PASTA LA VISTA

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no serve safe. Facility has 210 days before points are taken. - 0 - For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed marinara, Alfredo, and meatballs reheating in hot water bath with a 5-6F temperature change over 30 minutes time. Hot water was reading 90F. See temp chart for food items. CDI - PIC was instructed to fully heat water to at least 135, reheat food items to 165F over stove top, and then place into hot holding. - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food items in prep top reading 40-45F. PT was left open for prep. CDI - Prep top was shut and items began rapidly cooling during inspection. EHS also observed cooked chicken stored in grill unit that was not operational. CDI - Item moved to reach in freezer since it had been out 20 minutes. - 0 - For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed date marks not present on cooked pastas, cooked chicken, and prep top items. CDI - Items were date marked with date of prep. If any dates were unknown, items were voluntarily discarded. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed PIC having cooked and cooled raw beef and chicken. Per permit conditions , facility may not cook and cool any items except for pasta due to no blast chiller and no walk in cooler. Facility was instructed to stop all cooking and cooling of TCS food items. - 0.5 - - EHS observed grill drawer cooler turned off during inspection with food inside. PIC stated this cooler freezes over but does operate. EHS recommends emptying cooler and turning on with a thermometer inside. Test the direction of the knob to know which turn makes the cooler and which makes the cooler warmer. Set cooler around 36-37F to maintain cold temperatures and reduce freezing. Refrain from placing any hot food items inside of cooler as it will create a warm environment which will make the condenser work harder and eventually freeze over.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of various sauces and containers of margarine based sauce with no labels present. Label everything with a common name of food items. - 1 -

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils stored in container of room temp water. Empty container or maintain 135F or above. - 0 -

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed general cleaning needed of prep tables and the outside of cooking equipment. - 0 -

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in main cooking area in need of cleaning. Pay special attention to behind prep sink and behind sauce hot holding unit. - 0 -