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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

BISONTE PIZZA CO

Address

710 W TRADE ST

City/State/ZIP

CHARLOTTE

NC

28202

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

9/4/2020

Final Score @ Grade

94.50

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
18	3	Proper cooling time and temperatures	No	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 cooling from yesterday in walk in at 46F. CDI: Product voluntarily discarded. REPEAT VIOLATION See #31 Failure to correct the issue may result in a risk control plan or permit action.
20	1.50	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blanched fries holding at 44F. CDI: Product permanently placed on TPHC. Time written today. REPEAT VIOLATION
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 a deep, covered container from yesterday. CDI: Sauce voluntarily discarded. Observed pizza sauce cooling from prep today in a deep, covered container. CDI: Sauce divided into 2 containers and Ice bags added. EHS and PIC discussed and trained employees on new process. Cans of tomatoes and other ingredients will be placed in the walk in cooler the night before. Then, all ingredients will be pre-chilled before mixing. REPEAT VIOLATION
38	0	Personal cleanliness	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 employees preparing food with no hair restraints. REPEAT VIOLATION Ensure all employees have proper hair restraints.
45	0	Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used	No	No	No	4-501.11 Maintain equipment in good repair. Observed shelving for air drying with paint peeling.
53	0	Physical facilities installed, maintained and clean	No	No	No	6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed corner of ceiling and wall at mop sink with chipping paint and dry wall. Repair or cover with a corner guard.