Hot Holding Potentially Hazardous Foods (46.385(a)(1))
--Sauce and meatballs were held at 120°F, in the hot hold unit, rather than 135°F or above as required. Reheated to 165F for 15 seconds and returned to unit. Recheck temperature was 168F.
Ventilation Hood System Adequacy (46.614)
--Observed small 2-basket fryer does not have adequate exhaust system
Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
--Food facility does not have available quat sanitizer test strips to determine appropriate sanitizer concentration. REPEAT VIOLATION.
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