MEZZA LUNA PASTA & SEAFOOD
1669 Spring Rd, Smyrna, GA 30080-3779
Do you manage or own MEZZA LUNA PASTA & SEAFOOD?
Claim this listing for free ($0) to post a dated, verified public response detailing repairs, vendor receipts, or corrective actions taken.
Official Inspection History
2 recorded inspectionsWiping cloths: properly used and stored — Inspector Note: OBSERVED WIPING CLOTHS STORED IN SANITIZING SOLUTION WITH A CONCENTRATION LESS THAN 200PPM OR 0PPM COS: PIC RE MADE SOLUTION TO PROPER CONCENTRATION
Proper cooling time and temperature — Inspector Note: observed diced tomatoes not cooling at proper rate in walk in cooler in the main kitchen. Tempted at 55f at 12:12pm, tempeted at 55f at 1:15pm CA: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P COS: food item moved to RIF for rapid cooling
Proper cold holding temperatures — Inspector Note: Observed several TCS foods stored in the front service prep cooler. Per PIC all items in prep unit are moved from WIC in the morning and placed in front service at 11:00am C/A: Cold holding of TCS food items must be maintained at 41 F or below at all times. COS: PIC placed unit on Time vs Temp. EHS Provided written procedures, recommended unit continue to be on TPHC until checked out.
Proper cooling time and temperature — Inspector Note: Observed sausage on counter top in main kitchen cooling at 1:28 at 72F, moved to hold in prep unit front service area tempted at 2:50 at 73F. Per PIC product began cooling an hour before EHS arrive on site C/A- Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS- Item moved to main Kitchen RIF for rapid cooling