THE NEW PITT - 2024-04-17 | EOHU

Facility Information

Result	Compliance
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	Not In Compliance
Thermometers used to verify food preparation and storage temperatures Provide probe thermometer to measure internal temperature of potentially hazardous foods Provide refrigeration units with accurate indicating thermometers that may be easily read	Not In Compliance
Proper use and storage of clean utensils (including single service utensils) Store utensils in manner preventing contamination	Not In Compliance
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition Construct and arrange room in a manner permitting thorough cleaning Ensure all surfaces are readily cleanable and non-absorbent	Not In Compliance