Parrys Pizzeria & Bar
Restaurant Information
| Facility ID | 2060018968 |
|---|---|
| Restaurant Name | Parrys Pizzeria & Bar |
| Phone Number | +19802884002 |
| Last Inspection Date | 2017-10-18 |
| Last Inspection Score | 98 |
Inspection Results
Inspections
| Inspection Date | Score | Type |
|---|---|---|
| 2018-05-10 | followup | |
| 2018-05-08 | 97 | routine |
| 2017-10-18 | 98 | routine |
Violations
| Violation Date | Code | Description |
|---|---|---|
| 2018-05-08 | 42 | 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet. |
| 2018-05-08 | 31 | 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 chicken wings in cooling process while in portioned bags. cdi portioned |
| 2018-05-08 | 23 | 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory disclosure or reminder on menus. facility serving undercooked tuna and eggs. discl |
| 2018-05-08 | 20 | 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed homemade ranch based product stored on ice bath above 45f. see temperature chart for temperature observation. cdi pic stated product will be held in adequate ice bath or in r |
| 2018-05-08 | 14 | 4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed bar dish machine not dispensing sanitizer at proper concentration. cdi all glassware will be taken to kitchen dish machine. verification required. |
| 2018-05-08 | 13 | 3-302.11(a) separate the different types of raw animal foods. -pf observed raw squid stored below raw chicken. cdi items rearranged properly.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shelled eggs stored directly abo |
| 2017-10-18 | 39 | 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wiping cloths at the bar not in sanitizer.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one red sanitizer bucket on the kitchen flo |
| 2017-10-18 | 36 | 6-202.15 protect outer openings of establishment from insect or rodent entry. observed all four roll up doors open and a few flies in the kitchen and dining area along with a yellow jacket in the dining area. also noted front doors propped open.6-202.13 |
| 2017-10-18 | 35 | 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled sugar, and powdered sugar on the prep line. |
| 2017-10-18 | 14 | 4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observed the bar dish machine santizer measuring 0 ppm. cdi (corrected during inspection) by replacing empty chlorine sanitizer |
| 2017-10-18 | 8 | 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed bar mats in the bottom of both bar hand sinks. cdi (corrected during inspection) mats removed. use dump sinks for dumping ice and liquid. |
Data Source
This data was provided by Mecklenburg County, Environmental Health inspections and last updated on Jan 17, 2019. Dataset contains 2631 restaurants inspected in Mecklenburg County.
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