Trattoria di Montaluce

Observed shrimp, salmon, and squid left overnight in preptop coolers at 50, 49 and 46 degrees. Observed meatballs and chicken in the walk in at 49 and 50 degrees. All TCS food items MUST be held at 41 degrees or colder to prevent the growth of bacteria. Discussed cooling and air flow in coolers with staff. Items out of temperature discarded. Inspector to follow-up and check temperatures are holding.

Observed items hot holding at temperatures between 94-148. Items were within the reheat time and reheated to 165 before being returned to hot holding. Meatballs discarded due to cold holding violation.

Observed meatballs and chicken cooled overnight in the walk-in between 49-50 degrees. Items discarded. Facility given a cooling log and cold hold log to help monitor temperatures.

Observed that facility is using TPHC in ice baths without proper labeling of items. Deli meat at 57 degrees at 2.5 hrs in. Discussed cold holding vs TPHC. COS label with discard time of 2:30 added.

Facility is out of vomit cleanup kits and lacks a written procedure. COS New kits ordered.

Observed dead flies throughout the kitchen. Noted them under the back kitchen hand wash sink, under the shelving by the dish pit, under the stand mixer and on some dishware. Pests must be discouraged from enter in the facility through appropriate means, such as air curtains, and the facility cleaned as often as necessary to remove dead insects and keep from attracting live ones.

Observed in-use utensils stored on top of food containers. In-use utensils must be stored in a manner that prevents their contamination. COS items removed and staff advised on storage methods.

Observed that the sink compartment order at the 3-compartment sink reversed with dirty dishes on the sanitize side and clean dishes on the wash side. Both drainboards and the drainboards on the dishmachine require cleaning. Observed dead flies on the clean dish side of the dish machine. Observed caulking on the splash guard between the dishmachine and sink in need of cleaning and repair/replacement.

Observed debris on equipment handles, on and under dry storage shelves, on fryer and fryer basket and on the bottoms of some reach-in units. These surfaces should be kept free of debris and cleaned with sanitizer.

Observed that one of the women's toilets is clogged.

Observed a grease spill at the grease barrels and two grease barrels stored off of the concrete pad. The grease spill must be cleaned up and the grease barrels returned to the concrete pad.

Observed several open containers of ice in reach in freezers, observed an ice bin left open at the bar, observed fish and rice stored uncovered in the walk in cooler, and observed a bucket of ice in a reach in cooler at the bar uncovered. Ice is a food product and all food items must be stored with a cover to protect the item from contamination. COS food items either covered or voluntarily discarded.

Observed the chlorine dishmachine to be dispensing sanitizer at 10 ppm and in use for warewashing. Manager called Service Technician, and machine was serviced to dispense proper 50 ppm Cl. Per service technician, bucket of chlorine sanitizer was expired. COS bucket was swapped, machine was primed and adjusted to dispense proper concentration.

Observed many food items made in house throughout kitchen and kept longer than 7 days. Observed one commercially purchased dry good in the kitchen with a best by date in 2023. All food items made onsite must be used or discarded within 7 days and all commercially purchased food items must be kept per the manufacturer's label. COS food items voluntarily discarded.

Observed food handling staff engaged in kitchen duties without proper head and facial hair restraint. Observed one food handling employee wearing a bracelet. COS employees educated, donned proper restraints, bracelet was removed and hands were washed before resuming duties.

Observed food items in prep top coolers between 51 and 39. Observed dairy products and ambient temperature of display cooler above acceptable cold holding range. All TCS food items MUST be held at 41 degrees or colder to prevent the growth of bacteria. Items out of temperature discarded.

Observed large containers of tomato sauce that had been left to cool in walk-in cooler over night that did not reach proper cold holding temperatures in an appropriate time period. TCS food items must be cooled from the hot holding temperature of 135 degrees to 70 degrees within 2 hours. They must then be cooled from 70 degrees to 41 degrees within another 4 hours. Temperatures must be taken and monitored during cooling process. Acceptable cooling methods include ice baths, ice wands, and reducing volume. EHD recommends keeping cooling logs to ensure target temperatures are reached within an acceptable time-frame. Items discarded and a training scheduled.

Observed a missing ceiling tile and broken light shield in back prep area. Observed a cooler handle in need of maintenance at the bar. These areas must be kept in good condition.

Observed packages of strawberries, fresh peppers, and leafy greens with soft spots, mold-like substance, or no longer in good condition. COS: Packages were discarded and staff educated on rotating food stock.

Observed handwash sink in bar with dirty glasses in it. Observed handwash sink in kitchen blocked by trash can, observed a different sink with soap dispenser not working. Hand wash sinks must be fully stocked and accessible at all times. COS sinks stocked and items moved.

Observed food items made in house and kept longer than 24 hrs without a date mark or label. All food items must be labeled to ensure proper disposition within an acceptable time frame. COS labels added or items discarded.

Observed debris on equipment handles, on baffle of ice machine, on fan in kitchen, and on doors of some equipment. These surfaces should be kept free of debris and cleaned with sanitizer. COS surfaces.