RIVERSIDE PIZZA receives B in Gwinnett County health inspection

1. 01

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed that the manual can opener has excessive debris on the cutting blade.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note +

   Code .05(7)(a)1

   Observed that the manual can opener has excessive debris on the cutting blade.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
2. 02

   Cold holding

   Item 6-1A ↗

   Observed precooked chicken, sliced tomatoes, canned olives, and sliced turkey lunchmeat being kept at a temperature higher than 41° F for more than four hours in the bottom of the open top prep cooler.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The precooked chicken, sliced tomatoes, canned olives, and sliced turkey lunchmeat were discarded.//

   Inspector’s full note +

   Code .04(6)(f)

   Observed precooked chicken, sliced tomatoes, canned olives, and sliced turkey lunchmeat being kept at a temperature higher than 41° F for more than four hours in the bottom of the open top prep cooler.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The precooked chicken, sliced tomatoes, canned olives, and sliced turkey lunchmeat were discarded.//

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
3. 03

   Utensil storage

   Item 14A ↗

   Observed in-utensils stored in the shredded cheese, the garlic powder, and the habanero powder had the handles touching the food.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a…

   Inspector’s full note +

   Code .04(4)(k)

   Observed in-utensils stored in the shredded cheese, the garlic powder, and the habanero powder had the handles touching the food.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: The person in charge removed the utensils from the food containers. The utensils were cleaned and sanitized before being placed back in the containers with the handles not touching the food.//

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
4. 04

   Equipment design and condition

   Item 15A ↗

   Observed that the bottom of the open top prep cooler had excessive build up of ice and was not holding a temperature of 41 degrees or below.***SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION***.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Inspector’s full note +

   Code .05(6)(a)

   Observed that the bottom of the open top prep cooler had excessive build up of ice and was not holding a temperature of 41 degrees or below.***SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION***.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Official report · Item 15A ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.