Premises Information


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Name

TACOS 4 LIFE BEREWICK

Address

4923 TROJAN DR

STE 110

City/State/ZIP

CHARLOTTE

28278

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

2/26/2025

Final Score @ Grade

General Comments

Facility uses cook/chill procedures that does not require a HACCP plan or variance. Facility’s procedures are: 1) Cook product with normal cooking process as determined by SOP 2) Remove product from heat and cool in walkin cooler on sheet trays or shallow stainless hotel pans 3) Once product has cooled to 41 degrees or below within 6 hours we will store product in ROP bags unsealed and hold for no more than 7 days. 4) When product is needed for service we will seal the bag and use our rethermalization process to bring the product to 165 degrees for 17 seconds. The date and time will be marked on the bag, and a corresponding 48 hr label will be placed on the pan holding the bag. 5) Product will be used for service or will be held in a hot holding cabinet above 135 degrees. 6) Any unopened product left in the hot holding cabinet will be chilled in ice bath and be rethermalized the next morning for service. This product will be opened for service or discarded after 48 hours. Any product opened will be chilled in walk-in-cooler and reheated the next day using hot wells or stove top to bring product back to 165 degrees for 17 seconds and used for service.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	0	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed ice machine used for customer drinks with visible pink buildup on interior shield. Increase frequency of cleaning. -CDI- PIC removed shield to properly clean.
33	1	Proper cooling methods used; adequate equipment for temperature control	Yes	Yes	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 citrus slaw and chipotle slaw cooling in cold drawer, tightly wrapped with plastic covering. Slaws were prepped less than one hour ago and immediately placed in drawer. Cooling in cold drawers, tightly covered, are not efficient cooling methods. -CDI- PIC moved slaws to WIC and removed plastic covering for rapid cooling. 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 .
56	0	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee jackets/belongings stored above boxes of single-service items.