- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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03/16/2015 | Inspection | Food temperatures measured: Hot hold marinara sauce 147 degrees F. Cold hold sliced tomatoes 43 degrees F, meatballs 42 degrees F, sliced deli turkey 42 degrees F, pizza cheeses 44 degrees F, sausage crumbles 43 degrees F, Good. Bleach water mixture for sanitizer is being used. It tested 50-100 ppm, and test strips are available to test the strength, Good. Reviewed display case pizza log method for two hour maximum out of temperature holding time. A CPR station was present, but a choking poster was not available for the patrons view in the dining area. One was provided by the inspector. |
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