Rodho's Pizza - Inspection Report

Inspection Information:

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

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

Code	Description
203	Critical Food not cooled in an acceptable manner [s. 12(a)] Observation: All refrigeration units operating at above 4º. Kitchen refrigerator has dirty cardboard on the shelves. Corrective Action: Correct the temperature controls of the refrigeration unit to hold at 4ºor lower. Remove cardboard shelving from the kitchen fridge immediately.
205	Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Food in prep table temperature found to be 8ºC Corrective Action: Food stored in the prep table must be kept at 4ºC or lower
209	Food not protected from contamination [s. 12(a)] Observation: Counter tops, shelves are not smooth and washable. Corrective Action: All counters and shelves must have smooth washable surfaces and must be maintained in a clean and sanitary manner.
212	Repeat Operator has not provided acceptable written food handling procedures [s. 23] Observation: Written food handling procedures must be provided Corrective Action: Develop food handling procedures.
301	Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Equipment, including the dishwasher motor area, bench/ table in the dishwashing area, stove ventilation area, walls in dirty condition. Unpainted walls, bare plywood shelves,refrigeration unit found in unclean, unsanitary condition. Corrective Action: A major clean up of the premises is required. Plus all surfaces must be made smooth and washable
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The facility has not been maintained or kept in a clean and sanitary condition for a long time. Dirt and grime has accumulated on equipment. walls, shelves and tables. Carpets are heavily soiled in the eating area Corrective Action: A plan of action to bring this facility up to acceptable public health standards needs to be implemented in a short period of time in order to continue operating.