- 4.4/3.4- Pizza reach-in cooler had an ambient air temperature of 50°F. Pepperoni in cooler at 51°F, sliced tomatoes 43°F, and ham
- 50°F. Maintain potentially hazardous foods cold at 41° and below. Repair this unit and discard any contaminated foods.
- 3.4- Sliced deli meats (ham, turkey) had a date mark of 7/29. Ready-to-eat potentially hazardous foods shall be consumed within seven days.
- 3.0- Large pot of pizza sauce with an excessive amount of mold like substance covering the entire top of food. Food shall be wholesome and safe for human consumption. Discard sauce.
- 4.6- Food contact surfaces are not being sanitized. Observed a lid being washed and rinsed in the three compartment sink. Food contact surfaces shall be washed, rinsed, and sanitized.
- 2.4/6.2- No paper towels at the front multi purpose/hand sink. Provide an adequate supply of paper towel to facilitate hand washing.
- Open beverage on the table with pizza boxes. Food employees shall drink in a separate designated location or provide a covered beverage container.
- 2.4- Three to four children observed walking in and out of the kitchen and eating in the storage area. Traffic of unnecessary person is prohibited.
- 3.4- Pepperoni in two door upright was 43.6°F. Maintain potentially hazardous foods cold and 41°F and below to prevent bacteria growth.
- 2.4- A person in charge shall be available at all times that can demonstrate code compliance.
- *3.0/4.4- Food floating in water and ice in bottom of upright freezer. Discard any contaminated foods including but not limited to turkey, salami, fish, and hamburger. Freezer shall be in good repair.
- 6.4- Fly strips hanging throughout over clean dishes, clean equipment, and food. Relocate fly strips so they do not hang over clean equipment, food, or single-service items.
- 5.1- Three compartment/hand sink has no handles and is turned on by the shut off valve. Plumbing shall be in good repair.
- 4.8- Pizza boxes and sheet pans stored on the floor. Store equipment six inches off the floor to facilitate cleaning and prevent contamination.
- 6.4- Employee hat stored with spices. Store employee personal items separate from food and equipment.
- 4.5- The following areas are dirty: interior of microwave, vent hood, fryers, dough sheeter, floor mixer, exterior of Puffer Hubbard cooler, pooling water in Puffer Hubbard cooler, and bottom preparation table shelf. Clean these areas.
- 6.4- The floor throughout is dirty. Clean the floor.
- 5.3- Mop bucket had stagnant dirty water. Properly dispose waster on regular basis.
- 3.2- Label squirt bottle with oil to prevent confusion or misuse.
- 5.1- Pipe under three compartment sink is leaking into a can. Plumbing shall be in good repair.
- 3701-21-02- Current license not on site. Provide current retail food establishment license.
- *3.2- Brown egg which are reportedly not used in the operation are stored above peppers. Store raw animal foods separate from each other and other ready-to-eat foods to prevent cross contamination.
- 4.8- Clean dishes are dried on a wet towel. Remove towel to prevent possible contamination and provide a cleanable surface.
- 6.1- Screen door is torn. Repair door to prevent pest entry.
- 4.4- Two door front cooler door has duct tape on gasket area. Equipment shall be in good repair.
- 5.1- Indirectly drained three compartment sink used for ware washing, hand washing, and produce washing. Two compartment sink with grease trap is no used. Please refer to the compliance agreement dated 3/10/2010 plumbing was to be obtained by 7/31/2010.
- Please be reminded all plumbing outline in this compliance agreement must be completed by 10/1/2010.
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8/12/2010 | Standard 1 | |
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