Fat Tony's Pizza - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:August 28, 2013
Number of critical violations:2
Number of non-critical violations:  3
Follow-up Required:  Yes

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

Code   Description / Observation / Corrective Action
116   Improper Construction / Maintenance of Establishment
Observation: One of the tiles underneath the hand sink is broken. The baseboard in this area has also come off.
Corrective Action: Repair the tile and the base board and keep this area clean and dry.
116   Improper Construction / Maintenance of Establishment
Observation: Wall, exhaust hood and the dough machine are in need of cleaning. As per information provided by the operator, the dough machine is no more being used.
Corrective Action: Increase the frequency of cleaning on the walls and exhaust hood. Remove any equipment not required for the day to day operation of the premises.
118   Other (Specify)
Observation: Temperature logs not being maintained.
Corrective Action: Please start maintaining temperature logs for all cold holding,hot holding equipment, and freezing equipment. Also maintain temperature logs for the dishwasher rinse temperatures..
302   One staff has Foodsafe in Operators absence (Sec 10 (2))
Observation: There is not enough staff with foodsafe level 1 training.
Corrective Action: In the absence of operator, there must be at least one food safe certified person working on site.
507  Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2))
Observation: The pans used to display pizza on the hot holding unit are only washed once a day.
Corrective Action: Wash the hot holding trays after each use.
507  Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2))
Observation: The high temperature dishwasher did not reach 71 degree Celsius on the dishes. Maximum temperature reached after running 4 cycles, 68 degree Celsius.
Corrective Action: Repair the dishwasher to get minimum 71 degree Celsius temperature on the dishes ( 82 degree Celsius on the rinse gauge). In the meantime, all equipment must be manually sanitized in 200 ppm quat solution for minimum 2 min.
511  Critical Cold holding equipment is able to maintain a temperature of 4 degrees C. or lower (Sec 19(1)(b))
Observation: The front line cooler running above 5 degree Celsius. Temperature of the blue cheese bucket in this cooler measured 12.5 degree Celsius. Temperature of salad on one corner of the cooler is 6 degree Celsius. Reading from the temperature sensor 47 degree Fahrenheit.
Corrective Action: Do not use this line cooler until it is able to maintained less than 5 degree Celsius all the times.All the potentially hazardous items from this cooler moved to the walk in cooler on EHO's request.


In compliance items:
- Hand washing facilities satisfactory.
- Hot holding temperatures above 60 degree Celsius.
- Second cooking step being employed for donair meats.
- 200 ppm quat sanitizer available in the spray bottles and from the sanitizer dispenser.

A follow up inspection is required.