Palermo's Original Pasta & Sandwiches

Observed several TCS foods cold held above 41°F in reach in cooler drawers under prep top unit. The AAT of the unit was 44°F. TCS food must be cold held at 41°F or below. COS by moving TCS items to walk in cooler. Must fix cooler before holding TCS items within it again.

Observed tiramisu cold held at 44°F in small reach in cooler next to open drink cooler. The AAT of the unit was 41°F. TCS food must be cold held at 41°F or below. Must lower AAT of both coolers to a degree that consistently cold holds TCS food at 41°F or below. COS by moving tiramisu to different cooler.

Observed several containers of pasta in walk in cooler and reach in cooler drawer prepared on previous days not cooled to 41°F within 6 hours. TCS food must cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours (~33°F the 1st 2 hours, then ~7°F the last 4 hours). Pasta was pre-portioned and wrapped in plastic bags. Will email PIC proper cooling methods. Health Authority suggests cooling pasta in flat / shallow pans left uncovered in walk in cooler. COS by discarding.

Observed coleslaw and tiramisu cold held in grab & go cooler at temperatures above 41°F. The ambient air temperature was 50°F. All time/temperature for safety (TCS) foods must be cold held at 41°F or below. COS by moving items to reach in cooler behind counter.

Observed several TCS items cold held on an improper ice bath in prep top unit at temperatures above 41°F. All TCS items must be cold held at 41°F or below. A proper ice bath must completely submerge item within it, and shall be roughly 80% ice and 20% water. PIC stated they are in the process of repairing prep top unit and have been making ice baths in the meantime. COS by fixing ice bath. Health Authority suggests to use Time as a Public Health Control (TPHC) for TCS items within prep top unit if unable to cold hold at 41°F or below.

Observed garlic in oil sauce held on counter at 72°F. All TCS foods must be cold held at 41°F or below or use TPHC. COS by placing in cooler to cool back down to 41°F.

Observed hot honey mustard prepped on 2/23/25 and tomato based vinegar sauce prepped on 2/24/25 in walk in cooler. Foods subject to date marking must be used or discarded within 7 days, with the day of prep counting as day 1. COS by discarding.

Observed kale salad, spicy coleslaw, and pasta being cold held above 41°F in grab and go cooler. Time/temperature control for safety (TCS) foods in must be cold held below 41°F. COS by moving to another unit.

Observed pasta chips being hot held at 115°F under heat lamp. Once pasta is cooked, it must be hot held at 135°F or above. COS by discarding. Owner stated that they will start using a 4 hour time as a public health control system. Health Authority will provide written procedure detailing guidelines.

Observed garlic chili sauce (95°F), pecorino sauce (59°F), and vodka sauce (74°F) that finished cooking between 7:30-7:45AM not cooled to required temperature within allotted time due to poor cooling methods. All sauces were stored in moderately deep containers and stored covered in walk-in. Ambient temperature of walk-in was right at 41°F.

Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

COS by discarding. Health Authority recommends using a cooling log to monitor temperature over the 6 hours. Cooling log will be provided.

Observed food build-up on posterior crevice of deli slicer. Slicer was not used today. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing and sanitizing slicer. Must ensure crevices are thoroughly cleaned and sanitized to prevent potential contamination when slicing new deli meats and cheeses.