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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

WOLFMAN PIZZA #1

Address

8504 PARK RD

City/State/ZIP

CHARLOTTE

NC

28210

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

7/22/2022

Final Score @ Grade

98.50

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
20	0	Proper cooling time & temperatures	Yes	No	No	3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed salsa and tomatoes prepared early morning after 4 hours time not meet cooling threshold of 41F in 4 hours or less. CDI- Salsa and tomatoes were discarded during the inspection.
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: 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 some foods such as salsa and tomatoes inside of the prep unit above temperature threshold. Both items were moved to walk in cooler to cool at a faster rate.
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed cleaner stored in a secondary container without a label present. Ensure that foods placed inside of secondary containers are labeled with the common name of the containers contents. CDI- Labeled during the inspection.
33	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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed foods inside of the walk in cooler cooling with lid tightly attached. CDI- Food discarded for not meeting cooling parameters.