Largos, LLC

Observed raw lamb stored above raw fish and raw shrimp and raw duck liver on same pan and touching raw pork in the walk-in cooler, raw beef meatballs stored behind sweet potato dessert in the cooler drawer and pan of raw chicken touching container of calamari in the reach-in cooler. CA: Raw animal food shall be stored separately from fully cooked/ready-to-eat foods and stored separately based on their minimum internal cook temp. COS: All raw food was re-organized to be stored based on cook temps.

Observed several TCS foods the require date marking that were held and in use past their 7 day expiration; burger sauce prepped 3/16 and 3/17, house made relish (contains cooked produce) 3/17, hummus 3/19, beef fat 2/10. CA: TCS foods that require date marking shall be discarded 7 days after prep/opening. COS: PIC discarded expired foods.

Observed sanitizer bucket stored directly above cooking oil, can of butane stored on shelving with utensils and single-use articles. CA: Toxic materials shall be stored so they cannot contaminate food, equipment, utensils and single-service articles by separation and locating the toxic materials in an area not above food, equipment, utensils or single-service articles. COS: PIC relocated toxic items.

Observed employee personal items stored on prep cooler and prep counter (cell phone, drink). CA: Employee personal items shall be stored in separate, designated areas. COS: PIC removed items.

Observed improper storage of employee personal items on prep top cooler, on storage shelves, and in RIC. CA: Employee personal items must be stored in a designated area to prevent possible contamination of facility food and equipment. COS: PIC relocated all items to proper areas.

Observed coffee machine nozzle not cleaned at a frequency to be free of accumulation to sight and touch. CA: Food contact surfaces must be cleaned at a frequency necessary to be clean to sight and touch. COS: CFSM washed rinsed and sanitized with dish machine.

Observed improper storage of employee personal drinks; employee drink stored on prep table and on the middle shelf of the reach-in cooler with restaurant food below it. CA: Discussed with PIC. Employee drinks in the cooler must be stored on the bottom shelf and contained in a designated, labelled area. Drinks stored in the kitchen must be kept separate from food and prep surfaces. CA: PIC relocated drinks.