- */R3.4 No date mark on cooked pasta inside walk-in cooler, ham and salami inside sub prep cooler. Ready-to-eat foods shall be dated at time of preparation and/or at time original package is opened to be consumed or discarded within 7 days.
- *4.5/4.6 Soiled dough punch. Food contact surfaces shall be clean to sight and touch. Clean utensil more thoroughly between
- "teeth".
- *7.0 Missing label on a gallon jug containing blue liquid. Maintain original manufacturer label on chemical bottle to prevent misuse.
- *7.1 Observed bottled water on shelf with windshield washer fluid and degreaser. Store poisonous/toxic chemicals separate from food to prevent possible contamination.
- R 4.4 Damaged pizza prep cooler door seals, sub prep cooler door seal, and upright freezer door seal. Seals shall be intact, tight, and adjusted according to manufacturer specifications.
- 4.5 Dust accumulation in pizza oven vent hood. Clean the vent hood to remove dust and prevent possible contamination of food.
- 4.5 Soiled dough sheeter legs and walk-in cooler shelving storing pizza pans. Clean this equipment.
- 4.4 Bottom portion of mixing bowl is not smooth. Equipment shall be in good repair, smooth, and easily cleanable.
- 4.8 Observed pizza boxes stored on the floor. Store boxes six inches above the floor.
- 6.4 Observed aprons located on canned good storage rack and equipment storage rack. Store personal clothing in a designated area separate from food and equipment.
- 4.1 Household electric burner is used to cook pasta. Provide commercial grade cooking appliance that meets National Sanitation
- Foundation (NSF) standards. Contact this office at (330) 723-9523 prior to installing new equipment for approval.
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1/13/2012 | Standard2 | |
- * 4.0 Observed pizza dough filled pans covered with trash bags inside the walk-in cooler. Garbage bags may be composed of materials that are not safe for contact with food. Provide food-grade safe bags.
- *3.4 No date mark on cooked pasta inside walk-in cooler. Reportedly, pasta is stored up to three days. Date pasta upon removal from the freezer.
- * 7.1 Observed household insecticides on premises. If insecticides are necessary, obtain insecticides that are approved for use in commercial food preparation areas. Follow manufacturer specifications. Reportedly, used only for ants near entrance to operation.
- R 3.2 Unlabeled container storing flour. Label container with common name of food to prevent confusion/misuse.
- R 4.4 Damaged pizza prep cooler door seals. Seals shall be intact, tight, and adjusted according to manufacturer specifications.
- 4.8 Observed pizza boxes and boxed hinged containers on the floor. Store boxes six inches above the floor.
- 3.2 Mop sink is located next to canned good storage rack. Recommend installation of splash guard to prevent possible contamination of canned goods.
- 6.4 Observed jackets located on canned good storage rack. Store personal clothing in a designated area separate from food and equipment.
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8/4/2011 | Standard 1 | |
- *7.1 Observed Carbon Off cleaner stored next to cling wrap on shelf above food preparation sink drainboard. Store poisonous/toxic chemicals in a designated area separate from food and clean equipment to prevent possible contamination.
- *4.5/4.6 Food debris build-up between "teeth" on docker utensil. Thoroughly clean and sanitize utensils.
- *3.4 No date mark on cooked pasta located inside walk-in cooler. Ready-to-eat foods stored greater than 24 hours shall be dated at time of preparation to be consumed or discarded within 7 days. Re-date food upon removal from freezer. This would also apply to deli meats, etc. stored greater than 24 hours.
- 3.2 Unlabeled bulk flour container. Unidentifiable foods shall be labeled with common name to prevent confusion and/or misuse.
- 3.2 Flour scoop handle is touching the food. Store the scoop with handle extended above the food.
- R4.4 Damaged door seal on pizza prep cooler. Seals shall be intact, tight, and adjusted according to manufacturer specifications.
- 4.1 Household electric table top burner is used to boil water to prepare pasta. Please be advised equipment acceptable for use shall be approved by a recognized food equipment testing agency. Contact Medina County Health Department prior to installing new equipment for approval.
- Observed Person-in-Charge properly wash hands at time of inspection.
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1/11/2011 | Standard2 | |
- *3.4 Internal temperatures of salami and meatballs was 43°F and 45-47°F in top area of prep cooler. Maintain potentially hazardous foods at 41°F or below to prevent possible growth of harmful bacteria. Adjust cooler temperature and monitor.
- *7.1 Observed household Hot Shot and Raid insecticides on premises. If insecticides are necessary, obtain insecticides that are approved for use in commercial food preparation areas. Follow manufacturer specifications.
- 4.4 Damaged door seals. Seals shall be intact, tight, and adjusted according to manufacturer specifications.
- 4.8 Observed pizza boxes on the floor. Store food six inches above the floor.
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8/9/2010 | 30 Day | |
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