Allegheny County Health Department Food Safety Program 3901 Penn Ave, Pittsburgh, PA Phone: Fax:

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1 Phone: Fa: Client ID: Address: City: Municipality: Category Code: Re- Inspection: Categories General Sanitation S - Diamond Eceptional 347 West Liberty Avenue Pittsburgh Dormont 21-Restaurant with Liquor Yes - Inspector Food Source/Condition Cooking Temperatures # Consumer Advisory Reheating Temperatures # Cooling Food # Hot Holding Temperatures # Cold Holding Temperatures # Facilities to Maintain Temperature Date Marking of Food Probe-Type Thermometers Cross-Contamination Prevention # Employee Health # Employee Personal Hygiene # Cleaning and Sanitization # Water Supply Waste Water Disposal Plumbing Handwashing Facilities Pest Management # Toic Items Certified Food Protection Manager Demonstration of Knowledge Contamination Prevention - Food, Utensils and Equipment Fabrication, Design, Installation and Maintenance Toilet Room Garbage and Refuse Floors Walls and ceilings Lighting Ventilation Dressing rooms and Locker rooms General Premises Administrative # U.S. Centers for Disease Control and Prevention "high risk" for foodborne illness and establishment of priority of inspection Client Name: Giovanni's Pizza & Pasta Inspection Date: 6/15/217 State: PA Zip: Purpose: Initial, Compla Inspector: Turner, Kathy Permit Ep. Date: 7/31/219 Priority Code: H Re- Inspection Date: 6/19/217 Assessment Status Violation Risk D S NO NA V High Med. Low D Assessment Status S NO NA V 3 12 S - Satisfactory NO - Not Observed NA - Not Applicable V- Violation Page 1 of Violation Risk High Med. Low 5

2 Inspector Name: Placarding: Start Time: Allegheny County Health Department Phone: Fa: Inspection Details Turner, Kathy Balance Amount: Inspected & Permitted Contact: 1:3: AM End Time: 4:3: PM Phone: 5 Cooling Food *HIGH RISK*** - (!) Pasta sauce (with added cooked onions, carrots, etc.) at and above 14 F in a large (~12 gallon stock pot) placed into the kitchen walkin cooler and covered with a lid to cool. This method of cooling is not approved and must be discontinued today. THE SAUCE WAS PORTIONED INTO UNCOVERED 4 INCH DEEP PANS AND PLACED INTO THE DOWNSTAIRS WALKIN COOLER. - (!) Cooling charts are not being kept for any foods. Keep charts for each batch of wings, chicken breasts, beef, pasta sauce, etc. These charts will be reviewed during each inspection. - Many different cooling methods were discussed during this inspection. - Once safe cooling is achieved and documented properly on the charts - then a standardized cooling procedure can be developed and submitted to the ACHD for review. Once the procedure is approved by the ACHD then cooling charts are not required to be kept. However, food temperatures must still be monitored during the cooling process. 34 Cool food from 135 F to 7 F or below within 2 hours and from 7 F to 41 F in an additional 4 hours, total cooling time not to eceed 6 hours. Reduce the total cooling time, from 135 F to 41 F, to 4 hours when the internal food temperatures do not reach 7 F in 2 hours Use an ice bath with frequent stirring of the food. Cool cooked foods in uncovered metal containers 4 inches or less in depth or in pieces smaller than 4 pounds. Cool foods prepared from ambient ingredients to 41 F within 4 hours. Monitor cooling temperatures of leftover food or foods prepared in advance Record cooling temperature on charts Retain cooling charts for at leat 3 days $. Fethi Turan (412) Cold Holding Temperatures *HIGH RISK*** - (!) Foods in the MaCold prep cooler at 56-6 F in the bottom section and at F in the top inserts. ALL POTENTIALLY HAZARDOUS FOODS WERE DISCARDED. NO LONGER IN USE. - (!) Foods in the kitchen walkin cooler at F. Foods closest to the door are warmer than the foods in the back section. Move the racks of chicken (near the door) toward the back of the cooler OR move these foods to the downstairs walkin cooler. 33 Food must be held at 41 F or below Discard or remove food from sale Provide enough conveniently located, approved, properly operating refrigeration units to assure the maintenance and cooling of foods at required temperatures. Page 2 of 6

3 Phone: Fa: Facilities to Maintain Temperature - (!) The ambient air temperature in the MaCold prep cooler is 58-6 F. This cooler cannot be used until it is repaired and is able to maintain food at 41 F or below. - (!) The ambient air temperature in the kitchen walkin cooler is 45 F near the door. Also, the condensate drain is leaking water into a bus pan and water is splashing onto the floor. Unclog the drain. - THE OWNER CALLED THE REFRIGERATION COMPANY REPAIRMAN WHO WILL ARRIVE TODAY. - NOTE: There are many other commercial refrigeration units which are not in use. It is recommended that the repairman evaluate these other units. - (!) FAX the repair order confirmation to Kathy Turner at for the kitchen walkin cooler and MaCold prep cooler. - The ambient air temperature should be ~ 38 F in order for the food to maintain at 41 F or below. - (!) Accurate thermometers are missing from various refrigeration units. Provide. 33 ; 39 Provide accurate, conveniently located thermometer Provide enough conveniently located, approved, properly operating refrigeration units to assure the maintenance and cooling of foods at required temperatures. 1 Probe-Type Thermometers *MEDIUM RISK** - (!) Lack of a probe thermometer. Obtain today. - NOTE: Calibrate using either: ice water = 32 F / boiling water = 212 F. - (!) USE the probe thermometer daily. 34 Provide probe-type thermometers with F to 22 F range Properly calibrate thermometer Use thermometer to monitor food temperatures 11 Cross-Contamination Prevention *MEDIUM RISK** - (!) A carton of raw shell eggs is stored above ready-to-eat foods in the walkin cooler. CORRECTED. 33 Store ready-to-eat foods and cooked foods above raw meats and seafood 13 Employee Personal Hygiene *HIGH RISK*** - (!) Employee touching ready-to-eat salad ingredients with her bare hands. 34 ; 37 Discontinue handling ready-to-eat food with bare hands. Handle food with suitable utensils such as tongs, spatulas, deli tissue, or single-use gloves Page 3 of 6

4 Phone: Fa: Cleaning and Sanitization *MEDIUM RISK** - The chlorine concentration in the dishwasher final rinse is ppm (the sanitizer bucket was empty). A NEW BUCKET WAS CONNECTED. CHLORINE CONCENTRATION IN THE FINAL RINSE IS 1 PPM. - The container of dishwasher soap is empty. NEW SOAP BUCKET WAS CONNECTED. - Wiping cloths are laying on the counters. Store the in-use cloths in a container of sanitizer water. The following are in need of cleaning: - inside kitchen and basement walkin coolers (shelves, walls, floor, ceiling, fanguards, door gaskets) - inside various smaller coolers to eliminate spillage and water accumulation - various shelves, smaller equipment, etc throughout kitchen, basement prep kitchen - inside the ehaust hood 39 ; 312 Store wiping cloths, between uses in required concentration of approved chemical sanitizer. Repair or maintain dishwasher to adequately sanitize. Clean and maintain non-food-contact surfaces of equipment 18 Handwashing Facilities - (!) A bo is sitting on top of the kitchen handwash sink. - (!) Towels are missing from the employee restroom handwash sink. - (!) The hot and cold water pressure at the kitchen handwash sink is too low. Increase. - NOTE: A condiment squirt bottle is being used as a soap dispenser and the rolls of paper towels are laying on counters. Provide a pump-style soap dispenser and a wall mounted paper towel holder. 317 Keep hand washing sink open and accessible Provide soap and sanitary towels or hand drying device near sink 19 Pest Management - There is an opening beneath the basement eit door. Provide an effective door sweep. 32 Eliminate harborage area, food sources, and entry sites Page 4 of 6

5 Phone: Fa: Contamination Prevention - Food, Utensils and Equipment - A plastic container is being used to scoop ranch dressing. Use a scoop with a handle. - Tongs are hanging from the oven handles. Store the tongs in an area where they will not be contaminated. 33 ; 311 Protect Food Protect tableware and utensils 24 Fabrication, Design, Installation and Maintenance - Soda crates are being used as shelving in various areas and in the walkin coolers. Eliminate all the soda crates. Obtain approved shelving with 6 inch legs or dunnage racks so that the floor can be easily cleaned. - Plastic sugar bin lid is cracked. Replace. - A cardboard bo is being used for the hot pizza screens. Cardboard is not approved. Use an easily cleanable container. - Drink glasses are stored on a cloth towel. Store the glasses on a non-absorbent surface. - Carpet is lining the wooden shelves where the pizza boes are stored in the basement. Eliminate the carpet. The shelf surface must be easily cleanable. 39 Utilize approved, safe materials Provide approved, NSF standard equipment Repair / replace equipment 25 Toilet Room - The restroom doors lack self-closing devices. 316 Provide self-closing door 26 Garbage and Refuse - There is spillage on the pavement around the grease storage bin outside. Clean and degrease. 318 Clean ground and surrounding area 27 Floors - There is an accumulation of spillage on the floor in the kitchen under and behind the equipment. Clean thoroughly back to the floor/wall juncture. - The floor in the basement prep/dishwasher room is in need of cleaning. Once the floor surface has been cleaned - seal the cement with a sealer to be non-absorbent. 32 Clean and maintain Page 5 of 6

6 Phone: Fa: Walls and ceilings - In the basement prep/dishwashing room: -- The ceiling panel boards are sagging, water stained or missing. Provide a ceiling surface above all equipment, food storage shelving which is in good repair. -- The wall beside the dishwasher is severely water-damaged. -- The wall at the dishwasher is in need of cleaning. - Main kitchen/waitress area: -- Ceiling panels are missing in various areas. Provide where missing. -- The plastic ceiling egg crate panels near the ehaust hood are melted. Replace. -- The ceiling panels near the ehaust hood are in need of cleaning. 321 Provide smooth, durable, easily cleaned surface Repair or replace 29 Lighting - The bulb in the downstairs walkin cooler is not shielded. 322 Provide light guards/shields and end-caps 32 General Premises - There is an accumulation of miscellaneous items in the lower basement which are sitting on the floor. Organize smaller items up off of the floor at least 6 inches to monitor for any potential insect or rodent activity. - The outside surfaces of the kitchen garbage cans are soiled. Clean routinely. - A few electrical junction boes are hanging from the ceiling. Install properly. - The drip tube is missing from the hot water tank. Provide according to the plumbing code. - Condensation is dripping from the ceiling in the hallway leading to the public restrooms. Prevent water from accumulating on the floor. 326 Clean and maintain Remove miscellaneous items Other Assesment observations and comments: Eceptional Observations: General NOTE: - A complaint, SR # 117, was investigated. The complainant alleged that food is left sitting at room temperature for long periods, the kitchen floor and restroom were dirty, and there was no hot water in the rest room. - Orders were issue to clean various areas. - Hot water was available at all sinks. - Food was not observed sitting out at room temperature. A reinspection will be conducted on or after Monday, June 19th for the following items marked with (!) : # 5, 7, 8, 1, 11, 13, 18. Page 6 of 6