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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NameBLAZE PIZZA
Address1750 CAMDEN RD
 
City/State/ZIP
CHARLOTTE NC 28203
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 2/7/2020
Final Score @ Grade
96 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 No No Yes 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed hand washing sink not have cold water valve plumbed with hot water going as high as 115F. VR- Manager was alerted on the hazard of scolding hands when washing associated with the hand sink. Cold water is to be plumbed so that hand sink is accessible for use without possibly scolding hands when washing.0 points.
18 3 Proper cooling time and temperatures Yes Yes 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 Observed pizza sauce prepared this morning above 41F at 4 hours. Pizza had a 0/minute cool rate when checked for cooling during the second trial. CDI/VR- PIC placed red sauce inside of freezer and made it into more shallow portions for corrective action on cooling. Will make a return visit to check on proper cooling methods and cooling time rate(.12/hr with ambient cooling of 4 hours.) A loing term fix is needed in regards to cooling. REPEAT - 3 points.
31 1 Proper cooling methods used; adequate equipment for temperature control Yes Yes 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 Observed pizza sauce cooling in deep, covered container in walk in cooler. CDI: Product divided into multiple containers with larger surface area and placed in walk in freezer to rapidly cool. REPEAT VIOLATION - 1 point. Facility is to adjust violation or risk being placed on risk control plan for cooling if problem continues to be ongoing.
46 0 Warewashing facilities: installed, maintained and used; test strips Yes No No 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed food employee wash dishes in water that was less than 110F when checked. CDI- Education was given and hot water was added to the 3 comp sink. 0 points.