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

5/14/2025

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 they will seal the bag and use their 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
15	1.50	Food separated & protected	Yes	No	No	3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed a tray of raw steak strips stored above an insert container of raw shrimp in the refrigerated drawers beneath the flattop grill. CDI - PIC rearranged storage order in refrigerated drawers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
16	0	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the ice deflector to the ice machine to have a light accumulation of grime. - Observed several insert containers and lids stored as clean on the storage racks adjacent the dishwashing area to have food debris/label residue on their surfaces. CDI - PIC cleaned ice deflector immediately. Dirty insert containers and lids removed from storage and placed at the dishwashing area to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
37	0	Food properly labeled: original container	No	No	No	3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed bulk storage bins for spice mixtures and flour stored on the lower shelf across from the can rack to not have labels as to their contents.
41	0.50	Wiping cloths: properly used & stored	Yes	No	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed multiple in-use wiping cloth buckets to have sanitizer solutions testing between 0-10ppm (quaternary ammonia). Buckets were observed in heavy use and overcrowded with wiping cloths. CDI - PIC refilled sanitizer buckets and removed majority of wiping cloths from the solutions. Solution retested at 200ppm.
44	0	Utensils, equipment & linens: properly stored, dried & handled	Yes	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple insert containers of various sizes and metal bowls to be wet nested on the storage racks adjacent the dishwashing area. CDI - PIC rearranged dishes to allow for adequate air drying.