- C/R/*3.2 Observed a carton of raw shell eggs stored above dough in the 3-door cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- *4.5/4.6 Wash, rinse, and sanitize dish crates in order to remove residue build-up.
- C/*3.4 Observed the following foods lacking a date mark:
- -pepperoni bread
- -spaghetti
- -rigatoni
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- C/*3.2 Observed a can of mushrooms and pizza sauce dented on the seal. Store damaged canned goods in a separate designated area for return/credit.
- *4.4/3.4 Observed the ambient air temperature of the 2-door reach-in cooler at 44°F. Spaghetti and rigatoni were cold holding at
- 43°-45°F. Maintain coolers at 41°F or below in order to keep PHFs at 41°F or below.
- C/*3.2/7.1 Observed a container of used paint rollers stored in the upright refrigerator, in the beverage area, next to and above food. Store maintenance items and chemicals separate from and below food and equipment in order to prevent possible contamination.
- R/4.1 When the house hold equipment fails to meet the requirements of the Food Code; replace with commercial-grade NSF (or equivalent) equipment.
- 4.4 Repair the torn door seals on the 3-door upright cooler.
- 3.2/4.5 Observed a soiled ash tray stored on top of the pop syrup boxes in the beverage area. Wash ashtrays prior to indoor storage. Also, be reminded that smoking is prohibited in public buildings.
- NOTE: A True 3-door reach-in/prep cooler was added to the operation.
- -1 accurate long stem thermometer available.
- -Observed proper chemical labeling.
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2/6/2012 | Standard2 | |
- R/*4.5/4.6 Observed food debris on pizza racks. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- C/*3.2 Observed a carton of raw shell eggs stored on top of wine in the beverage cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- C/*2.4/6.2 No paper towels observed in the men's restroom. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing.
- 4.5 Clean the rack above the 3-door reach-in cooler in order to remove grease build-up.
- 4.1 Provide an accurate thermometer to monitor the ambient air temperature of the 2-door reach-in/prep cooler. Ambient air temperature was 39°F today.
- C/3.2 Observed the flour container lacking a label. Label all unidentifiable substances (white, clear, etc) in order to avoid confusion or misuse.
- R/4.1 When the house hold equipment fails to meet the requirements of the Food Code; replace with commercial-grade NSF (or equivalent) equipment.
- NOTE: Discussed 3-compartment sink set-up for wash, rinse, and sanitize.
- -Observed proper date marking throughout.
- -Observed proper chemical labeling and storage.
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9/12/2011 | Standard 1 | |
- The following are repeat violations from the Standard 2 report dated 2/9/2011:
- *3.4 Observed chicken wings, chicken breasts, mozzarella, and pepperoni, in the prep cooler, cold holding improperly at 47°F,
- 50°F, 47°, and 45°F respectively. The ambient air temperature of the unit was 47°F. Maintain potentially hazardous foods (PHFs) cold holding at 41°F or below in order to limit bacterial growth. PIC relocated the PHFs to the upright cooler and is making adjustments.
- *4.5/4.6 Observed food debris on pizza racks. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- R/5.1 No hot water available at the hand sink in the kitchen. However, cold water was available today. Repair this in order to provide hot water at 100°F. Reportedly, repairs are in progress.
- R/4.5 Defrost the household freezers and maintain foods protected from possible contamination from ice.
- R/4.1 Observed several house hold pieces of equipment (i.e. freezers, hot plate burner, microwaves, etc). Replace with commercial-grade NSF (or equivalent) equipment.
- R/6.2 Replace the missing lights in the food preparation area.
- 5.1 Prep sink in the back room is not installed. Reportedly, installation is in progress. Install this indirectly drained prep sink in order to wash produce.
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3/4/2011 | Follow Up 1 | |
- C/*2.4/2.3 Observed an uncovered beverage cup stored on the prep cooler. Employees shall drink from covered beverage containers in areas with food or equipment in order to prevent possible contamination.
- *3.4 Observed chicken wings, in the prep cooler, cold holding improperly at 43°F. Reportedly, the wings are par-cooked and cooled in the prep or reach-in cooler. Recommend cooling in the upright cooler in order to cool rapidly from 135°F to 70°F within
- 2 hours and from 135°F to 41°F in a total of 6 hours. Maintain potentially hazardous foods (PHFs) cold holding at 41°F or below in order to limit bacterial growth.
- *4.5/4.6 Observed food debris on pizza racks. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- C/R/*3.4 Observed pasta in the upright cooler, made yesterday, lacking a date mark. All ready-to-eat, PHFs shall be dated the day of opening or preparation and used or discarded within 7 days.
- C/*3.2 Observed 2 cans of pizza sauce dented on the seam. Also, observed 2 cans of pizza sauce, already used, with dented seams. Do not use canned goods that are dented on the seam in order to prevent possible contamination. Store damaged canned goods in a separate designated area for return/credit.
- C/*7.1 Observed cans of butane stored on a shelf above the 3 compartment sink and clean dishes. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- R/5.1 No hot water available at the hand sink in the kitchen. Reportedly, there is a problem with the plumbing and the hot water to this sink has been turned off. Repair this in order to provide hot water at 100°F.
- R/4.5 Defrost the household freezers and maintain foods protected from possible contamination from ice.
- R/4.1 Observed several house hold pieces of equipment (i.e. freezers, hot plate burner, microwaves, etc). Replace with commercial-grade NSF (or equivalent) equipment.
- R/6.4 Clean the floor under/behind the 3 compartment sink.
- R/6.2 Replace the missing lights in the food preparation area.
- R/4.2 Provide a quat sanitizer test kit in order to monitor the concentration of the quat tablet sanitizer. Maintain quat sanitizer at
- 200ppm.
- 6.4 Observed a gap at the bottom of the rear screened door. Doors to the outside shall be tight fitting in order to minimize pest entry.
- C/6.2 Provide an Employees Must Wash Hands sign at the men's restroom handsink in order to encourage proper handwashing.
- Handsigns provided today.
- 5.1 Reportedly, the indirectly drained prep sink in the back room is not in use. Properly install the sink (contact Brunswick City
- Plumbing Dept for assistance) and use this sink for produce washing.
- NOTE: Observed cartons of Heavy Cream in the upright cooler with an expiration date of Feb 3, 2011. Check expiration dates and discard as needed.
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2/9/2011 | Standard2 | |
- The following are repeat violation from the Standard 1 report dated 8/30/10:
- 4.5/3.2 Continue efforts defrosting the freezers.
- 4.1 Observed several household appliances that are unapproved for use (freezers, hot plate, roasters). Equipment acceptable for use shall be approved by a recognized food equipment testing agency (NSF or equivalent). Replace household equipment.
- Contact MCHD prior to installing new equipment for approval.
- 6.2 Observed 2 missing lights above the prep table area. Replace these.
- 4.2/4.6 Sanitizer tablets were not available. Reportedly, the quat tablets are being delivered today. Discussed using bleach as an alternative sanitizer when tablets run out, however, there is no bleach available. Provide an approved sanitizer to wash, rinse, and sanitize food contact surfaces.
- 6.4 Continue efforts cleaning the floor under the 3 compartment sink.
- 4.1 Provide a thermometer in the upright cooler in the pop area.
- NOTE: A long stem thermometer was available, however, it was in the sliding door cooler. Discussed using the long stem thermometer to monitor food temperatures.
- The following critical violation was noted at today's follow-up 1 inspection:
- *4.5/4.6 Clean the dish crate in order to remove black residue build-up and prevent possible contamination of clean dishes.
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10/1/2010 | Follow Up 1 | |
- *4.5/4.6 The following food contact surfaces are soiled:
- -R/food debris build-up on can opener blade
- -food debris build-up on the dough perforator
- -food debris build-up on spice shaker lids
- -pop build-up on pop nozzles
- Food contact surfaces shall be clean to sight and touch. Wash, rinse, and sanitize food contact surfaces.
- R/*3.4 No date mark observed on cooked chicken wings, pasta, gyro meat, and opened deli meats. Potentially hazardous, readyto- eat foods shall be dated at time of opening or preparation and consumed or discarded within 7 days.
- R/*2.4/6.2/5.1/4.4 Observed the designated hand sink lacking soap, paper towels, and hot water. PIC shall maintain a supply of soap and paper towels at each hand sink at all times in order to facilitate hand washing. Maintain plumbing in good repair and provide hot water (100°F). Observed soap and paper towels at the 3 compartment sink. 3 compartment sinks are for ware washing purposes only. Repair the designated hand sink.
- *7.0 Observed two unlabeled chemical spray bottles, one with blue liquid and one with yellow liquid. Label all toxic chemicals in order to prevent confusion or misuse.
- *4.2 Unable to locate a long stem thermometer. Provide an accurate long stem thermometer, ranging from 0-220°F, in order to properly monitor food temperatures. A laser thermometer was available, however, it can only monitor surface temperatures and it is necessary to monitor internal food temperatures.
- *2.2 Observed an employee enter the operation and begin work without washing hands. Wash hands before starting work, after breaks, and as often as necessary to prevent possible contamination from hands.
- R/4.4 Damaged door seals on the following equipment:
- -Delfield freezer seal
- -True upright three-door cooler-all doors
- Seals shall be maintained in good repair.
- R/4.5/3.2 Frost accumulation observed in Kenmore freezer. Defrost freezer and protect food from possible contamination.
- R/4.1 Observed several household appliances that are unapproved for use (freezers, hot plate, roasters). Equipment acceptable for use shall be approved by a recognized food equipment testing agency (NSF or equivalent). Replace household equipment. Contact
- MCHD prior to installing new equipment for approval.
- 6.4 Observed several fly strips hanging over clean equipment and food prep areas. Relocate pest control devices to areas separate from food and clean equipment in order to prevent possible contamination.
- 6.1 Take safe steps necessary to reduce the presence of flies in the operation. Recommend maintaining doors to the outside closed at all times and make sure that the doors are all tight fitting.
- 6.2 Observed 2 missing lights above the prep table area. Replace these.
- 4.5 The following equipment needs cleaned:
- -food splash on the interior of the microwave on the pizza prep line
- -R/grease build-up on the exterior of pans and trays
- Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch.
- 4.2/4.6 Unable to locate sanitizer and a corresponding test kit. Reportedly, the operation normally uses quat tablets. Provide a sanitizer and quat test kit and maintain the sanitizer at 200ppm. Food contact surfaces shall be washed, rinsed, and sanitized.
- 6.4 Clean the floor under the 3 compartment sink and the floor under the prep table next to the sinks.
- 4.1 Observed a paint brush used to spread the olive oil. Provide a brush approved to be in contact with food.
- 3.2 Observed the ice scoop stored in the ice bin at the pop dispenser. Store scoops out of the ice on a clean, dry surface in order to prevent possible contamination.
- 4.1 Provide thermometers in the following coolers:
- -reach-in coolers
- -upright cooler in the pop area
- Provide accurate thermometers in all refrigerators in order to ensure the ambient air temperature is 41°F or below. Ambient air temperatures were below 41°F today.
- *2.4 Observed several critical and maintenance/operational violations, many of the violations being repeats, at today's inspection. A person-in-charge shall be present that is knowledgeable and demonstrates compliance with the Ohio Food Safety Code.
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8/30/2010 | Standard 1 | |
Restaurant representatives - add corrected or new information about Attilio's Pizzeria, 1733 Pearl Road Unit 113, Brunswick, OH »