Premises Information


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Name

MANDOLINOS ARTISAN PIZZA

Address

208 S MAIN ST

City/State/ZIP

DAVIDSON

28036

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

3/17/2022

Final Score @ Grade

General Comments

As of todays inspection, facility has access to permitted upstairs area with walk in cooler and 3 compartment sink. Facility is using pre-cooked products to avoid having to use upstairs walk in cooler, as they are transitioning to become a standalone kitchen downstairs. Moving forward, PIC stated that a 3 compartment sink should arrive at facility and be installed sometime next week, blast chiller has been ordered and is in transit (expected to be 2-3 weeks). Facility has been approved to operate as a standalone kitchen downstairs with the installation of a blast chiller and 3 compartment sink, PIC Holly Wilkinson and Bill Shutz stated that plans have been approved by Mecklenburg County Environmental Health and Code Enforcement.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
6	0	Proper eating, tasting, drinking or tobacco use	Yes	No	No	2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee drinking from a can, stored on prep surface during inspection. CDI- drink thrown away, EHS discussed using designated areas.
16	1.50	Food-contact surfaces: cleaned & sanitized	No	No	Yes	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at bar dish machine (used for glassware) registering at 0ppm. EHS observed that bottle is hooked up, PIC attempted to prime machine and was unable to get a reading after priming. PIC stated they will call super source for service. Facility will use main dish machine in dish pit for glassware until the smaller dish machine is repaired. VR by 3-20-22 to ensure dish machine has been fixed and is properly sanitizing. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener spike with black buildup, in need of cleaning. Note: this was the only food contact surface that was dirty during inspection.
22	0	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 portioned cups of ranch and blue cheese holding above 41F, see temperature chart. EHS observed that these portioned cups were stacked over the fill line. Observed a large container of marinara sauce holding above 41F in low boy reach in unit, see temperature chart. Through discussion with PIC, sauce was just poured from cans no more than 1 hour ago, mixed with seasonings and put directly into reach in unit. EHS explained that product should be fully cooled to 41F or below before storing in reach in unit. CDI- plastic container of sauce brought to prep sink, put in ice bath with active stirring to get to 41F or below before putting into cold holding unit.
28	1	Toxic substances properly identified stored & used	Yes	No	No	7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer buckets registering over 400ppm quat sanitizer when tested. PIC stated that facility uses tablets and mixes with water, has just recently switched brand of tablet. CDI- sanitizer diluted to proper concentration.
33	0.50	Proper cooling methods used; adequate equipment for temperature control	No	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 large container of marinara sauce with lid secured stored in low boy reach in unit, had not fully cooled to 41F or below. Ensure products are cooled using effective methods, such as ice baths with active stirring or using a walk in cooler. CDI- marinara brought to prep sink and put into an ice bath, with active stirring.
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of plastic and metal containers stacked together that were still wet. Ensure these containers are air dried before stacking together.