Premises Information


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Name

EL TESORO MEXICAN GRILL

Address

6118 FARRINGTON RD

SUITE G

City/State/ZIP

CHAPEL HILL

27517

Premise Type

1 - Restaurant

County

Durham

Inspection Date

3/23/2026

Final Score @ Grade

93.50

General Comments

REHS and PIC thermometers were checked for proper calibration in ice water and both were 32 degrees F. REHS thoroughly sanitized thermometer at the start at throughout the inspection. Person in charge is interested in adding a meat spit which could change the layout of the kitchen. If planning to change equipment or menu, reach out to our office at food@dconc.gov.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
9	0	No bare hand contact with RTE foods or pre- approved alternate procedure properly followed	Yes	No	No	3-301.11 Preventing Contamination from Hands (P) (Pf) Employee preparing and cooking tortillas was observed removing the fully cooked tortillas from the grill with bare hands. FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. CDI - This was discussed with the person in charge and the food employee, who washed her hands and donned gloves before handling the cooked tortillas again.
15	3	Food separated & protected	Yes	Yes	No	3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Multiple foods in the bottom of the flip top cooler and the peppers in the walk in freezer were left uncovered. The cooked tortilla strips were uncovered. In the bottom of the flip top cooler, partially cooked chicken was stored above vegetables, raw eggs were stored above bread, and raw beef was stored above cheese. In the walk in cooler, raw fish was thawing above ready to eat items like guacamole and pico de gallo, raw beef was above cooked birria, and raw chicken was above tortillas and cooked beef. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display (2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P) (3) Cleaning EQUIPMENT and UTENSILS and SANITIZING (4) Storing FOOD in packages, covered containers, or wrappings; (C) (5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (C) (6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (C) (7) Storing damaged, spoiled, or recalled FOOD in a separate labeled area (8) Separating fruits and vegetables, before they are washed CDI - In the flip top cooler and in the walk-in cooler, raw foods were moved below all ready-to-eat foods and the raw foods were stored according to final cook temperature - referred to the storage order sticker posted inside of the walk-in cooler. All uncovered foods were covered.
18	0	Proper cooking time & temperatures	Yes	No	No	3-401.14 Non-Continuous Cooking of Raw Animal Foods (P) (Pf) Note that partially cooked chicken was found during the inspection. It was discussed with the person in charge whether this was intentional or not. It was intentional, but there is not a written procedure for this. Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be: (A) Subject to an initial heating process no longer than sixty minutes in duration; (P) (B) Immediately cooled according to the time and temperature parameters (P) (C) After cooling, held frozen or cold, (P) (D) Prior to sale or service, cooked using a process that heats all parts of the FOOD to a temperature and for a time as specified under 3-401.11 (A)-(C); (P) (E) Cooled according if not either hot held as specified under 3-501.16(A), served immediately, or held using time as a public health control as specified under 3-501.19 after complete cooking; (P) (F) Prepared and stored according to written procedures that: (1) Have obtained prior APPROVAL from the REGULATORY AUTHORITY; (Pf) (2) Are maintained in the FOOD ESTABLISHMENT and are available to the REGULATORY AUTHORITY upon request; (Pf) CDI - After discussion between person in chare and chefs, they will fully cook the chicken going forward.
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) In the top of the flip top cooler, foods were 44-50 degrees F. Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. CDI - Ambient temperature of the top of the flip top cooler was captured at 36 degrees F. After keeping the doors closed for a while, the foods were 40-41 degrees F. Continue to monitor the foods in this unit to make sure they are staying at 41 degrees F or below. Keep doors closed as much as possible.
38	0	Insects & rodents not present; no unauthorized animals	No	No	No	6-202.15 Outer Openings, Protected (C). Observed that the facility's back door was opened during the inspection. (A)Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (C)
41	0.50	Wiping cloths: properly used & stored	No	No	No	3-304.14 Wiping Cloths, Use Limitations (C) There were a few wet wiping cloths stored on counters around the kitchen. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a properly mixed sanitizer solution; and (2) Laundered daily. (C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. (C) Wet wiping cloths were returned to the buckets of sanitizer.
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) There was a cleaned cutting board stored behind the fauce fixture of the 3-compartment sink. Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. Store with other clean dishes after wash, rinse, and sanitize.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.11 Good Repair and Proper Adjustment - Equipment- C. Observed torn gasket on the Pepsi cooler. Observed a damaged lid to container of chips. Maintain all equipment in good repair and proper adjustment. Replace gasket and discard any damaged items.
52	0	Sewage & wastewater properly disposed	Yes	No	No	5-402.11 Backflow Prevention (P) There is a large bowl in the floor drain below prep sink holding standing water and the sink drain pipe was in the water/bowl - no air gap. Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. CDI - The bowl was removed creating an air gap between the plumbing and the floor drain. Do not keep bowl in the drain.
54	0.50	Garbage & refuse properly disposed; facilities maintained	No	Yes	No	5-501.114 Using Drain Plugs (C) REPEAT- Observed the garbage only dumpster without a drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace drain plug.
55	0.50	Physical facilities installed, maintained & clean	No	No	No	6-501.16 Drying Mops (C) Mops are in the mop sink with the handle in the sink and the mop head up contaminating the handle and wall. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Hang mops so that they are not contaminating walls or handles. 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) There is a hole in the wall behind the steam table line. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Fill in hole.