Inspection Management System
Premise Information
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NameFONDA LA TAQUIZA Rules Governing Inspection Scores.
Address5135 ALBEMARLE RD 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 9/26/2023 
Final Score @ Grade
86 B
NC Department of Environmental Health: 
General CommentsFacility has several menu items marked with an asterisk (chicken, shrimp, scrambled eggs) that, per PIC, are not served raw or undercooked. Remove asterisks from these menu items.
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 No No 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed several food borne illness risk factor violations out of compliance including cooling of food, temperature monitoring of food items during prep and cooling processes, children’s menu burger offered undercooked, and the dish machine not sanitizing properly, however still in use. CDI: EHS educated PIC on required duties and obtained corrective actions. A Food Safety Checklist can be found at: along with more food safety information related to PIC Duties, Training, and managing food safety.
2 1 Certified Food Protection Manager No No No Yes No 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. The PIC shall have active ANSI food protection manager certification. REPEAT VIOLATION For more information on becoming a certified food protection manager please visit:
14 2 Required records available: shellstock tags, parasite destruction No No No Yes No 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed book of shellstock tags has nothing recorded past July 2023. EHS found several tags folded and stuck under microwave on shelf. VERIFICATION REQUIRED to ensure tags are properly retained, organized, and dated. REPEAT VIOLATION
15 1.50 Food separated & protected No No No Yes No 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw beef in reach in part of prep cooler. CDI: Items reorganized. REPEAT VIOLATION Improvement from previous inspection as this was the only storage violation. For more information on food storage order please visit:
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 sanitizer not holding prime in dish machine. PIC stated that this occurred yesterday afternoon, however dish machine was set up for use today. CDI: All dishes will be washed in the 3-comp sink. Follow up visit required to ensure dish machine has been repaired. For more information please visit: or view our training videos at the following weblinks: Sanitizing Solutions - and How to Test Sanitizer
18 0 Proper cooking time & temperatures No No Yes No No 3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf. Observed cheeseburger on kids menu asterisked as being offered undercooked. EHS did not observe any cheeseburgers served undercooked or ordered during inspection. CDI: PIC stated they will fully cook cheeseburgers for kids menu from now on. Menu must be corrected at next visit or points shall be deducted.
19 1.50 Proper reheating procedures for hot holding No No Yes No No 3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cheese dip reheated to 136F and then placed for hot holding per employee. CDI: Cheese dip was returned to the stove and fully reheated to over 165F.
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. Observed chicken soup, beef soup, and refried beans in walk in cooler cooling from yesterday still above 41F. CDI: Products voluntarily discarded. REPEAT VIOLATION For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Cooling Food Safely .
23 0 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 date mark for chicken soup was 9/26 when it was made 9/25. CDI: Soup was voluntarily discarded due to cooling. See #20. For more information, please visit: or view our training videos at the following weblinks: What are TCS Foods and Date Marking Food Safely .
24 0 Time as a Public Health Control; procedures & records No No Yes No No 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no procedures for salsas held on TPHC in the take out/dessert cooler. Observed list of hot well items incomplete for breakfast items. CDI: TPHC procedures filled out during inspection. TPHC procedure template may be found at:
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 Observed soups and refried beans cooling in deep containers. Beans were also covered. Per employee, products are cooled in an ice bath and then moved to the walk in cooler. EHS strongly recommends spreading product out into more containers (ex: refried beans on sheet pans and placed on the speed rack in the walk in cooler) and/or ensuring that for products such as soup the ice bath comes up and around the product and that the product is stirred frequently. EHS emailed PIC a copy of a cooling log today during inspection to use to track items as they are cooling. CDI: Items voluntarily discarded. REPEAT VIOLATION For more information, please visit: or view our training videos at the following weblinks: What are TCS Foods and Cooling Food Safely .
35 0.50 Approved thawing methods used No No Yes Yes No 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Raw tilapia was thawed and still in vacuum packaging in sandwich cooler bottom. Raw fish must be removed from ROP packaging prior to thawing under refrigeration. CDI - PIC slit open packages. REPEAT VIOLATION
38 0 Insects & rodents not present; no unauthorized animals No No No No No 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 2 dead cockroaches in facility.
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 being stored in 0ppm chlorine. CDI: PIC changed sanitizer solution, new concentration is 200ppm.
42 0 Washing fruits & vegetables No No No No No 3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers being stored in prep top for use. Ensure items are washed being use.
43 1 In-use utensils: properly stored No No No Yes 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. Salsa bowls used as scoops in rice in rice holding pots. Utensils must have a handle. Do not use bowls or items as utensils if they don’t have a handle. // 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. In-use utensils beside the grill are being held in 120F water. Utensils may only be stored in water if the water is above 135F. REPEAT VIOLATION
47 0.50 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. Shelf below one prep table is rusted. Shelves are beginning to rust in the walk-in cooler. Observed rusted shelving in dry storage area. Front cabinets are damaged and need to be repaired/replaced. Gaskets on 4-door freezer are torn. Equipment shall be maintained in good repair. Repair/replace listed equipment. REPEAT VIOLATION
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 build up on shelves in the walk in cooler. Observed some grease build up on top back part of fryer. Observed cardboard being used to line shelves in the dry storage area.REPEAT VIOLATION
54 0 Garbage & refuse properly disposed; facilities maintained No No No Yes No 5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Cardboard dumpster is overfilled. Break down cardboard boxes and have waste management company pick up more often. REPEAT VIOLATION
55 0 Physical facilities installed, maintained & clean No No No No 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 dust build up on vents and ceiling tiles around vents. Observed some build up on walls throughout facility in prep areas. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing baseboards in areas throughout kitchen.