NORTH ITALIA

Observed multiple freshly cooked food items cooling at room temperature during the time of inspection.

CA: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

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

COS: Food items were moved to proper cooling methods

Observed employee cooking and preparing food while wearing jewelry and a wristwatch.

CA:(g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Employee removed jewelry and wristwatch during the inspection.

Sink and surface sanitizer test strips were not observed during the time of inspection.

CA:(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Advised PIC Facility must maintain appropriate sanitizer test strips on-site at all times to verify proper sanitizer concentrations for sinks and food-contact surfaces

Observed main kitchen dish machine did not reach the required 180°F during the time of inspection.

CA:Warewashing Machine, Data Plate Operating Specifications. A warewashing machine, if utilized, shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the:

1. Temperatures required for washing, rinsing, and sanitizing;

2. Pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; and

3. Conveyor speed for conveyor machines or cycle time for stationary rack machines.

(z) Warewashing Machines, Internal Baffles. Warewashing machine wash and rinse tanks shall be equipped with baffles, curtains, or other means to minimize internal cross contamination of the solutions in wash and rinse tanks.

(aa) Warewashing Machines, Temperature Measuring Devices. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water:

1. In each wash and rinse tank; Pf and

2. As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank. Pf

(bb) Manual Warewashing Equipment, Heaters and Baskets. If hot water is used for sanitization in manual warewashing operations, the sanitizing compartment of the sink shall be:

1. Designed with an integral heating device that is capable of maintaining water at a temperature not less than 171ºF (77ºC); Pf and

2. Provided with a rack or basket to allow complete immersion of equipment and utensils into the hot water. Pf

Advised PIC that dish machine must reach a minimum final rinse temperature of 180F to properly sanitize utensils and food-contact surfaces. Facility must service or repair the dish machine and verify proper sanitization before continued use.

CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Observed no CFSM certificate posted in public view in food facility.

CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; pr a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf Observed handwashing sink in main kitchen with no disposable towels. COS: Food employee supplied hand washing sink in the main kitchen with disposable towels.

CA: (4) Protection From Contamination After Receiving. 2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P 3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf

Cook on the line was observed using bare hand contact with Parmesan cheese, cook was observed grating cheese and placing it in the service window to be served. PIC was informed and instructed to discard the cheese. COS: The PIC discarded the affected cheese and instructed the cook to wear gloves moving forward.