Desano Pizza Waverly
Restaurant Information
| Facility ID | 2060019071 |
|---|---|
| Restaurant Name | Desano Pizza Waverly |
| Phone Number | +19802457130 |
| Last Inspection Date | 2018-01-03 |
| Last Inspection Score | 99 |
Inspection Results
Inspections
| Inspection Date | Score | Type |
|---|---|---|
| 2018-10-05 | 97 | routine |
| 2018-01-03 | 99 | routine |
Violations
| Violation Date | Code | Description |
|---|---|---|
| 2018-10-05 | 45 | 4-501.12 cutting surfaces - c - observed 1 cutting board with heavy cuts / scratches and in need of resurfacing or replacement. |
| 2018-10-05 | 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 deep covered container of meatball meat cooling in pan at 55 degrees f. |
| 2018-10-05 | 26 | 7-102.11 label working containers of toxic materials such as cleaners and sanitizers. -pf - observed unlabeled bottle of chemical on prep table. cdi, operator voluntarily discarded bottle.7-207.12 refrigerated medicines - p - observed spray bottle of chem |
| 2018-10-05 | 14 | 4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed detergent water at 79 degrees f while staff was actively washing equipment. cdi, detergent vat refilled to required tem |
| 2018-10-05 | 13 | 3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed produce stored over ready to eat cheeses and other foods. cdi, unwashed produce relocated for proper storage. |
| 2018-10-05 | 6 | 2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p - observed food employee not vigorously rub hands when washing their hands. cdi by instruction. |
| 2018-01-03 | 41 | 3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed scopp stored atop container. |
| 2018-01-03 | 39 | 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.observed soiled dry wiping cloth on food preparation table. |
| 2018-01-03 | 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 squirt bottles of oil. |
| 2018-01-03 | 31 | 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths with active stirring. cold air must flow around product to remove the heat. -pf observed cold pressed canned tomaotes cooling in covered. low surface area, high v |
| 2018-01-03 | 21 | 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved bufala mozerella and cooked artichokes not date marked. cdi- date marked |
| 2018-01-03 | 20 | 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved one container of cooked onions/garlic at 54f. cdi- removed to cool |
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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