Focaccia Reserve Inc.

114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any

114250, 114250.1, 114276 - Maintain toilet facilities clean, sanitary, and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a per

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

Violation noted (details not available)

Food Safety Manager Certification and Food Handler Card

Hot and cold running water available

Proper hot and cold holding temperatures

Equipment, utensils and linens; storage and use

Floors, walls and ceiling: build, maintianed & clean

Permit & License Certificate available

Plumbing; proper backflow devices

Proper hot and cold holding temperatures [ date violation corrected: 8/29/2022 ]

Food Safety Manager Certification and Food Handler Card [ date violation corrected: 4/17/2023 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 4/17/2023 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 8/29/2022 ]

Equipment, utensils and linens; storage and use [ date violation corrected: 4/17/2023 ]