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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

Return to Inspections
NameZIO
Address116 MIDDLETON DR
 
City/State/ZIP
CHARLOTTE NC 28207
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 2/24/2017
Final Score @ Grade
97 A
General Comments

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
8 0 Handwashing sinks, supplied and accessible Yes No No 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in the mens bathroom and the back handsink. PIC was provided a handwashing sign. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at back hand sink. CDI- PIC provided paper towels. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a filtered water spout connected to the handsink. Through conversation PIC stated the spout is used for pizza dough prep. CDI- PIC was informed handsink should only be used for handwshing. 0pts
13 0 Food separated and protected Yes No No 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P 0pts- Observed raw fish being stored over RTE food items. CDI- PIC moved fish to the bottom of the cooler and the RTE food to another cooler.
18 1.50 Proper cooling time and temperatures Yes No No 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 45F. -P 1.5pts- Observed meatballs and sauce, in a large pot, at 55F and cooked yesterday. CDI- PIC voluntarily discarded the item.
23 0 Consumer advisory provided for raw or undercooked foods Yes No No 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 0pts- Observed no consumer advisory on specials insert menu. CDI- PIC discarded all printed inserts that did not have consumer advisory. CDI- PIC re-printed consumer advisory on inserts during the inspection.
31 0 Proper cooling methods used; adequate equipment for temperature control 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 0pts- Observed a large pot of meatballs and sauce at 55F and cooked yesterday. PIC was informed on affective ways to properly cool foods. CDI- PIC voluntarily discarded the product. Also, observed cheese at 48F in the flip top unit. PIC stated the item was just placed in flip top. Ensure items are at 45F or below before they are put into the flip top. CDI- PIC moved cheese to walk in.
36 0 Insects and rodents not present; no unauthorized animals No No No 6-501.111 Keep the premises free of insects, rodents, and other pests. 0pts- Observed several flies throughout the facility. Contact a certified pest management company to fix issue.
43 0 Single-use and single-service articles; properly stored and used No No No 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 0pts- Observed single use items being stored on the floor of outside storage area.
47 1 Non-food-contact surfaces clean No Yes No 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT 1pt- Observed several racks throughout the facility and walk in cooler soiled with dust and food debris. Also, observed grease build up on equipment on the cook line. Clean items as often as needed to reduce or prevent build up.
52 0 Garbage and refuse properly disposed; facilities maintained No Yes No 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. REPEAT 0pt- Observed lids opened on dumpster during the inspection.
53 0.50 Physical facilities installed, maintained and clean No No 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. .5pts- Observed floors in need of cleaning in hard to reach areas inbetween equipment. Observed heat/ac vents with dust build up that needs to be cleaned. Also, observed some missing ceiling tiles.