BERTUCELLI LA VILLA GOURMET & DE

1. Found several water puddles in the downstair storage area. Per operator, due to rain there may be a leakage. [CA] Eliminate evidence of puddle, ensure ceiling in good repair. 2. Found some holes in wall in downstairs storage area. [CA] Seal all holes gaps and crevices to prevent the entrance and harborage of vermin. 3. Observed damage wood structure at downstairs storage area. [CA] Discontinue using woods and replace structure with material that is easily cleanable and maintain its integrity.

Measured the following PHFs holding between 44F - 49F in display case at service line: pastrami, caprese salad, pasta, marinated mushroom and cheese for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F.

1. Observed a tray of canoli stored on top of a trash bin in the process of prepping. [CA] Discontinue using trash bin as a means to keep tray of food items near by, use approved tables and or shelvings. 2. Found cloth linen in direct contact with vegetables in walk-in-cooler. [CA] Discontinue using cloth linen, use approved food grade material for storage of food items. 3. Found open bulk foods in downstairs storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. 4. Found food/food related items stored on the floor in storage room downstairs and in walk-in-cooler. Note: Water puddle from rain is observed on the floor. [CA] Food shall be stored a minimum of 6 inches off floor.

Measured chlorine concentration reading greater than 200ppm at sani bucket near service line. [CA] Maintain chlorine concentration at 100ppm.

Found rodent droppings in the following areas: down stairs storage area behind stairs and at corner of dry storage area around that location. [CA] Eliminate all evidence of rodent droppings. Clean and sanitize all effected areas. Provide approved pest control services.

1. Measured container of tomato soup holding between 49F - 58F in walk-in-cooler for more than 4 hours. 2. Measured container of chicken parmesan holding between 96F - 107F in hot holding unit for less than 4 hours. 3. Measured container of cheese/pepperoni pizza rectangle sliced holding between 60F - 61F in 3 door upright front area for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F or held hot at or above 135F. [COS] Operator directed to discard of PHFs in walk-in-cooler. Operator directed to relocate pizza to another refrigeration unit. [SA] Operator opted to use time as a public health control (TPHC) for chicken parmesan.

Observed tray of white rice cooling in 3 door upright in back prep area. PHFs stored above other already cooled PHFs. Tray of rice covered by plastic bag. [CA] Properly store cooling foods in such a way to allow proper air flow. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. When cooling, ensure food are stored above other already cooled PHFs.

Measured hot water holding at 112F at 2-compartment sinks. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F.

Found accumulated dust on filters at cooks line. [CA] Routinely clean.