DELAROSA

Raw eggs above ready to eat food (onions, sour cream) in walk in cooler. [CA] Store raw eggs below ready to eat food.

One light bulb is out at the ventilation hood. [CA] Replace with a new light bulb.

Hot water measured at 116F. [CA] Maintain a minimum of 120F at 3 comp sink/food prep sink at all times.

Lack of thermolabel test strips or irreversible temperature measuring device for the high temp dishwashers (kitchen/bar). [CA] Provide labels/thermometer and test at 160F dish plate temperature daily.

Lack of stem probe thermometer on site. [CA] Provide at least 1-2 thermometer to check internal food temperatures.

Measured ricotta and burratta on table measured between 60-72F. [CA] Maintain potentially hazardous foods 41F and below at all times. Store in unit between uses or provide an ice bath and fill containers with cheese half way. [COS]

Plastic to go containers used as scoops for cooked pasta and dry ingredients (flour bins). [CA] Replace single use to go container with multi-use scoops. Knives stored in between refrigeration prep units. [CA] Store knives in a sanitary container in between uses.

Lack of paper towels at hand sink across from pasta thermo unit at cookline. [CA] Keep dispensers stocked at all times. [COS]

Observed canned crab thawing under running water in 3 comp/warewashing sink. [CA] Thaw food in the food prep sink only. [COS]

Lack of thermolabels to test the high temp dishwasher at the bar and kitchen. [CA] Provide an irreversible temperature measuring device to test plate temperature at 160F minimum. www.paperthermometer.com

Observed employee prepping cheese on drainboard of 3 comp/ware washing sink. This sink is for ware washing only. [CA] Food shall be prepared on food prep tables or at food prep sink. [COS]

Water at faucet of 3 comp sink measured at 118F. Water at hand sink in womens restroom measured at 71F. [CA] Maintain a minimum of 120F at 3 comp sink, 100F at hand sink.

Observed a tray of pasta, 3 inches high, cooling in walk in cooler. [CA] Cool food rapidly by splitting in 2 trays no more than 2 inches high. [COS]

Hot water measured next to dry storage room reached 95F. [CA] Maintain 100F minimum.

Observed covered noodles colling at 43F. [CA] Cool foods by leaving uncovered until it reaches 41F. [COS]

Observed a trash can in front of the hand sink next to fryer. Hand sink next to pizza dough station is not being used and has no soap or paper towels. [CA] Keep hand sink accessible and provide soap/paper towels at all times.

High temp dishwasher measured at 130F on dish plate thermometer. [CA] Maintain a minimum of 160F dish plate. Manually sanitize in 3 compartment sink until dishwasher is fixed. Manager contacted ecolab during inspection. Email service report to: aleli.crutchfield@deh.sccgov.org

Hand sink hot water knob next to fryer is leaking. The pipe below the hand sink next to dry storage is leaking. [CA] Repair equipment.

Lack of thermal test strips to test dishwasher. [CA] Test daily at 160 utensil surface temperature.