- *7.0- Bottle with pink fluid on the three compartment sink. Label all toxic chemicals to avoid confusion or misuse.
- 4.5- The following equipment has debris build-up: wheels on fryers, cart next to fryers, shelving above dough sheeter, shelving with pizza boxes, can rack, shelving in walk-in cooler, and shelving in the chicken cooler. Clean this.
- 6.2- Provide a handwash sign at the handsink.
- 6.2- Replace burned out light under the ventilation hood.
- 6.1- Provide missing coving at the floor and wall juncture throughout to facilitate cleaning.
- 4.4- Replace torn gaskets on two door upright cooler. Eqiuipment shall be in good repair.
- 3.2- Wet wiping cloth on pizza prep counter. Store wet wiping cloths in sanitizing solution between uses to prevent bacteria growth.
- 4.4- Seal interior bottom of reach-in cooler where bottom is separating and creating a large gap.
- 4.1- Provide an accurate thermometer in the pizza cooler.
- 6.4- Replace missing floor tiles to facilitate cleaning.
|
2/21/2012 | Standard2 | |
- 3.4- Meatballs cooking in steam table with an internal temperature of 66°F. Maintain potentially hazardous foods hot at 135° and above. Recommend cooking foods on the stovetop prior to putting in the steam table.
- 6.2- No soap in the men's restroom. Provide an adequate supply of soap to facilitate proper hand washing.
- R6.4- Continue replacing missing floor tiles and coving throughout to facilitate cleaning.
- R4.5- Wheels on fryers have food debris build-up. Hood filters, cart next to fryers and walk-in cooler shelving are also dirty. Clean this equipment.
- R6.4- Continue cleaning ceiling tiles and walls behind upright cooler and around three compartment sink. These areas are soiled.
- R6.1- Screen door in back is damaged not tight fitting. Front door left open. Outer openings shall be tight fitting and self closing to prevent pest entry.
- 4.4- Interior of pizza cooler has a large gap on bottom. Seal this area to facilitate cleaning.
|
8/25/2011 | Standard 1 | |
- 3.4- Cooked pasta had a date mark of 2/16. Ready-to-eat potentially hazardous foods shall be consumed within seven days.
- R6.4- The ceiling tiles throughout are dirty. Clean this.
- R6.4- Continue replacing missing floor tiles and coving throughout to facilitate cleaning.
- 4.5- Wheels on the fryers and can rack have food debris build-up. Clean this. Bottom of the pizza cooler, walk-in cooler shelving, and exterior of the mixer is also soiled.
- 4.1- Provide a thermometer in the pizza cooler.
- 6.4- Walls in the kitchen are dusty/dirty. Clean this.
- 6.1- Screen door is damaged. Outer openings shall be tight fitting and self closing.
- 6.4- Clean the dusty ceiling in the walk-in cooler.
- *3.1- Several cans on the can rack are deeply dented. Do not use any cans that are deeply dented to prevent possible contamination.
|
2/17/2011 | Standard2 | |
- 7.0- Spray bottle with purple fluid was not labeled. Label all toxic chemicals to avoid confusion or misuse.
- */C7.1- Oven cleaner stored next to carry out containers. Store toxic chemicals below and away from food and single-use items to prevent possible contamination.
- R4.4- Gaskets on two door upright True cooler are torn. Equipment shall be in good repair.
- 6.4- Continue replacing missing floor tiles and missing coving throughout to facilitate cleaning.
- 6.4- The ceiling throughout is dirty. Clean this.
- 4.5- Following equipment is dirty: exterior larger mixer, storage wire shelving, walk-in cooler shelving, gaskets and shelving inside the pizza preparation cooler. Clean this equipment.
- *3.4- Cooked pasta had a date mark of 8/15. Ready-to-eat potentially hazardous foods shall be consumed within seven days.
- 6.1- Front door left open. Keep outer openings closed to prevent pest entry. In addition back delivery door is not tight fitting.
|
8/24/2010 | Standard 1 | |
Restaurant representatives - add corrected or new information about Gionino's Pizzeria (Sparca Enterprises), 138 Akron Road, Wadsworth, OH »