MANGIA MORNINGS

Observed minor accumulation around edges of prep tables by the cookline. [CA] Ensure all non-food contact surfaces are cleaned and maintained to prevent possible contamination and/or possible harborage of vermin.

In the kitchen area, at the 2 door prep unit, in the insert prep top, measured pooled eggs 45F and raw shelled eggs at 47F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved container of pooled eggs to undercounter refrigeration to facilitate proper holding temperatures, and placed ice water into container of raw shelled eggs.

In the kitchen area, on the counter-top, in an ice bath, measured cut tomato at 49F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth.

At the dry storage area, observed open bags of dry food stored on the storage rack. [CA] Ensure open bags of dry food are stored in containers with a fitted lid, or transferred into food grade containers and covered with a fitted lid.

In the walk-in refrigerator, measured a covered container of cooked sausages cooling at 60F. Per operator, sausages prepared about an hour prior. [CA] Potentially hazardous foods shall be cooled in shallow containers and left uncovered to allow for heat to adequately ventilate.