PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: pizza maketable 45-46*F
Storage and maintenance of wet and dry wiping cloths Observation: wiping cloths not placed in sanitizer between use
Handwashing signage Observation: signage not provided at handsinks
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: cooler thermometers not placed in warmest part (front) of cooler
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