Al's Pizzeria

*47 RFSM Certificate - Not Display

*37 Storing the food at least 15 cm (6 inches) above the floor

*31 Handwashing lavatory - used for other purpose

*10 Clean Sight and Touch

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

*45 Floor& wall junctures- coved & sealed

*28 Date marking > 24 hrs,on site,temp 41F

*36 Cloths in-use for wiping between uses stored

*41 Food storage containers, identified with common name of food.

*37 Food shall be protected from contamination by storing the food in a clean, dry location

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*02 Cold Hold (41øF/45øF or below)

cheese 48'F , pepperoni 48° F

*07 Food safe, good condition, unadulterated, and honestly presented

No open can allow to put in RIC observed bread in cooler without container

*29 Food thermometers provided and accessible

*28 Date marking > 24 hrs,on site,temp 41F

all food in RIC

*31 Individual, disposable towels

*10 Clean Sight and Touch

cooler, freezer, mold inside ice machine

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw eggs and raw chicken Store together with vegetable

*22 Handlers-Certificate Not On Site

*31 Individual, disposable towels

*31 Handwashing lavatory - accessible

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

*37 Storing the food at least 15 cm (6 inches) above the floor

*22 Handlers-Certificate Not On Site

*39 Utensils, single serve items 6 inches off - floor

*03 Food products not maintained at 135øF or above

Cooked cheese and sauce pizza at 105.4 degrees without variances and or written procedures

*28 Date marking > 24 hrs,on site,temp 41F

*10 Clean Sight and Touch

Inside the microwave

*40 Reuse of single service articles

Beans in pepper container

*31 Individual, disposable towels

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