Fat Tony's Pizza - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	April 08, 2013
Number of critical violations:	1
Number of non-critical violations:	3
Follow-up Required:	Yes

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

Code	Description / Observation / Corrective Action
116	Improper Construction / Maintenance of Establishment Observation: The faucet on the sink is broken and needs to be secured to the sink. Corrective Action: Please repair the faucet on the sink as soon as possible.
116	Improper Construction / Maintenance of Establishment Observation: The tiles around the grease trap are broken making this area not easy to clean. Corrective Action: Replace the broken tiles to render the area underneath the double sink easily cleanable. This area needs more attention in terms of daily cleaning.
118	Other (Specify) Observation: The sanitizer spray bottle is incorrectly labelled. Corrective Action: Please label all spray bottles with the its content and concentration.
402	Food is protected from contamination (Sec 12(b)) Observation: Some flour bags being stored on the floor. Corrective Action: Please store any flour bags or any other food containers minimum 6 inches above the floor to facilitate cleaning and to protect the food from potential contamination.
507	Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: Discussed the ware washing procedure with the operator. All the food contact surfaces are washed and rinsed in the 2 compartment sink but not sanitized. Corrective Action: All the utensils and other food contact surfaces must be sanitized after washing with soap and rinsing. Use 200 ppm quat or 100 ppm bleach in warm water for minimum 2 minutes.

Comments:

In compliance items:

- Refrigeration temperatures below 5 degree Celsius.
- Thermometers observed in the refrigeration units.
- Storage practices inside the walk in cooler are satisfactory.
- The sanitizer dispenser is providing >200 ppm quat sanitizer. Bleach sanitizer is available in the facility. Please make sure all the utensils and food contact surfaces are sanitized after washing and rinsing.
- Hand washing facility satisfactory.
- The operator has foodsafe training- Recommend to send some additional food handlers for training to ensure that there is minimum one person with food safe certificate available in the store when operator is absent.
- Hot holding temperatures are >60 degree Celsius.