Tito's Pizza Dunnville
311 Queen Street Dunnville ON N1A 2C5 · Restaurant
4 inspections
- Required
2 infractions
- 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
- Food protected from contamination or adulteration (C)
- Ensure utensils and multi-service articles are stored in a manner preventing contamination
- 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)
- Required
6 infractions
- 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
- Food protected from contamination or adulteration (C)
- Ensure utensils and multi-service articles are stored in a manner preventing contamination
- Potentially hazardous food is maintained at 4°C (40°F) or less (C)
- Thaw all potentially hazardous foods maintaining a temperature of 4°C (40°F) or less
- Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
- Ensure food handlers take reasonable precautions to prevent contamination of food by hair
- Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
- Ensure floors are tight, smooth, and non-absorbent
- Pest control records are available on site (NC)
- Ensure all pest control records are retained on-site for at least one year
- 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)
- 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
- Manual dishwashing requirements are met (C)
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Provide sufficient detergent or chemicals for washing and sanitizing
- 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
- Food protected from contamination or adulteration (C)
- Cover all food in storage
- Store all food, including beverages, off the floor to prevent contamination
- Ensure utensils and multi-service articles are stored in a manner preventing contamination
- Potentially hazardous food is maintained at 4°C (40°F) or less (C)
- Thaw all potentially hazardous foods maintaining a temperature of 4°C (40°F) or less
- 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
- Sanitizer test kits are available (NC)
- Ensure sanitizing test kits are readily available where the sanitization takes place
- Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
- Equip sanitary facility with single-service towels or an air dryer
- Cloths and towels are maintained in clean, good repair and used for dedicated purposes only (C)