Fresco Italiano

Observed hot, time/temperature control for safety foods (ground beef, alfredo sauce) located on steam table on the grill line hot holding at lower than 135 degrees F. COS:Food Service worker stated they reheated to 165 degrees prior to placing food on steam table. Food was taken off steam table and reheated back to over 165 degrees on stove then placed back on steam table. Steam table was on and hot when food was placed back.

Observed time/temperature control for safety food (see temp log)cold held at greater than 41 degrees Fahrenheit. COS: Food discarded. Prep-top cooler was recently worked on. Will call repair service back to establishment to check prep-top cooler.

Cooked Time/Temperature Control for Safety Food (see food log) not cooled from 135F to 41F within 6 hours. Product was cooled in deep pans in walk-in cooler over night. COS: All foods discarded. Health Authority spoke to PIC about solution to cooling. PIC determined it would be best to make product fresh daily instead of cooling down foods due to cooler space limitations.

Observed time/temperature control for safety food being cooled by unapproved method in prep-top cooler, walk-in cooler and reach-in cooler. COS: PIC shall train employees on proper cooling methods in shallow pans, use ice wands, ice baths, or cook daily to prevent bulk products needing to be cooled down.

Observed concentration of sanitizer solution in three compartment sink not at proper concentration while washing dishes. COS: PIC trained employee how to correctly set up sink. Water was drained and sink was set up properly.

Observed time/temperature control for safety food (pasta) being cooled by unapproved method in reach-in cooler in deep container. COS: Pasta was transferred back to vegetable sink to continue cooling in ice bath. PIC shall train food employees to use a thermometer, stir product in ice bath while cooling and transfer to deep container when pasta reaches 41 degrees F or below.

Observed time/temperature control for safety food (polenta, scampi sauce) being cooled by unapproved method. CA: Ensure all foods cooling are placed in shallow container (2" maximum).

Observed time/temperature control for safety food (polenta, scampi sauce) being cooled by unapproved method. CA: Ensure all foods cooling are placed in shallow container (2" maximum).

Cooked Time/Temperature Control for Safety Food (red potatoes in walk-in cooler) not cooled from 135F to 41F within 6 hours. COS: Food discarded. Ensure proper cooling methods to reach temperature parameters when cooling food.

Observed time/temperature control for safety food (red potatoes in walk-in cooler) being cooled by unapproved method. CA: Ensure all foods cooling are placed in shallow container (2" maximum) and left uncovered.

Observed time/temperature control for safety food (red potatoes in walk-in cooler) being cooled by unapproved method. CA: Ensure all foods cooling are placed in shallow container (2" maximum) and left uncovered.

Cooked Time/Temperature Control for Safety Food (lobster sauce) not cooled from 135F to 41F within 6 hours. COS: Food discarded. Ensure foods are cooled in shallow pans no deeper than 2" deep and left uncovered.

Observed time/temperature control for safety food being cooled by unapproved method. Lettuce and lobster sauce placed in deep container and covered prior to reaching 41 degrees F. COS: Lettuce placed back into ice bath to reach 41 degrees. Lobster sauce discarded and Health Authority reviewed cooling methods of thick sauces to ensure product reaches 41 degrees within the allotted cooling window.