Campania

Observed food debris along front and back of deli slicer. Food contact surfaces must be stored clean to the sight and touch. COS by cleaning slicer.

Observed cooked pasta cooling in preportioned bags and stacked on top of each other in pan stored in walk-in. Pasta began cooling around 9:45am and was 65°F at 2pm. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf Owner opted to discard.

Observed: 1. An opened package/tube of opened raw ground beef stored in same container as various deli meats. Myoglobin was pooling at bottom of container. 2. Raw unpasteurized shell eggs stored above ready-to-eat (RTE) foods in walk-in. 3. Raw shrimp stored above cooked chicken in reach-in unit on cook line Raw meats, seafood, and poultry must be stored based on minimum final cook temperatures. RTE foods must be stored above raw meats, seafood, and poultry. COS by discarding contaminated food items and moving eggs to bottom shelf.

Observed feta being cold held at 59°F in prep top unit due to manner in which it was stored. Container holding feta was sitting on top of another container instead of being stored directly in unit. COS by discarding.

Observed butter near stove utilizing time as a public health control (TPHC) not discarded after 4 hours. Butter was time stamped for 12pm-4pm and was discarded at 4pm as required. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P COS by discarding.

Observed dish machine at bar not dispensing chlorine sanitizer. Chlorine must dispense at 50 ppm. COS by priming dish machine and rewashing all glassware at bar. Employees must use test strips to check concentration periodically through the day.

Observed quat sanitizer not dispensing from 3-compartment sink and concentration of sanitizer buckets at 0 ppm as a result. COS by adjusting tube; concentration reached 300 ppm. All sanitizer buckets were changed.

Observed food debris along front and back of deli slicer. Food contact surfaces must be stored clean to the sight and touch. COS by cleaning slicer.

Observed 6 in-use knives stored between prep sink and wall in main kitchen. COS by washing and storing on knife strip.

Observed several TCS food items in prep top and walk-in units not dated. Items were prepared on previous days. food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by discarding.

Observed pomodoro sauce and alfredo sauce cooling in large, deep containers and stored covered in walk-in. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf COS by moving to ice bath. Health Authority recommends implementation of a cooling log.

Observed bartender handling ready-to-eat food at bar with bare hands. Bartender was handling cash, credit cards, and washing dishes with no handwashing. Also observed server handling RTE food items at bar with bare hands. 1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5). 2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P 3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf *Drink was served before corrective action could be taken.

Observed Certified Food Safety Manager (CFSM) not following the responsibilities of the CFSM. There is no active managerial control and multiple critical violations that have the potential to cause serious foodborne illness. 1. The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. 2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed.

Observed a bottle of Caesar dressing stored directly inside pan of lettuce in prep top unit. Also observed a piping bag of ricotta cheese stored directly in food in pizza area. COS by removing both items from food.

Observed one employee preparing food without wearing a hair restraint. Also observed at least 4 employees with beards longer than 1/2 inch preparing/handling food without wearing a beard guard. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. *Violation was not corrected onsite as the necessary hair restraints were not available onsite.

Observed significant mold-like build-up on food storage shelves in walk-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Must clean.

Observed tomato soup and sausage cooling improperly due to improper cooling methods. Both items were stored in large, deep containers and covered with a lid in the walk in cooler. Tomato soup was cooked at 1:30 PM, temping 100°F at 2:20 PM, then temping 90°F at 3:55 PM. Sausage was cooked at 1:30 PM, temping 105°F at 2:20 PM, then temping 91°F at 3:55 PM. TCS food must cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours (~33°F the 1st 2 hours, ~7°F the last 4 hours). COS by placing both items in walk in freezer. Highly suggest cooling TCS food in small, shallow pans uncovered in walk in cooler.

Observed PIC utilizing Time as a Public Health Control (TPHC) for butter on counter next to stove. Butter was brought out at 11 AM, and was still on counter at 3:55 PM. Must have time documentation indicating the time the item was brought out, and the discard time 4 hours later. Must discard after 4 hours. COS by discarding. Will re-email TPHC written procedure, must fill out and keep on file for future inspections.

Observed mold-like accumulation inside ice machine (near ice chute). Food contact surfaces must be cleaned at a rate that prevents accumulation. Must empty ice and deep clean within 72 hours.

Observed significant debris accumulation on slicer stored as clean. Food contact surfaces must be stored clean to the sight and touch. COS by cleaning slicer.

According to PIC, salmon is occasionally served less than fully cooked. PIC provided salmon parasite destruction letter. As mentioned last inspection, must update menu to include a consumer advisory for the salmon. If an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder shall include asterisking the animal-derived foods requirin.