Premises Information


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Name

BARTACO

Address

16916 BIRKDALE COMMONS PY

City/State/ZIP

HUNTERSVILLE

28078

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

2/5/2026

Final Score @ Grade

96.50

General Comments

Caesar Dressing made with raw egg TPHC is used on three prep cooler tops. Equipment is capable of holding foods at 41 degrees or less. Oysters are received frozen Ceviche made with raw Cod Tuna is par cooked, cooled and served cold ****Pink Curing Salts are used for seasoning raw beef. Ensure employees follow instructions and use scales for weighting meat and salt****

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	0	Handwashing sinks supplied & accessible	No	No	No	6-301.14 Post a handwash sign at each handsink. Observed missing handwashing sign for the bar hand sink.
13	1	Food in good condition, safe & unadulterated	Yes	No	No	3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed three dented cans in dry storage. CDI - Items were removed to be returned to the supplier.
14	1	Required records available: shellstock tags, parasite destruction	Yes	No	No	3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter for raw cod that is used in ceviche. CDI - Manager emailed the supplier and received the letter by the end of inspection.
21	1.50	Proper hot holding temperatures	Yes	Yes	No	REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork, brussel sprouts, cauliflower and shrimp below 135 degrees in the steam well. CDI - Items were voluntarily discarded. Temperature gauge was turned up. Lids will now be added to the products to keep temperatures above 135.
24	0	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed the fry cooler on TPHC without it being added to the written policy. CDI - EHS provided new policy during inspection.
42	0	Washing fruits & vegetables	No	No	No	3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado’s with stickers still attached.
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet-stacked dishes.