MR. MOZZARELLA - 2023-06-16 | EOHU

Facility Information

Result	Compliance
Food contact surfaces washed/rinsed/sanitized after each use Provide a test kit to determine the concentration of the sanitizing agent	Not In 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
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 Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or less	Not In Compliance
Food protected from potential contamination and adulteration Cover all food in storage	Not In Compliance
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition Ensure all surfaces are readily cleanable and non-absorbent	Not In Compliance