Premises Information


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Name

TACOS LA MANITA

Address

3623 E INDEPENDENCE BV

STE E

City/State/ZIP

CHARLOTTE

28205

Premise Type

3 - Mobile Food

County

Mecklenburg

Inspection Date

10/12/2025

Final Score @ Grade

General Comments

EHS recommends only cooking enough raw proteins to be hot held on MFU and remaining portion of meat placed on MFU to be raw and maintained raw in RIC until needed. Otherwise, ensure enough time is spent at the commissary prior to service to allow meats to cool completely to 41F or below prior to placement onto MFU. Reheat meats as needed on MFU once arrived to location for service. NO COOLING OF HOT FOODS ALLOWED ON MFU. Inspection completed at Midnite Rodeo located at 9607 Albemarle Rd, Charlotte, NC 28227.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
5	0.50	Procedures for responding to vomiting & diarrheal events	Yes	Yes	No	2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - REPEAT - No written procedures available on MFU for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy of written procedures. Maintain written procedures on MFU. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
10	0	Handwashing sinks supplied & accessible	Yes	No	No	6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - No paper towels observed stored near hand sink upon EHS arrival. - CDI - PIC moved paper towels closer to hand sink.
20	1.50	Proper cooling time & temperatures	Yes	No	No	3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - Observed large pan of beef holding at 41F in RIC. Per PIC, beef was cooked on MFU at 8PM and placed in RIC to cool. Therefore, beef did not meet required cooling parameters. - CDI - PIC voluntarily discarded beef. *NOTE: Cooling of hot foods is prohibited on MFU per permit conditions. Cooking and cooling must occur at commissary. Ensure items are cooled to 41F or below prior to placement onto MFU. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
33	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	No	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 beef cooling in RIC in a large, deep, covered pan. RIC not approved cooling equipment. - CDI - PIC voluntarily discarded product. EHS discussed how to improve cooling methods with PIC. 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 .
48	0.50	Warewashing facilities: installed, maintained & used; test strips	No	No	No	4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - Observed chlorine sanitizer on MFU but quat sanitizer test strips. Obtain quat sanitizer or chlorine sanitizer test strips. - VR - Verification required within 10 days.