Fritti

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed mozzarella and pizza sauce on the counter and not put back into the cold holding unit. COS- mozzarella and sauce was discarded and new ones were put on ice to hold during service. 511-6-1.05(3)(a) - Cooling, Heating, and Holding Capacities (Pf) (3) Numbers and Capacities. (a) Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf

Personal cleanliness — Inspector Note: Observed An employee preparing food without a hair restraint. COS- employee put on a hair restraint. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Obserevd no irreversible temperature indicator for the high temperature dish machine. CA- irreversible temperature indicators shall be purchased. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf