A96.5

COOK OUT #28

1301 W SUGAR CREEK RD, Charlotte, NC 28262

Food Stands · NC permit/State ID 2060021727

Latest gradeA (96.5)

Last inspectedSep 29, 2026

Inspections on record36

On record sinceSep 4, 2013

Score history

Sep 4, 2013Higher is betterSep 29, 2026

Inspections & violations

Sep 29, 2026 A 96.5 · 7 violations

#6 · Proper eating, tasting, drinking or tobacco use −0.5

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drink observed on prep sink and an employee water bottle observed on bag of onions. Store employee drinks in a separate area, such as a low shelf.

#8 · Hands clean & properly washed −2

Corrected during inspection

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 Employee observed putting raw bacon on grill with gloves on hands. Employee switched gloves to work with RTE foods without washing hands in between. Employees must wash hands when switching from handling raw animal foods to handling ready-to-eat foods or clean utensils. CDI - Employee educated on when to wash hands and he washed hands.

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some buildup present near chute of ice machine. Clean ice machine more frequently. 0 pts.

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing a bracelet while preparing food. Food employees must not wear jewelry on their hands or wrists. 0 pts.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Handle missing on drawer freezer. Gasket torn on walk-in cooler door. Dry storage shelves are beginning to rust. Repair/replace listed equipment. 0 pts.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

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. Heavy buildup in bottom of sandwich cooler. Also, detail cleaning needed on shelves, inside refrigeration, and around cooking equipment. Clean these areas more frequently. REPEAT

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

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. Some cleaning needed on floors and walls behind and underneath equipment. Clean physical facilities more frequently. REPEAT

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Apr 9, 2026 A 95 · 7 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. PIC must have active ANSI food protection manager certification and be present during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw bacon stored on shelf above RTE hot dogs in walk-in cooler. Do not store raw animal foods above RTE foods. CDI - PIC corrected storage order. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#24 · Time as a Public Health Control; procedures & records −3

Corrected during inspectionRepeat violation

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Lettuce, Cole slaw, cheese and sour cream had start time of 10:13am and had not yet been discarded. CDI - PIC educated on TPHC. Recommend establishment repair or replace cooler so TPHC won’t have to be used. REPEAT

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Repeat violation

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Containers on clean dish shelf were stacked while still wet. Allow utensils to adequately air dry before nesting them on top of each other. REPEAT

#49 · Non-food contact surfaces clean

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. Clean shelves and bottoms of coolers on line. Clean these areas more frequently. 0 pts.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on dumpster. Replace missing drain plug. 0 pts.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

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. Some damaged floor tiles on line. Replace or repair damaged floor tiles. REPEAT // 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. Dust buildup on ceiling in drive thru area. Clean physical facilities more frequently.

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Nov 17, 2025 A 95 · 6 violations

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Metal pans stored as clean had grease/food debris on them. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - Pans moved to 3-compartment sink to be washed again. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of American cheese measured 50F in top of sandwich cooler. TCS foods must be 41F or less un cold holding. CDI - Cheese moved to walk-in cooler to cool. Ensure staff close lid to sandwich cooler when not in use to keep TCS foods at 41F or below. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Establishment uses TPHC for TCS foods in sandwich cooler. Staff had printed out TPHC labels for foods during inspection and weren’t the correct times. CDI - PIC discarded foods.

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some plastic and metal pans and container were stacked up on clean dish shelf while they were still wet. Allow utensils to air dry before nesting. 0 pts.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Torn asked on walk-in cooler door. Replace torn gasket. 0 pts.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

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. Damaged floor tiles along line. REPEAT // 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. Walls in prep areas and dish area need additional cleaning.

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Aug 19, 2025 A 97 · 7 violations

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Tongs, scoops, and pans found on clean dish shelf with food debris on them. CDI - Soiled utensils taken to 3-compartment sink to be washed. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice cream machine bin had visible off color buildup on interior sides. Ensure staff are cleaning and sanitizing ice cream machine daily per establishment policy.

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected during inspection

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 Chicken cooling in deep pans in walk-in cooler. Use shallow pans or container to cool TCS foods rapidly. CDI - Chicken moved to sheet pans as corrective action. 0 pts. 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 .

#43 · In-use utensils: properly stored

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop handle observed contacting ice in ice bin. Handles of ice-use utensils must not contact the food or ice. 0 pts.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Clean dish shelf, walk-in cooler shelves, and dry storage shelves chipping paint. Walk-in freezer door does not close properly. Repair listed equipment. 0 pts.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

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. Clean bottom of sandwich cooler. Clean low shelves throughout kitchen. REPEAT

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Replace missing drain plug on dumpster. 0 pts.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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. Floor tiles damaged along line. Repair. // 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. Dust accumulating on walls in areas of kitchen. Buildup on floors underneath and behind equipment. Clean physical facilities more frequently. REPEAT

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May 8, 2025 A 96 · 7 violations

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED items on the prep line and RI at temperatures above 41F. CDI. PIC voluntarily discarded. Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#40 · Personal cleanliness

Repeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with wrist bands. -0- REPEAT Most employees were properly dressed.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Corrected during inspectionRepeat violation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed. Repeat

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed water leaks from the AC in the WI cooler.

#49 · Non-food contact surfaces clean

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 kitchen area and also on non food contact parts of ice machine and cooking equipment.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

#56 · Meets ventilation & lighting requirements; designated areas used

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks store in same place as customer food in the WI. Needs to separate storage.

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Feb 6, 2025 A 98 · 6 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.14 Post a handwash sign at each handsink. OBSERVED no hand signs at hand sink. CDI. PIC was provided one.

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes in prep unit and corn dog in RI at temperatures above 41F. CDI. PIC indicated that it was just placed in the unit and it was taken out to the WI. ****IMPROVEMENT FROM LAST TIME

#40 · Personal cleanliness

#44 · Utensils, equipment & linens: properly stored, dried & handled

Follow-up verification required

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

#56 · Meets ventilation & lighting requirements; designated areas used

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items in dry storage area. -CDI- PIC removed items. -0-

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Oct 8, 2024 A 98 · 3 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several pans of lettuce and stacks of sliced American cheese out of temp..CDI/ items were discarded Also Chicken, cheese and beef quesadilla above 41 For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#37 · Food properly labeled: original container

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 squeeze bottles without lables

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

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 cardboard on floor by grill. 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 debris on vents in WIC

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Apr 29, 2024 A 98.5 · 3 violations

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. OBSERVED chlorine sanitizer used to sanitize at 300+PPM. CDI. PIC reduced the concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers.

#55 · Physical facilities installed, maintained & clean

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Jan 10, 2024 A 96.5 · 7 violations

#12 · Food received at proper temperature −1

Corrected during inspection

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P- Observed raw burger patties received at 43F. -CDI- PIC placed items in freezer to rapidly cool. -1- 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 .

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed clean dishes stored with greasy residue and food debris. -CDI- PIC moved items to dishpit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

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 quesadillas prepared last night between 43-50F in WIC. -CDI- PIC voluntarily discarded. -1.5- 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 .

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed shredded chicken, chicken breasts and ground beef hot holding on grill below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. -0- 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 .

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected during inspection

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 chicken quesadillas prepared last night tightly stacked in and filled to the top of the container, above 41F. -CDI- EHS educated PIC on cooling methods and PIC voluntarily discarded items. -0- 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 .

#37 · Food properly labeled: original container −1

Repeat violation

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 ranch, hot sauce, mayo and other sauces in prep unit with no labels. Per PIC, label machine is not functioning. **REPEAT** -1-

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-compartment sink under sanitizing sink. -0-

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Oct 2, 2023 A 97.5 · 6 violations

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed labels for tomatoes, lettuce, slaw and cheese with prep time between 9:50-10a that had not been discarded. Per PIC, she was short staffed and had started to change these items out. -CDI- PIC discarded of old items and updated labels. -1.5-

#37 · Food properly labeled: original container

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 bbq sauce, mayonnaise and hot sauce with no labels. -0-

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few gnats/fruit flies. -0-

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with wrist watch. -0-

#55 · Physical facilities installed, maintained & clean −1

#56 · Meets ventilation & lighting requirements; designated areas used

Corrected during inspection

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May 10, 2023 A 96.5 · 4 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Wraps in prep unit at temperatures above 41F. CDI. PIC indicated that it was just placed in the unit and it was taken out to the WI.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle stored on prep line. CDI. PIC removed.

#40 · Personal cleanliness −1

Repeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. Repeat

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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Jan 24, 2023 A 97 · 4 violations

#2 · Certified Food Protection Manager −1

Repeat violation

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 co certified FPM in the facility during inspection. Repeat

#40 · Personal cleanliness −0.5

Repeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. Repeat

#49 · Non-food contact surfaces clean −1

Repeat violation

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 WI coolers. Needs to be cleaned. REPEAT.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

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Oct 10, 2022 A 93 · 10 violations

#2 · Certified Food Protection Manager −1

#5 · Procedures for responding to vomiting & diarrheal events −0.5

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one.

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hot dogs, tomatoes, chicken in prep unit at temperatures above 41F. CDI. PIC indicated that it was just placed in the unit and it was taken out to the WI.

#37 · Food properly labeled: original container −2

Corrected during inspectionRepeat violation

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 a container of salt without a label. CDI. PIC labeled. Repeat

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Corrected during inspection

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the clean dish area. CDI. PIC removed.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed paper towel holder in disrepair.

#49 · Non-food contact surfaces clean −1

Repeat violation

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 and cooking equipments through out the facility. Needs to be cleaned. REPEAT.

#55 · Physical facilities installed, maintained & clean

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored by food prep area.

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May 17, 2022 A 94.5 · 8 violations

#2 · Certified Food Protection Manager −1

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

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 chicken, corn dogs, nuggets, HH at temperatures below 135F. CDI.PIC voluntarily discarded.

#37 · Food properly labeled: original container −1

Corrected during inspectionRepeat violation

#39 · Contamination prevented during food preparation, storage & display

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on shelve with build up. CDI. PIC removed.

#44 · Utensils, equipment & linens: properly stored, dried & handled

Corrected during inspection

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the clean dish area. CDI. PIC removed.

#49 · Non-food contact surfaces clean −1

Repeat violation

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 and cooking equipments through out the facility. Needs to be cleaned. REPEAT.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

#56 · Meets ventilation & lighting requirements; designated areas used

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored by food prep area.

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Feb 9, 2022 A 96.5 · 7 violations

#5 · Procedures for responding to vomiting & diarrheal events

Corrected during inspection

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signs at sink. CDI. provided PIC with one.

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, beacon and cheese in prep unit at temperatures above 41F. CDI. PIC indicated that it was just placed in the unit and it was taken out to the WI.

#37 · Food properly labeled: original container

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 salt container without a label. Needs to be labelled.

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed life roaches in the facility. Need to be sprayed.

#49 · Non-food contact surfaces clean −1

Repeat violation

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 with a lot of build up in the kitchen area, RI doors, and cooking equipment. Needs to be cleaned. REPEAT.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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Aug 19, 2021 A 97.5 · 6 violations

#14 · Food-contact surfaces: cleaned and sanitized −1.5

Corrected during inspection

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed chlorine sanitizer used to wipe food contact surfaces at concentrations above 300ppm. CDI. PIC diluted the solution

#26 · Toxic substances properly identified, stored, and used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination. -P. Observed glass cleaner stored directly on prep table. CDI. PIC removed.

#38 · Personal cleanliness

Corrected during inspection

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. CDI. Employee wore one.

#47 · Non-food-contact surfaces clean

Repeat violation

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving with a lot of build up in the kitchen area, Needs to be cleaned. REPEAT.

#49 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed clogged drain in the kitchen. Needs to be cleaned and open.

#53 · Physical facilities installed, maintained and clean −1

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May 25, 2021 A 98 · 4 violations

#39 · Wiping cloths: properly used and stored

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on the floor. NOTE: Facility has a new grill and cold drawer unit. Equipment is the same as last time

#42 · Utensils, equipment and linens: properly stored, dried and handled −1

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked

#47 · Non-food-contact surfaces clean −0.5

Repeat violation

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of drink machines in need of cleaning.

#53 · Physical facilities installed, maintained and clean −0.5

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Feb 9, 2021 A 96.5 · 4 violations

#14 · Food-contact surfaces: cleaned and sanitized −1.5

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer about to be used to cut onions heavily soiled with food and debris. CDI- slicer taken back to be washed. NOTE: Facility is installing a new ice machine.

#22 · Time as a Public Health Control: procedures and records −1

Corrected during inspection

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed quesadillas in the prep top, that were not discarded from yesterday. Quesadillas were placed on TPHC yesterday. CDI- Quesadillas discarded.

#42 · Utensils, equipment and linens: properly stored, dried and handled −1

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed severeal dishes wet stacked at the clean dish storage area. -REPEAT

#47 · Non-food-contact surfaces clean

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of reach in unit and cold drawers in need of cleaning.

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Oct 8, 2020 A 95 · 7 violations

#13 · Food separated and protected

Corrected during inspection

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes over ready to eat lettuce in the walk in cooler. CDI- Tomatoes placed on the bottom.

#14 · Food-contact surfaces: cleaned and sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue and grease on several metal pans. CDI- Dishes taken back to 3 comp sink to be re-washed.

#20 · Proper cold holding temperatures −3

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn dogs in cold drawers near the fryer, hamburgers, hotdogs and beef for chili in the single prep top beside the grill, lettuce and churizo in the low reach in beside the hot wells holding above 41F. Reach in units are holding above 41F. See temp chart and violation #45. CDI- Churizo discarded. All other items placed in the walk in freezer and cooled to 41F. -REPEAT -VR

#35 · Food properly labeled: original container

Corrected during inspection

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed slt without a label. CDI- Salt bin labeled.

#42 · Utensils, equipment and linens: properly stored, dried and handled −1

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area.

#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1

4-501.11 Maintain equipment in good repair. Observed Low reach in cooler beside the hot wells holding above 41F. Ambient air temp was 48F. All TCS food items were removed and placed in the walk in freezer. Observed prep top unit beside the grill holding above 41F. Ambient air temp was 41F. PIC called maintenance to fix issue. PIC stated they will be getting a new single prep top to replace the broken one.

#53 · Physical facilities installed, maintained and clean

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/ cracked tiles on the floor near the walk in cooler, can wash and across from the grill. 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 floors in need of cleaning, especially under equipment.

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Jun 1, 2020 A 95.5 · 3 violations

#20 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items holding above 41F. See temperature chart. This is the 4th consecutive time that cold holding has been out of compliance. CDI- Items were placed in the walk in cooler to cool down. -VR Temps notes above are going to make the cooling parameters.

#31 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspectionRepeat violation

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 hotdogs, quesadillas, corndogs and hamburgers overstacked in the cold drawers. CDI- Items were out of temperature and moved in the walk in cooler in shallower pans.

#42 · Utensils, equipment and linens: properly stored, dried and handled −1

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes above the 3 com sink wet stacked. REPEAT

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Jan 29, 2020 A 93.5 · 6 violations

#8 · Handwashing sinks, supplied and accessible −1

Corrected during inspection

6-301.12 Hand Drying Provision - PF Observed no paper towels at handsink. CDI- Paper towels were placed at handsink. 6-301.11 Handwashing Cleanser, Availability - PF Observed no soap dispensing at handsink. CDI- more soap was added to soap dispenser. 6-301.14 Handwashing Signage - C Observed no handwashing sign posted at handsink. CDI- handwashing sign was provided.

#20 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, hot dogs, lettuce and cole slaw holding above 41 in the prep top cooler. CDI- Items were placed on ice and cooled to 41 of below. Observed lettuce in the walk in cooler holding at 48F. PIC stated that they just recieved items before i came in. CDI-Lettuce was placed in an ice bath and cooled to 41 or less. -REPEAT Observed chicken in cold drawer holding at 51F. CDI- chicken was voluntarity discarded. Observed BBQ in the prep top holding at 46. CDI-BBQ voluntarily discarded.

#22 · Time as a Public Health Control: procedures and records −2

Corrected during inspectionRepeat violation

3-501.19 Time as a Public Health Control - P,PF Observed tomatoes being put on time without being cooled to 41 first. CDI-Container of tomatoes were placed on ice to cool down to 41 or below before stsrting TPHC. -REPEAT

#31 · Proper cooling methods used; adequate equipment for temperature control

Corrected during inspection

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 lettuce in walk in cooler with lids preventing air flow. CDI-Lids were removed to adequately cool lettuce. Observed large container of cole slaw holding above 41F in the prep top unit. CDI- Cole slaw cut into smaller quantities and placed on ice to cool down to 41F.

#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5

Corrected during inspectionRepeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of several dishes. CDI- dishes were rearranged to promote adequate drying. -REPEAT

#47 · Non-food-contact surfaces clean

4-602.13 Nonfood Contact Surfaces - C Observed drink machine soiled with dried liquids.

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May 6, 2019 A 97.5 · 5 violations

#20 · Proper cold holding temperatures

Corrected during inspection

General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese, hot dogs and raw bacon at 45F in the prep top. CDI - items were replaced with ones that were 41F in the walk in cooler. Reminded the PIC of the temperature change. Any TCS items found holding above 41F (that is not cooling) in the next inspection will result in points being deducted.

#22 · Time as a Public Health Control: procedures and records −1

Corrected during inspection

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed shredded chicken and shredded cheese being held on time without a time stamp. CDI - times were marked.

#42 · Utensils, equipment and linens: properly stored, dried and handled

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet.

#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1

Repeat violation

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a cooler with 4 drawers in disrepair and not closing properly; repair doors so that the unit closes and seals correctly. Observed peeling shelves in the walk in cooler; repair/repalce shelves. Observed split gaskets on the walk in cooler and freezer door; replace gaskets.

#46 · Warewashing facilities: installed, maintained and used; test strips −0.5

Corrected during inspection

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - No test strips onsite for sanitizer. CDi - test strips were provided during the inspection.

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Aug 28, 2018 A 95.5 · 4 violations

#4 · Proper eating, tasting, drinking, or tobacco use −2

Corrected during inspectionRepeat violation

Repeat violation 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed a personal drink stored on a shelf above vegetables being prepped. CDI - drink was removed.

#20 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cole slaw, cheese and chicken above 45F in the prep unit on the cook line. CDI - items were placed in the freezer to cool; see temperature chart.

#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used

General comment 4-501.11 Maintain equipment in good repair. - Repair cooler doors on the 4 door prep unit so that they properly close.

#47 · Non-food-contact surfaces clean −1

Repeat violation

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed general cleaning needed on shelving by the milkshake machine, on the door of the walk in freezer and in the bottom of the prep units on the cook line.

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Dec 4, 2017 A 98.5 · 4 violations

#4 · Proper eating, tasting, drinking, or tobacco use −1

Corrected during inspection

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed drink appearing to be an employee's stored in freezer above food. CDI- Drink removed.

#13 · Food separated and protected

Corrected during inspection

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored above hot dogs in walk in cooler. CDI- Food arranged by final cook temperature.

#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used

4-501.11 Maintain equipment in good repair. Observed walk in freezer ceiling with some peeling paint, needing some repair.

#47 · Non-food-contact surfaces clean −0.5

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outsides of drink machine at take out window needing cleaning of dust and build up. Observed fan cover in walk in cooler needing some cleaning of dust.

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Aug 9, 2017 A 99 · 3 violations

#26 · Toxic substances properly identified, stored, and used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of glass cleaner in canwash area. CDI- Bottle labeled.

#47 · Non-food-contact surfaces clean −0.5

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed computer monitor above ice cream machine hoppers needing cleaning of significant dust.

#53 · Physical facilities installed, maintained and clean −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 dust on ceiling in employee restroom and around and behind ice machine at drive thru area. 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.

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Apr 25, 2017 A 98 · 4 violations

#20 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, shredded cheese, cole slaw, and chopped chicken cold holding at 50-58 degrees in make table of prep unit. Likely foods have warmed during prep and then were placed in make table for cold holding, Need to chill foods below 45 before cold holding as make table does not chill foods down. Also chopped chicken and shredded cheese were on improper ice baths, ice not surrounding the food. CDI- Items chilled below 45 and ice baths used properly with ice surrounding the food.

#31 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspection

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 chopped chicken cooling from room temp prep on improper ice bath in make table. CDI- Reviewed proper cooling methods with PIC, chicken rapidly chilled in walk in freezer and placed on proper ice bath for cold holding.

#38 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed main cook wearing a watch while cooking. CDI- Employee removed watch.

#53 · Physical facilities installed, maintained and clean

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. Employee restroom handsink needs re-caulking at wall.

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Jan 17, 2017 A 96 · 6 violations

#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified.

#2 · Management and food employee knowledge, and conditional employee; responsibilities and reporting.

Corrected during inspection

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P PIC was unfamiliar with the posted health policy. Reviewed the health policy with the PIC.

#4 · Proper eating, tasting, drinking, or tobacco use −1

Corrected during inspection

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottle drink stored above food in walk in cooler. CDI- Drink removed.

#22 · Time as a Public Health Control: procedures and records −1

Corrected during inspection

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed tomatoes recently sliced and placed on TPHC without a time label per TPHC procedure. CDI- Tomatoes properly time labeled.

#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used

4-501.11 Maintain equipment in good repair. Observed dish storage racks above 3 comp sink that are peeling and showing rust. Walk in freezer is leaking creating ice build up on floor, needs repair.

#53 · Physical facilities installed, maintained and clean

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. Walk in freezer needs clearing of significant ice build up, interferes with cleaning the floor and can be a tripping hazard.

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Sep 8, 2016 A 98 · 4 violations

#20 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed meat for chili, lettuce and cheese in cold holding units above 45F. CDI meat voluntarily discarded. Lettuce and cheese taken to walk-in to rapidly cool.

#31 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspection

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 facility cooling chopped hamburger meat for chili in flip top cooler. Meat was 76F. CDi meat taken to walk-in cooler to rapidly cool.

#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used

4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler.

#47 · Non-food-contact surfaces clean

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walk-in freezer floor in need of cleaning.

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Jun 30, 2016 A 96 · 3 violations

#20 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items including but not limited to hot dogs, chili meat and sliced cheese above 45 F (see temp chart) in prep unit 1. Prep unit was located very close to grill. CDI- Prep unit was moved away from grill and items were placed into walk in cooler for a rapid cool down.

#39 · Wiping cloths: properly used and stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 1 bucket of sanitizer to be reading 0 ppm. CDI- Sanitizer was re-made to correct concentration.

#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1

Repeat violation

4-501.11 Maintain equipment in good repair. Observed cold drawers not closely properly and with split gasket. Repair. REPEAT. Observed small milkshake prep unit with split gasket. REPEAT.

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Feb 25, 2016 A 95 · 5 violations

#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. At end of inspection employee presented certification. Employee was not designated Person-In-Charge (PIC).

#8 · Handwashing sinks, supplied and accessible

Corrected during inspection

5-202.12 Provide at least 100F water at handsinks.-Pf Observed handsink in drive thru area not reaching 100F. Handsink behind 3 compartment sink only reached 100F when 3 compartment sink was turned on. CDI maintenance contacted.

#13 · Food separated and protected −1.5

Corrected during inspection

be 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes above ready-to-eat wraps in dry storage area. CDI items rearranged.

#20 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TICS foods in cold holding at 45F or less. -P Observed sliced cheese and cheese sauce above 45F. CDI sliced cheese was voluntarily discarded. Cheese sauce was placed in walk-in cooler to rapidly cool. Packaging of cheese sauce states opened cheese must be refrigerated. Follow manufacturers instructions. Observed lettuce at 52F in flip top cooler. Recommending lettuce held on TPHC. CDI EHS provided TPHC documentation.

#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used

4-501.11 Maintain equipment in good repair. Observed several drawer coolers not closing properly.

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Oct 12, 2015 A 97.5 · 5 violations

#6 · Hands clean and properly washed

Corrected during inspection

2-301.14 Wash hands after activities that contaminate them.-P Observed employee touch face with gloved hand. Employee did not change gloves. CDI discussion with PIC. PIC discussed with employee.

#14 · Food-contact surfaces: cleaned and sanitized −1.5

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean with food debris. CDI slicer taken to dish area to be washed, rinsed and sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting pink debris.

#31 · Proper cooling methods used; adequate equipment for temperature control −0.5

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed grill chicken cooling in flip top cooler. Chicken was 114F. CDI chicken was placed on ice bath. Chicken was 78F at end of inspection.

#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used

4-501.11 Maintain equipment in good repair. Observed split gasket on 1 reach-in cooler. 4-502.11(A) Maintain utensils in good repair. Observed spatula in disrepair.

#46 · Warewashing facilities: installed, maintained and used; test strips −0.5

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. PIC was unable to provide test strips. PIC stated test strips have already been ordered.

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Jun 5, 2015 A 97 · details not yet loaded

Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.

Jan 2, 2015 A 98.5 · details not yet loaded

Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.

Jul 1, 2014 A 97.5 · details not yet loaded

Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.

Feb 17, 2014 A 97 · details not yet loaded

Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.

Sep 4, 2013 A 97 · details not yet loaded

Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.

Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “COOK OUT #28” or State ID 2060021727). Inspection type (routine vs. follow-up) is not published in the county's data.