Premises Information


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Name

DELICIAS SAN MIGUEL

Address

9105 PINEVILLE-MATTHEWS RD SUITE B

City/State/ZIP

PINEVILLE

28134

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

12/1/2025

Final Score @ Grade

General Comments

Transitional permit conditions met/Se cumplen las condiciones del permiso transitorio 1. Tuna not requiring parasite destruction letter- species is exempt. Atún que no requiere carta de destrucción de parásitos: especie exenta. Still awaiting/Todavía esperando 1. Fire Marshall approval of second fryer Aprobación del jefe de bomberos de la segunda freidora. 2. Peeling rubberized racks in walk in cooler replaced so they are cleanable. Se reemplazaron las rejillas de goma descascaradas del refrigerador portátil para que se puedan limpiar. (Spanish translated guidance for primarily Spanish speaking staff) A continuación se ofrecen algunos consejos que le ayudarán a seguir adelante: 1. Pida al personal que firme una copia del acuerdo de informe de salud de los empleados. He incluido enlaces en el informe. Si pudiera enviarme las copias firmadas a mi correo electrónico en los próximos 10 días, sería genial. 2. Asegúrese de que el personal no guarde objetos en los lavamanos. El lavamanos de la parte trasera debe limpiarse y desinfectarse lo antes posible. 3. Asegúrate de que la temperatura en la tapa abatible se mantenga a 41 °F o menos. Si te resulta difícil con el calor que sale de la línea de cocción, he incluido instrucciones para mantener los alimentos a tiempo, en lugar de a temperatura. No es obligatorio, pero este método te da otra opción. 4. Solo faltaban corregir algunas marcas de fecha. No olvides cambiar los envases y lavarlos cuando estén vacíos, en lugar de rellenarlos constantemente. Las marcas de fecha incorrectas suelen deberse a envases que necesitan lavarse y aún conservan la etiqueta de fecha anterior. 5. Una vez utilizados los paños de limpieza, deben guardarse en cubos con desinfectante. Recuerde al personal que no debe dejar los paños usados sobre los mostradores de preparación ni en otras superficies. 6. dejar que los platos se sequen al aire antes de apilarlos o guardarlos de manera que queden atrapados el agua en su interior. Instrucciones para utilizar TPHC (tiempo en lugar de temperatura para controlar la seguridad), en caso de que elija utilizar este método en la tapa abatible frente a la línea de cocción: 1. Asegúrese de que los alimentos comiencen a una temperatura de 41 °F o inferior. 2. Marque los alimentos durante 4 horas si superarán los 70 °F, o durante 6 horas si nunca superarán los 70 °F. 3. Al finalizar las 4 a 6 horas, deseche todo lo restante. 4. Complete y conserve una copia de estos procedimientos en el lugar: https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish Contáctanos en cualquier momento si tienes preguntas o necesitas ayuda!

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
3	0	Management, food & conditional employee; knowledge, responsibilities & reporting	No	No	Yes	10 DAY VR. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employees have not yet signed the posted employee health and reporting agreement. EHS to attach forms for PIC to have staff sign within the next 10 days. PIC can return signed forms to EHS via email, or a return onsite visit will be made to verify. (-0) Spanish form: https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish English form: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement
10	1	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 tools inside back kitchen hand sink basin. CDI- PIC clears sink, cleans and sanitizes basin. (-1)
16	0	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine exceeding 200ppm at 3 comp sink. CDI- Employee drains sink and refills to 100ppm. (-0)
22	0	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cabbage and steamed shrimp in fliptop between 42F-43F. CDI- PIC rapidly cools items in WIC. EHS advises PIC monitor the fliptop across from cook line carefully and ensure TCS foods are 41F and below. Due to frequent opening of fliptop and proximity to heat from cook line, PIC may wish to use TPHC. For instructions and forms needed for TPHC, see general comment. (-0)
23	1.50	Proper date marking & disposition	Yes	No	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) EHS observed several cooked items cooling with date marks for yesterday- temperatures demonstrate items were not cooked yesterday. EHS discussed need to wash, rinse, and sanitize containers when they are empty; not simply refill and placed new date marks. CDI- PIC corrects date mark stickers for cooling items in WIC. (-1.5)
41	0	Wiping cloths: properly used & stored	Yes	No	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth on prep counter at fliptop. CDI- Employee starts a sanitizer bucket for wiping cloth storage. (-0)
44	0.50	Utensils, equipment & linens: properly stored, dried & handled	Yes	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pieces of clean equipment with substantial water inside on clean rack. CDI- Dishes inverted to allow drainage. (-0.5)