Gino's Pizza
4-8 Queensway E Simcoe ON N3Y 4M3 · Food Take Out
5 inspections
- Required
1 infraction
- Potentially hazardous food is maintained at 4°C (40°F) or less (C)
- Ensure that during the preparation, processing and manufacturing of potentially hazardous foods, they are not at a temperature between 4°C (40°F) and 60°C (140°F) for greater than 2 hours
- Potentially hazardous food is maintained at 4°C (40°F) or less (C)
- Follow-up
0 infractions
- Required
8 infractions
- Cloths and towels are maintained in clean, good repair and used for dedicated purposes only (C)
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
- Ensure sanitizing solution is available for use at all times while the premises is in operation
- Potentially hazardous food is maintained at 4°C (40°F) or less (C)
- Ensure that during the preparation, processing and manufacturing of potentially hazardous foods, they are not at a temperature between 4°C (40°F) and 60°C (140°F) for greater than 2 hours
- Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
- Ensure floors are kept clean and in good repair
- Ensure floors are tight, smooth, and non-absorbent
- All hand washing stations supplied are adequately supplied (NC)
- Provide a mechanical hand dryer or single-service towels in a dispenser at hand washing stations in food preparation area
- Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
- Remove all materials not associated with the daily operation of the premises
- Pest control records are available on site (NC)
- Ensure all pest control records are retained on-site for at least one year
- Have records available for review by a medical officer of health or a public health inspector upon request
- Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
- Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
- Cloths and towels are maintained in clean, good repair and used for dedicated purposes only (C)
- Follow-up
0 infractions
- Required
5 infractions
- Dedicated hand washing stations provided for food handlers (C)
- Ensure hand washing stations situated for convenient access by food handlers
- Ensure hand washing stations are unobstructed and accessible for hand washing
- Cloths and towels are maintained in clean, good repair and used for dedicated purposes only (C)
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- All food is processed in a manner that makes the food safe to eat (C)
- Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
- Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
- Transfer foods to shallow containers, or use an ice bath, to speed up the cooling process
- Cook poultry (cut or ground) at 74°C (165°F) for at least 15 seconds
- Ensure reheated foods are only used once, then discarded
- Potentially hazardous food is maintained at 4°C (40°F) or less (C)
- Ensure that during the preparation, processing and manufacturing of potentially hazardous foods, they are not at a temperature between 4°C (40°F) and 60°C (140°F) for greater than 2 hours
- Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
- Ensure food handlers wash hands as often as necessary to prevent the contamination of food and food areas
- Dedicated hand washing stations provided for food handlers (C)