Premises Information


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Name

TACO BOY LOSO

Address

3700 SOUTH BV

STE 100

City/State/ZIP

CHARLOTTE

28217

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

12/9/2024

Final Score @ Grade

90.50

General Comments

Observed grade card stored in a location where it was not fully visible. EHS educated PIC on proper storage of grade card/ensuring it was fully visible. PIC relocated grade card. If grade card is not properly stored at next visit, violation will be issued. EHS observed other items on expo line above 41F, such as salsa verde and avocado sauce. These items are not prepared in house. PIC did not have original container for EHS to be able to determine if items are rendered TCS.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	0	Hands clean & properly washed	Yes	No	No	2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. -P- Observed PIC touch face and not wash hands. -CDI- EHS educated PIC on when to wash and PIC washed hands. -0-
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 items stored in 2 handwashing sinks. -CDI- PIC removed items. -0-
16	3	Food-contact surfaces: cleaned & sanitized	Yes	Yes	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. REPEAT -3- IMPROVEMENT NOTED 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 .
21	1.50	Proper hot holding temperatures	Yes	Yes	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items in countertop hot holding unit below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. REPEAT -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
22	1.50	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit above 41F. Observed items on expo line above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. REPEAT -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
23	0	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-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed no date on bacon wrapped hot dogs and chicken in cold drawers. Observed to date marks on birria meat, 12/1 (discard 12/8) & 12/9. Observed housemade chipotle sauce (containing canned chipotles) improperly date marked; 12/3-12/16. -CDI- PIC properly date marked items. -0- 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	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 items cooling at a low rate. Observed black beans cooling in WIC in dense container at a low rate. -CDI- PIC separated items into additional containers to facilitate rapid cooling. REPEAT -1- 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 .
37	1	Food properly labeled: original container	No	Yes	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 squeeze bottles in prep units with no labels. Observed spices on the line with no labels. REPEAT -1-
38	0	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit areas and dry storage areas. -0-
40	0	Personal cleanliness	No	No	No	2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC and 2 food employees engaging in food prep with watches and bracelets. -0-
42	0.50	Washing fruits & vegetables	Yes	Yes	No	3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados. -CDI- PIC removed stickers. REPEAT POINTS NOT ESCALATED DUE TO IMPROVEMENT -0.5-
44	1	Utensils, equipment & linens: properly stored, dried & handled	No	Yes	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. REPEAT -1- 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed multiple plates stored on top of shelving/above prep units where they are exposed to dust. Observed bowls used for queso and guacamole with a lot of food splash.