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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

COOK OUT #31

Address

6438 ALBEMARLE RD

City/State/ZIP

CHARLOTTE

NC

28212

Premise Type

2 - Food Stands

County

Mecklenburg

Inspection Date

4/4/2024

Final Score @ Grade

95

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
3	0	Management, food & conditional employee; knowledge, responsibilities & reporting	Yes	No	No	2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility has posted updated Employee Reporting Agreement but signed forms in some employee files are the old form, do not have non-Typhi Salmonella listed as reportable. CDI: PIC had employees with out dated form sign compliant form while on site.
21	3	Proper hot holding temperatures	Yes	Yes	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P : chili and cheese sauce placed into steam table at 88.0 F no heat to steam table. CDI- moved pans of food to grill for rapid heating. 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 .
22	0	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Pulled chicken from previous night and not on TPHC was 45.0 F in small prep unit next to grill. CDI- discarded voluntarily. 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 .
24	1.50	Time as a Public Health Control; procedures & records	Yes	No	No	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: Found food that was on TPHC from the previous night still in prep tops. CDI- discarded all voluntarily.
49	0.50	Non-food contact surfaces clean	No	Yes	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. More frequent cleaning of surfaces in kitchen needed.