PIZZERIA DELFINA

Measured chicken cooling on a tray at 84F in upright unit. [CA] Provide an ice bath underneath the tray to facilitate rapid cooling. [COS]

The goose neck faucet at the hand sink at bar is leaking. [CA] Repair the faucet.

Quat ammonium test strips on site noted with expiration date 2021 and 2023. When testing the sanitizing solution, test strip gave a false reading of 0 ppm. [CA] Replace test strips with a new one to ensure accurate test result.

Observed covered containers of meatballs cooling between 58-64F that was prepared earlier today. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS]

Lack of current food safety managers certficate. [CA] Renew immediately.

Measured water at faucet of ware washing sink at 110F. [CA] Maintain a minimum of 120 F.

Observed syrups for bar stored inside hand sink, unable to locate soap dispenser. [CA] Keep hand sink avaialble and fully stocked at all times. [COS\