Must train all staff, employees on food safety practices
Observed food inside walk-in and prep-line cooler at improper temperatures
Must remove and destroy food inside walk-in cooler and prep-line and must have walk-in refrigerator serviced
Receipt required
No proper procedure to identify when food is removed from temperature control
Food should be marked or identified to indicate hours since point when food was removed from temperature control
Food should be cooked and served or discarded within 4 hours from time when food was removed from temperature control
Food in unmarked containers/packages or marked to exceed a 4 hour limit should be discarded
Written procedure should be maintained in the food facility and made available to the enforcement agency upon request to ensure compliance with this requirement
Observed food stored in walk-in cooler overnight above 41 degrees
Whenever food has been prepared/heated, food should be cooled rapidly from 135 to 70 degrees within 2 hours and from 70 to or below 11 degrees within 4 hours.
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