Campania

Observed tomato soup and sausage cooling improperly due to improper cooling methods. Both items were stored in large, deep containers and covered with a lid in the walk in cooler. Tomato soup was cooked at 1:30 PM, temping 100°F at 2:20 PM, then temping 90°F at 3:55 PM. Sausage was cooked at 1:30 PM, temping 105°F at 2:20 PM, then temping 91°F at 3:55 PM. 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, ~7°F the last 4 hours). COS by placing both items in walk in freezer. Highly suggest cooling TCS food in small, shallow pans uncovered in walk in cooler.

Observed PIC utilizing Time as a Public Health Control (TPHC) for butter on counter next to stove. Butter was brought out at 11 AM, and was still on counter at 3:55 PM. Must have time documentation indicating the time the item was brought out, and the discard time 4 hours later. Must discard after 4 hours. COS by discarding. Will re-email TPHC written procedure, must fill out and keep on file for future inspections.

Observed significant debris accumulation on slicer stored as clean. Food contact surfaces must be stored clean to the sight and touch. COS by cleaning slicer.

Observed mold-like accumulation inside ice machine (near ice chute). Food contact surfaces must be cleaned at a rate that prevents accumulation. Must empty ice and deep clean within 72 hours.

According to PIC, salmon is occasionally served less than fully cooked. PIC provided salmon parasite destruction letter. As mentioned last inspection, must update menu to include a consumer advisory for the salmon. If an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf

2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf

Observed meatballs and tomato meat sauce prepped on 2/5/25 at temperatures above 41°F. After discussion with PIC, it was determined these items didn't cool properly due to improper cooling methods. 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. Will email PIC helpful handout on proper cooling methods.

Observed no heat sensitive color changing test strips or maximum registering thermometer to check dish machine and ensure it reaches 160°F at plate level. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Must order color changing test strips or maximum registering thermometer.

Finish wall junction (gap) behind food prep sink Finish trim around kitchen window Caulk 3 compartment sink to wall - Drill holes to run detergent & sanitizer hoses through so sink can be flush with wall