Premises Information


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Name

BRIXX WOOD FIRED PIZZA

Address

7814 FAIRVIEW RD

City/State/ZIP

CHARLOTTE

28226

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

12/12/2023

Final Score @ Grade

General Comments

Observed pomodoro sauce and meatballs hot holding in steam unit on prep counter and per discussion with PIC pomodoro sauce and meatballs were placed directly in unit at approximately 8:30am from WIC and reheated to less than 165F when meatballs and pomodoro sauce were checked at 10:30am by PIC. PIC did state that the temperature of unit was turned down during this time because tomato sauce was getting too hot so it is likely that meatballs and pomodoro sauce were never reheated to 165F but it is unable to be determined. PIC voluntarily discarded meatballs and pomodoro sauce. Ensure items are reheated to 165F before hot holding.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
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 wash hands and use bare hands to turn off faucet before attempting to return to handle food. CDI: EHS demonstrated to employee to use a paper towel as a barrier to turn off faucet and prevent recontaminating hands. Employee rewashed hands.
10	1	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a pitcher being stored in hand sink next to WIC. CDI: Pitcher was removed from hand sink.
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 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 . Observed several containers of various TCS food items being held in pizza prep top cooler above 41F. PIC stated power was accidentally disconnected from cooler this morning and was off for a period of time. However, PIC took temperatures of food items 2 hours ago and all items were 41F or below at that time. CDI: PIC placed all items on emergency TPHC.
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: 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of spinach dip being held in prep flip top cooler missing a date mark. CDI: PIC checked container it was portioned from in WIC and date marked container as it was prepared yesterday.
24	1.50	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Written procedures were not available for tomato sauce that facility is holding on TPHC. CDI: EHS provided a copy which was completed onsite. 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 Observed tomato sauce being held on TPHC on prep counter with no time marked to indicate when 4 hour period has elapsed. CDI: PIC marked tomato sauce with time.