PIAZZA PIZZA AND STROMBOLI, 1453 Grandview Ave Ste B, Columbus, OH 43212 - Restaurant inspection findings and violations



Business Info

Restaurant: PIAZZA PIZZA AND STROMBOLI
Address: 1453 Grandview Ave Ste B, Columbus, OH 43212
Total inspections: 5
Last inspection: Oct 31, 2012
Score
(the higher the better)

98

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Food items are not protected from contamination during storage.
  • Food-contact surfaces not cleaned when they were contaminated.
  • Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
  • Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Jun 4, 2012 78
No violation noted during this evaluation. Critical Control Point Jun 4, 2012 100
No violation noted during this evaluation. Followup Inspection Jun 18, 2012 100
  • Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
  • Single-service articles or single-use articles were reused.
Standard Inspection Oct 31, 2012 98
No violation noted during this evaluation. Critical Control Point Oct 31, 2012 100

Violation descriptions and comments

Jun 4, 2012

PIC- Shawn
Updated Green Inspection Sign.

Jun 4, 2012

I. Employee Health
Management is aware and has a policy regarding employee health situations
II. Personnel Cleanliness
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing
Foods are thawed in accordance with the OAC.
Under refrigeration, under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Using proper cooking temperatures

Jun 18, 2012

Report Reviewed with Shawn who is the person in charge.
All violations corrected at the time of the follow up inspection.
All food contact surfaces were clean to both sight and touch.
All ready to eat/ potentially hazardous foods are properly date marked, and are discarded after seven days.

Oct 31, 2012

Updated Green Inspection Sign
The report was reviewed with the Person In Charge- Shawn

Oct 31, 2012

I. Employee Health +
II. Good Hygienic Practices +
III. Preventing Contamination by Hands +
- Please always keep hand wash sink accessible.
IV. Person In Charge Knowledge +
VI. Time/ Temperature Controlled for Safety Foods +
VII. Protection from Contamination +
VIII. Chemical +

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