RISTORANTE TRE MONTI

Open bags of bulk food items in upstairs storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

No water available at bar hand wash sink. Water appears to be turned off. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times.

Food safety manager certificate not available for review. One employee food handler certificate is not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety manager certificates and food handler certificates are readily available for review at all times.

Lentil soup (123F) observed cooling on counter in a deep metal container. No active cooling observed. Food employee stated that soup was removed from temperature control 30 minutes prior. [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. [SA] Soup was placed on ice bath. 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.

1) Multiple refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature. 2) Facility is lacking a metal probe thermometer to measure internal food temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Ceiling leak observed in upstairs storage area. Owner stated that the landlord is aware of the leak and will be placing a work order. [CA] Repair leak.

1) Ambient temperature of 3 door display cooler measured 60F. 2) Ambient temperature of 4 drawer preparation cooler measured 51F. Owner stated that work order was placed and technician will be arriving today. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair unit.

Facility is lacking chlorine sanitizer test strips. [CA] Test strips shall be provided to adequately measure the chlorine sanitizer concentration used during mechanical and manual warewashing.

Bar hand wash sink is inoperable. Owner stated that a work order has been placed. Water appears to be turned off. [CA] Repair hand sink and maintain in good condition. [SA] Staff was instructed to wash their hands at the first compartment of the three composition sink until hand wash sink is repaired.

1) In the 3 door display cooler: raw steak, goat cheese, pancetta, and raw shell eggs measured between 60-62F. Per owner, food items were stored in unit for more than 4 hours. 2) In the 4 drawer preparation cooler: tomato meat sauce, raw shell eggs, and raw salmon measure between 51-52F. Food employee stated that all food items were stored in unit for more than 4 hours. [CA] Potentially hazardous foods shall be held cold at 41°F or below. [COS] All food items were VC&D.