PASTA BELLA

Observed several foods stored uncovered, exposed to contamination in WIC in main kitchen (several cooked pastas), along steam table in main kitchen (sauces, meatballs, etc.), in small RIF in main kitchen (frozen mozzarella sticks), and jar of sugar along bar.

C/A: Unless actively cooling, all food must be stored covered protected from contamination.

COS: All food covered.

Observed interior of both ice bin lids in server area soiled with black accumulated residue and soil.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: Both lids cleaned and sanitized.

Observed scoop handle stored in contact with ice along bar and knife handle stored in contact with lemons in container along server area of main kitchen.

C/A: , in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

1. Observed damaged gaskets along door of WIF in main kitchen and salad cooler in server area of main kitchen.
2. Observed lid of left- Baine Marie cooler in server area unattached at hinges in disrepair.

C/A: Replace/repair gaskets; Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed black mold like accumulation along gaskets and interior door of keg cooler in bar area.

C/A: Clean all equipment and increase cleaning frequencies; Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1. Observed chipped, missing, and damaged floor tiles and grouting along floor throughout main kitchen and in WIF in main kitchen.
2. Observed hole in wall behind slicer in prep area of main kitchen.
3. Observed excessive water along floor throughout main kitchen.

C/A: Repair all areas: 1. All physical facilities shall be maintained in good repair.

2. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products

Observed employee beverages stored amongst food service food in prep cooler at bar and along shelving in WIC in main kitchen.

C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

COS: Beverage discarded.

Observed expired CFSM certificates posted along bar wall of front food service area for food managers.

C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

**Expired CFSM certificates removed; PIC states facility has current serve safe certificate. Email current CFSM certificate to EHS within 10-days (1/5/2025). **

Observed many single use containers removed from original protective packages stored on shelving in bar and in main kitchen without any means of protection from contamination until used.

C/A: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor.

3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed damaged gaskets along door of WIF in main kitchen and salad cooler in server area of main kitchen.

C/A: Replace/repair gaskets; Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed large amounts of liquid pooling along base inside 3-door cooler in bar area. 2. Observed accumulated food debris along shelving inside Prep-WIC in main kitchen. 3. Observed ceiling and fan grates in WICs in main kitchen.

C/A: Clean all equipment and increase cleaning frequencies; Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1. Observed damaged floor tiles and grouting along floor throughout main kitchen and in WIF in main kitchen.
2. Observed soiled and missing ceiling tiles throughout ceiling in main kitchen.

C/A: Repair; 1. All physical facilities shall be maintained in good repair.

2. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products

C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

*Floor tiles and grouting has been done in some areas in main kitchen. PIC states remaining project will be completed within next few weeks.

Observed employee beverage in cup without lid or straw stored on in-use prep table in dry storage area of main kitchen.

C/A: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

COS: Beverage discarded.

Observed several food items stored uncovered in RICs, Baine-marie coolers, and RIF in main kitchen.

C/A: Unless cooling, all food must be stored covered.

COS: Food covered.

Observed interior of ice bin lids (2) in server area heavily soiled with black accumulations. Observed can-opener blade at prep table in main kitchen soiled with accumulated food debris.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: All items cleaned and sanitized.

Observed raw shrimp improperly defrosting in prep sink in main kitchen submerged in stagnant water.

C/A: time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

COS: Approved method used.

Observed no posted CDPH inspection report in facility.

C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

1. Observed scoop handles stored in contact with food in pizza Baine-marie cooler 2 (ricotta) and in WIC (scampi sauce) in main kitchen.
2. Observed ice scoop improperly stored on unclean surface of ice machine in dry storage area in main kitchen.
3. Observe cup without handle stored in food (cut vegetables) in RIC in main kitchen near grill.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: All utensils stored correctly.

Observed floors soiled with food debris and large amounts of water pooling throughout main kitchen and prep area.

C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed TCS foods (cooked peppers, diced tomatoes, cut romaine lettuce, cooked fettucine noodles) throughout the kitchen holding above 41F. 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: Items discarded.

Observed hot TCS food (shrimp supreme soup) not cooled from 135F to 70F within 2 hours. CA: Cooked TCS food shall be cooled within 2 hours from 135°F (57°C) to 70°F (21°C); P and within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Soup stirred and ice added to rapidly cool.

Hand sinks appear to be used for purposes other than handwashing; observed food debris/splatter in hand sinks in main kitchen and at bar. CA: A handwashing facility may not be used for purposes other than handwashing. COS: Hand sinks were cleaned.