GIORGIO'S ITALIAN GRILL & PIZZERIA

Observed packaged lobster in standing water in the food prep sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Observed potentially hazardous foods that measured in the temperature danger zone located in the steam table (meat sauce 112F), in the food prep cold hold unit (diced tomatoes 49F), and in the ice bath (buttermilk 47F). Per PIC, the meat sauce was recently reheated on the stove top and put into the steam table. PIC also stated that the diced tomatoes were brought from the walk-in about 2 hours ago. PIC stated the buttermilk was in the ice bath for about an hour. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Adjust, repair or replace units if necessary. Discontinue using ice baths for cold holding (use refrigeration or time control). [COS] PIC had staff reheat the meat sauce to 165F and put the tomatoes and buttermilk into refrigeration to rapidly cool.

One of the handwash stations did not have a functional soap dispenser. [CA] Ensure handwash stations are stocked with soap and paper towels, and that the dispensers are working/functional. [COS] Employee changed in the batteries in the dispenser.

Observed potentially hazardous food located in an ice bath to measure in the temperature danger zone (buttermilk 45F). [CA] ENsure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Discontinue use of ice baths for cold holding; keep in refrigerator or consider using TPHC (Time as a Public Health Control) which involves filling out the Departments TPHC form, time marking the food for 4 hours, and discarding the food at the end of the 4 hours. [SA] PIC will time mark the buttermilk for 4 hours.

Observed potentially hazardous foods stored in the food prep cold hold unit that measured in the temperature danger zone (mozz cheese 66F, tomatoes 52F, hardboiled egg 51F). Also observed large batches of food on prep tables that measured in the temperature danger zone (squid 67F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Discontinue prepping in large batches; prep smaller batches to prevent PHFs from being the temperature danger zone for too long. [COS] PIC had staff return food to the walk-in cooler. PHFs in the food prep unit have been in the unit since 11am and will be discarded by staff at 3pm.

Chlorine in mechanical warewash machine measured at 25ppm. [CA] Ensure chlorine measures at 50ppm in mechanical warewash machines.

Observed potentially hazardous food that measured in the temperature danger zone and, according to staff, has been reheating slowly for over 2 hours (demi glaze 108F). [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. [COS] PIC discarded the demi glaze.

Observed potentially hazardous food that measured in the temperature danger zone located next to cookline (pesto 60F, cream 58F), in drawer cooler (lasagna 43F-45F), in food prep cold hold unit (mozz cheese 48F, diced tomatoes 50F, sliced tomatoes 45F), and on food prep surface (raw beef patties 67F). Per PIC, the staff usually puts PHFs like pesto and cream on ice bath. An employee stated that the lasagna was cut 10 minutes ago and put into the unit. PIC stated that the food in the food prep cold hold unit has been there since 11am and was not aware of any issues with the refrigerator. The employee preparing the beef patties on a food prep surface had a very large amount of meat that they were preparing. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Discontinue using ice baths for cold holding unless used in conjunction with time control (TPHC). Repair, adjust or replace refrigeration units that are not properly cold holding. Discontinue preparing massive amounts of PHFs; recommend preparing smaller amounts to avoid PHFs being in the temperature danger zone for too long. [COS] PIC discarded cream, pesto, tomatoes. PIC had staff put lasagna and beef patties into walk-in cooler to rapidly cool.