LUGA X GIULIA

Proper cold holding temperatures — Inspector Note: Observed cacio e pepe sauce, marinara sauce, bolognese, porcini sauce, and raw shelled eggs in the prep top cooler of main kitchen temping above 41F.Observed garlic mayo and lemon mayo in bottom of prep top cooler #3 of main kitchen temping above 41F. Observed garlic butter on the counter of main kitchen temping above 41F. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS: Food items discarded.

Compliance with variance, specialized process and HACCP plan — Inspector Note: Observed facility utilizing reduced oxygen packaging for several food items without approved written procedures. C/A: Implement written operational procedures as specified under paragraph 2.(v) of this subsection and a training program as specified under paragraph 2.(vi) of this subsection. Facility to contact CDPH County Manager to approve procedures for reduced oxygen packaging by 10 calendar days. Facility to cease reduced oxygen packaging/vacuum sealing until approval granted.