Inspection Violation

Premise Information


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Name

CARMELLA'S PIZZA

Rules Governing Inspection Scores.

Address

8124 S TRYON ST

Restaurants:


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Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28273

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Premise Type

1 - Restaurant

Mobile Food Units, Push carts, Tattoo Parlors:


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County

Mecklenburg

Residential Care and Local Confinement:


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Inspection Date

7/19/2018

Final Score @ Grade

NC Department of Environmental Health:


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General Comments

Violations

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	NA	NO	CDI	R	VR	Comments
1	2	PIC present, Demonstration - Certification by accredited program, and performs duties	No	No	No	Yes	No	2-102.12 Certified Food Protection Manager - C Observed PIC not a food protection manager.
4	0	Proper eating, tasting, drinking, or tobacco use	No	No	Yes	No	No	2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed food employee drinks stored on prep tables. Drinks moved.
6	2	Hands clean and properly washed	No	No	Yes	No	No	2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handle ready to eat foods such as flat bread, without removing gloves and washing hands after leaving and returning to kitchen. Food employee left kitchen, and returned using same gloves to handle food after touching doors. CDI, food employee washed hands and changed gloves.
8	0	Handwashing sinks, supplied and accessible	No	No	Yes	No	No	5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cleaning brushes stored in hand washing sink. CDI, brushes moved.
14	3	Food-contact surfaces: cleaned and sanitized	No	No	Yes	Yes	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mixer with residue, observed can opener with dark build up as well as the knife magnet with food build up stored as clean. CDI, items moved to be cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer below 50ppm chlorine at sani bucket. CDI, sanitizer replaced.
22	2	Time as a Public Health Control: procedures and records	No	No	Yes	Yes	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 pizza held on TPHC, items were labeled with beginning times but were not labeled with end times. CDI, items marked. No written procedures produced. Procedures template provided via email. VR Repeat
35	0	Food properly labeled: original container	No	No	No	No	No	3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers without identifying label.
38	1	Personal cleanliness	No	No	No	Yes	No	2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without head covering.
39	0.50	Wiping cloths: properly used and stored	No	No	No	Yes	No	3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels stored on rim of sani bucket, not in sanitizer.
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.
45	0	Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used	No	No	No	Yes	No	4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at sandwich flip top with deep cuts and stains.
47	0	Non-food-contact surfaces clean	No	No	No	No	No	4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout with build up of dust and debris.
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 throughout in need of cleaning.
54	0.50	Meets ventilation and lighting requirements; designated areas used	No	No	No	Yes	No	6-305.11 Designation-Dressing Areas and Lockers - C Observed personal belonging stored amongst establishment equipment and utensils.