Premises Information


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Name

MAC`S SPEED SHOP

Address

19601 LIVERPOOL PY

City/State/ZIP

CORNELIUS

28031

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

2/23/2022

Final Score @ Grade

General Comments

Since previous inspection, facility has removed seating and changed hours of operation. Facility is closed on Monday. Tuesday-Thursday facility opens doors at 4pm, but is open for takeout starting 11am. Friday-Sunday facility is normal business hours (11am-11pm). Bulk prep (sauces, stew, chili, dressings) is coming from Macs commissary kitchen (all products arriving cold), facility is still cooking all proteins in house and basic prep of produce (cutting onions, peppers, carrots, celery). PIC stated that procedure is for macs commissary to time and temp product before delivery (as its leaving commissary) and for this facility to temp product upon arrival and immediately place into walk in cooler. Shortly after previous inspection, a decision was made to permanently close this Macs facility, about a month later the facility decided to not permanently close and attempted to bring back staff. Due to the staff loss during this period, Macs has removed seating and adjusted hours, removal of prep staff is the reason for facility getting products from commissary during this period. PIC David Sells stated that facility intends to get back to full service in the coming months once there is enough staff. PIC David Sells will reach out to EHS and update with any changes in processes at facility.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	0	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed access obstructed to handsink in dish pit, multiple plastic containers stacked in front and cutting boards hanging directly in front of handsink. CDI- EHS discussed maintaining access to handsink, objects moved.
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	Yes	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed multiple metal pans with stickers attached to the outside, stored as clean. With current storage of metal pans, food contact surfaces of metal pans were contacting the stickers on the outsides of other pans. EHS discussed ensuring the stickers are removed from outsides of metal pans to ensure that these containers can be properly washed/rinsed and sanitized. CDI- dishes removed from clean dish rack, stickers removed and dishes run through machine during inspection. REPEAT.
23	3	Proper date marking & disposition	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: http://meck.co/FoodSafety 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 no date mark on a few products (chicken quarters, ribs, sliced ham, burnt ends). PIC stated that chicken was just cooked yesterday, while the ribs, sliced ham and burnt ends were from Saturday. REPEAT. CDI- dates placed on product during inspection, EHS discussed date marking requirements. 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: http://meck.co/FoodSafety 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 a few products (Mac and cheese, salsa) date marked “2-18 to 2-25”. EHS discussed date marking, explained that first day of opening/prep counts towards 7 day limit, products should be labeled “2-18 to 2-24”. PIC and employees stated they understand this difference in date marking, facility needs to ensure that the products coming from the commissary kitchen are properly marked. CDI- date marks changed during inspection.
38	0	Insects & rodents not present; no unauthorized animals	No	No	No	6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open with no air curtain during inspection.
40	0	Personal cleanliness	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 employees working with wrist watch on while preparing food.
41	0.50	Wiping cloths: properly used & stored	No	No	No	3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the ground during inspection.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-501.11 Maintain equipment in good repair. Observed gasket damage on the reach in portion of the flip top unit at cook line. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards attached to prep top units with deep grooves and staining, no longer smooth and easily cleanable. PIC has attempted to get resurfaced, unable to find company that does it anymore. PIC has ordered cutting boards for these units, points not escalated. REPEAT.
51	0	Plumbing installed; proper backflow devices	No	No	No	5-205.15 Maintain a plumbing system in good repair. Observed faucet at 3 compartment sink actively leaking water into sink, when water was not turned on.
54	0	Garbage & refuse properly disposed; facilities maintained	No	No	No	5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors at dumpster open during inspection.
55	0	Physical facilities installed, maintained & clean	No	No	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 flooring in kitchen in need of grouting, no longer smooth and easily cleanable. 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 floor tiles near walk in cooler.