Inspection Management System
 
  
 
Premise Information
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NameLIBRETTO`S PIZZERIA - BALLANTYNE Rules Governing Inspection Scores.
Address15205 JOHN J DELANEY DR Restaurants: 
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 Day Care and Adult Care: 
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City/State/ZIP
CHARLOTTE NC 28277
Swimming Pool Rules: 
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Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
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CountyMecklenburgResidential Care and Local Confinement: 
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Inspection Date 9/15/2017 
Final Score @ Grade
85.50 B
NC Department of Environmental Health: 
Website
General Comments
Violations 
Critical Violations SHOWN in RED   
NA=Not Applicable  NO=Not Observed  CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description NANOCDIRVRComments
4 1 Proper eating, tasting, drinking, or tobacco use No No Yes No No 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several food employees being stored on food preparation counters at time of inspection. CDI All drinks were discarded. 2-401.11 Eating, Drinking, or Using Tobacco - C Employees shall have a designated area to eat, drink or use tobacco to ensure contamination does not occur. Observed employee lunch in walk in cooler uncovered over ready eat foods. CDI Employee food was moved.
6 2 Hands clean and properly washed No No Yes No No 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee going from dirty to clean without washing hands. CDI Food employee stopped and directed to wash hands. 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee touching trash can and then proceed to continue with food preparation. CDI Food employee directed to wash hands.
13 1.50 Food separated and protected No No Yes Yes No 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed mushrooms (unwashed) being stored over pasta sauce. CDI Mushrooms moved. REPEAT. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food uncovered in reach in units with significant food debris on shelving. CDI Spoke to PIC to ensure product is covered to prevent contamination.
14 1.50 Food-contact surfaces: cleaned and sanitized No No Yes No No 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed both dish machine at bar and back not reading any sanitizer at time of inspection. Back dish machine was in progress. CDI Ecolab was able to get machines operating. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed significant debris in ice machine. Make sure to increase cleaning procedure.
18 3 Proper cooling time and temperatures No No 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 45F. -P Observed pasta sauce prepared yesterday that was still above 45 degrees. CDI Pasta sauce discarded. REPEAT. Observed pasta cooling in walk in cooler still above 45 degrees, based on the time/temperature parameters, the pasta would not have cooled in time if intervention had not occurred. CDI Pasta placed on ice bath for immediate cool down.
21 0 Proper date marking and disposition No No 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 Observed potatoes dated for 9/10 reading 45 degrees. CDI Product discarded. Observed pan of sausage at arrival in walk in cooler reading 9/8, when revisiting walk in cooler observed sausage gone. CDI Spoke to PIC to ensure it was disposed and items should have been discarded before time of inspection not when inspection starts.
22 0 Time as a Public Health Control: procedures and records No No Yes No No 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Upon entry to food establishment observed pizza marked on left side for 1:30 pm and pizza marked for 11 am. After completing walk thru pizza was marked for 1:30 pm on right side. CDI Spoke to PIC and explained correct times are critical and food has to be marked with begin/end time. IF it is not marked for the correct time in the future at the beginning of the inspection, items will be discarded.
26 0 Toxic substances properly identified, stored, and used No No Yes No No 7-201.11 Store toxic materials to avoid contamination. -P Observed employee medicine being stored above prep line. CDI PIC moved medicine.
31 0.50 Proper cooling methods used; adequate equipment for temperature control No No 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 Observed pasta sauce that was prepared yesterday still above 45 degrees due to cooling methods. Product was stacked on top of each other and tightly covered. CDI Product discarded. Observed pasta sauce and pasta in walk in cooler cooling still above 45 degrees that was tightly covered and sealed. CDI Product was uncovered for quick cool down. REPEAT
35 0 Food properly labeled: original container No No No No No 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles containing oils and aqueous solutions not labeled. Make sure to label all working containers.
37 2 Contamination prevented during food preparation, storage and display No No No Yes No 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in the walk in freezer invoiced for 9/11. Make sure to keep food off the floor. REPEAT.
45 1 Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used No No No Yes No 4-501.11 Maintain equipment in good repair. Observed standing water in bottom of reach in unit. Observed split gasket in front reach in unit near pizza oven and back reach in unit near fryer. Make sure to keep in good repair. REPEAT. Points not escalated due to establishment fixing other items in last inspection. If seen in next inspection, full points will be deducted.
46 0 Warewashing facilities: installed, maintained and used; test strips No No No No No 4-501.14 Warewashing Equipment, Cleaning Frequency - C Ware washing equipment shall be cleaned prior to use, every 24 hours or as often as accumulation occurs. Observed clean side of drain board with significant food debris on it. Make sure to keep clean prior to use.
47 1 Non-food-contact surfaces clean No No No Yes No 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in reach in units on shelving and doors. Make sure to increase cleaning. REPEAT.
53 1 Physical facilities installed, maintained and clean No No No Yes No 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty ceilings and vents throughout establishment. Observed splatter on walls in back area. Make sure to keep clean. REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed 4 lights under hood. Make sure to keep in good repair. REPEAT Observed cracked tiles on line. Make sure to keep in good repair.