MAURO'S PASTA

In the preparation area, several pizzas were observed at ambient temperature (cheese the internal temperature reading was at 65F, pepperoni 62F, Americano 62F, veggies 65F, fungos 65F, olives 65F). In addition, a container with tortellini the internal temperature readings were at 98F, and 89F, and cheese at 69F. Both containers were stored on the table at ambient temperature. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F.

Code CHSC 113996

In the 3-compartment sink, sanitizer compartment, the solution reading was at 0ppm. Dishes were observed submerged in the water during the time of the observation. [CA] Provide sanitizing solution to properly sanitize utensils. Chlorine concentration shall be at 100ppm, and Quaternary ammonium at 200ppm.

Code CHSC 114099.6