Inspection Management System
Premise Information
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NameHOT TACO Rules Governing Inspection Scores.
Address200 E BLAND ST Restaurants: 
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 Day Care and Adult Care: 
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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 8/9/2022 
Final Score @ Grade
84.50 B
NC Department of Environmental Health: 
General CommentsPIC stated facility does a “pop up” taco stand outside on Tuesdays. Taco proteins are cooked inside, and held outside in hot holding units to be served. Facility is not approved to do this. All food prep and service must take place within facility. PIC was instructed to stop taco stand. EHS discussed calling the main office at 980-314-1620 to potentially obtain a TFE permit for this reoccurring event. PIC stated they will stop taco stand and resume service inside only. When facility is ready for reinspection, please call our main office at 980-314-1620.
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
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: along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed overall lack of control in kitchen as evidenced by hand washing violations, date marking violations, bare hand contact of ready to eat food items, hand sink supply, along with various other critical violations. Training needed. - 1 -
6 0.50 Proper eating, tasting, drinking or tobacco use No No Yes No No 2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed one employee drink stored on prep table on cook line. Observed employee eating chips from chip dispenser. CDI - Discussion held with PIC regarding where eating/drinking is appropriate. Only eat in areas where exposed food and cleaned equipment cannot be contaminated. - 0.5 -
8 2 Hands clean & properly washed No No Yes No No 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). - P Observed food employee place dirty dishes in dish machine, turn on hand sink, rinse one single hand, turn off faucet with bare hands, and dry hands on pants. CDI - Hands properly washed and dried. 2-301.14 When to Wash (P) Observed food employee eating chips from chip station with bare hands, drop off dirty dishes at dish machine, then move to food expo line without washing hands. Observed dish employee switching between dirty dishes and clean dishes without washing hands. Observed employee change trash bag, then move to handle clean dishes without first washing hands. Observed several employees handling personal cellphones and moving to handle food without washing hands. CDI - Hands washed. Cleaned dishes were moved back to dish machine to be re-washed, rinsed, and sanitized. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed cook double gloved on line. Cook handled raw tilapia, discarded top layer of gloves, then move to handle RTE food items without washing hands. EHS discussed proper hand washing and glove usage with cook. - 2 -
9 2 No bare hand contact with RTE foods or pre- approved alternate procedure properly followed No No Yes No No 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee eating chips directly out of chip dispenser with out gloves on. CDI - EHS discussed hand washing, glove and utensil usage, and proper employee eating locations with PIC. - 2 -
10 1 Handwashing sinks supplied & accessible No No Yes No No 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap present at dish area hand sink. Observed no soap at bar hand sink. CDI - Soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bar hand sink. Observed no paper towels at hand sink by chip station. CDI - Paper towels provided. - 1 -
13 1 Food in good condition, safe & unadulterated No No Yes Yes No 3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed rotting lettuce with brown buildup/juice in bottom of bag. CDI - Items voluntarily discarded. - REPEAT - 1 - * Points remain the same due to nature of violation *
15 1.50 Food separated & protected No No Yes No No 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: Observed raw tilapia stored above RTE ground beef. CDI - Storage order rearranged. EHS entered walk in later in inspection to find tilapia had been moved above RTE food items again. Storage order rearranged. Be sure staff is educated on storage order. - 1.5 -
16 0 Food-contact surfaces: cleaned & sanitized No No No No No 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup present in ice machine. Clean as needed to prevent contamination. - 0 -
22 0 Proper cold holding temperatures No No Yes No No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Safe Food Temperatures . Observed creamer holding at 44F in reach in cooler. Observed salsa holding at 44F in ice bath. Observed food items in walk in cooler reading 42-43F. PIC states door was propped open for ~ 20 minutes while gathering items for service. Cooler door was kept shut for ~30 minutes. Ambient temp reading 38F and all items dropped back to 41F. Keep WIC door shut when not in use. CDI - Creamer voluntarily discarded. Ice was added to salsa. - 0 -
23 3 Proper date marking & disposition No No Yes Yes No 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Date Marking Food Safely . Observed pico, cheese, roasted peppers, and roasted vegetables without dates marked. Items were prepped on Saturday 8/6 - dates are marked in WIC. Be sure to transfer dates from date of prep once items are removed from WIC. CDI - Dates marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Date Marking Food Safely . Observed tomato based ranchero sauce held past 7 day date marking requirement. CDI - Item voluntarily discarded. - REPEAT - 3 -
28 0 Toxic substances properly identified stored & used No No Yes No No 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed label missing from sanitizer at bar. CDI - Container labeled. 7-202.11 Restriction - Presence and Use (P) Observed household can of raid present in facility. CDI - Raid voluntarily discarded. - 0 -
37 1 Food properly labeled: original container No No No Yes No 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various sauce bottles and containers of spice on cook line without labels present. Label items. - REPEAT - 1 -
38 0 Insects & rodents not present; no unauthorized animals No No No No No 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present throughout facility. EHS recommends contacting PCO for treatment 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open during inspection. - 0 -
39 0 Contamination prevented during food preparation, storage & display No No No No No 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soda syrup box stored on floor next to ice machine. Observed 2 boxes of food stored on floor in walk in freezer. Maintain items at least 6 inches off of floor. - 0 -
40 0 Personal cleanliness No No No No No 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee prepping food with watch on. - 0 -
43 0.50 In-use utensils: properly stored No No Yes No No 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed slatted basket stored inside of container of pico in walk in cooler. CDI - Basket removed. - 0.5 -
44 0 Utensils, equipment & linens: properly stored, dried & handled No No No No No 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cleaned bar mats stored on floor near 3 comp sink. - 0 -
45 0 Single-use & single-service articles: properly stored & used No No No No No 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of napkins stored on floor in silverware rolling area. - 0 -
48 0.50 Warewashing facilities: installed, maintained & used; test strips No No No No Yes 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QUAT or Chlorine test strips present in facility. A VR will occur no later than 8/19/2022 to ensure test strops are present. - 0.5 -
49 0 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 outside of several pans with sticker buildup. EHS recommends removing with scotch brite pad and oil. - 0 -
53 0 Toilet facilities: properly constructed, supplied & cleaned No No No No No 5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in co-ed kitchen restroom. - 0 -
55 0.50 Physical facilities installed, maintained & clean No No No Yes No 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damage to flooring and walls throughout kitchen area. Observed damage to tiles on wall at chip station. Observed ceiling tiles missing in back kitchen area. Observed flooring tile damage at front of walk in cooler- REPEAT - 0.5 - 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 significant dust buildup on tiles above prep table in kitchen area. Clean as needed.
56 1 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 various employee clothing, bags, and deodorant stored above facility food items and cleaned equipment in kitchen and bar areas. - REPEAT - 1 -