BOTTEGA ITALIAN MARKET & WINE

Observed certificate for food handler essentials course.

CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. PIC needs to show proof that they signed up or have taken a class within 10 days.

Observed multiple items cold holding above 41F (see asterisk for food and temperature) on front food service countertop, front food service display case, and main kitchen prep top cooler.

CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

COS: Countertop items were placed in the front food service reach in cooler. Items in the front food service display case and main kitchen prep top cooler were discarded.

Observed facility using time as a public health control for pizza in front food service lamp case. Pizza did not have a discard time label.

CA: The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food.

COS: Pizza was discarded.

Observed certificate for food handler essentials course.

CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. PIC needs to show proof that they signed up or have taken a class within 10 days.

Observed multiple food employees drink from water bottles in food prep areas (main kitchen and front food service) and water bottles were placed on food prep table after drinking.

CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed

COS: water bottles discarded.

Observed front food service handwash station without soap.

CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

COS: PIC added a soap dispenser.

Observed pitcher in handwash sink in main kitchen.

CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.

COS: Pitcher was removed from handwash sink.

Observed front food service handwash station without paper towels.

CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or a continuous towel system that supplies the user with a clean towel.

COS: Paper towels were added to the front food service handwash station.

Countertop cooler in Main Kitchen observed with ambient of 45 F. CA: All cooler units must be able to cold hold TCS foods at 41 F or lower.