La Masseria

Inspector notes: Raw animal foods (such as seafood) were observed stored above ready-to-eat foods (such as cooked veggies) in the prep unit. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.

Inspector notes: Molluscan Shellfish tags did not have all of the required information. The last date of sale was lacking. Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.

Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine in the bar and kitchen.

Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized at the bar dishwasher. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. All equipment and utensils from the bar to be washed/rinsed/sanitized in the kitchen.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Ground sausage was placed hot in the prep unit in containers greater than four inches deep. Foods were moved to a sheet pan and into the walk-in cooler.

Inspector notes: The establishment does not have an allergen statement present for consumer awareness.

Inspector notes: The flow pressure of the fresh hot water sanitizing rinse (PSI) was not between 15-25 PSI as required.

Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.

Inspector notes: Various utensils were stored on the handles of the cooking equipment. In use utensils shall be stored in a manner to prevent possible contamination.