior to use. Observed onions and lettuce that have not been washed on MFU.