- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Non food contact surfaces of equipment not clean
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Improper thawing procedures used
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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02/04/2016 | Inspection | Discussed deficiencies with the operator. The following temperatures were measured (degrees F): Pizza Prep Area Bain Marie - Sliced Tomatoes - 40.6, Sliced Turkey - 42.7; Pizza Prep Station -Sliced Tomatoes - 35.9; Walk-In Cooler - Sliced Tomatoes - 35.9; Pizza Prep Station - Sliced Turkey - 46.8, Sliced Pepperoni - 38.9. The Fire Suppression System was inspected in August 2015. Report e-mailed. |
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