- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
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05/13/2015 | Inspection | 6A/6B - At 1:45 pm inspector temped a chicken finger pizza and bananna pepper pizza and foud them to be 128 degrees and 100 degrees respectively. AS per cook pizzas had been placed in hot hold unit less than 2 hours before. Pizzas reheated to 165 degrees and hot hold unit turned up to keep pizzas above 140 degrees. Corrected
8A - Plastic squeeze bottles not labeled for contents throughout kitchen. Containers not covered in stand up 2 door cooler
11A - No sanitizer bucket made up at beginning of inspection. Cook made up new bucket of quat sanitizer at 200 ppm. Corrected |
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