Pizzazio's Pizza, 157 Broad Street, Wadsworth, OH - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Comments |
|---|
- 3.4- Open hard boiled eggs were not date marked. Ready-to-eat potentially hazardous foods shall be date marked when opened and consumed within seven days. Other foods in operation were used within 24 hours.
- 3.4- Cut tomatoes holding at 61°F and cut gyro meat at 89°F. Maintain potentially hazardous foods cold at 41°F and below or
- 135°F and above to prevent bacteria growth.
- 4.5/4.6- Bottom conveyor of pizza oven and long stem thermometer have food debris build-up. Clean and sanitize food contact surfaces to sight and touch.
- 4.1- Long stem thermometer reading 92°F at room temperature. No ice available. Calibrate long stem thermometer in and ice bath and calibrate to 32°F to accurate monitor potentially hazardous food temperatures.
- 4.4- Right door on reach-in cooler is torn. Equipment shall be in good repair.
- 4.5- The condenser covers in the walk-in cooler are dusty/dirty. Clean this.
- 6.4- Replace missing floor tile in the walk-in cooler to facilitate cleaning.
|
2/16/2012 | Standard2 | |
- 3.4- Portioned lasagna from yesterday was not date marked. Ready-to-eat potentially hazardous foods shall be date marked when prepared or opened and consumed within seven days.
- New Turbo Air reach in cooler has been added.
|
8/30/2011 | Standard 1 | |
- 3.4- Potentially hazardous foods were holding improper temperatures on the top of the reach-in cooler. Bottom of the reach-in was below 40°F. Foods on top were ham 44°F and cooked chicken 48°F. Cut tomatoes on ice at 48°F. Maintain potentially hazardous foods cold at 41°F and below.
- 4.1- Provide an accurate thermometer in the pizza cooler.
- 4.5- Bottom of the pizza cooler has pooling water. Clean this.
|
2/18/2011 | Standard2 | |
- 3.2- Bare hands used to put on lettuce on top of a finished sandwich. Ready-to-eat foods may not be handled with bare hands.
- Utilize a suitable utensil or single-gloves for foods that are not going to be cooked.
- 3.2- Foods on top of reach-in cooler were holding at improper temperatures after lunch. Ham and turkey both had an internal temperature of 60°F. Ricotta below was at 43.6°F. The ambient air temperature of the cooler was 38°F. Maintain potentially hazardous foods cold at 41°F and below.
- 6.4- Clean the area around the mop sink it is dirty.
- 5.1- Hand wash sink is leaking into a bucket. Plumbing shall be in good repair.
- *3.4- Steak from two days ago was not date marked. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days.
- 6.1- Front door left open. Keep outer openings closed to prevent pest entry.
- 4.5- Walk-in cooler shelving is dirty/food debris build-up. Clean the shelving.
|
8/24/2010 | Standard 1 | |
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