LUCIA'S ITALIAN RESTAURANT

Observed several trays if sliced chicken breast that was prepped earlier in the day and placed in the WIC covered with plastic wrap. C/A Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. COS; All trays were vented to allow faster cooling.

Observed facility is keeping raw butter on the prep top without a discard time nor a procedure on file. C/A Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. 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 (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon o.

Observed both buckets of sanitizer in the kitchen are with a concentration above 100ppm. C/A Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or 2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P COS: Sanitizer adjusted and it was tested at 100ppm.

Observed no PIC when EHS arrived. The person that was interacting with EHS the entire inspection was not the PIC as the EHS found out toward the end of the inspection. C/A There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: COS Facility needs to designate a person in charge at all times. Facility has 10 days to correct the violation.

Observed the person that claimed to be in charge not being able to tell EHS what are the 5 symptoms and 6 illnesses related to food. He was not able to tell EHS which one are the 9 food allergens despite having a poster on the wall, there was no verifiable manner of allergen awarness training for the staff. There was no key drop available for EHS to see while on the inspection. PIC is not keeping track to ensure the warewashing machine to ensure it is dispensing the proper sanitizer nor does he check the sani buckets for proper sanitozer. C/A (d) Employee Handwashing. Employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing; Pf (h) Proper Cooling Methods. Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling;Pf (i) Proper Thawing. Food employees are properly maintaining the temperature of Time/Temperature control for safety foods during thawing through daily oversight of the food employee’s routine monitoring of food temperatures;Pf (j) Consumer Food Safety. Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety;Pf (k) Proper Sanitizing. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, th.

Observed facility does not have a fecal and vomit procedure nor a biohazard Kit. Owner said no one told him he needs to have one. C/A Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf COS: EHS provided a procedure in Spanish and English.

Observed several bottles/containers of sauces and spices unlabeled. C/A: Food packaged in a food service establishment, shall be labeled. COS: PIC labeled foods.

Observed many TCS items recently (about 1 hour) on ice bath cold holding above 41F. Items listed on food temperature log and marked with an asterisk.

Observed meatballs and marinara at temperatures below 135F.

Observed one of the prep top coolers was not working and ice baths were being used on the prep top but were not keeping TCS food at 41F or below. An ice bath was being used in close proximity to hot food and was not maintaining the food at 41F or below.