Wiseguys Pizza

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the gaskets on the reach in two door pizza dough refrigerator in need of repair. Instructed to repair and maintain in good working order as a means of making sure cooling unit is always cooling properly.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors between the cooking equipment in need of cleaning to remove all food spills. Instructed to clean and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed fly strips hanging in dish washing and multi-use equipment/utensil storage area. Instructed manager to remove.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Aluminum foil on storage shelves. Instd to remove so as surface to be smooth, even, easily cleanable

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed labels faded on bulk containers. Instructed manager to relabel bulk containers with common name of food.

Equipment and surfaces were dirty.

Inspector’s note: Observed food debris on shelving units and dust buildup on bases of coolers. Instructed manager to clean and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed no covered waste receptacle in washroom. Instructed manager to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed openings along baseboards behind toilet in washroom and missing baseboards along walls in rear prep area. Instructed manager to repair/replace and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed no covered receptacle in employee washroom. Instructed all washrooms used by females must have a covered receptacle for sanitary napkins

Equipment and surfaces were dirty.

Inspector’s note: Observed dust buildup and debris on on bases and compressor units of reach-in coolers. Instructed to clean and maintain.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Dry storage bins not labeled. Instd to properly label.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Raw wood surface noted at wall and base of 3-compartment sink. Instd to seal/paint same.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Provide access to open window or mechanical ventilation in washroom.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Instructed to remove the excess ice build up from the reach in freezer next to the cooking equipment. Must maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Instructed to detail clean and maintain the interior of the deep fryers. Remove thick grease build up.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Instructed to detail clean and maintain the floor under the deep fryers and in the room with the hot water tank.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Instructed to properly store all wash cloths in sanitizing solution (must be at the required ppm) when not in use.

Food handler requirements met

Inspector’s note: Instructed to meet the food handler requirements.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Instructed to detail clean and maintain the interior of the coolers and freezers.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Instructed to detail clean and maintain the floors in the corners and under/around all heavy equipment.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: The exposed hand washing sink slowly drains, instructed to fix and maintain sink.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Instructed to hang all mops up to dry when not in use.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean and maintain the rubber gaskets on the prep reach in coolers and the interior of the deep fryers.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must clean and maintain the floors under/around all heavy equipment and in the hot water tank closet.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must fix and maintain the leak at the base of the faucet on the 3-compartment sink.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Must store all wash cloths in sanitizing solution (with the required ppm amount) when not in use.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Need to clean front drip tray for the flat grill.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN INTERIOR FANGUARD COVERS IN THE 3 DOOR COOLER FRONT.ALSO CLEAN STOVE TOP.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS IN NEED OF PROPER SHEILDS. MUST CORRECT AND MAINTAIN AT ALL TIMES.

Dish washing facilities: properly designed, constructed, maintained, installed, located and operated

Inspector’s note: 3-compartment sink improperly designed. Faucet unable to reach each compartment of sink. Instd to correct same so as faucet to reach each compartment. Citation issued 7-38-030 serious.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Can opener not clean same.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Electrical outlet cover missing. Replace same.