PREZZO

Violations (3)

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam well, tomato sauce (128F - Hot Holding); pasta fagiole (112F - Hot Holding). Operator stated items need out of temperature approximately 1 hour. Advised operator to reheat product to 165F. Operator placed item onto stove to reheat.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam well, tomato sauce (128F - Hot Holding); pasta fagiole (112F - Hot Holding). Operator stated items need out of temperature approximately 1 hour. Advised operator to reheat product to 165F. Operator placed item onto stove to reheat. **Corrective Action Taken**

  High Priority

• 31A-11-4Corrected on site

  Handwash sink used for purposes other than handwashing. At kitchen, Hand sink used for other purposes as evident by utensils inside sink. Operator removed.

  Intermediate - Handwash sink used for purposes other than handwashing. At kitchen, Hand sink used for other purposes as evident by utensils inside sink. Operator removed. **Corrected On-Site**

  Intermediate

• 16-62-1

  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

  Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

  Intermediate