GIOVANNI'S PIZZERIA

CArdboard used to line shelves in walk-in refrigerator.[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Multiple wet/used wiping cloths stored on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Hand wash sink near rear dish station obstructed by stored items in hand wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Raw food of animal origin stored above ready to eat food in walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Sanitizer concentration in mechanical dishwasher measures 0PPM. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Do not use the mechanical dishwasher until it properly dispenses sanitizer. Employee observed washing dishes in 3 compartment sink and skips sanitization as the final step in warewashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).

FSC is not available for review at time of inspection.[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Food handler cards are not available for review at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Employee touches face and continues to prepare food. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.

Frozen chicken wings found thawing at ambient room temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Rear doors propped open at time of inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

*Repeat violation Lack of food manager certificate and food handler cards fro some employees. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Measured lasagna at 45F in prep unit near walk in cooler. Per PIC, the unit is opened often during lunch hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Maintain ambient temperature of the unit 41F or below so that it maintains PHF temperatures at 41F or below even if the unit is opened a lot.

One of the CO2 tanks is not chained to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Lack of chlorine test strips in the facility. [CA] Provide chlorine test strips.

Back door of the facility propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.