Inspection Management System
Premise Information
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NameCOOK OUT #40 Rules Governing Inspection Scores.
Address425 HUNTERSVILLE GATEWAY BLVD Restaurants: 
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 Day Care and Adult Care: 
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Swimming Pool Rules: 
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Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
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CountyMecklenburgResidential Care and Local Confinement: 
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Inspection Date 2/7/2020 
Final Score @ Grade
88 B
NC Department of Environmental Health: 
General Comments
Critical Violations SHOWN in RED   
NA=Not Applicable  NO=Not Observed  CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description NANOCDIRVRComments
1 2 PIC present, Demonstration - Certification by accredited program, and performs duties No No No No No 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Obserevd no one CFPM on site during inspection.
6 2 Hands clean and properly washed No No Yes No No 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employees come in from outside for the beginnig of shift and go to put on gloves without a handwash. CDI-EHS made employees wash hands before shift and explaiend this needs to be a habit.
14 0 Food-contact surfaces: cleaned and sanitized No No No No No 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed both ice chutes with black build-up on the inside.
17 1.50 Proper reheating procedures for hot holding No No Yes No Yes 3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed 2 containers of chilli, cheese and bbq sitting in a hotwell below 135F, these items are a reheated from last so they must reach internal temp of 165F. PIC explaiend thwey were put out at 8am, and it was 9:50am. CDI-PIC reheathed items on stove and they reached 170F and above. Hot well got the other containers up to 170F, sugested to PIC they need to preheat unit before putting food items out there so there not sitting out of temp for long periods. VR REQUIRED 2/17/2020.
20 1.50 Proper cold holding temperatures No No No Yes Yes 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in the top part of two prep unit holding above 41F. Prep unit next to grill has water condensation, and one next to hto well was reading 50F on top part and 30F on bottom. CDI-PIC explained all food was brought out this morning about 1 hr previous, food was removed to WIC and they will not use units until fixed. Maintenance repair person was on site today as well, VR REQUIRED 2/17/2020.
22 1 Time as a Public Health Control: procedures and records No No No No Yes 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed lettuce, tomatoe and cheese being put on time, PIC explained time procedures correctly and is using time stamps but written procedures are only for tomatoes and cheese. CDI-PIC added lettuce to written procedures. VR REQUIRED 2/17/2020.
31 0.50 Proper cooling methods used; adequate equipment for temperature control No No Yes No No 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed food from prep units above 41F put out this morning when EHS asked PIC to cool items down they moved them to the WIC and left them covered. Explained items need to have cool air surrounding them. CDI-PIC uncovered.
38 0 Personal cleanliness No No No No No 2-304.11 Clean Condition-Outer Clothing - C Observed one food employee with grease all over pants and jacket.
42 0.50 Utensils, equipment and linens: properly stored, dried and handled No No No Yes No 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in dish drying area. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed tongs stored over the rinse side of the sink and tong was inside sink fill line, sink was clearly soiled.
45 1 Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used No No No No No 4-501.11 Maintain equipment in good repair. Observed both prep units holding above 41F, tube missing from the bottom of the ice machine making the ice machine leak onto the floor. Observed freezer with ice build-up on the pipe and the heating strip.
47 0.50 Non-food-contact surfaces clean No No No Yes No 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed drains with food debris and grease, grills with grease build-up, prep units in need of cleaning on botton and top.
49 1 Plumbing installed; proper backflow devices No No No No No 5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink leaking and handle loose and coming out of wall.
53 0.50 Physical facilities installed, maintained and clean No No No Yes No 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors, walls and ceilings in need of cleaning. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed water being used to wash floors and water drains underneath the ice machine with has a lip above the floor. Floors cannot drain properly. 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 two broken tiles areas (near 3-comp and WIC) that are building up water.