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

9/25/2023

Final Score @ Grade

General Comments

Discussed Food Safety Management Systems (FSMS) with PIC, Alyssa. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	0	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. CDI: Primed dish machine- 100ppm. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food splash inside microwave.
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 Observed ranch cooling in salad make table at too slow of a rate to meet cooling parameters. See temp chart and violation #33 for details. CDI: PIC placed product into uncovered shallow pan and moved to blast chiller for rapid cooling (<41F). Observed chopped lettuce cooling in salad reach-in cooler at too slow of a rate to meet cooling parameters. See temp chart and violation #33 for details. CDI: PIC uncovered product for more rapid cooling (<41F).
22	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 meatball juice being held on counter. PIC stated product used only for reheating meatballs per order- meatball placed in juice and reheated via microwave. CDI: PIC placed product on TPHC. EHS provided paperwork during inspection. REPEAT VIOLATION. Points not escalated due to corrective action, and change of control method (i.e.- temp to time)
33	0.50	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 Observed ranch cooling in covered deep plastic Cambro container. CDI: PIC placed product into uncovered shallow pan and moved to blast chiller for rapid cooling (41F). Observed chopped lettuce cooling covered in plastic wrap. CDI: PIC uncovered product for more rapid cooling (<41F).