Ipp's Pastaria and Bar

Observed no time documentation on container garlic/oil mixture utilizing time as a public health control. Another container was also stored past 4 hours.

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 (57°C) or greater when removed from hot holding temperature control; P

(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; Pf

(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; P and

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

COS by discarding.

Observed high temp dish machine in main kitchen area not reaching at least 160°F. Dish machine initially tested at 158F but then dropped to 148-149°F after several attempts. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator. Use of dish machine was stopped and 3-compartment was set up. Super Source tech was called and is enroute.

Observed time/temperature control for safety (TCS) foods prep top/reach-in unit in pizza area being cold held above 41°F. Ambient temperature of unit was ~45°F. Temperature abuse may be from cooler door not being able to fully close and being left ajar. TCS foods must be cold held at 41°F or below. COS by moving TCS foods in reach-in part to a different unit and creating an ice bath in the prep top portion.

Observed TCS foods in sliding reach-in cooler in salad area (Atosa brand) being cold held above 41°F. Ambient temperature of unit was 38°F when kept closed, however temperature of all TCS foods ranged between 42-45°F. TCS foods must be cold held at 41°F or below. COS by moving food.

NOTE: This unit is not designed for storage of TCS foods. If minimum cold holding temperature can't be maintained the unit must be replaced with a commercial/NSF certified unit.

Observed various utensils stored in room temperature water in pizza area. If utensils are going to be stored in water it must be at least 135°F. This was noted on previous inspection. COS by removing utensils from water.

Observed cups in expo area and bar stacked while wet. Dishes must air-dry prior to stacking. COS by unstacking.

Observed deli slicer visibly dirty and not being cleaned and sanitized after use. COS by cleaning slicer. Slicer was being cleaned solely with degreaser. Health Authority informed management that slicer must be cleaned with a sanitizer. Sanitizer was then used to properly clean.

NOTE: if degreaser is going to be used before sanitizer, there must be a rinse step with water.

Observed improper cooling methods for various items cooling. Items on ice baths did not have enough ice and water; other items in cooler were cooling in large, deep pans while tightly covered.

Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

COS by adding ice and water to ice baths, transferring items to sheet trays, and storing in freezer.

Observed cracked floor tiles throughout kitchen area. Also observed ceiling peeling in deli slicer area. Both areas must be addressed.

Observed pasta prepared 9/5/23 not cooled to 41°F or below. Pasta was 51°F in the center as a result of poor cooling methods; pasta was cooling in large, deep containers and stacked on top of each other.

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

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

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

COS by discarding. Person in charge must ensure that proper cooling methods are being practiced. Due to limited cooler space, Health Authority recommends cooling all pasta on ice to 41°F or below prior to placement in cooler.