restaurant inspection database

CORDELLO'S PIZZERIA
6/11/2009
INITIAL- ANNUAL
12
Food from unapproved source, spoiled, adulterated on premises. (corrected immediately)
Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. (corrected immediately)
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Non food contact surfaces of equipment not clean
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Insects, rodents present
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Miscellaneous, Permits, Application submittal,Economic Violation, Choking Poster, Training.

CORDELLO'S - CHILI
6/17/2009
1st REINSPECTION
5
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Non food contact surfaces of equipment not clean
Wiping cloths dirty, not stored properly in sanitizing solutions
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces


CORDELLO'S - CHILI
6/1/2009
INITIAL- ANNUAL
11
Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
Potentially hazardous foods are not kept at or above 140oF during hot holding.
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Non food contact surfaces of equipment not clean
Wiping cloths dirty, not stored properly in sanitizing solutions
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Miscellaneous, Permits, Application submittal,Economic Violation, Choking Poster, Training.