A95.5
MILANOS PIZZA
2227 CASCADE POINTE BV, STE B, Charlotte, NC 28208
Food Stands · NC permit/State ID 2060024253
Latest gradeA (95.5)
Last inspectedDec 3, 2024
Inspections on record2
On record sinceJun 24, 2024
Mobile units are mapped at their registered address (usually a base or commissary), not where they're serving today.
Score history
Jun 24, 2024Higher is betterDec 3, 2024
Inspections & violations
Dec 3, 2024 A 95.5 · 6 violations
Inspector comments: EHS observed no quarternary sanitizer at 3-comp sink. When EHS questioned PIC about how dishes were being sanitized, PIC stated that facility was using a spray sanitizer on clean dishes. EHS educated PIC on proper sanitizing methods per 4-703.11: After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
EHS used last paper 2 paper towels at handwashing sink at time of visit. EHS observed that there were no additional paper towels in food prep/kitchen area. PIC stated that she had to get paper towels from another area. EHS recommended that a supply of paper towels be kept in food prep/kitchen area.
EHS observed grade card stored inside of food prep/kitchen area, not visible to the public. EHS educated PIC on proper storage of grade card and grade card was relocated to a visible area.
#2 · Certified Food Protection Manager
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. Per PIC, the majority of those dishes are not in use. EHS recommended facility maintain dishes clean, even if not in use and/or remove any excess dishes. -CDI- PIC placed items at dishpit to be W/R/S. -1.5-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#23 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
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 marinara sauce, diced tomatoes, shredded mozzarella cheese, beef and turkey, all improperly labeled. Labels read 12/2-12/9, proper discard date should be 12/8. -CDI- EHS educated PIC on proper date marking system and PIC properly labeled items. **REPEAT** -3-
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 .
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no labels on 2 containers in RIC. Per PIC, contents were flour and semolina. -0-
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean dishes stored on both “Wash” and “Sanitize” sides of 3-compartment sink. EHS educated PIC on storing all clean items in one location, “sanitize” side of 3-comp sink to prevent contamination of clean dishes. -0-
#48 · Warewashing facilities: installed, maintained & used; test strips
Corrected during inspection
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation. -Pf- Observed no quarternary sanitizer available at 3-comp sink. When EHS asked PIC how items were being sanitized, PIC stated that she used a spray sanitizer on items. -CDI- EHS educated PIC on proper sanitizing methods per 4-703.11. Facility had bleach in housekeeping area. EHS educated PIC on how to create a bleach sanitizer solution and provided test strips. By the end of the inspection, PIC was able to find quarternary sanitizer for use. Ensure that quarternary sanitizer is maintained and available for use at all times. -0-
Jun 24, 2024 A 98 · 4 violations
#23 · Proper date marking & disposition −1.5
Corrected during inspection
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 pepperoni and mozzarella cheese held over in lowboy from 6/21. CDI-PIC added date label.
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 .
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 tomatoes with a discard date of 6/20 in lowboy. CDI-PIC voluntarily discarded item.
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 .
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
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 pizza sauce cooling in large, covered plastic container in RIC upon arrival (see temp chart). Per PIC, cans used for tomato sauce are stored at room temperature of main Milanos store and pizza sauce was brought over immediately after prep. EHS and PIC discussed prepping sauce ahead to cool in the WIC of the main store, staging cans in the WIC, or using an ice wand to further cool pizza sauce after transport while uncovered. CDI-PIC separated pizza sauce into shallow, metal containers and stuck into freezer to rapidly cool.
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 .
#38 · Insects & rodents not present; no unauthorized animals
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead pests in dry storage area.
#43 · In-use utensils: properly stored
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed pizza peel stored underneath oven in a hard to reach area for surface to be sanitized every 4 hours. PIC stated that prep table across from oven would be new storing place for pizza peel.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “MILANOS PIZZA” or State ID 2060024253). Inspection type (routine vs. follow-up) is not published in the county's data.