PROVINO'S ITALIAN RESTAURANT

Observation: Observed TCS food (house made garlic butter 115 degrees Fahrenheit) hot holding below 135 degrees Fahrenheit in a croc pot on main serving line. CA: TCS foods must be hot held at a minimum of 135 degrees Fahrenheit. COS: Per the CFSM, the garlic butter had been placed into the croc pot less than 1 hour prior. The CFSM reheated the garlic butter (verified 167 degrees Fahrenheit).

Observation: Observed back exterior door not self closing and not properly closed when not in use. CA: Outer openings of an establishment must be protected by solid, self-closing, tight-fitting doors. COS: The CFSM properly closed the door and will have the self-closing mechanism on the door repaired/ replaced.

Observed potentially hazardous TCS foods (cooked pasta, cut tomatoes) held above 41 degrees F in grill drawer. The grill drawers were not closing fully and gaskets were found to be in need of repair. Corrective Action: Discussed proper cold-holding temperatures with PIC. The pasta and tomatoes were discarded. All other TCS foods were found to be at 41 deg F below but were restocked the morning of the inspection. Discussed having cooler gaskets repaired/replaced to ensure they are closing properly for maintaining proper cold-holding temperatures with PIC. PIC will monitor employees to ensure drawers are closed fully and bags of ice were placed inside to assist in maintaining temperatures. Documentation of repairs must be provided. Please call the Health Department at (706) 295-6316 to have cooler rechecked.

Observed potentially hazardous TCS food items (cooked fettuccini pasta) not properly cooled with time and temperature for safety. Multiple pans of white sauce were prepared at 9:50 am. At 12:20 pm, approximately 2 hours and 20 minutes after being cooked, two containers measured 68 deg F and 70 deg F. Multiple containers of pasta, including fettucini pasta and spaghetti, were sealed with a lid and stacked together in walk-in cooler.
Corrective Action: CFSM discarded pasta. Discussed proper cooling methods (ice bath, removing lids from containers, loosely covering the items with plastic wrap, utilizing the walk-in freezer) and using cooling logs to ensure all items are properly cooled with time and temperature for safety. The Health Department will recheck the facility to monitor use of cooling logs. Also discussed proper cooling methods and methods for increasing rate of cooling during storage. PIC will retrain all food service employees on 2-step cooling method and processes.

Observed rear handwashing sink blocked by trash can and pans. Per food service employees, this sink is used by the prep team and dishwashers. CA: Discussed maintaining handwashing sink so that it is accessible at all times for employee use with PIC. PIC relocated the trash can and pans.

Observed cook line handwashing sink being used to tea funnel in cook line handwashing sink. CA: Discussed proper use of handwashing sinks with PIC. Handwashing sinks may not be used for purposes other than handwashing. PIC instructed employee to properly wash, rinse and sanitize tea funnel in warewashing area.

Observed red sanitizer bucket with sanitizer solution stored directly next to open container of clam sauce on lower shelf of food prep table. CA: Discussed proper storage of toxic substances to prevent contamination of food, equipment, utensils, etc with PIC. PIC discarded clam sauce and staff will be retrained.

Observed multiple unlabeled spray bottles of pink toxic chemicals in main kitchen area. Per food service employee, the contacts were a degreaser. CA: Discussed labeling working containers of poisonous or toxic chemicals (such as cleaners and sanitizers) with common name. All spray bottles were labeled. Staff will be trained.

Observed water accumulation on plastic wrap of food items (toasted ravioli, cheese sticks) and shelving in lower portion of salad bar prep top coolers. Ice build up and condensation was noted on upper interior surface of prep top and doors were not sealing properly at the time of inspection. CA: PIC was notified of water accumulation. No food items appeared to be directly contaminated and were relocated to the walk-in cooler. All plastic wrap with water accumulation was removed and replaced with clean wrap. No food items will be stored in lower portion of this cooler until properly serviced and repaired. Documentation of repairs must be provided. Please call the Health Department at (706) 295-6316 to have cooler rechecked.

Observed leak from drain at handwashing sink in front server station when in use. Corrective Action: PIC placed bucket under drain to keep handwashing sink accessible. PIC will have drain repaired by licensed plumber. This will be rechecked by the Health Department.

Observed case of single-use meal kits stored directly on floor with single-use utensils stored on top in front hostess/server station. Observed brooms leaning on packages of single-use foam plates in dry storage. Corrective Action: Discussed proper storage of single-use items 6" off floor in clean, dry location with PIC. No items appeared to be directly contaminated. PIC relocated single-use items from hostess/server station and brooms to new location.

Observed significant ice build-up around walk-in freezer door. Per PIC, this recently started. Corrective Action: Discussed having walk-in freezer serviced and seals checked with PIC. PIC will have the door serviced by licensed technician. Documentation will be required. This will be rechecked by the Health Department in one month.

Observed black build-up on walls behind ware-washing machine and food debris in ware washing area. Observed dust build-up on air vents in main kitchen area and on fan in prep area. CA: Discussed cleaning methods and frequency in these areas to prevent build-up. PIC will have these areas cleaned and will increase cleaning frequency.

Observed potentially hazardous TCS food (cut lettuce) held above 41 degrees F in bread retarder. The bread retarder read 51 deg F at the time of the inspection. Corrective Action: Discussed proper cold-holding temperatures with PIC. The lettuce had been recently cut and was moved to the walk-in freezer to rapidly cool.

Observed potentially hazardous TCS foods (sausage, meatballs) hot holding on steam table at less than 135 degrees. Corrective Action: These items were found to be greater than two hours old and were discarded. Discussed methods to properly hot hold these types of items with PIC. PIC will retrain staff.

Observed potentially hazardous TCS food (house made garlic butter) hot holding in steam well less than 135 deg F. During the inspection, PIC noted the butter had not been turned on to the proper temperature.
Corrective Action: Discussed proper hot holding with PIC. Garlic butter was discarded. The station was labeled to instruct food service employees to set the unit to properly hot hold garlic butter.

Observed potentially hazardous TCS food items (cooked white sauce, cooked spaghetti) that were not properly cooled with time and temperature for safety. Multiple pans of white sauce were prepared the day before and measured 50 deg F. The cooked spaghetti was prepared three hours prior and measured 67 deg F. Prep team reported they do not recheck items cooling once placed in the cooler. Corrective Action: CFSM discarded all white sauce and spaghetti. Additional items that had been prepared and cooling were checked and relocated to the walk-in freezer to rapidly cool if still found to be within time and temperature parameters. Discussed proper cooling methods (ice bath, removing lids from containers, loosely covering the items with plastic wrap, utilizing the walk-in freezer) and using cooling logs to ensure all items are properly cooled with time and temperature for safety. The Health Department will recheck the facility to monitor use of cooling logs.

Observed potentially hazardous food items (lettuce, manicotti, lasagna, ravioli, pasta in sauce) held using time as a public health control without time marking. All items were discarded. Corrective Action: Discussed with PIC. Discussed proper use and labeling requirements when using time as a public health control with food service employees at the time of the inspection. All items were discarded and replaced with new food items that measured at least at 41 deg F and labeled with start and discard time.

Observed multiple unlabeled spray bottles of toxic chemicals in main kitchen area. Per the PIC, the contents were a degreaser. Corrective Action: Discussed labeling working containers of poisonous or toxic chemicals (such as cleaners and sanitizers) with common name. All spray bottles were labeled. Staff will be trained.

Observed handle of scoop touching food in large container (large salad container.) Corrective Action: Discussed proper storage of in-use utensils with PIC. PIC educated staff on hand contamination of food.

Observed in-use utensils stored in water measuring less than 135 deg F on main kitchen steam table. All utensils were taken to dish room to be washed, rinse and sanitized. All water was discarded. Corrective Action: Discussed 135 deg F requirement with PIC. If steam table is not able to hold the utensils at a minimum temperature of 135 deg F, the utensils must be stored in the food item with the handle up or in a clean, dry location and washed, rinsed and sanitized every four hours. PIC will retrain all staff.

Observed potentially hazardous TCS foods cooling in walk-in cooler using unapproved cooling method. Tomatoes prepared one hour prior were being stored in large quantities with a tight-fitting lid and measured 60 deg F. Lasagna had been cut into portioned quantities, stacked in large quantity with paper between layers and covered with plastic wrap measuring 50 deg F. CA: Discussed and educated PIC on approved cooling methods. The lid was removed from the tomatoes and separated into smaller quantities to cool. The plastic wrap was removed from the lasagna and brought to walk-in freezer to rapidly cool. PIC will educate employees on cooling food using approved cooling methods/monitoring during cooling process.

Observed one drawer (upper left) of chef base cooler not cold-holding TCS items at 41 deg F or below. At the time of the inspection, two potentially hazardous TCS foods (cut spinach, cut tomatoes) were cold-holding at 43 deg F. Other items at the back of the drawer (artichoke hearts, zucchini) and in remaining drawer of unit were holding at 41 deg F or below. Digital thermometer on unit showed an ambient temperature of 31 deg F. Per the PIC, these had been holding in the unit overnight. CA: PIC was notified and spinach and tomatoes were discarded. They will discontinue using the top drawer until it has been serviced by a licensed technician. This will be re-checked by the Health Department.

Observed doors on prep-top cooler not closing and sealing properly. CA: Discussed with PIC. The lower part of the prep top unit has not been properly cold-holding and has been put out of service. They are currently waiting on a service technician to service unit. Door and gaskets for unit should also be repaired or replaced.

Observed large ice accumulation around door of walk in freezer at the time of the inspection. PIC believes could be related to walk in cooler door being left open. CA: Discussed having walk-in door to freezer serviced with PIC. PIC will also educate staff on keeping walk-in cooler door closed.