A98.5

UNCC FOOTBALL C121-PIZZA/CITY BBQ

9201 UNIVERSITY CITY BV, Charlotte, NC 28223

Food Stands · NC permit/State ID 2060022556

Latest gradeA (98.5)

Last inspectedOct 3, 2026

Inspections on record13

On record sinceSep 7, 2013

Score history

Sep 7, 2013Higher is betterOct 3, 2026

Inspections & violations

Oct 3, 2026 A 98.5 · 2 violations

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sausage and pepperoni in the pizza lowboy above 41F. Facility did not have any cold hold logs to track food cold holding. -CDI- PIC voluntarily discarded food above 41F. Ensure cold holding is maintained at 41F and below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P- Observed pepperoni and meats start the TPHC log 4 hour hold at 51.4F and 50.7F. EHS coached the pizza staff that TPHC must start at 41F or below for TPHC. -CDI- PIC voluntarily discarded pepperoni and meats. Ensure foods are 41F or below when starting TPHC.

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Sep 18, 2025 A 98.5 · 2 violations

#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 handheld scoop unclean to sight and touch stored in plastic container with other clean dishes. CDI- PIC discarded scoop and removed utensils to be w/r/s. 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 .

#24 · Time as a Public Health Control; procedures & records

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed facility fail to include queso removed from cold holding on tphc sheet. PIC stated that queso is cooked and cooled at facility, transported cold, and removed from cold holding to be reheated while on tphc. CDI- PIC corrected tphc sheet due to being aware of time item was removed from cold holding.

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Sep 14, 2024 A 98.5 · 1 violation

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pulled chicken holding at 110F-136F. CDI items discarded and replaced with back up above 135F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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Oct 27, 2023 A 100 · 0 violations

No violations were recorded for this inspection.

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Oct 22, 2022 A 100 · details not yet loaded