Premises Information


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Name

BISONTE PIZZA CO

Address

710 W TRADE ST

City/State/ZIP

CHARLOTTE

28202

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

1/4/2022

Final Score @ Grade

General Comments

EHS and PIC thoroughly discussed that monitoring is an important component of cooling. PIC has agreed to write up specific procedures listing and describing detailed procedures for all items that are ambient cooled (ex: pizza sauce, mozzarella, etc.) and all items that are hot to cold cooled (Ex: pasta, marinara, etc.). Procedures shall include multiple corrective action options as needed. Procedures are to be emailed to EHS A. Hall at Alexandra.hall@mecknc.gov no later than Tuesday 1/18/22. EHS will review procedures and send PIC feedback if needed. EHS will then make an onsite long term compliance visit to ensure that procedures are being conducted and food that is cooling is being monitored. If cooling is not in compliance and staff are not well versed in the procedures and corrective actions, permit action will be taken.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
3	0	Management, food & conditional employee; knowledge, responsibilities & reporting	Yes	No	No	2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy does not have nontyphoidal salmonella listed. CDI: EHS provided PIC with a paper copy of the updated policy and explained requirements.
5	0	Procedures for responding to vomiting & diarrheal events	Yes	No	No	2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety observed no vomit and diarrhea plan for facility. CDI: EHS provided PIC a copy of the state written plan and explained requirements via email.
16	0	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed quat sanitizer coming from dispenser at 50ppm. CDI: Facility will run all dishes through the dish machine until the dispenser can be properly calibrated. Facility has bleach and bleach test strips to dilute in water for sanitizer buckets and for the sink as needed.
20	3	Proper cooling time & temperatures	Yes	Yes	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 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed marinara sauce in walk in cooler from yesterday above 41F. CDI: Product was voluntarily discarded. 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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed shredded mozzarella in walk in cooler cooling at a rated of 0F/min. CDI: Mozzarella was uncovered, fluffed/mixed, and left to cool in the walk in. Mozzarella began cooling properly.
23	1.50	Proper date marking & disposition	Yes	No	No	3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed ham in reach in pizza prep top from 12/26. Observed ham in sub reach in portion of prep top from 12/23. Observed ground beef in reach in portion of pizza unit from 12/17. CDI: Items voluntarily discarded.
33	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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cheese, pizza sauce and marinara sauce cooling in walk in cooler while tightly covered. CDI: Marinara sauce was Voluntarily discarded. Pizza sauce was rapidly cooled with an ice wand. Mozzarella was mixed, uncovered, and separated out for cooling. REPEAT VIOLATION
37	0	Food properly labeled: original container	Yes	No	No	3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no label on container that PIC stated was salt and on squeeze bottle that PIC stated was blended oil. CDI: Items labeled.
48	0.50	Warewashing facilities: installed, maintained & used; test strips	No	No	Yes	4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips for sanitizer at 3-comp sink. VERIFICATION REQUIRED
54	0	Garbage & refuse properly disposed; facilities maintained	No	No	No	5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on dumpsters. Dumpsters are shared.