Italia Pizzeria
157 Mitton Street S, Sarnia ON N7T 3C5 · Food Take Out / Food Court Vendor
7 inspections
- Required
0 infractions
- Follow-up
1 infraction
- There is at least one food handler or supervisor in the food premise, who has completed food handler training, during every hour in which the food premise is operating.
- Fail to ensure a Certified Food Handler was present during the inspection.
- There is at least one food handler or supervisor in the food premise, who has completed food handler training, during every hour in which the food premise is operating.
- Required
4 infractions
- Food is held at 4°C (40°F) or less.
- Fail to maintain hazardous foods at 4°C (40°F) or colder.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Fail to cover or enclose all food in a manner to prevent contamination.
- There is at least one food handler or supervisor in the food premise, who has completed food handler training, during every hour in which the food premise is operating.
- Fail to ensure a Certified Food Handler was present during the inspection.
- Staff/Public washroom is supplied with the required supplies and is kept in sanitary condition.
- Fail to equip washroom facility with a method of hand drying that uses single-service towels or a hot air dryer.
- Food is held at 4°C (40°F) or less.
- Follow-up
1 infraction
- There is at least one food handler or supervisor in the food premise, who has completed food handler training, during every hour in which the food premise is operating.
- Fail to ensure a Certified Food Handler was present during the inspection.
- There is at least one food handler or supervisor in the food premise, who has completed food handler training, during every hour in which the food premise is operating.
- Required
4 infractions
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- Fail to ensure hazardous food items are not kept in the temperature danger zone for no more than two hours, including during periods of time necessary for the preparation, processing and manufacturing of food.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Fail to protect food from potential contamination.
- Hand washing basin is maintained and kept adequately supplied.
- Fail to provide soap from a dispenser in the food preparation area.
- There is at least one food handler or supervisor in the food premise, who has completed food handler training, during every hour in which the food premise is operating.
- Fail to ensure a Certified Food Handler shows valid proof of certification upon request.
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- Required
2 infractions
- Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
- Fail to hot-hold hazardous foods at 60°C (140°F) or higher after cooking or rapid re-heating.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Fail to store food off the floor to prevent contamination.
- Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
- Required
2 infractions
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- Fail to thaw hazardous foods at 4°C (40°F) or less in a refrigeration unit, under cold running potable water or in the microwave.
- Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
- Fail to hot-hold hazardous foods at 60°C (140°F) or higher after cooking or rapid re-heating.
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).