Pizzazio's, 4934 Park Avenue West, Brunswick, OH - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Comments |
|---|
- 3.4/4.4- Reach-in salad cooler (two door) had an ambient air temperature of 43.7°F. Ham in this unit at 45°F and pepperoni at
- 44°F. Repair cooler and in order to maintain potentially hazardous foods cold at 41°F and below. Please contact this office regarding repair of the cooler or a reinspection will be conducted within seven days.
- *2.3- Open beverages throughout. Food employees shall eat, drink, and smoke in a separate designated area. A covered beverage container is permitted.
- R/*7.0- Spray bottles throughout were not labeled. White powder fryer cleaner was also not labeled. Label all toxic chemicals to avoid confusion or misuse.
- *3.4- Foods throughout were not date marked. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days.
- 4.5/4.6- Interior bolts in the ice maker are moldy/black residue. Clean and sanitize food contact surfaces to sight and touch.
- 6.4- Floor in the walk-in cooler, between fryers, and wall behind dough sheeter is soiled. Clean this.
- 4.4- Chest freezer lid is broken and has exposed insulation. Repair or replace unit with commercial grade equipment.
- 6.2- Lights under the ventilation hood are not functioning. Replace lights.
- 6.4- Employee coats and purses stored on shelving with oil. Store employee personal items separate from food and equipment.
- Back storage area has open beverages and employees personal items. Provide a employee storage or break area separate from food and equipment.
- 6.4- Remove unused equipment such as Subway oven and soiled pizza pans.
- Note: Dining area has been expanded. Pop dispenser stored above carpet. If carpet becomes soiled it needs to be replaced.
|
1/5/2012 | Standard2 | |
- 3.4/4.4- Reach-in cooler (two door) had an ambient air temperature of 46°F. Coleslaw, hard boiled eggs, and ham were holding at
- 44°F. One missing bin in top of reach-in may be affecting temperature. Container was added and unit will be monitored and repaired if needed. Maintain at 41°F and below to prevent bacteria growth of potentially hazardous foods.
- */C 7.0- Spray bottle on chemical shelf was not labeled. Label all toxic chemicals to avoid confusion or misuse. Spray bottle was labeled during this inspection.
- 4.5- Gasket on walk-in cooler is black. Hood filters have grease accumulation. Clean the gasket and hood filters.
- 4.1- Provide an accurate thermometer in the two door reach-in cooler to assure 41°F or below is being maintained.
- 6.4- Fly strip with flies hanging on food storage shelving. Relocate fly strip away from food and equipment to prevent possible contamination.
|
8/16/2011 | Standard 1 | |
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