Angie's Pizza, 6120 Royalton Rd, North Royalton, OH 44133 - Commercial RFE < 25000 sq. ft. inspection findings and violations

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Business Info

Restaurant name: Angie's Pizza
Address: 6120 Royalton Rd, North Royalton, OH 44133
Phone: (440) 237-2441
Restaurant type: Commercial RFE < 25000 sq. ft.
Last inspection: 12/01/2015
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Inspection findings

Inspection date

Type
  • Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. No dates on foods removed from original packaging (i.e. chili, meatballs, etc.). Provide date marks on all foods removed from its original packaging or held for 24 hours or more.
    To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
  • Non-food contact surfaces of equipment are dirty. Clean the following: the exterior doors at 2 door cooler (not operating)
    the exterior doors of cooler (dough cooler)
12/01/2015Standard Inspection
  • Observed improper storage of food items. Discontiue using aprons to cover pizza/dough at wlak in cooler to prevent cross contamination.
    Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
05/14/2015Standard Inspection
No violation noted during this evaluation. 12/18/2014Follow-up Inspection
  • Critical: There was no person in charge present in the food facility during inspection.
    To minimize the risk of contamination, the license holder shall be the person responsible for the FSO or RFE, or may be the person in charge, or shall designate a person in charge and shall ensure that a person in charge with applicable knowledge is present during all hours of operation.
  • Critical: Observed improper reheating of food for hot holding. Reheat bulk foods in microwave or stove or oven or steamer to at least 165 F within 2 hours.
    To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule.
  • Critical: Observed improper method for cooling TCS foods.
    To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans
12/10/2014Standard Inspection

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