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Francesco's Pizza

78 Bruce Avenue, South Porcupine ON P0N 1H0 · Food Take Out

13 inspections

  1. Required

    2 infractions

    • All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
      • Maintain potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
      • Sanitize utensils in chlorine solution of less than 100 p.p.m. of available chlorine (493/17-19(b)-120MOD)
  2. Required

    0 infractions

  3. Required

    2 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
      • Sanitize utensils in chlorine solution of less than 100 p.p.m. of available chlorine (493/17-19(b)-120MOD)
  4. Reinspection

    0 infractions

  5. Required

    4 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
      • Fail to protect against entry of pests (493/17-13(1)-120MOD)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to ensure storage shelves designed to protect against contamination (493/17-31-55MIN)
    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
      • Improvement required.
  6. Required

    1 infraction

    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
      • Improvement required.
  7. Reinspection

    0 infractions

  8. Required

    4 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
  9. Required

    0 infractions

  10. Required

    0 infractions

  11. Required

    2 infractions

    • All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
  12. Required

    0 infractions

  13. Required

    3 infractions

    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
      • Fail to provide thermometer in refrigeration equipment (493/17-30(b)-55MIN)
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
      • Improvement required.
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
      • Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)