Armando's Pizza
325 Talbot St N Essex ON N8M 2W3 · Restaurant (Full Service)
11 inspections
- Required
1 infraction
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- Required
0 infractions
- Required
2 infractions
- Separate handwash stations are provided with the required supplies
- (c) Handwashing stations are NOT used for employee handwashing only [N]
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
- Separate handwash stations are provided with the required supplies
- Required
1 infraction
- Separate handwash stations are provided with the required supplies
- (c) Handwashing stations are NOT used for employee handwashing only [N]
- Separate handwash stations are provided with the required supplies
- Required
1 infraction
- Single-service containers and articles are kept in a sanitary manner
- (a) Single-service containers and articles are NOT kept in a sanitary manner and place as to prevent contamination [C]
- Single-service containers and articles are kept in a sanitary manner
- Required
0 infractions
- Required Re-Inspection
0 infractions
- Required Re-Inspection
1 infraction
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (b) Article or equipment is NOT kept in good repair [S]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- Required Re-Inspection
0 infractions
- Required Re-Inspection
1 infraction
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- Required
2 infractions
- Potentially hazardous foods are maintained at proper internal temperatures
- (b) Internal temperatures of potentially hazardous foods are NOT maintained at 60°Celsius (140°Fahrenheit) or higher [C]
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
- Potentially hazardous foods are maintained at proper internal temperatures