ETERNA PRIMAVERA

6-1C: .04(6)(d)Observed multiple containers of soup that did not cool to 70F within 2 hours. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Soup containers were discarded.

8-2B: .07(6)(g)Observed multiple containers of sanitizer at too high of a concentration of chlorine. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer was remade.

11A: .04(6)(e)Observed large containers of soup cooling with lids on in standing cool water. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person-in-charge was coached on proper cooling methods.

4-2B: .05(8)(a)Observed employee wash and rinse blender container and set to dry without sanitizing, Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Item was sanitized.

6-1A: .04(6)(f)Observed multiple time/temperature control for safety food items holding at temperatures above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.

11D: .05(3)(g)Facility does not have food thermometer. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

15A: .05(6)(a)Prep cooler in kitchen is not able to maintain temperature to hold foods at 41F or below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

1-2A: .03(2)No person in charge at beginning of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Person in charge arrived during inspection.

3-1D: .04(5)(f)Facility is serving shrimp raw but does not have a parasite destruction letter for them. If the fish are frozen by a supplier, a written letter of parasite destruction from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under subsection (5)(e) of this Rule may substitute for the records specified under paragraph 1 of this subsection. (Pf) Corrective Actions: Person-in-charge provided parasite destruction letter by end of inspection.

15A: .05(1)(a)Observed paper towels being used to line shelves of clean utensils. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: Paper towels were removed.