Premises Information


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Name

GENO DS PIZZA

Address

224 E 7TH ST

City/State/ZIP

CHARLOTTE

28205

Premise Type

2 - Food Stands

County

Mecklenburg

Inspection Date

10/28/2026

Final Score @ Grade

General Comments

Facility has completed a Product Assessment for “grandma crust wet wash”. Product assessment from NCSU deemed the product to be TCS. PIC stated they have changed the process to as follows: Wet wash is placed on dough prior to proofing, then moved to walk in cooler to cool/proof. Once proofing has finished the dough containing the wet wash will be baked and then placed back in the walk in cooler to cool. Crust will be held in refrigeration at 41F or lower with a date mark not exceeding 7 days. For service PIC stated they will remove small amounts of crust to be held on TPHC for 4 hours. Inspection led and typed by REHSI Jason Adamsky

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
15	0	Food separated & protected	Yes	No	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed two cartons of raw shell eggs stored over RTE sauces in the bottom of a flip top. CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
22	1.50	Proper cold holding temperatures	Yes	Yes	No	REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a tray of fresh mozzarella in the flip top at 44F. Observed a container of sliced tomatoes in the flip top at 44F. PIC stated that the items were out of temperature due to the recent lunch rush. CDI- mozz was placed in the WIC for rapid cooling. Points not increased due to improvement from last inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
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 shredded mozzarella cooling in a large covered plastic container in the WIC at a rate of .025F/min. Observed diced ham cooling in the flip top at a rate of .07F/min.CDI- PIC removed the lids on the mozzarella for rapid cooling and placed the ham in the WIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 .
39	0	Contamination prevented during food preparation, storage & display	Yes	No	No	6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed a dented can of olives in the dry storage area. CDI- PIC removed the can to be held for credit.
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a stack of wet nested metal containers stored as clean.