Jessy's Pizza - Fall River
1470 FALL RIVER, FALL RIVER · Food Establishment
7 inspections
- Inspection
2 infractions
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Bleach sanitizer in spray bottle measured 0 ppm chlorine. A sanitizer solution measuring 100 ppm chlorine was prepared at the time of inspection. Mix 1/2 tsp unscented concentrated household bleach per litre water to prepare 100 ppm chlorine sanitizer. A fresh solution must be prepared every day. In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: Temperatures for all cooling equipment must be recorded daily and records must be kept on site.
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Inspection
0 infractions
- Inspection
1 infraction
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- The screen for the back door was observed to be damaged at the top, creating gaps that could allow flies to enter the facility. The screen should be repaired or replaced until then the back door should be kept closed at all times.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Inspection
7 infractions
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- The screen for the back door was observed to be damaged at the top, creating gaps that could allow flies to enter the facility. The screen should be repaired or replaced until then the back door should be kept closed at all times.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Hand wash station equipped with hand soap and paper towel; however, the paper towels were not placed in the dispenser. Paper towels should be kept in the dispenser to ensure proper hand hygiene practices.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Grease stains were observed on the wall behind the stainless steel shelving and on the sides of the refrigerator. These areas should be cleaned.
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Ensure food contact surface sanitizer is prepared according to the instructions provided without fail.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Pizza flour bag was stored next to the handwash station with a scoop left inside the flour bag. Flour should be stored away from splash areas and scoops should be stored separately in a clean, designated container to prevent contamination.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- Temperature logs for the fridge and freezer units were not maintained. Staff was advised to maintain temperature logs to ensure proper storage conditions.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Inspection
1 infraction
- 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
- Probe thermometer not available on-site to check internal temperatures of food. Obtain a probe thermometer.
- 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
- Inspection
8 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Front counter is made of unfinished bare wood except for the top and front part. All shelves underneath are bare wood. Paint the counter so that it is smooth, non-porous, and easily cleanable.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- The screen at the back door observed broken from middle. A new screen must be installed and the door must be kept closed at all times to prevent entry by pests until the new screen gets installed.
- 19(2)(e) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(e) storage facilities that are designed to store foods, ingredients, non-food products and chemicals safely.
- Observed a cutting board stored directly on the floor. Food contact equipment must be stored in a way to avoid contamination.
- 29(1) 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.
- Natural clean oxygen bleach being used as sanitizer. You must obtain concentrated unscented original household bleach. Mix 1/2 tsp of concentrated unscented original household bleach per Litre of water to prepare a sanitizer measuring 100 ppm chlorine to sanitize the dishes and food contact surfaces.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Dough machine observed to have grease buildup. Dough machine must be cleaned and sanitized.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Observed one dented can of crushed tomatoes, which was removed from use. Dents in cans can compromise the seal of the can, leading to contamination of the food items in the cans.
- 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
- Probe thermometer not available on-site to check internal temperatures of food. Obtain a probe thermometer.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Temperature logs must be maintained.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
1 infraction
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- An approved food grade sanitizer must be used on food contact surfaces after cleaning.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;