A98

GENO DS PIZZA

224 E 7TH ST, Charlotte, NC 28205

Food Stands · NC permit/State ID 2060023779

Latest gradeA (98)

Last inspectedOct 28, 2026

Inspections on record16

On record sinceAug 13, 2021

Score history

Aug 13, 2021Higher is betterOct 28, 2026

Inspections & violations

Oct 28, 2026 A 98 · 5 violations

Inspector comments: Facility has completed a Product Assessment for “grandma crust wet wash”. Product assessment from NCSU deemed the product to be TCS. PIC stated they have changed the process to as follows: Wet wash is placed on dough prior to proofing, then moved to walk in cooler to cool/proof. Once proofing has finished the dough containing the wet wash will be baked and then placed back in the walk in cooler to cool. Crust will be held in refrigeration at 41F or lower with a date mark not exceeding 7 days. For service PIC stated they will remove small amounts of crust to be held on TPHC for 4 hours. Inspection led and typed by REHSI Jason Adamsky

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed two cartons of raw shell eggs stored over RTE sauces in the bottom of a flip top. CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a tray of fresh mozzarella in the flip top at 44F. Observed a container of sliced tomatoes in the flip top at 44F. PIC stated that the items were out of temperature due to the recent lunch rush. CDI- mozz was placed in the WIC for rapid cooling. Points not increased due to improvement from last inspection. 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 .

#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 shredded mozzarella cooling in a large covered plastic container in the WIC at a rate of .025F/min. Observed diced ham cooling in the flip top at a rate of .07F/min.CDI- PIC removed the lids on the mozzarella for rapid cooling and placed the ham in the WIC. 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 .

#39 · Contamination prevented during food preparation, storage & display

Corrected during inspection

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed a dented can of olives in the dry storage area. CDI- PIC removed the can to be held for credit.

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a stack of wet nested metal containers stored as clean.

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Jun 2, 2026 A 98.5 · 2 violations

Inspector comments: More information is needed on “grandma’s pizza crust”. EHS will follow up.

#22 · Proper cold holding temperatures −1.5

Follow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS food items above 41F in pizza prep top. Ambient air of unit is 47F. Items in prep unit were moved to walk in cooler to cool. Items in prep top were placed in ice baths to cool. VERIFICATION REQUIRED. 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

Corrected during inspection

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed garlic in oil mixture and pizza sauce being held on TPHC. Facility does not have written procedures. CDI: EHS provided procedure sheet during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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Dec 10, 2025 A 99.5 · 3 violations

#23 · Proper date marking & disposition

Corrected during inspection

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 sliced tomatoes in the prep top with out a date label. Discussion with the PIC revealed that the tomatoes were prepared on 12/6. PIC further explained that they fill the station using date labeled product in the walk-in cooler. CDI - Reviewed requirements of date labeling TCS foods in all refrigeration to ensure items are being held for resale within 7 days and allowed the PIC to add date label. -0- 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 inspectionRepeat violation

REPEAT VIOLATION: 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 inefficient cooling methods on recently prepared small plastic container full of shredded lettuce inefficiently cooling in the prep reach-in unit between 25-30 minutes. See temperature observation chart. CDI - PIC transferred small container of shredded lettuce to the walk-in cooler for effective cooling. Temperatures began to decease towards < 41 F after +15 mintues. Points remain at half demerits due to improvements made on cooling methods. -0.5- 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.

#44 · Utensils, equipment & linens: properly stored, dried & handled

Corrected during inspection

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several plastic food containers wet nesting on floating shelf. CDI - Utensils separated to allow for air drying. -0-

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Sep 18, 2025 A 98.5 · 5 violations

#13 · Food in good condition, safe & unadulterated −1

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed hair strand on uncooked pizza dough on prep table. CDI - PIC voluntarily discarded the dough. -1-

#15 · Food separated & protected

Corrected during inspection

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed cotton cloth being used to cover (1) container of washed lettuce for salad in the walk-in cooler. CDI - Cotton cloth removed and product re-washed. -0-

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspectionRepeat violation

REPEAT VIOLATION: 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 inefficient cooling methods on recently prepared lidded deep containers holding lettuce in the walk-in cooler. EHS noted 0 degree F change after initial 30 minutes (11:13-11:43 am). See temperature observation chart. CDI - PIC instructed to keep lettuce uncovered and place on top of shelving unit across from condenser fans to promote cooling towards < 41 F. EHS observed lettuce decrease from 54 to 48 degrees F after additional 30 minutes. Points scaled back due to notable improvement since previous inspection. -0.5- 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.

#39 · Contamination prevented during food preparation, storage & display

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed opened bag of flour stored on the floor in back prep room. CDI - Flour removed off floor to prevent contamination. -0-

#48 · Warewashing facilities: installed, maintained & used; test strips

Corrected during inspection

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food employee wash their hands at the 3-comp sink. CDI - Employee redirected to hand sink. Only wash hands in handwashing sink. -0-

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Jun 11, 2025 A 96 · details not yet loaded