CAFE MILANOS

6-1C: .04(6)(d)Observed 3 large white containers of pasta sauce cooling greater than 6 hours totals with an internal temperature above 41F inside the walk in cooler. Pasta sauce was made yesterday. Observed 3 large plastic containers of alfredo sauce cooling greater than 6 hours with an internal temperature greater than 41F. Alfredo sauce was made on 5/30/26. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: An employee discarded food.

11A: .04(6)(e)Observed pasta sauce and alfredo sauce cooling in deep plastic containers with tight fitting lids. 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: The person was informed on cooling methods for large containers of sauce.

6-1A: .04(6)(f)Observed cooked chicken, spinach, and lasagna cold holding above 41F the prep cooler located across the steamer. Observed rice cold holding above 41F in the reach-in-cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC(person in charge) discarded the rice, PIC put down the prep cooler lid for rapid cooling.

6-2: .04(6)(g)Observed dip, mozzarella, and pasta noodles kept past 24 hours not date marked in the prep cooler. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC (person in charge) had food employee date mark the dip, mozzarella, and pasta noodles.

11C: .04(6)(c)Observed frozen ham stored in a container thawing on the food prep table located by the grill. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: PIC (person in charge) removed the ham to the walk-in-cooler to thaw properly.

12B: .03(5)(g)Observed a food employee handling food while wearing a watch and a bracelet. Observed two other food employees handle food while wearing bracelets. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Food employees removed their wrist jewelry and rewashed their hands.

4-2B: .05(6)(n)Observed both sanitizer buckets with the concentration of 10 PPM. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine, sanitizer is must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: PIC (person in charge) had food employee remake the sanitizer buckets.