LUIGI'S

Expired Chlorine test strips. [CA]: Provide non-expired Chlorine test strips/approved testing method for measuring Chlorine sanitizer level.

Front door propped open. [CA]: Facility shall be fully enclosed to prevent entrance and harborage of vermin.

A fly was observed at the cook line. No direct contamination observed. [CA]: Remove fly using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination.

Maximum water temperature at prep sink measured at 116F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

In the walk in cooler, meat sauces in the 20 L plastic containers sealed with lids measured between 49F - 52F. Per Cook and Manager, food items were cooked last night and cooled down in the walk in cooler. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Food items were voluntarily discarded.

Facility does not have a probe thermometer. [CA]: Provide a probe thermometer that is accurate, easily readable, and suitable for measuring the internal temperature of food at all food preparation areas.

MAJOR: On the counter near the stove at cook line, penne pasta measured at 44F and spaghetti noodles measured at 69F. Per Cook, food items have been on the counter for approximately 1 hour. MINOR: Near the front service line, caesar sauce measured at 47F and ranch sauce measured at 48F, both stored in insufficient ice bath in which ice and water were not in direct contact with the sauce containers. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. Ensure food containers in ice bath are completely submerged and in direct contact with ice and water at all times. [COS]: Penne pasta and spaghetti noodles relocated to refrigerator. Ranch and caesar sauces were re-stored in proper ice bath.