Inspection Violation

Premise Information


	Return to Inspections

Name

LA UNICA MEXICAN RESTAURANT

Rules Governing Inspection Scores.

Address

900 NC MUSIC FACTORY BV

Restaurants:


	Select Rules

SUITE C1

Day Care and Adult Care:


	Select Rules

City/State/ZIP

CHARLOTTE

28206

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

6/13/2023

Final Score @ Grade

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	NA	NO	CDI	R	VR	Comments
15	3	Food separated & protected	No	No	No	Yes	No	3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed avocados stored over washed, chopped lettuce in WIC. Observed unwashed tomatoes and green peppers stored over washed, diced peppers and onions in WIC. EHS explained that unwashed produce must be stored under washed produce and other RTE foods. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered containers of chips, tostados, and taco shells. Chicken that was cooked on 6/9, chili rellenos cooked 6/10, and beef cooked on 6/10 was uncovered in WIC, despite not being in the cooling process.
20	1.50	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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 chicken that was cooked yesterday, 6/12, that did not cool within 6 hours, as it was 45F at time of inspection. CDI-PIC voluntarily discarded chicken that did not cool within 6 hours. EHS recommended the use of active stirring and ice wands.
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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 three types of salsa that were in a cold holding unit above 41F. Reference temperature chart. PIC stated salsas are pulled from WIC each morning, so have been out for approximately an hour. CDI-PIC moved salsas to WIC to quickly cool and EHS filled out TPHC procedures with PIC. Salsas should be held on TPHC if cold holding cannot be maintained.
23	3	Proper date marking & disposition	No	No	Yes	Yes	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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed opened packages of hotdogs and sliced ham without date marks. Observed tripe without a thaw date, only had prep/frozen date of 1/3. Observed crab prepared on 6/5. CDI-All items listed, without date marks and held past 7 days, were voluntarily discarded by PIC.
33	0.50	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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 chicken that miss cooling window in a large, deep pan. Observed sliced tomatoes that were actively cooling, tightly covered. CDI-PIC voluntarily discarded chicken, pico was vented, and EHS recommended additional cooling methods, such as active stirring, smaller portions, or the use of ice wands.
37	0	Food properly labeled: original container	No	No	Yes	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 unlabeled stainless steel shaker on prep top. CDI-PIC stated it was salt and added a label to indicate contents. Points were not escalated due to major improvements from previous inspection.
47	1	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	Yes	No	4-501.11 Maintain equipment in good repair. Observed prep unit down and not in use. Observed ice machines not functioning. Repair or replace.
51	2	Plumbing installed; proper backflow devices	No	No	No	Yes	No	5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the upstairs tankless water heater into a large bucket in closet and down the stairs leading to the comedy zone. Make needed repairs.