PASTA MARKET, THE

Can of home type pest control spray found on floor at cook line. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

Hand wash sink next to food preparation sink lacks single use paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Pre-packaged food ast self service refrigerator is not properly labeled for sale. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

1. Observed Vermin: Documented in the following areas: 1live juvenile cockroach under beverage station, 7+ live adult cockroaches under cook line. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Calvin Hee. 4. Notification: The person in charge during inspection, [Name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Buildup on ceiling above cookline. [CA] Ceiling vents shall be kept clean and in good repair.

Diced tomatoes and tomato sauce held at food preparation table measured >41F,<135F.

Uncovered employee beverages found on food preparation tables. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.

Food in containers found stored directly on the floor of the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Equipment placed in basin of hand wash sink in food preparation area. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Lack of single use paper towels in hand wash sink area at warewash station. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Rear 3 compartment sink is leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.

Gap under rear door larger than 1/4". [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Ambient temperature of sm preparation refrigerator measured at 47F.[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Alfredo sauce found heating in steam table (90F). [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.

Bagged sauces cooling in water measuring 50F.[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.

Sanitizer level in mechanical dishwasher measured at 0PPM. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Use available 3 compartment sink for warewashing until the mechanical machine is serviced.

Wet/used wiping cloths found on food preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Various PHF held in sm preparation measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

PHF for sale in front self-service refrigerator is not properly labeled for sale. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Several items for sale in the self-service refrigerator, are not labeled properly for sale.[CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Soup and alfredo sauce held at preparation table measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Soup and alfredo sauce re-heated to 165F for hot holding at 135F.

Improper wet storage of shellfish (commingling of shellfish). [CA] Shellstock shall be stored in an approved manner (HACCP approved molluscan shellfish tank, displayed on drained ice, held in a display container) to prevent contamination and commingling of shellstock from another container. All shellstock tags shall be kept in chronological order for 90 days after harvest.

Open employee beverages found on food preparation tables. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Rear hand wash sink lacks single use paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Large spoon stored in front hand wash sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Food in containers and bagged food stored directly on the floor of the walk-in freezer and dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Several wet/used wiping towels found on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Frozen lasagna found thawing at preparation table. [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.

Current Environmental Health permit is not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.