Handwashing (46.132)
--Food Employee observed changing tasks, (loading dirty dishes and removing clean dishes) that may have contaminated hands without a proper handwash in-between. COS by reviewing handwash procedures.
Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
-->3 dzn Eggs held at 68 °F, in the prep area, rather than 45°F or below as required. COS by disposing of eggs.
Operation & Maintenance of Storage Areas, Redeeming Machines, Waste Receptacles & Waste Handling Units (46.884)
--Outside waste handling unit and storage area was dirty and requires cleaning around units.
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