Premise Information Return to Inspections Name LAS MERAS TORTAS Rules Governing Inspection Scores. Address 14601 STATESVILLE RD Restaurants:  Select Rules   Day Care and Adult Care:  Select Rules City/State/ZIP HUNTERSVILLE NC 28078 Swimming Pool Rules:  Select Rules Premise Type 1 - Restaurant Mobile Food Units, Push carts, Tattoo Parlors:  Select Rules County Mecklenburg Residential Care and Local Confinement:  Select Rules Inspection Date 6/20/2022   Final Score @ Grade 87 B NC Department of Environmental Health:  Website General Comments Facility is open from 6am to 11pm, same hours as the gas station and store it is connected with. Facility may be trying to cool to much food as both the WIC and WIF had several full 4-6 inch deep pans of prepared food cooled or frozen. PIC needs to monitor all food temps and cooling. For a reinspection call 980-314-1620. Do not block or remove grade card.

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 NA NO CDI R VR Comments 1 1 PIC Present, demonstrates knowledge, & performs duties No No No No No 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC Marta Barrera not following all duties of the PIC such as monitoring cooling, checking food temps with her thermometer and ensuring employees are trained to do the same. 2 1 Certified Food Protection Manager No No No No No 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified PIC on site during inspection. 8 2 Hands clean & properly washed No No Yes No No 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed employees handling food boxes that were delivered, using the phone and taking trash and boxes outside and not washing their hands upon coming back inside or before donning gloves and changing tasks to food preparation. CDI by instruction and reminding PIC to ensure employees wash their hands. 15 1.50 Food separated & protected No No Yes Yes No 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed torta bread roll directly on the prep cooler wire shelf and an employee bottle of water in the ice machine. CDI by disposing of the bread, the water bottle and ice in the area the bottle touched. 20 3 Proper cooling time & temperatures No No Yes Yes 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. For more information please visit: http://meck.co/FoodSafety 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 . Observed 2 - 5 gallon containers of salsa verde at 74 F that was prepared yesterday and was not properly cooled. Also observed a 4-6 inch deep pan with Cochinata - pork at 54 F in the center of the pan. Pork was cooked yesterday and was not properly cooled. CDI by discarding all 3 items and showing PIC the cooling handout on the wall and to follow these approved methods. 21 0 Proper hot holding temperatures No No Yes No No 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed steak 125F and refried beans 129F in the front steam table. CDI by reheating the steak to 167F and beans to 171F. Facility opens at 6am and PIC said they reheat on the griddle or the two burners. 22 1.50 Proper cold holding temperatures No No Yes No Yes 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed deli ham and sliced cheese in between 42 and 45 in the top of the flip top 3 door prep cooler. VR required in 3 days to have cooler service and cleaned. Behind front panel the coils were clogged with greasy debris, condensation noted on the bottom of the cooler and the unit need to be cleaned and serviced. Ham, cheese and any other items above 41 were pulled and put on ice. 33 1 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 For more information please visit: http://meck.co/FoodSafety 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 . See number 20 for items improperly cooled and discarded. CDI Discussed following the cooling procedures posted on the wall. Facility is trying to cool too much in one container and not cooling in smaller batches or monitoring cooling temperatures. 35 0.50 Approved thawing methods used No No Yes No No 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed 4 sealed beef packages thawing in the 3 comp sink with dirty dishes on the other end while the prep sink was empty. CDI by moving the beef to thaw under running water in the prep sink. 49 0.50 Non-food contact surfaces clean No No No No No 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed wire racks in walk-in cooler (WIC) in need of cleaning or replacing if they can’t be cleaned. Facility should use green epoxy wire racks in the WIC. Observed dust, grease build up on the front of the prep cooler that needs to be serviced. Facility had just received a delivery and some areas were blocked by boxes, but more detailed cleaning is needed. Cooking equipment has grease and build up on the sides and gas lines behind equipment. 54 0 Garbage & refuse properly disposed; facilities maintained No No No No No 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors opened and oil containers and ground around it in need of cleaning. 55 0.50 Physical facilities installed, maintained & clean No No No Yes No 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed more detailed cleaning needed on walls and floors under and behind equipment, tables and shelves where build up and debris are present. 56 0.50 Meets ventilation & lighting requirements; designated areas used No No No Yes No 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone, hand bags and clothing on top of the ice machine and mixed in on dry storage racks with food items and utensils. Facility is small with limited storage for 4-6 employees working.