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

8/23/2023

Final Score @ Grade

94.50

General Comments

Observed head lettuce, whole tomatoe, and whole onions that were stored in prep top. Unit is only allowed of assembly of pre-prepared foods. Suggest cutting and cooling TCS items prior to service and maintain during operation. “ 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. This MOBILE FOOD UNIT is prohibited from the process of cooling prepared foods except in commissary. Installed refrigeration shall be reserved to maintain temperatures as specified in Chapter 3 of the NC Food Code Manual.”

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	6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand drying device readily available. CDI provided napkins from truck.
15	1.50	Food separated & protected	Yes	No	No	3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw burgers above raw fish in reach in. CDI items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
16	0	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer that was soiled with food debris. CDI moved to 3 comp sink for cleaning.
21	1.50	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pulled pork and hot dogs that were below 135F. CDI items reheating to get up to temperature. 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	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw, raw fish, raw shrimp, slices cheese, and raw chicken holding above 41F. PIC stated they pulled items out to store on truck at 10am. CDI items will be discarded at the end of service at 4 hours when removed from walk in. 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 .
28	1	Toxic substances properly identified stored & used	Yes	No	No	7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled container of sanitizer with cleaner inside. CDI bottle emptied.
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 PIC wearing a bracelet while cooking.