Premises Information


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Name

SINGAS FAMOUS PIZZA

Address

4732 MONROE RD

City/State/ZIP

CHARLOTTE

28205

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

12/12/2023

Final Score @ Grade

General Comments

EHS observed facility with access to chlorine test strips. However, when tested in properly concentrated bucket of sanitizer with rags, EHS observed test strips reacting with slightly different color than listed on test strip package color chart. EHS advises facility maintain supply of chlorine test strips that more accurately display chlorine ppm. EHS observed some knowledge of employee health training during inspection and demonstration of knowledge at end of inspection by PIC. (PIC was knowledgeable about majority food borne illness symptoms and diseases.) Per conversation with PIC, facility owner/operator has onboarded employees train and sign employee health agreements, but was unable to provide these at time of inspection. EHS has provided facility with employee health documents and posters to verify that training and retraining is properly occurring at establishment.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
2	0	Certified Food Protection Manager	No	No	No	2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food employee with proper ANSI certification at time of inspection. Per conversation with PIC, owner, who is a certified food protection manager, is currently away on vacation. PIC demonstrated knowledge by answering questions during and after inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately eight (8) pan pizzas with tomato sauce stored at ambient temperature at start of inspection. Per conversation with PIC, these were rotated from the WIC at approximately 10 a.m. to allow them to rise prior to baking. EHS observed pizzas stored at room temperature for approximately one hour longer. CDI - EHS directed PIC and additional food employee to rotate pizzas with TCS tomato sauce to WIC to cool correctively. Note: EHS provided establishment with blank TPHC instruction sheet, should facility opt to hold items like pizza pans with sauces on 4 hour rotation. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
23	1.50	Proper date marking & disposition	Yes	Yes	No	3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed three (3) pans of TCS, non date mark exempt food (cut lettuce, spinach, and block feta) without effective date marking in prep top. All other TCS , non date mark exempt foods were properly dated for a day of preparation and a date of disposal (12/7 - 12/12) CDI - PIC put matching date stickers on food labels. REPEAT. Note: No escalation in point deduction due to improvements in date marking; previously cited undated food (open ready to eat meat items) have been properly dated throughout the establishment. Facility shall verify that all ready to eat meats, soft cheese, cooked vegetables, tomato based products, and chopped leafy green vegetables, are date marked for use within 7 days, and disposed of when past the 7 day mark. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed sealed and unopened medical kits (body fluid cleanup kit and burn kit) stored on shelving above covered steamwell with meatballs and pasta sauce. CDI - EHS rotated kits to proper lower storage.
43	0	In-use utensils: properly stored	Yes	No	No	3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed four (4) commercial containers of spices (garlic salt, red pepper, etc.) with single service to go cups stored within as dispensing utensils. CDI - PIC donned gloves and disposed of improperly stored in use utensils.
45	0	Single-use & single-service articles: properly stored & used	Yes	No	No	4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (pasta to go pans and lids) with exposed food contact surfaces at prep areas and dry storage. CDI - EHS and PIC inverted single service articles to prevent potential contamination.
56	0	Meets ventilation & lighting requirements; designated areas used	Yes	No	No	6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed two (2) employee food items not used within the facility (tortilla cheese sauce and cup of ice) stored above food held for resale in WIC and reach in freezer, respectively. CDI - PIC and food employee rotated these food items away from food to prevent potential contamination. EHS advises storing employee food at lower elevation than food held for resale, potentially in a labeled employee food location.