Premises Information


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Name

DELICIAS DE MI PUEBLO

Address

4400 CENTRAL AV

City/State/ZIP

CHARLOTTE

28205

Premise Type

3 - Mobile Food

County

Mecklenburg

Inspection Date

8/17/2026

Final Score @ Grade

92.50

General Comments

PIC stated that they had spoken with repair tech after last visit who stated that prep unit was properly functioning and no repairs were necessary, also stated that with the hot temperatures, it is difficult for unit to maintain temperatures. PIC also stated that unit was a little over a year old. While unit is not properly maintaining temperatures, EHS also educated on ensuring that items are properly cooled down at commissary prior to being brought on MFU as PIC stated some items had been prepared today and not overfilling RIC. Inspection completed at Shell Parking Lot at 4200 Statesville Rd

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	3	Food-contact surfaces: cleaned & sanitized	Yes	Yes	No	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitzer so strong that it whited out the test strip. -CDI- PIC corrected to 200ppm. REPEAT -3- 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
22	3	Proper cold holding temperatures	No	Yes	Yes	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in prep unit and RIC above 41F. Observed ambient air of units at 41F or below. Per PIC, some items prepared today. -CDI- PIC voluntarily discarded all items above 41F. 3 DAY VERIFICATION REQUIRED IS BEING ISSUED MFU MAY NOT RETURN TO OPERATE UNTIL REPAIRS TO PREP UNIT ARE MADE AND UNIT IS MAINTAINING TEMPERATURES OF ALL ITEMS AT 41F OR BELOW REPEAT -3- 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	1.50	Proper date marking & disposition	No	No	Yes	3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed no date mark on repollo (cut cabbage), cut tomatoes, pico de gallo, and cut lettuce. Observed housemade pupusa salsa date marked 8/10 (discard 8/16). Per PIC, items with no date mark were prepared today. -CDI- PIC voluntarily discarded items. REPEAT -1.5- OVERALL IMPROVEMENT OBSERVED WITH DATE MARKING 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 .