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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NameCOOK OUT #31
Address6438 ALBEMARLE RD
 
City/State/ZIP
CHARLOTTE NC 28212
Premise Type2 - Food Stands
CountyMecklenburg
Inspection Date 10/20/2020
Final Score @ Grade
91.50 A
General Comments

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
1 2 PIC present, Demonstration - Certification by accredited program, and performs duties No No No 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at time of inspection with CFPM certification.
6 2 Hands clean and properly washed Yes No No 2-301.14 Wash hands before donning gloves and between gloves uses. -P Employees observed donning gloves without washing hands prior. CDI. Employees washed hands. 2-301.14 Wash hands after activities that contaminate them. -P One employee observed coming in from outside kitchen and proceeded to food prep without washing hands prior. Other employees observed touching masks with hands then proceeding to food prep. CDI. Manager instructed employees to wash hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Employees observed washing hands for only a few seconds and not using a barrier to turn off faucet. CDI. Education provided and employees rewashed hands.
19 1.50 Proper hot holding temperatures Yes Yes No 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Grilled chicken cooked earlier this morning observed hot holding on prep counter at 118F. CDI. Reheated on grill. Repeat violation.
20 3 Proper cold holding temperatures Yes Yes No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese observed stacked high in the flip top unit observed at 43F. CDI. Sent to cooler to cool. Repeat violation.
33 0 Approved thawing methods used No No No 3-501.13 Use approved thawing methods. French fries are being thawed on prep counter for convenience during lunch. Use running water under 70F or refrigeration to thaw.
42 0 Utensils, equipment and linens: properly stored, dried and handled No No No 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple pans observed stacked together wet.