Premises Information


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Name

CHEF SKILLET BEST BBQ

Address

8432 OLD STATESVILLE RD

City/State/ZIP

CHARLOTTE

28269

Premise Type

3 - Mobile Food

County

Mecklenburg

Inspection Date

6/24/2022

Final Score @ Grade

94.50

General Comments

Facility is in violation of maintaining hot and cold holding temperatures during transport and is not maintain power to equipment during transport. “MOBILE FOOD UNIT must provide power to maintain operation of hot or cold holding equipment anytime food is on the unit whether the unit is in transit or stationary. In the absence of a public power supply, the PERSON IN CHARGE shall use a generator or power inverter.” Observed head of lettuce in reach in refrigeration. Notify PIC not to wash or prep unwashed produce on truck as stated in permit conditions “This MOBILE FOOD UNIT is prohibited from the processing of raw animal food and washing of vegetables based on its insufficient prep table/sink space and operation is limited to cooking and assembly of pre-prepared foods.” At end of inspection circuit tripped where it prevented water from providing running water to fixtures. Facility must close immediately because they are unable to provide running water.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
2	1	Certified Food Protection Manager	No	No	No	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 no proof of food protection manager certification.
3	1	Management, food & conditional employee; knowledge, responsibilities & reporting	Yes	No	No	2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed PIC with little knowledge of the health policy and restriction and exclusion, observed issues with holding temperatures and handwashing. CDI items corrected and EHP provided. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Provided EHP poster to post and keep on unit.
5	0.50	Procedures for responding to vomiting & diarrheal events	Yes	No	No	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 vomit/diarrhea plan. CDI provided PIC with written plan through email
8	0	Hands clean & properly washed	Yes	No	No	2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee handle trash handle and go put on gloves to handle food. CDI hands washed. 2-301.15 Only wash hands in handwashing sink. -PF. Observed employee wash hands in 3 comp sink. CDI hands washed in handsink.
10	0	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed pitcher cover stored inside handsink at beginning of inspection. CDI item moved.
15	0	Food separated & protected	Yes	No	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw fish and raw shrimp stored on top of container of Cole slaw, carrots, and bag of cooked burgers. CDI items relocated.
21	0	Proper hot holding temperatures	Yes	No	No	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 ribs, collard greens, pulled pork, nacho cheese, and turkey legs that were holding below 135F. PIC stated they reheated products on grill for 5 minutes but did not check temperature to verify items reached 165F. CDI items reheated or discarded. Observed corn in reach in at 61F. PIC stated items were placed in reach in until an order. CDI corn discarded.
22	1.50	Proper cold holding temperatures	No	No	Yes	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 raw shrimp, raw tilapia, raw salmon wings, raw chicken tenders, Cole slaw, burgers, hot dogs, smoked sausage, and potato salad in stand up reach in above 41F and lettuce, tomatoes, and Cole slaw above 41F in prep unit. PIC stated items were pulled from unit at 530 and placed in cambros that were transported in the back of a pick up truck during transport. PIC stated he did not check temperature of food items once they arrived to ensure temperatures maintained. Suggest PIC use a power inverter to keep equipment operational during transport. Facility will use temporary TPHC for food items pulled from commissary and must discard all leftover cold products to prevent a food borne illness. Verification required to check refrigeration unit.
23	0	Proper date marking & disposition	Yes	No	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 ribs, burger patties, Cole slaw, tomatoes, lettuce, hot dogs, and turkey legs without dates. CDI began dating items
36	0.50	Thermometers provided & accurate	No	No	Yes	4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI . Observed no thin probe thermometer to check thin food. Verification required. 4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed rectangle thermometer in refrigeration that was not operable and did not observe thermometer in prep unit.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	Yes	No	No	4-501.11 Maintain equipment in good repair. Observed stand up refrigeration unit that was holding TCS foods above 41F and ambient thermometer says inside is 45F. Must repair unit to ensure equipment can maintain cold holding temperatures.
48	0.50	Warewashing facilities: installed, maintained & used; test strips	No	No	Yes	4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf. Observed PIC with detergent but no available chlorine sanitizer on truck for service. VR
50	0	Hot & cold water available; adequate pressure	No	No	Yes	5-103.12 Provide water under pressure to all fixtures.-Pf. Observed water unable to run to fixtures at the end of inspection during review. CDI facility closed since they are unable to adequately wash hands. Not taking points since it was not an issue during inspection only during review. PIC began to use water jug to wash hands. Had practiced stopped and closed unit until items repaired. Verification required.