Pizzeria Regina Of South Station
PASSWednesday, February 13, 2013 at 6:56 PM
Violations Cited
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Instead of improperly drying one's hands on one's apron staff should have replenished the towel dispensers.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
09-3-301.11(C)
Handling of Food & Ice
Only one of the service staff was observed to be utilizing an ice scoop to dispense ice to the beverage containers. The other was using the cup to scoop the ice. A scoop was present within the work station.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
Several soiled wiping cloths were observed on food preparation surfaces. The wiping cloths should be stored in sanitizer when not in use.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Clean the exterior of the dish machine to remove the flour and residue that has accumulated. Clean the portable carts to remove the excess flour.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
24-4-903.11
Clean Equipment & Utensils Storage
Two cutting boards were observed stored on their edge between the clean equipment storage rack and the water heater. No equipment should be stored on the floor. The cutting boards should be cleaned and sanitized before use.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
Two of the four hand towel dispensers were empty. Both were within the food preparation areas. Staff were observed washing their hands in the food preparation areas but drying their hands on their aprons or garments.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Walls within the food preparation area (behind and beside the three-basin sink within the dough pressing area within the food preparation area and within the soda rack area) were coated with a film of flour. The food soil should be removed from the wall. The walls beside the pizza oven and the service line hand sink are soiled with flour and charcoal (charred flour etc) from the pizza paddles. The walls should be cleaned.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones