Italy Express

*02 Cold Hold (41øF/45øF or below)

oped buffalo sauce, states to refrigerate after opening.

*06 Discard if TCS is in container w/ no date or day

pizza not date marked with time.

*39 Store equipment & utensils - avoid contamination

utensils in container that has grime build up.

*42 Floors/walls/ceiling/nonfood dirty

Wipe down soiled FRP

*21 RFSM - Not On Site

RFSM is expired (2017)

*29 Sanitizing solutions, testing devices

None available.

*10 Clean Sight and Touch

clean inside ice chest, clean lids of RIC and clean mold in sink holding ice scoop.

*28 Date marking commercially prepared RTE/ TCS food

Date mark all opened/replaced food from original package and cakes in RIC.

*31 No soap at handsink

*39 Keep utensils handles upright or protected

keep handle upright in salt container

*42 Dirty nonfood contact surfaces

clean seals on all coolers and clean inside coke cooler.

*43 Light bulbs, light shields provided

replaced light bulb located on vent hood

*36 Cloths in-use for wiping between uses stored

STORED ON PREP TABLE

*24 Food Labeling- with common name of the food

LABEL ALL

*02 Cold Hold (41øF/45øF or below)

PIZZA SAUCE 58.6*F ON PREP TABLE

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE FOR ALL

*43 Light bulbs, light shields provided

PROVIDE FOR ALL

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

*42 Dirty nonfood contact surfaces

CLEAN ALL

*10 Clean Sight and Touch

CLEAN ALL

*47 Other Violations

LABEL 3 COMP SINK

*32 Equipment clearance of cleaning space

PROVIDE CASTORS OR WHEEL FOR EQUIPMENT

*03 Food products not maintained at 135øF or above

PIZZA AT ROOM TEMP. 88.6*F, PIZZA ON UNIT106*F, PIZZA ON UNIT 85.1*F

*02 Cold Hold (41øF/45øF or below)

PIZZA SAUCE ON PREP TABLE 75.2*F, BACON COLD HOLD UNIT 52*F

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

NO TIME DOCUMENT FOR PIZZA

*27 Cooling, heating, and holding capacities. Equipment

PROVIDE NSF APPROVED COOLERS FOR OPEN FOODS

*35 Eating food, chewing gum, drinking beverages, or using tobacco

PERSONAL OPEN DRINKS STORED ON PREP TABLE

*10 Clean Sight and Touch

CLEAN ALL

*23 No Water

REPAIR NON WORKING COLD WATER AT FRONT HANDSINK

*36 Cloths in-use for wiping between uses stored

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

STORING IN OPEN CANS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL