Lucce

Inspector notes: Per the Head Chef, meatballs are partially cooked (seared) and then frozen for later service. A food establishment is to obtain prior APPROVAL from the REGULATORY AUTHORITY for the non-continuous cooking of raw animal foods... - Submit written procedures and monitoring strategies for Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process - Describe the corrective actions to be taken if the required procedures are not met - Describe how the FOODS, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as FOODS that must be cooked prior to being offered for sale or service - Describe how the FOODS, after initial heating but prior to cooking, are to be separated from READY-TO-EAT FOODS. - The signed approval, written procedures, and monitoring logs are to be maintained in the FOOD ESTABLISHMENT and available to the REGULATORY AUTHORITY upon request.

Inspector notes: Per the Head Chef, meatballs are partially cooked (seared) and then frozen for later service. A food establishment is to obtain prior APPROVAL from the REGULATORY AUTHORITY for the non-continuous cooking of raw animal foods... - Submit written procedures and monitoring strategies for Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process - Describe the corrective actions to be taken if the required procedures are not met - Describe how the FOODS, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as FOODS that must be cooked prior to being offered for sale or service - Describe how the FOODS, after initial heating but prior to cooking, are to be separated from READY-TO-EAT FOODS. - The signed approval, written procedures, and monitoring logs are to be maintained in the FOOD ESTABLISHMENT and available to the REGULATORY AUTHORITY upon request Establishment is to discontinue partial cooking of meatballs until approval is granted by RIDOH CFP Supervisor.

Inspector notes: Several food items in the Grill Prep unit were observed maintained at 41 to 48 degrees Fahrenheit. Food items observed at 45 or above were voluntarily disposed of at the time of inspection. Items observed at 44 degrees or below were moved to colder refrigeration.

Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety that is registered with the RIDOH CFP as the Certified Food Safety Manager for the establishment. Application(s) were filled out by staff and submitted to company general manager at the time of inspection. Application is to be submitted to RIDOH as soon as possible.

Inspector notes: The Grill Prep Cooler was observed to be maintaining food temperatures unevenly throughout (41-48 degrees F) and had water pooling in the base of the unit. Use of the unit for food storage is to be discontinued until re-serviced. (Per the PIC, the unit was serviced since previous inspection.)

Inspector notes: Per the Head Chef, meatballs are partially cooked (seared) and then cooled for later service. A food establishment is to obtain prior APPROVAL from the REGULATORY AUTHORITY for the non-continuous cooking of raw animal foods... - Submit written procedures and monitoring strategies for Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process - Describe the corrective actions to be taken if the required procedures are not met - Describe how the FOODS, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as FOODS that must be cooked prior to being offered for sale or service - Describe how the FOODS, after initial heating but prior to cooking, are to be separated from READY-TO-EAT FOODS. - The signed approval, written procedures, and monitoring logs are to be maintained in the FOOD ESTABLISHMENT and available to the REGULATORY AUTHORITY upon request Establishment is to discontinue partial cooking of meatballs until approval is granted by RIDOH CFP Supervisor.

Inspector notes: Several food items in the Grill Prep unit were observed maintained at 42 to 48 degrees Fahrenheit. Food items observed at 45 or above were voluntarily disposed of at the time of inspection. Items observed at 44 degrees or below were moved to colder refrigeration.

Inspector notes: The ceiling in the back kitchen area was observed to have an accumulation of dust. The physical facilities shall be cleaned as often as necessary to keep them clean. (Ceiling cleaned at time of inspection.)

Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety that is registered with the RIDOH CFP as the Certified Food Safety Manager for the establishment. Application was printed and supplied at the time of inspection. Application is to be submitted as soon as possible.

Inspector notes: The Grill Prep Cooler was observed to be maintaining food temperatures unevenly throughout (41-48 degrees F) and had water pooling in the base of the unit. Use of the unit for food storage is to be discontinued until re-serviced. (Per the PIC, the unit was serviced since previous inspection.)

Inspector notes: The walls behind the 3 bay sink in the back kitchen area was observed to have exposed wood material and wall board joints that are not sealed properly. Materials for wall surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.

Inspector notes: At the time of inspection, shellfish tags maintained on site were not observed to be maintained properly. 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: At the time of inspection, the Mop Sink located directly next to the 3 bay sink in the warewashing area was observed to be lacking a splash guard preventing possible contamination of the 3 bay sink area.

Inspector notes: The non-food contact surfaces of the cookline equipment were observed to have an accumulation of dust, dirt, food residue, and other debris at the time of inspection. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: The receptacle in the women's toilet room is lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Inspector notes: The dumpster outside is located on dirt/grass. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain. Per the PIC, will request for company to move dumpster to paved area.