Health Report #111298

Establishment Name: Pizza Pino Eatery
Report Date: 09/04/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Food-Contact Surfaces N/A N/A N/A Observed some food containers with tape on exterior of containers. Food-contact surfaces shall be smooth and easily cleanable. Corrected at time of inspection by discarding taped food containers. Please replace containers with food-grade containers once they are cracked or chipped
Critical Ready-to-Eat, Potentially Haza N/A N/A N/A Several refrigerated, ready-to-eat, potentially hazardous food items found without proper date marking. These food items shall be clearly marked with the discard date once opened, prepared or removed from the freezer. Corrected at time of inspection by discarding some food items, including tuna salad and marking some food items if date known by pic
Critical Reheating for Hot Holding N/A N/A N/A Sauce not reheated properly, found at improper temperature in hot holding unit. Cooked and cooled potentially hazardous food shall be reheated to a minimum 165°F within 2 hours. Corrected at time of inspection by reheating in-house marinara sauce found at 115°F in hot holding unit; the other soup in same hot holding unit found at 158°F. The sauce was reheated on the stove top to >165°F then placed back into hot holding unit to maintain at a minimum 135°F
Critical Time as a Public Health Contro N/A N/A N/A Time as a public health control policy not being implemented properly for sliced pizza. The time was not marked on the sliced pizza display board for the various displayed pizza. Corrected at time of inspection by recording the time on masking tape under each pizza. Time out of oven known by pic, 4 of the 7 pizzas still whole, just removed from oven.
Critical Potentially Hazardous Food (Ti N/A N/A N/A Walk-in-cooler maintaining food at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Temporarily corrected at time of inspection by discarding all potentially hazardous food found at 47°F - 48°F in walk-in-cooler. The food items closest to the door maintaining at higher temperatures possibly due to the wic door not closing properly. Refigeration repair person on site at end of inspection; condensor needed cleaning; temperature dropping; will check again at follow-up inspection. ,
Normal Good Repair and Calibration N/A N/A N/A Ambient thermometer in walk-in-cooler not accurate. Please provide accurate thermometers for all refrigeration units and place for easy viewing
Normal Good Repair and Proper Adjustm N/A N/A N/A (1) walk-in-cooler not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times. (2) walk-in-cooler door not closing properly. Please repair so door closes tightly at all times
Normal In-Use Utensils, Between-Use S N/A N/A N/A Observed partially submerged pitcher in large container of pizza sauce in wic. In-use utensils shall be stored in a clean, protected location. Please discontinue storing pitcher in sauce.
Normal Outer Openings, Protected N/A N/A N/A Observed gap at left corner of door in rear kitchen. Please eliminate any gaps to prevent potential entry of insects and rodents
Normal Toilet Rooms, Enclosed N/A N/A N/A Men's restroom door not self-closing properly. Please adjust so door self-closes
Normal Cleaning, Frequency and Restri N/A N/A N/A These areas in need of cleaning: floors under shelving units, floor/wall juncture throughout facility, interior pizza dough pans (are not in use per employee) on shelving unit rear kitchen, refrigeration door gaskets all prep units on cook line and handle area microwave oven. Please clean now and as often as necessary to maintain in clean condition