LOCANDA SORRENTO

Service station hand sink partially blocked by multiple cups/mugs in the basin. [CA]: Hand sinks must remain unobstructed at all times. Ensure all hand sinks are easily accessible to employees to facilitate proper hand washing.

Entry door propped open throughout inspection. [CA]: Facility shall be fully enclosed at all times.

Leak from cold water valve at cook line hand sink observed. [CA]: Repair leak.

Sausage with green beans actively cooling in flat pan but completely covered by saran wrap. [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). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan

*REPEAT VIOLATION* At the 3 door under counter cooler next to warmer, multiple Potentially Hazardous Food (PHF) measured between 45F - 53F. Ambient temperature of unit measured at 53F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [COS/SA]: PHFs that measured above 41F for more than 4 hours were voluntarily discarded. PHFs that measured above 41F for less than 4 hours were relocated to another cooler.

Missing testing method for measuring Quat Ammonium and Chlorine sanitizer. [CA]: Provide an approved testing method for measuring Quat Ammonium and Chlorine sanitizer (ex: test strips).

*REPEAT VIOLATION* Raw ground (measured at 30F) thawing in stagnant water at prep sink. [CA]: CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process [COS]: Raw ground beef was placed under running cool water.

1. Ambient temperature of 3 door under counter cooler (next to warmer) measured at 53F. Staff adjusted thermostat of unit but ambient temperature did not decrease. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of unit for PHFs until it is properly working. Assess/repair unit as needed. 2. Gaskets of 3 door under counter cooler (next to warmer) in disrepair. [CA]: Repair/replace gaskets and maintain in good condition.

*REPEAT VIOLATION* 1. Upright and under counter dish machines are dispensing 0 ppm of Chlorine sanitizer. No active ware-washing observed. Available 3 comp sink with 200 ppm Quat sanitizer observed. Dish machines shall be able to dispense 50 ppm of Chlorine sanitizer when ware-washing. Discontinue use of dish machines until it is able to dispense at least 50 ppm of Chlorine sanitizer. Discussed proper manual ware-washing with manager. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. *REPEAT VIOLATION* 2. Washed and wet plastic containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. 3. Dark colored grime observed on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

*REPEAT VIOLATION* Cook line hand sink's cold water valve is turned off and unable to provide cold water due to leak. Available nearby hand sink observed. [CA]: Hand sinks shall be capable of providing cold water at all times.

Large fly observed at cook line and multiple small flies observed at the bar area. No direct contamination observed. [CA]: Remove flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility

1. Missing 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. 2. Missing thermometers in cooling units. [CA]: Provide thermometers that are located to measure air temperature in the warmest part of the refrigeration unit. If permanently affixed temperature reading device is used, ensure it is properly working and easily viewed.

1. Food safety manager certificate not provided. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Food handler training not provided. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times

At the kitchen prep area stored in insufficient ice bath, cheese measured at 50F, tomato sauce measured at 46F. Chef stated food items were stored in the ice bath approximately 30 minutes prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: More ice and water were placed in the ice bath to rapidly cool down food.

In the warmer, Marinara sauce measured at 46F and gorgonzola cheese measured at 48F. Per Chef, food items were placed in the warmer to reheat approximately less than 1 hour prior to measurement. [CA]: Potentially Hazardous Foods shall be properly reheated in a cooking unit to at least 165F for 15 seconds prior to placing in a warmer for hot holding at 135F. Discontinue reheating food in warmer. [COS]: PHFs were reheated to at least 165F during inspection.

At the bar hand sink station, no soap and single use towels were provided. Another nearby hand sink station with soap and single use towel available. [CA]: Hand sink stations shall always be provided with soap and single use towels.

1. In the 3 door under counter cooler unit, lasagna and eggplant measured between 44F - 48F and were stored in containers completely secured with saran wraps and stacked directly on top of each other. Chef and manager stated food items were cooked last night, covered, then placed in the unit to cool down. 2. In the reach in unit, marinara sauce measured at 46F and lentil soup measured at 48F and were stored in deep containers completely secured with a lid. Manager stated food items were cooked last night then placed in the unit to cool down. [CA]: Potentially Hazardous Foods (PHFs) 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]: PHFs were voluntarily discarded.

1. Both dish machines were dispensing 0 ppm of Chlorine sanitizer. No active ware-washing/sanitizing observed. 3 compartment sink with 200 ppm of Quat sanitizer observed. [CA]: Dish machines shall be able to dispense 50 ppm of Chlorine sanitizer when ware-washing. Discontinue use of dish machines until it is able to dispense at least 50 ppm of Chlorine sanitizer. Discussed proper manual ware-washing with manager. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. 2. Washed and wet utensils and equipment stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

At the Hand sink at the cook line, cold water valve was turned off. [CA]: Hand sink stations shall always have warm water of at least 100F and cold water. [COS]: Cold water valve was turned on.

1. Frozen squid and shrimp improperly thawing in stagnant water at prep sink. 2. Frozen ravioli improperly thawing on top of the prep line cooler. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process [COS]: Frozen squid was placed under running cool water. Frozen ravioli and shrimp relocated to cooling units.