Premises Information


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Name

VILLA TACO

Address

2301 THE PLAZA

STE A

City/State/ZIP

CHARLOTTE

28205

Premise Type

2 - Food Stands

County

Mecklenburg

Inspection Date

7/14/2026

Final Score @ Grade

General Comments

- As per the PIC the facility has received conflicting information on proper date marking systems. EHS is providing written instructions on the proper date marking procedures here for the facility staff to check back to in the future if they are ever confused. Facility prepares large batches of items in bulk, and then periodically pulls from those bulk batches to fill containers on the cookline. With the non-frozen items such as the salsas, pico, or coleslaw the date marks on the small insert containers in the opentops should match the original prep dates on the bulk supply in the RIC. For example, if a bulk supply of pico is made on 7/12 then the smaller insert containers in the opentop should have date marks of 7/12 until all of the product is used up in that bulk batch or the 7 day date marking window is reached, whichever comes first. The facility also cooks large batches of proteins at a time and stores them in the freezer in plastic cambros (cooked and frozen on the same day), periodically removing a cambro to be used as needed. For the proteins that are cooked then frozen such as the pastor, chicken, beef, etc. they require 2 date marks on them. Prior to freezing and while in the freezer they should be date marked with their original prep/cook date to show when the product was cooked and when the date marking window has begun. The original cook/freeze date counts as day 1 in the date marking window. Once frozen the 7 day date marking window clock stops, allowing the items to be pulled out when needed without counting towards the usual 7 day window. The second date gets added to the product when it is pulled from the freezer to be thawed and used on the cookline, making this new date day 2 of the 7 day date marking window. For example, if a bulk supply of ground beef is made on 7/10 and then frozen on 7/10, it should bear the 7/10 date mark while in the freezer. If it is then removed from the freezer on 7/14, the second date mark would then be added with an indication that the second 7/14 date mark is a pulled from freezer date mark. 7/14 would then be day 2 in the 7 day date marking window meaning the product is good to use from 7/14 to the end of day on 7/19. Small containers to be used in the opentops pulled from this newly thawed bulk batch should also have the matching 2 date marks of 7/10 (original prep date) and 7/14 (pulled from freezer date).

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
23	3	Proper date marking & disposition	Yes	Yes	No	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 containers of pico de gallo, salsa roja, salsa verde, and coleslaw to have date marks of 7/14 in the cookline opentop. After conversations with the PIC it was discovered they were not prepared today and from the bulk batches held in the RIC, which were dated for 7/12 and 7/13. Working containers must have date marks that match the bulk supply. REPEAT. - Observed insert containers of cooked shrimp, chicken, al pastor, carnitas, chorizo, and ground beef to have date marks of 7/14 in the cookline opentop. After conversations with the PIC it was discovered that they were not prepared today and are from the bulk batches that are originally frozen and then pulled from the freezer on an as needed basis. Facility is correctly date marking the items when they go into the freezer and the bulk supply that gets pulled from the freezer with the original prep date and the pulled from freezer dates but once it is placed into a working container to be used in the opentop they are dating them for the current date. Bulk supplies of the cooked proteins were all pulled from the freezer on 7/12. REPEAT. CDI - PIC corrected the date marks of all items to match their bulk supplies. 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 .
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle stored beneath the handwash sink containing a yellowish liquid to not be labeled as to its contents. CDI - PIC labeled bottle.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.11 Maintain equipment in good repair. - Observed one handle to the sliding door steamtable at the cookline to be missing and the facility using wire as a makeshift handle.