CENTONOVE

In the prep/waerwash area, observed several pieces of cardboard slipped between the wall and the hood for the dish machine. [CA] Discontinue use of unapproved materials and equipment. Remove cardboard and properly seal edge and area between hood and wall with sealant.

Observed several flies in the facility and an open front door. [CA] Ensure facility is kept free of fly activity to prevent possible contamination of food.

In the kitchen area, at the prep sink, in a ice bath container, measured cooked broccolini at 48F, mashed potatoes at 49F, and cooked pork at 49F. At the pizza prep area, in the prep unit, measured pesto and stracciatella at 49F. [CA] Ensure potentially hazardous foods are maintained cold at 41F and below to prevent bacterial growth. [SA] Operator further submerged and added additional ice to the ice bath container to facilitate proper holding temperatures.

At the pizza prep area, at the handwash station, observed a lack of paper towels in the paper towel dispenser. Observed nearby handwash station in the prep area stocked with hand soap and paper towels. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [SA] Operator restocked handwash station with paper towels.

At the bar area, observed two bottles of alcohol contaminated with fruit flies. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Operator discarded containers of alcohol.

At the bar area, in two bottles of alcohol, observed fruit flies. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Operator discarded the two bottles of alcohol.

In the kitchen area, measured ambient air temperature of 2 drawer single door prep unit at 72F. [CA] Ensure refrigeration is maintained in good repair and able to hold potentially hazardous foods cold at 41F and below. Repair or replace the 2 drawer single door prep unit.

In the facility, observed multiple flies and fruit flies. Observed the back door was kept open. [CA] Ensure facility is kept free of flies to prevent possible contamination of food. Ensure doors into the facility are kept closed. Install an approved screen door or air curtain to prevent an entrance for vermin.

Observed a non-functioning/non-accessible handwash sink in the pizza prep area. Per operator, handwash station is clogged and needs to be repaired. Nearby handwash stations available at the cookline/prep area and stocked with hand soap and paper towels. [CA] Ensure all handwash stations are accessible, stocked with hand soap and paper towels, and provided with hot water between 100F and 108F to allow for proper handwashing.

In the kitchen area, measured a large pot of mashed potatoes stored at 120F, and a large container of cooked cherry tomatoes at 125F. Per operator mashed potatoes stored for about an hour, and cooked cherry tomatoes stored for about 30 minutes. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by using the following methods: in an ice bath, by adding ice, using an ice paddle, separated into smaller portions, using shallow containers, and/or using rapid cooling technology. [SA] Operator placed large pot of mashed potatoes and large container of cherry tomatoes in an ice bath to facilitate proper cooling.

In the pizza prep area, at the 2 drawer single door prep unit, measured potentially hazardous foods including tomato sauce, shredded cheese, cooked mushrooms, and cooked garlic cloves between 65F and 70F. Per operator, potentially hazardous foods stored since 10:30am. In the pizza prep area, in the prep unit by the handwash station, measured cut tomato at 50F, shredded cheese at 68F, and prosciutto at 72F. Per operator, cut tomato, shredded cheese, and prosciutto stored for 1.5 hours. Observed containers of shredded cheese and prosciutto stored on top of insert containers in the insert prep top of the prep unit. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator discarded all potentially hazardous foods stored in the 2 drawer single door prep unit. Operator placed three trays of ice baths at the insert top of the unit for storage of potentially hazardous foods. Operator to ensure all potentially hazardous foods stored on the insert top is maintained at 41F and below. Operator to provide repairs to 2 drawer single door prep unit. Operator moved all potentially hazardous foods in the prep unit to nearby refrigeration to facilitate proper holding temperatures.