Fresh Italian Eats
126 Main St E North Bay ON P1B 1A8 · Deli
8 inspections
- Compliance (Required)
2 infractions
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
- * Fail to equip facility with a method of hand drying that uses single-service towels or a hot air dryer
- Operator to ensure the washroom facilities are properly supplied with soap/detergent, single-service towels or hot air dryer, toilet paper and hot and cold running water
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces as readily cleanable and non-absorbent
- Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
- Compliance (Required)
0 infractions
- Re-inspection
0 infractions
- Compliance (Required)
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- * Fail to provide sufficient detergent, chemicals, or required water temperatures for washing and sanitizing
- Hot water sanitizer must be at 82°C or greater for at least 10 seconds
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Compliance (Required)
0 infractions
- Compliance (Required)
3 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Thermometers used to verify food preparation and storage temperatures
- Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
- Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
- Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Re-inspection
1 infraction
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- Compliance (Required)
4 infractions
- Proper storage of single-service containers/articles (utensils)
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
- Food protected from potential contamination and/or adulteration
- Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating