JESSY'S PIZZA
105 WENTWORTH, WINDSOR · Food Establishment
2 inspections
- Inspection
5 infractions
- 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING PROGRAM PRESENT.
If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- Operator must maintain valid food hygiene certificate. Maintain copies of all food hygiene training program certificates on-site & available. In absence of the owner at least 1 foodhandler with valid certificate must be present.
- 29(1) - OPERATOR FAILING TO HAVE MAINTENANCE, CLEANING & SANITATION PROGRAM TO CONTROL RISKS OF CONTAMINATION OF FOOD ESTABLISHMENT& EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Fix inside of freezer covers. Repair or replace so surfaces smooth, impervious, durable, food grade & easily cleanable surfaces. Damaged canned good not to be used. Provide credit receipt to inspector. Clean dough fridge.
- 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- Both refrigerate prep tables not holding <=4C. Immediately adjust temperature / have units serviced to correct. Relocate all potentially hazardous foods to other working refrigeration in interim. Operator to manage issue and correct. Provide covers for prep. table.
- 33(2) - OPERATOR FAILING TO ENSURE REFRIGERATION HAS TEMPERATURE MEASURING DEVICE THAT IS ACCURATE & IN GOOD REPAIR.
The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- Locate / provide accurate & easily readable thermometers in all fridges at front where easily readable. Maintain accurate chef's thermometer on-site. Monitor temperature at least twice daily and keep temperature log records.
- 8(2) - FAILING TO POST PERMIT. A permit must be posted in a conspicuous location in the food establishment.
- Post Food establishment permit that is valid for public viewing.
- 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING PROGRAM PRESENT.
If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- Inspection
5 infractions
- 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING PROGRAM PRESENT.
If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- Operator must maintain valid food hygiene certificate. Maintain copies of all food hygiene training program certificates on-site & available. In absence of the owner at least 1 foodhandler with valid certificate must be present.
- 29(1) - OPERATOR FAILING TO HAVE MAINTENANCE, CLEANING & SANITATION PROGRAM TO CONTROL RISKS OF CONTAMINATION OF FOOD ESTABLISHMENT& EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Fix inside of freezer covers. Repair or replace so surfaces smooth, impervious, durable, food grade & easily cleanable surfaces. Damaged canned good not to be used. Provide credit receipt to inspector. Clean staff washroom daily and as required to keep sanitary.
- 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- Both refrigerate prep tables not holding <=4C. Immediately adjust temperature / have units serviced to correct. Relocate all potentially hazardous foods to other working refrigeration in interim. Operator to manage issue and correct.
- 33(2) - OPERATOR FAILING TO ENSURE REFRIGERATION HAS TEMPERATURE MEASURING DEVICE THAT IS ACCURATE & IN GOOD REPAIR.
The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- Locate / provide accurate & easily readable thermometers in all fridges at front where easily readable. Maintain accurate chef's thermometer on-site. Monitor temperature at least twice daily and keep temperature log records.
- 82(1) - OPERATING FOOD ESTABLISHMENT WITHOUT A PERMIT
No person shall operate a food establishment, unless exempted by the Administrator, without first having obtained a permit from the Administrator.
- Operator is responsible to obtain permit before any operations begin.
- 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING PROGRAM PRESENT.
If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.