Gino's Pizza #12
640 Mohawk Rd W, Hamilton ON L9C 1X6 · Restaurant
11 inspections
- Routine Inspection
3 infractions
- Separate hand washing basin provided for food handlers
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Store toxic/poisonous substances in container bearing identifying labels
- Separate hand washing basin provided for food handlers
- Routine Inspection
3 infractions
- Separate hand washing basin provided for food handlers
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Food protected from contamination or adulteration
- Store food off the floor to prevent contamination
- Separate hand washing basin provided for food handlers
- Routine Inspection
2 infractions
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Store toxic/poisonous substances in container bearing identifying labels
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Cover all food in storage
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Routine Inspection
0 infractions
- Routine Inspection
4 infractions
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Manual dishwashing: Wash, rinse, sanitize technique
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Food protected from contamination or adulteration
- Cover all food in storage
- Store food off the floor to prevent contamination
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Testing reagent used to determine concentration of sanitizer
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
2 infractions
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner
- Ensure food handlers confine hair while handling food
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Routine Inspection
3 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Food premise is protected against the entry and harbouring of pests
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Routine Inspection
1 infraction
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Food protected from contamination or adulteration