Pizza 73 - Inspection Report

Inspection Information:

This facility was given a low hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
209	Food not protected from contamination [s. 12(a)] Observation: (CORRECTED DURING INSPECTION) Bowls in the flour conatiners are left in product for ongoing use allowing significant hand-food contact and probable contamination. (Public Health Significance) Bowls allow significant hand contact and potential contamination which can cause food-borne illness. Corrective Action: Clean and sanitize bowls after every and store them separately.
301	Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Slicer used for vegetables had accumulation of food debris. Public Health Significance: Inadequately cleaned food processing equipments, such as a slicer, when stored at room temperature, may lead to growth of pathogens and toxin formation and can cross contaminate the other food products when reused. Corrective Action: Ensure that meat/vegetable slicer is cleaned and sanitized after every use.
315	Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: (CORRECTED DURING INSPECTION) Refrigerators and freezers in the prep kitchen area were observed without working thermometers. Public health Signifficance: Consistently monitoring temperatures is essential to identify if perishable food items have entered the danger zone (between 4 degree Celsius to 60 degree Celsius) for over than 2 hours, reducing the risk of foodborne illness. Additionally, having functioning thermometers allows for early detection of refrigeration issues preventing potential food spoilage. Corrective Action: Ensure all refrigerating units in the premise are equipped with a working thermometer.