La Cucina Bistro and Wine Bar

Inspector notes: ***Sixth Consecutive Violation*** The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM

Inspector notes: Smaller in use cutting boards deeply scored. Resurface or replace. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces

Inspector notes: In walk in cooler on speed rack, packaged raw ground beef stored on same sheet pan as packaged raw whole beef, stored above ready to eat packaged cooked duck, and packaged raw chicken stored above open containers of raw fish and shellfish. Employee rearranged shelves so that ready to eat duck was moved to separate shelf, raw chicken was moved to bottom shelf, and raw ground beef was moved below raw whole beef. Discussed proper storage of raw vs ready to eat foods. All raw animal proteins is to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: At front bar, employee handling ready to eat cut fruit and scooping ice with gloved hands, without a proper handwash. Instructed employee to remove gloves, move cut fruit and ice to kitchen, and discontinue any open food at front bar without a proper handwashing sink. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks

Inspector notes: Establishment unable to located chlorine test strips to monitoring sanitizer solution at warewashing machine and wiping cloth buckets. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection

Inspector notes: ***Sixth Consecutive Violation*** The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM

Inspector notes: Smaller in use cutting boards deeply scored. Resurface or replace. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces

Inspector notes: Fifth Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM

Inspector notes: At in use warewashing machine, employee handled dirty dishware then handled clean dishware without a proper handwash in between each task. Instructed employee to re-wash dishware, wash hands to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks

Inspector notes: On expo line, employee handled ready to eat bread with bare hands. Employee discarded bread and used tongs for handling of ready to eat bread. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items

Inspector notes: Second Consecutive Violation. In walk in cooler, TCS foods (tomato based sauces, meatballs, cooked pasta) without proper date marks. Per employee, TCS foods were in walk in cooler >24 hours. Instructed employee to provide date marks to TCS foods. Recommended purchasing appropriate date marking stickers to ensure proper date marking at preparation of TCS foods. RTE/TCS foods requiring date marking are to be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: Third Consecutive Violation. Back door opened to prep area of kitchen. Back door was closed at time of inspection. Maintain door closed at all times unless fly fans or screen door is installed as barrier from insects and rodents

Inspector notes: Fourth Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM