Noir Pizza Co.

Year by year

Inspections

1. Jul 7, 2026 Routine · No items found

   No violations cited.

2. Jul 7, 2026 Re-inspection · 1 priority
   • Serious Priority Corrected on site

     PHF/TCS, COLD HOLDING

     7/4/26 - Cheese in homestyle cooler observed to be cold held at 54°F. 7/3/26 - Cheese in homestyle cooler observed to be cold held at 46°F.

     Correction: Maintain cold potentially hazardous foods at or below 41°F Action Taken: Cheese was moved closer to ice in the cooler. Action Taken: 7/4/26 - Cheese was moved cloer to the ice in the cooler.

     Code 3-501.16 (A) (2) AND (B)

3. Jul 3, 2026 Routine · 1 priority, 2 priority foundation, 1 repeat
   • Serious Priority Repeat Corrected on site

     PHF/TCS, COLD HOLDING

     Cheese in homestyle cooler observed to be cold held at 46°F.

     Correction: Maintain cold potentially hazardous foods at or below 41°F Action Taken: Cheese was moved closer to ice in the cooler.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Corrected on site

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Action Taken: Thermometer given during inspection.

     Code 4-302.12 (A)

   • Not serious Priority Foundation Corrected on site

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine concentration test kit is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Action Taken: Test strips to test chlorine concentration was given during inspection.

     Code 4-302.14

4. Jul 28, 2025 Re-inspection · No items found

   No violations cited.

5. Jul 11, 2025 Routine · 2 priority, 1 priority foundation
   • Serious Priority Corrected on site

     COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

     Food is obtained from an unapproved source. Smoked brisket was made and provided by an unlicensed establishment.

     Correction: Discard foods from unapproved source. Action Taken: Informed food needs to be prepped and cooked on site. Smoked brisket was discarded.

     Code 3-201.11 (A)

   • Serious Priority Corrected on site

     PHF/TCS, COLD HOLDING

     Raw sausage in small igloo cooler is cold held at 50°F.

     Correction: Maintain cold potentially hazardous foods at or below 41°F Action Taken: Raw sausage was covered in ice in igloo cooler.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE

     Handwashing sink observed to be continously leaking and losing water from spigot during inspection and is unavailable for proper handwashing.

     Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Action Taken: Informed and was given permission to use neighboring handwash.

     Code 5-205.11