- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Cheese sauce, Alfredo sauce and meatballs in marinara sauce held between 106*F and 117*F. Foods were voluntarily discarded.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Portioned lasagna thawing on the prep table. Product was placed in the walk in cooler to thaw.
- Air drying of equipment and utensils
Observation:Employee towel drying dishes. Employee was instructed to stop drying the dishes to allow air drying to occur.
- Separation from food, equipment, utensils, linens, and single service
Observation:Chemicals stored above clean dishes and prep table.
- Common name-working containers
Observation:Chemicals stored in containers without labels.
- Eating, drinking, or using tobacco
Observation:Uncovered employee drinking containers stored above the prep table. Employee eating while walking through the kitchen.
- Sanitizers
Observation: Sanitizer concentration in wiping cloth bucket above 100 parts per million as recommended.
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12/09/2014 | Regular |
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