Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
--Salad dressings were held at 52 °F, in the white cold hold unit, rather than 41°F or below as required. A part has been ordered for the unit and should arrive by next week.
Hot Holding Potentially Hazardous Foods (46.385(a)(1))
--Beef for tacos was held at 130 °F, on the grill, rather than at 135°F or above as required. Control was adjusted accordingly.
Food Temperature Measuring Devices Provided (46.632)
--Thermometers for ensuring proper temperatures of food are not available or readily accessible in the freezer.
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