Rodho's Pizza, Rodho's Pizza - 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
205	Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Observed line cooler to be at 7.5C. Corrective Action: Ensure that the line cooler is maintained at 4C or below. Keep the unit closed to maintain temperature at 4C or bekow. If the unit is unable to maintain temperature at 4C or below, move items to a unit capable of maintaining the temperature.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) Observed no surface sanitizer present at the facility. Showed operator how to make a bleach solution. Corrective Action: Ensure that there is surface sanitizer readily available during food preparation. Clean with soap and water to remove visible debris then sanitize the area.
306	Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed premises to be in need of cleaning all throughout - on walls, floors counters, shelving units, paper towel dispenser, soap dispenser ect). Corrective Action: Ensure that these areas are adequately cleaned and sanitized throughout the day to maintain the premises in a sanitary condition.
312	Items not required for food premises operation being stored on the premises [s. 18] Observation: Observed personal items such as clothing, and non-food related items left throughout the back preparation area. Corrective Action: Organize the back preparation area so that there is adequate separation of personal items, non-food related items and items used for food preparation in the back area.
401	Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: Observed both hand washing sinks being used for non hand washing tasks and no soap and paper towel in dispensers. Corrective Action: Ensure that the hand washing sink(s) are adequately supplied with hot and cold running water, paper towel and liquid hand soap.
403	Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: Observed employee with a black tape/bandage around fingers on hands after cutting themselves. Corrective Action: Ensure that employees with cuts have them properly covered with a bandage then gloves/finger cot.
205	Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Observed line cooler to be at 7.5C. Corrective Action: Ensure that the line cooler is maintained at 4C or below. Keep the unit closed to maintain temperature at 4C or bekow. If the unit is unable to maintain temperature at 4C or below, move items to a unit capable of maintaining the temperature.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) Observed no surface sanitizer present at the facility. Showed operator how to make a bleach solution. Corrective Action: Ensure that there is surface sanitizer readily available during food preparation. Clean with soap and water to remove visible debris then sanitize the area.
306	Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed premises to be in need of cleaning all throughout - on walls, floors counters, shelving units, paper towel dispenser, soap dispenser ect). Corrective Action: Ensure that these areas are adequately cleaned and sanitized throughout the day to maintain the premises in a sanitary condition.
312	Items not required for food premises operation being stored on the premises [s. 18] Observation: Observed personal items such as clothing, and non-food related items left throughout the back preparation area. Corrective Action: Organize the back preparation area so that there is adequate separation of personal items, non-food related items and items used for food preparation in the back area.
401	Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: Observed both hand washing sinks being used for non hand washing tasks and no soap and paper towel in dispensers. Corrective Action: Ensure that the hand washing sink(s) are adequately supplied with hot and cold running water, paper towel and liquid hand soap.
403	Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: Observed employee with a black tape/bandage around fingers on hands after cutting themselves. Corrective Action: Ensure that employees with cuts have them properly covered with a bandage then gloves/finger cot.