A96.5

COOK OUT #28

1301 W SUGAR CREEK RD, Charlotte, NC 28262

Food Stands · NC permit/State ID 2060021727

Latest gradeA (96.5)

Last inspectedSep 29, 2026

Inspections on record36

On record sinceSep 4, 2013

Score history

Sep 4, 2013Higher is betterSep 29, 2026

Inspections & violations

Sep 29, 2026 A 96.5 · 7 violations

#6 · Proper eating, tasting, drinking or tobacco use −0.5

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drink observed on prep sink and an employee water bottle observed on bag of onions. Store employee drinks in a separate area, such as a low shelf.

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed putting raw bacon on grill with gloves on hands. Employee switched gloves to work with RTE foods without washing hands in between. Employees must wash hands when switching from handling raw animal foods to handling ready-to-eat foods or clean utensils. CDI - Employee educated on when to wash hands and he washed hands.

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some buildup present near chute of ice machine. Clean ice machine more frequently. 0 pts.

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing a bracelet while preparing food. Food employees must not wear jewelry on their hands or wrists. 0 pts.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Handle missing on drawer freezer. Gasket torn on walk-in cooler door. Dry storage shelves are beginning to rust. Repair/replace listed equipment. 0 pts.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

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. Heavy buildup in bottom of sandwich cooler. Also, detail cleaning needed on shelves, inside refrigeration, and around cooking equipment. Clean these areas more frequently. REPEAT

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

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. Some cleaning needed on floors and walls behind and underneath equipment. Clean physical facilities more frequently. REPEAT

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Apr 9, 2026 A 95 · 7 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. PIC must have active ANSI food protection manager certification and be present during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw bacon stored on shelf above RTE hot dogs in walk-in cooler. Do not store raw animal foods above RTE foods. CDI - PIC corrected storage order. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#24 · Time as a Public Health Control; procedures & records −3

Corrected during inspectionRepeat violation

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Lettuce, Cole slaw, cheese and sour cream had start time of 10:13am and had not yet been discarded. CDI - PIC educated on TPHC. Recommend establishment repair or replace cooler so TPHC won’t have to be used. REPEAT

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Repeat violation

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Containers on clean dish shelf were stacked while still wet. Allow utensils to adequately air dry before nesting them on top of each other. REPEAT

#49 · Non-food contact surfaces clean

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. Clean shelves and bottoms of coolers on line. Clean these areas more frequently. 0 pts.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on dumpster. Replace missing drain plug. 0 pts.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some damaged floor tiles on line. Replace or repair damaged floor tiles. REPEAT // 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. Dust buildup on ceiling in drive thru area. Clean physical facilities more frequently.

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Nov 17, 2025 A 95 · 6 violations

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Metal pans stored as clean had grease/food debris on them. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - Pans moved to 3-compartment sink to be washed again. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of American cheese measured 50F in top of sandwich cooler. TCS foods must be 41F or less un cold holding. CDI - Cheese moved to walk-in cooler to cool. Ensure staff close lid to sandwich cooler when not in use to keep TCS foods at 41F or below. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

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 Establishment uses TPHC for TCS foods in sandwich cooler. Staff had printed out TPHC labels for foods during inspection and weren’t the correct times. CDI - PIC discarded foods.

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some plastic and metal pans and container were stacked up on clean dish shelf while they were still wet. Allow utensils to air dry before nesting. 0 pts.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Torn asked on walk-in cooler door. Replace torn gasket. 0 pts.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Damaged floor tiles along line. REPEAT // 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. Walls in prep areas and dish area need additional cleaning.

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Aug 19, 2025 A 97 · 7 violations

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Tongs, scoops, and pans found on clean dish shelf with food debris on them. CDI - Soiled utensils taken to 3-compartment sink to be washed. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice cream machine bin had visible off color buildup on interior sides. Ensure staff are cleaning and sanitizing ice cream machine daily per establishment policy.

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected during inspection

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 Chicken cooling in deep pans in walk-in cooler. Use shallow pans or container to cool TCS foods rapidly. CDI - Chicken moved to sheet pans as corrective action. 0 pts. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#43 · In-use utensils: properly stored

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop handle observed contacting ice in ice bin. Handles of ice-use utensils must not contact the food or ice. 0 pts.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Clean dish shelf, walk-in cooler shelves, and dry storage shelves chipping paint. Walk-in freezer door does not close properly. Repair listed equipment. 0 pts.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

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. Clean bottom of sandwich cooler. Clean low shelves throughout kitchen. REPEAT

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Replace missing drain plug on dumpster. 0 pts.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tiles damaged along line. Repair. // 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. Dust accumulating on walls in areas of kitchen. Buildup on floors underneath and behind equipment. Clean physical facilities more frequently. REPEAT

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May 8, 2025 A 96 · 7 violations

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED items on the prep line and RI at temperatures above 41F. CDI. PIC voluntarily discarded. Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#40 · Personal cleanliness

Repeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with wrist bands. -0- REPEAT Most employees were properly dressed.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Corrected during inspectionRepeat violation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed. Repeat

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed water leaks from the AC in the WI cooler.

#49 · Non-food contact surfaces clean

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. Observed build up on shelves in the kitchen area and also on non food contact parts of ice machine and cooking equipment.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

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 build up on vents, walls ceiling. Needs to be cleaned. Repeat ****improvement from last time.

#56 · Meets ventilation & lighting requirements; designated areas used

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks store in same place as customer food in the WI. Needs to separate storage.

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Feb 6, 2025 A 98 · 6 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.14 Post a handwash sign at each handsink. OBSERVED no hand signs at hand sink. CDI. PIC was provided one.

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes in prep unit and corn dog in RI at temperatures above 41F. CDI. PIC indicated that it was just placed in the unit and it was taken out to the WI. ****IMPROVEMENT FROM LAST TIME

#40 · Personal cleanliness

#44 · Utensils, equipment & linens: properly stored, dried & handled

Follow-up verification required

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

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 build up on vents, walls ceiling. Needs to be cleaned. Repeat

#56 · Meets ventilation & lighting requirements; designated areas used

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items in dry storage area. -CDI- PIC removed items. -0-

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Oct 8, 2024 A 98 · 3 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several pans of lettuce and stacks of sliced American cheese out of temp..CDI/ items were discarded Also Chicken, cheese and beef quesadilla above 41 For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#37 · Food properly labeled: original container

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles without lables

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cardboard on floor by grill. 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 debris on vents in WIC

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Apr 29, 2024 A 98.5 · 3 violations

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. OBSERVED chlorine sanitizer used to sanitize at 300+PPM. CDI. PIC reduced the concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers.

#55 · Physical facilities installed, maintained & clean

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 build up on ceilings and walls behind equipment and on floors.

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Jan 10, 2024 A 96.5 · 7 violations

#12 · Food received at proper temperature −1

Corrected during inspection

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P- Observed raw burger patties received at 43F. -CDI- PIC placed items in freezer to rapidly cool. -1- 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 .

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed clean dishes stored with greasy residue and food debris. -CDI- PIC moved items to dishpit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed chicken quesadillas prepared last night between 43-50F in WIC. -CDI- PIC voluntarily discarded. -1.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed shredded chicken, chicken breasts and ground beef hot holding on grill below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. -0- 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 .

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected during inspection

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 chicken quesadillas prepared last night tightly stacked in and filled to the top of the container, above 41F. -CDI- EHS educated PIC on cooling methods and PIC voluntarily discarded items. -0- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#37 · Food properly labeled: original container −1

Repeat violation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed ranch, hot sauce, mayo and other sauces in prep unit with no labels. Per PIC, label machine is not functioning. **REPEAT** -1-

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-compartment sink under sanitizing sink. -0-

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Oct 2, 2023 A 97.5 · 6 violations

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed labels for tomatoes, lettuce, slaw and cheese with prep time between 9:50-10a that had not been discarded. Per PIC, she was short staffed and had started to change these items out. -CDI- PIC discarded of old items and updated labels. -1.5-

#37 · Food properly labeled: original container

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bbq sauce, mayonnaise and hot sauce with no labels. -0-

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few gnats/fruit flies. -0-

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with wrist watch. -0-

#55 · Physical facilities installed, maintained & clean −1

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 build up on ceilings and walls throughout facility. **REPEAT** -1-

#56 · Meets ventilation & lighting requirements; designated areas used

Corrected during inspection

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May 10, 2023 A 96.5 · 4 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Wraps in prep unit at temperatures above 41F. CDI. PIC indicated that it was just placed in the unit and it was taken out to the WI.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle stored on prep line. CDI. PIC removed.

#40 · Personal cleanliness −1

Repeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. Repeat

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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 build up on ceilings and walls through out the facility. REPEAT

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Jan 24, 2023 A 97 · 4 violations

#2 · Certified Food Protection Manager −1

Repeat violation

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 co certified FPM in the facility during inspection. Repeat

#40 · Personal cleanliness −0.5

Repeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. Repeat

#49 · Non-food contact surfaces clean −1

Repeat violation

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. Observed build up on shelves in WI coolers. Needs to be cleaned. REPEAT.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

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 build up on ceilings and walls through out the facility. REPEAT

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Oct 10, 2022 A 93 · 10 violations

#2 · Certified Food Protection Manager −1

#5 · Procedures for responding to vomiting & diarrheal events −0.5

Corrected during inspection

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 written procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one.

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hot dogs, tomatoes, chicken in prep unit at temperatures above 41F. CDI. PIC indicated that it was just placed in the unit and it was taken out to the WI.

#37 · Food properly labeled: original container −2

Corrected during inspectionRepeat violation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a container of salt without a label. CDI. PIC labeled. Repeat

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Corrected during inspection

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the clean dish area. CDI. PIC removed.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed paper towel holder in disrepair.

#49 · Non-food contact surfaces clean −1

Repeat violation

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. Observed build up on shelves and cooking equipments through out the facility. Needs to be cleaned. REPEAT.

#55 · Physical facilities installed, maintained & clean

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 cracks on the floor and in the hood system. Needs to be repaired.

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored by food prep area.

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May 17, 2022 A 94.5 · 8 violations

#2 · Certified Food Protection Manager −1

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

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 chicken, corn dogs, nuggets, HH at temperatures below 135F. CDI.PIC voluntarily discarded.

#37 · Food properly labeled: original container −1

Corrected during inspectionRepeat violation

#39 · Contamination prevented during food preparation, storage & display

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on shelve with build up. CDI. PIC removed.

#44 · Utensils, equipment & linens: properly stored, dried & handled

Corrected during inspection

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the clean dish area. CDI. PIC removed.

#49 · Non-food contact surfaces clean −1

Repeat violation

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. Observed build up on shelves and cooking equipments through out the facility. Needs to be cleaned. REPEAT.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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 build up on ceilings and walls through out the facility. REPEAT

#56 · Meets ventilation & lighting requirements; designated areas used

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored by food prep area.

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Feb 9, 2022 A 96.5 · details not yet loaded