3.4- Shredded cheese on ice holding at 47°F and chicken pieces holding at 48°F. Maintain potentially hazardous foods cold at 41°F and below. Discussed other options for cold holding.
6.2- Replace the burned out light under the ventilation hood.
6.2- Provide handwash signs at all handsinks.
Note: Operation is currently operating at a risk level 4. Pizza from previous day was being reheated. Reportedly leftover vegetable will also be reheated. This will be evaluated at the next inspection. Lunch 10:40-12:40. Pizza reheated to 177°F-180°F.
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