MILANO PIZZERIA - 2022-07-18 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Food contact surfaces washed/rinsed/sanitized after each use Ensure appropriate concentration of sanitizing agent is used to sanitize food contact surfaces
Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating Ensure there is at least one certified food handler on site during every hour in which the premise is operating
Food is held at 4°C (40°F) or less or 60°C (140°F) or higher Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit it is able to maintain hazardous food at 4°C (40°F) or less
Food contact surfaces properly designed, constructed, installed and maintained Maintain cutting boards, blocks, tables in a clean and sanitary manner
Food protected from potential contamination and adulteration Cover all food in storage
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition Ensure all surfaces are clean and maintained in good repair