Local Bistro

Inspector notes: In walk in cooler, container of cooked onion soup past 7-day discard date (11-25). Employee discarded cooked onion soup. See embargo form. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: In small table prep area, slicer and pasta maker with accumulation of food debris on food and nonfood contact surfaces. Per employees, slicer and pasta maker were stored as clean. Instructed employees to rewash, rinse, and sanitizer slicer and past maker to ensure all food and food contact surfaces of free of food debris and residues. All food-contact surfaces must be cleaned to sight and touch

Inspector notes: In walk in cooler, cooked onion soup/ 55*F-65*F, prepared and cooling in covered containers >6 inches deep. Per employee, soup was prepared within normal time parameters. Employee moved two containers of onion soup to freezer and added ice wants to continue the cooling process. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD

Inspector notes: At pizza station, employee using bare hands to handle ready to eat carpaccio. Employee discarded carpaccio. See embargo form. 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: On cook line, in hot holding well nearest pizza oven, tomato based sauce with internal temperatures of 119*F-125*F. Per manager, sauce was prepared in morning, cooled, then reheated for dinner service, and ready for service. Employee reheated tomato based sauce to cook top to reheat to 165*F. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times

Inspector notes: Employee exited restroom then went to cook line, handled cell phone, handling cooking utensils without a proper handwash. Manager instructed employee to wash hands after contamination from restroom and cell phone. 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: No hand drying towels at prep area/ warewashing handwashing sink. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times

Inspector notes: In walk in cooler, cooked onion soup/ 60*F prepared and cooling in covered containers >4 inches deep. Manager moved two containers of onion soup to freezer with ice wands to continue the cooling process. TCS foods are to be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: At in use main warewashing machine, no detectable chlorine sanitizer on dishware surfaces. After machine was primed and re-run, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after periods of inactivity

Inspector notes: In walk in cooler, cooked beets/ 65*F and cooked meat/ 56*F prepared and cooling in shallow covered containers. Cooked beets were moved to sheet pan and container of cooked meat was uncovered and both items were placed on speed rack to continue the cooling process. Discussed proper cooling methods with manager. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD