Soprano's Homemade Italian, 5331 Center Rd, Brunswick, OH 44212 - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Comments |
|---|
- *3.4 Observed the following foods held beyond 7 days or lacking a date mark: - Chi Chi beans
- - ham chucks - chicken wings - garlic and oil mixture - pepperoni - salami - ricotta cheese
- Ready-to-eat foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- *3.2 Observed the following food items were holding at improper temperature: - Butter cups 43°F
- - Sausage balls for 16 inch pizza 40-45°F - Sausage balls for 12 inch pizza 44°F - Portioned cheese for pizzas 41-46°F.
- Maintain foods at 41°F and below to limit the growth of organisms. PIC limit amount to product today.
- 4.5 Clean the vent hood above the pizza oven and cook's equipment, shelves which contain dust accumulations, table under the char broiler, sides of fryers units, door seals on the True unit, and drawer under the cutting table, in order to remove grease/dust build-up.
- 4.4 The following equipment was damaged: R- torn door seals on the 2-door dough cooler. Maintain equipment in good repair.
- R/4.2 Provide a chlorine test kit in order to monitor the concentration of the chlorine sanitizer.
- 6.1 Keep the rear door closed to prevent pest entry.
- 3.2 Label the water spray bottle with the name of the food to avoid confusion and misuse.
- 6.4 Continue to clean ceiling, and floor surfaces throughout the operation as needed.
- Note: Discussed pizza by the slice, foods shall be maintained at 41°F and below or 135°F and above to limit the growth of organisms.
|
5/9/2012 | Standard 1 | |
- *3.4 Observed the following foods held beyond 7 days or lacking a date mark:
- -no date lasagna
- -pasta fagioli, wedding soup, and ham 12/19
- -salami 12/8
- 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 2 cans of pizza sauce dented on the seal. Do not use canned goods dented on the seals in order to prevent possible contamination. Store damaged canned goods in a separate designated area for credit/return.
- C/*4.2 Observed an inaccurate long stem thermometer. Maintain thermometers accurate to 32°F +/- 2°F, in an ice bath, in order to properly monitor food temperatures.
- 4.5 Clean the vent hood in order to remove grease/dust build-up.
- 6.2 Replace the 2 burned out light bulbs under the vent hood.
- 4.1 Replace the 2 household microwaves with commercial-grade (NSF or equivalent) equipment.
- 4.4 The following equipment was damaged:
- -melted spoon
- -torn door seals on the 2-door dough cooler
- Maintain equipment in good repair. Replace the spoon in order to provide a utensil with a more easily cleanable surface.
- 4.2 Provide a chlorine test kit in order to monitor the concentration of the chlorine sanitizer.
|
12/28/2011 | 30 Day | |
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