Bare hand contact with ready to eat foods Cutting tomatoes with bare hands, discussed with employee and manager corrected on-site.
Food shall be obtained from sources that comply with law Container of homemade pickled vegetables on-site, product voluntarily discarded corrected on-site.
Toilet room receptacle, enclosed, fixtures clean
Handwashing signage Label hand sink in bar area, maintain soap and paper towels there too.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Various foods not marked with the day product was made. Date mark potentially hazardous ready-to-eat foods with the day of prep this counts as day one, seven days total on these products. Freezing stops the time but must be marked in/out of freezer. Items marked and handout given, corrected on-site.
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