Inspection Management System
 
  
 
Premise Information
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NameLAS MERAS TORTAS Rules Governing Inspection Scores.
Address5661 FARM POND LN Restaurants: 
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 Day Care and Adult Care: 
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City/State/ZIP
CHARLOTTE NC 28212
Swimming Pool Rules: 
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Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
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CountyMecklenburgResidential Care and Local Confinement: 
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Inspection Date 12/3/2019 
Final Score @ Grade
86.50 B
NC Department of Environmental Health: 
Website
General Comments
Violations 
Critical Violations SHOWN in RED   
NA=Not Applicable  NO=Not Observed  CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description NANOCDIRVRComments
6 2 Hands clean and properly washed No No Yes No No 2-301.14 When to Wash - P Employee observed coming in from outside and returning to food prep without washing hands prior as well as touch soiled dishes and return to prep raw beef. CDI. Educated about handwashing and employee washed hands.
8 0 Handwashing sinks, supplied and accessible No No Yes No No 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Handsink behind hot bar observed with no paper towels. CDI. Paper towels obtained.
13 1.50 Food separated and protected No No Yes No No 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed opened bag of french fries being stored below raw chicken as well as raw chicken above raw beef in reach-in cooler. Store foods in coolers and freezers according to final cook temperatures. CDI. Foods arranged.
14 1.50 Food-contact surfaces: cleaned and sanitized No No No No No 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Several dishes deemed clean by PIC were observed soiled with food debris on drying rack. CDI. Dishes were placed in washing compartment to be rewashed.
18 1.50 Proper cooling time and temperatures No No 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 Corn tamales with cooked chicken, beef, and pork observed cooling in bus pan from last night on prep counter. PIC stated tamales were cooked last night and left on table. CDI. Food was discarded.
20 3 Proper cold holding temperatures No No Yes Yes Yes 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Single door reach-in cooler contained several foods measuring above 41F. Cooler was leaking water heavily and holding at 60F. All foods in cooler were dated for yesterday or earlier prep date and foods were discarded. Refrain from using this cooler until repaired and inspector has returned to verfiy. Inspector will return within 10 days to verfiy cooler has been repaired. All other coolers are functioning properly. Repeat violation on last several inspections.
31 0 Proper cooling methods used; adequate equipment for temperature control No No 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 Cooling is being obtained by leaving foods out for extensive periods of time until next day. Use ice baths, shallow portions, and place foods in cooler or other approved method when food is below 135F. CDI. Foods discarded and education provided for future cooling.
35 0 Food properly labeled: original container No No No No No 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Large sugar container in dry storage missing label.
37 2 Contamination prevented during food preparation, storage and display No No No Yes No 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Washed tomatoes observed on floor in uncovered container. Container of green salsa being stored in pan on top of trash can. Repeat violation.
39 0 Wiping cloths: properly used and stored No No No No No 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on counter. PIC made sanitizer bucket and labeled for use.
42 0 Utensils, equipment and linens: properly stored, dried and handled No No No No No 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans are being stacked together wet.
45 2 Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used No No No Yes No 4-501.11 Good Repair and Proper Adjustment-Equipment - C Gaskets observed heavily torn on reach-in cooler. Repeat violation.