IL FORNAIO CUCINA ITALIA

Frozen thawed tuna observed to be thawing inside ROP bag. [CA] Per packaging thaw frozen fish after removal from ROP packaging to minimisze risk of C. Botulinum. [COS] Tuna was removed from ROP packaging.

Ice cream scoop in scoop well observed to have water temperature at 102F. [CA] Keep scoops submerged in running water to remove debris or in water at least 135F or above to prevent bacterial growth.

Middle left prep cooler(Grill prep cooler) measured to have: -Cooked Chicken thighs at 43F -Raw beef steaks at 43F -Raw Chicken breasts at 44F -Raw salmon at 43F -Raw beef at 44F All PHFs out of temperature observed to be on the right hand side reach in drawers of cooler. PHFs in prep cooler inserts and left side drawers of cooler measured to be 41F or below(see measured observations). [CA] Keep PHFs at 41F and below for cold holding. [COS] After keeping cooler closed for 45 minutes cooler measured to have: -Raw chicken breast at 41F -Raw salmon at 42F -Raw beef at 42F -Cooked chicken at 41F

Upright dishwasher measured to have chlorine at 25ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Clean strainers for bar observed to be hung on splash guard for dump sink. [CA] Store utensils away from splash guard compartment and other sources of contamination. [COS] Strainers were moved to separate containers.

Leak observed under handwash sink by warewashing area. [CA] Repair leak and maintain in good repair.

Bowl of citrus fruits observed to be stored on bar where customers are seated. Citrus observed to be used for garnishes at the bar. [CA] Ensure food displayed is protected from cross contamination. Ensure food is either behind sneeze guard, inside a container with a lid, or behind a counter.

MAJOR: 1) Mashed potatoes and vegetable stock measured to be 129F and 125F on back stove area. MINOR: 2) Tomato sauce observed on hot plate. Plate observed to be off and tomato sauce measured to be 135F. [CA] Maintain PHFs at 135F and above for hot holding. Maintain active temperature control for PHFs. [COS] 1)Mashed potatoes and stock were reheated on stove to 165F prior to returning on back burner. Back burner was turned up. 2) Hot plate was turned back on to low.

A few food handler cards observed to be 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.

Bar dishwasher measured to have 25ppm chlorine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Filters in front cookline ventilation hood observed to have some gaps. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.

Tomato sauce measured to be 112F. Tomato sauce was on top of hot holding griddle. Griddle surface measured to be at 176F and other items on griddle surface measured to be 166F. [CA] Maintain PHF at 135 or above for hot holding. [COS] Pasta sauce was reheated to 165F on stove top prior to returning to griddle.

Roasted potatoes observed in large plastic tub with another bin stacked ontop. Potatoes measured to be 55F; per operator potatoes were made about 3 hours prior. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Keep containers uncovered and unstacked for effective cooling.

Wiping cloth at cookline area on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

One handwash sink by 3-comp sink observed to be missing paper towels. Other hand wash sink avaiable in kitchen area. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.

Scoop stored in salt container by cookline observed to be stored with handle directly in food. Container was left uncovered [CA] Store scoops such that handles are not in direct contact with food. Keep bulk dry foods in container with tight fitting lid to prevent cross contamination.