Alessandro's Italian Café and Pizzeria

Observed pepperoni at 60F, cooked mushrooms at 50f, Sausage at 49F, in prep top cooler.

Maintain foods at 41F and below besides when actively cooling.

COS:Discarded

Dishwasher not dispensing sanitizer at time of inspection. Chlorine sanitizer shall be present at 50-100ppm in a chlorine dishwasher.

COS: Adjusted to washing dishes in 3 compartment sink

Observed multiple towels laying on prep table

Towels shall be maintained in sanitizer at correct concentration when not in use.

Prop top cooler has exposed insulation inside far right (Cheese) compartment.

Equipment needs to be smooth/easily cleanable. Repair or replace

Observed foods stored in front prep cooler over 41F including tomatoes at 45F, Pepperoni at 58F, sausage 47.

Prep cooler must be maintained 41F and below at all times.

COS Discarding

Observed meat sauce and pasta that did not cool properly from 135F to 70F in the first 2 hours. Foods cooked and cooled on-site must rapidly cool from 135F to 70F in 2hrs or less and then cool from 70F to under 41F within an additional 4 hours.

COS: Discarding

Observed no time documentation for Focaccia bread (Contains cooked tomatoes) Facility had forms for time documentation (not filled out) but did not have a written policy.

If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F or less when removed from cold holding temperature control, or 135°F or greater when removed from hot holding temperature control;

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

COS by discarding.

Observed 2 sanitizer buckets at 0ppm quat sanitizer - Maintain sanitizer buckets at manufactures recommended concentration. (Normally 150-500ppm)

COS: Buckets refilled

Facility is in need of deep cleaning and repairs. Floors, walls especially at the floor/wall juncture have heavy buildup of grime. Thoroughly clean facility, discard/replace/repair materials that are no longer cleanable.

Dishwasher was not dispensing any sanitizer at time of inspection. Chlorine sanitizer shall dispense at 50-100ppm.

No thermometer observed inside front prep cooler or cook prep station on right. All refrigeration units must be equipped with a thermometer.

Cutting boards on prep coolers are full of melted marks and no longer smooth/easily cleanable. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Chest freezer inside lid is damaged with exposed insulation. Replace inside portion of lid or replace unit.

Shelves in walk in cooler are rested and no longer smooth/easily cleanable. Replace shelves that are no longer smooth/easily cleanable.

Facility is in need of deep cleaning and repairs. Floors, walls especially at the floor/wall juncture have heavy buildup of grime. Thoroughly clean facility, discard/replace/repair materials that are no longer cleanable.

Observed TCS foods in pizza prep top unit being cold held at temperatures greater than 41°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS food shall be maintained at 41°F when being cold held. PIC stated that products were out of temperature because unit has to stay open when busy. Commercial units are designed to maintain temperature when opened however, kitchen is fairly hot which may be a contributing factor in the temperature abuse. Temperatures in reach-in portion were god. COS by moving food to walk-in. PIC must come up with a solution to prevent future temperature abuse.

Observed TCS foods in mini prep-top unit being cold held above 41°F. Ambient temperature of unit was 55°F with temperature of food ranging between 52-55°F. COS by moving food to walk-in as PIC stated that products have been in unit for less than an hour. Do not store TCS in unit until minimum cold holding temperature can be maintained.

Observed TCS foods in prep top/reach-in unit (across from fryer) being cold held above 41°F. Ambient temperature of cooler was about 49°F. COS by discarding.

Observed no time documentation on focaccia bread (contains tomatoes).

If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F or less when removed from cold holding temperature control, or 135°F or greater when removed from hot holding temperature control;

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

COS by discarding.

Observed no thermometers in any of the coolers. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Thermometers must be placed in warmest part (front) of all units.

Observed cups to left of ice machine stacked while wet. Dishes must air-dry. This was noted on previous inspection.

Observed heavy debris build-up in prep top and reach-in units. Must clean inside all units (crevices, shelfs, and floors--especially in reach-in cooler in pizza area).

Kitchen is in need of deep cleaning. Must clean hood vents, exterior of equipment, walls, ceilings, etc.