PASTA FRESCA

Potentially Hazardous Foods in the left prep cooler were measured between 46-48F. Per PIC some of the items were prepared today around 11 am and other were in the unit over night. Ambient air of the unit was measured at 48F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items prepared today and in the cooler for less than 4 hours were moved to a working cooler to finish cooling. Other PHFs in the unit for greater than 4 hours were discarded. See VC&D report.

The pasta boiler waste water hose lacks an air gap at the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

1. Observed Vermin: Documented in the following areas: - A live cockroach stuck in tape near an power surge protector. - A dead cockroach stuck on tape under a prep table. 2. Photographs: Taken for documentation purposes. [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. [COS] PIC eliminated and removed the dead cockroaches from the facility. Facility was treated this morning by Terminix pest control. Service report indicated there was one (1) dead German cockroach in the facility which PIC stated was the one under the prep table.

There is a hole in the half wall near the dry storage rack across the three compartment sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

The left prep cooler is in disrepair and not maintaining PHFs at 41F or below. Per PIC, they had the unit serviced two days ago and will call back the technician. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

1. Cooked chicken measured at 74°F in the top section and 71°F in the bottom section the prep cooler. Per staff they finished cooking the chicken about 4 hours prior. 2. Cooked beef bolognese sauce measured at 50°F in the walk in cooler. Per PIC, it has been cooling since last night. [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. [COS] Both items were VC&D. See VC&D report.

Observed a live juvenile cockroach on the wall by the preparation unit and cook line. Observed two dead cockroaches behind the preparation unit. Observed holes/gaps in tiles behind and around three compartment sink. Observed holes/gaps in area under preparation counter. [CA] Maintain facility free of vermin. Eliminate evidence of vermin in facility. Ensure that holes/gaps and other deficiencies in structure are repaired/replaced. [COS] PIC eliminated cockroach. No other evidence observed.

The floor of the facilities held in common walk in freezer had an excess of raviolis and other pastas on the floor. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean.

1. At the only hand wash sink, the hot and cold water handles do not function to turn the water on or off. There is a small metal stick that is pressed into the faucet to let water flow. Water will not flow unless the metal stick is being pushed. [CA] Repair the faucet of the hand sink so water may flow freely. Correct within 24 hours. 2. At the three compartment sink, the gooseneck faucet has a leak. [CA] Repair plumbing fixture and maintain in clean and good repair.

Some of the staff's food handler cards have expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

A deli container was found being used as a scooper for sugar. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

1. Facility lacks the testing materials for their choice of sanitizer, quaternary ammonia. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. 2. Facility lacks plugs/stoppers to fill the basins of the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. [SA] Facility had large tubs in the basins of the sink. Facility has large pots that would not fit in the tubs but would fit in the basins of the sink.

In the facilities held in common walk in cooler, at the wire storage racks, liquid eggs were observed to be stored above ready to eat foods (lettuce). [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.