PIZZAIOLO

The restaurant needs to ensure refrigeration and hot-holding equipment has an easy-to-read thermometer so temperatures can be monitored.

The restaurant must have a dedicated hand washing sink for food workers that is easily accessible and not blocked.

The restaurant must install a dispenser for paper towels at the hand washing sink in the food preparation area.

The restaurant must ensure that all equipment, utensils, and surfaces that touch food are in good condition, properly constructed, and regularly cleaned and sanitized.

The restaurant must keep cleaning cloths and towels clean and in good condition, and store them in sanitizing solution when not in use.