BAMBINELLI'S

Observed two containers of pasta noodles and two pans lasagna cold holding above 41F located in the walk in cooler. CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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: PIC voluntarily discarded the two pans of lasagna and two containers of pasta.

Observed a container of diced tomatoes cold stored date marked more the 7 days. CA: (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; COS: PIC provided the corrected date for 7 day marking.

Observed multiple TCS foods cold holding at temperatures above 41F located in the right sided prep top cooler, including Lasagna, sliced meatballs, pizza sauce, Sausage(see temperature log). Observed raw calamari cold holding above 41F located in the True Reach in Cooler. Observed ambient of right sided cooler initially at 44F but after the cooler was emptied it dropped to 38F. CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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: PIC stated the TCS foods were placed in the right sided cooler that morning, less than 4 hours prior. PIC removed TCS food the cooler and placed in the Walk in Cooler. PIC voluntarily discarded the raw calamari. Regarding the right sided cooler, suggested training staff to ensure fans inside the cooler aren't block and routinely check temperatures in cooler.

Observed the dish washer in main kitchen at 0ppm chlorine while actively being used. Upon checking, observed sanitizer container empty and not attached. CA: Chlorine sanitizer concentration level should be reading 50ppm-100ppm. COS: PIC replaced the empty sanitizing solution for mechanical warewashing equipment. PIC checked concentration of chlorine sanitizing solution with test strips. Chlorine sanitizing concentration level at 50 ppm after corrections.

Observed deli ham and salami with provolone cold holding at temperatures above 41F (see temperature log). CA: TCS foods shall be cold held at 41F or lower. COS: The employee on the line stated both food items had been in the cooler since the day before. Both food items were discarded.

Observed the sanitizer bucket at the back-wait station at 0ppm chlorine. CA: Advised PIC that chlorine sanitizer concentration shall be maintained between 50ppm-100ppm. COS: Employee remade the solution and checked with a test strip. New sanitizer solution read 100ppm chlorine residual. Advised to always check sanitizer concentration with test strip after making.

Observed the inside of both ice machines, located in the kitchen, with a black mold-like substance on the inside. CA: Food contact surfaces shall be kept clean to sight and touch. Advised PIC to first melt the ice, then to clean and sanitize the inside of the ice machine.

Observed the inner black plastic piece of the bar soda nozzle with a build up of residue. CA: Food contact surfaces shall be kept clean to sight and touch. Advised to clean and sanitize the soda nozzle.