Inspection Management System
 
  
 
Premise Information
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NameLAS MERAS TORTAS Rules Governing Inspection Scores.
Address14601 STATESVILLE RD Restaurants: 
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 Day Care and Adult Care: 
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City/State/ZIP
HUNTERSVILLE NC 28078
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 10/26/2022 
Final Score @ Grade
77.50 C
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
1 1 PIC Present, demonstrates knowledge, & performs duties No No Yes Yes No 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed lack of Active Managerial Control(AMC) during inspection due to several critical violations and repeat violations. CDI: Education provided. REPEAT VIOLATION. 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.
8 4 Hands clean & properly washed No No Yes Yes 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 to-go boxes, using the phone, handling cash, and not washing their hands before donning gloves to prepare food. CDI: Education provided. REPEAT VIOLATION.
10 1 Handwashing sinks supplied & accessible No No No No Yes 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser in poor repair/EHS unable to dispense paper towels at front hand sink. Paper towels and new battery but unit still not dispensing. CDI: Food employee able to get dispenser to work. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed clogged hand sink in back of kitchen - soiled water standing in sink causing splash and staff unable to use. PIC unable to unclog. EHS will make return visit within 10 days to verify correction. VERIFICATION REQUIRED.
15 3 Food separated & protected No No Yes Yes No 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored above cilantro and lettuce in walk-in cooler. CDI: Education provided and storage order rearranged. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee beverages stored inside ice in ice machine. CDI: Education provided and food employee moved beverages. REPEAT VIOLATION.
16 1.50 Food-contact surfaces: cleaned & sanitized No No Yes No No 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed high levels of chlorine sanitizer at three compartment sink and in red sanitizer buckets- 200+ppm. CDI: Education provided and food employee diluted solution- 100ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed immersion blender stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. Observed several plastic insert pans stored as clean soiled with stickers/sticker residue. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on white catch plate inside ice machine.
20 3 Proper cooling time & temperatures No No Yes Yes No 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed raw breaded beef not meeting cooling parameters in walk-in freezer. See violation #33 and temp chart for details. CDI: PIC cooked product and started cooling process over. 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 Observed chicken not meeting cooling parameters in walk-in freezer. See violation #33 and temp chart for details. CDI: PIC removed lid from product for more rapid cooling. REPEAT VIOLATION.
21 1.50 Proper hot holding temperatures No No Yes Yes No 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tamales and cheesy peppers being held below 135F in front counter steam well/heat lamp. See temp chart for details. PIC stated product prepared between 9am-10am. CDI: PIC rapidly reheated product(166F, 171F). REPEAT VIOLATION.
22 3 Proper cold holding temperatures No No Yes Yes No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot dogs being held above 41F in flip top portion of make table. PIC sated product placed into unit between 7am-8am. CDI: PIC covered product with ice bags(40F). REPEAT VIOLATION.
23 1.50 Proper date marking & disposition No No Yes No No 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 Observed several TCS foods being held in bulk containers in walk-in cooler with no date labels(beans, beef, lettuce, salsa, slaw, tomatoes). CDI: Education provided and food employee labeled. **FAILURE TO DATE LABEL CAN RESULT IN FOOD EBING DISCARDED AT NEXT INSPECTION.
33 1 Proper cooling methods used; adequate equipment for temperature control No No Yes Yes 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 Observed raw breaded beef and cooked chicken cooling in plastic bus tubs covered with lids in walk-in freezer. CDI: Education provided, beef sent to be cooked, and chicken lid removed and product stirred for more rapid cooling. REPEAT VIOLATION.
39 0 Contamination prevented during food preparation, storage & display No No Yes 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 chicken being prepared in bus tubs stored directly on top of trash can. CDI: Education provided and product moved to prep table.
41 0 Wiping cloths: properly used & stored No No Yes No No 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored on prep surfaces and on top of bulk flour container. CDI: Education provided and food employee moved sanitizer towels to sanitizer buckets.
49 1 Non-food contact surfaces clean No No No Yes 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 shelving throughout facility soiled with food waste(dry storage, dish storage, walk-in cooler). Observed gaskets throughout facility soiled with food waste(make table, reach in cooler, walk-in cooler). Observed outside of ice machine soiled with food waste and sticker/white covering. REPEAT VIOLATION.
51 0 Plumbing installed; proper backflow devices No No No No No 5-205.15 Maintain a plumbing system in good repair. Observed clogged hand sink in back of kitchen.
54 0 Garbage & refuse properly disposed; facilities maintained No No Yes No No 5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash can at front hand sink. CDI: Food employee provided trash can.
55 1 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 food splash on walls around small prep table next to walk-in cooler. REPEAT VIOLATION.