GUIDO'S RESTAURANT & PIZZERIA

Violations (12)

• 08A-05-6Critical

  Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal over feta cheese in reach in cooler. Chef moved items

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal over feta cheese in reach in cooler. Chef moved items

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta; (60F - Cold Holding) left on counter for lunch rush. Chef moved to cooler

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta; (60F - Cold Holding) left on counter for lunch rush. Chef moved to cooler

  High Priority

• 01B-01-4Critical

  Dented/rusted cans present. See stop sale. 3 six pound 9 ounce cans of tomatoes

  High Priority - Dented/rusted cans present. See stop sale. 3 six pound 9 ounce cans of tomatoes

  High Priority

• 13-03-4Corrected on site

  Employee with no hair restraint while engaging in food preparation. Employee engaged with food preparation not wearing a hair restraints. Employee put on a hair restraints

  Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged with food preparation not wearing a hair restraints. Employee put on a hair restraints **Corrected On-Site**

  Basic

• 05-09-4

  No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on cook line

  Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on cook line

  Basic

• 01C-02-4

  Establishment not maintaining clam/mussel/oyster tags for 90 days. Clam and mussel tags not found at time of inspection

  Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Clam and mussel tags not found at time of inspection

  Intermediate

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate

• 11-26-1

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate

• 36-32-5

  Ceiling/ceiling tile shows damage or is in disrepair. Some ceiling tiles in kitchen with holes

  Basic - Ceiling/ceiling tile shows damage or is in disrepair. Some ceiling tiles in kitchen with holes

  Basic

• 03F-10-5

  No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

  Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

  Intermediate

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles dusty.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles dusty.

  Basic

• 40-06-5Corrected on site

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board. Chef removed

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board. Chef removed **Corrected On-Site**

  Basic