CRISPINA RISTORANTE AND PIZZERIA

Approved thawing methods used — Inspector Note: Observed raw calamari thawing in the meat prep sink without being fully submerged and without running water. Observed raw clams thawing in the 3-comaprtment sink without being submerged and without any running water. C/A: time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; COS: items moved to the walk in cooler to finish thawing

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a food employee fill the water pitchers for customers in the hand sink located next to the dry food storage in the main kitchen area. Observed a second food employee fill a metal pan with water at this same hand sink. Observed ice dumped in the hand sink located next to the dry food storage in the main kitchen area. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: water set aside; discussed this code provision with both managers present and the person in charge of the kitchen

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed employee rinse hands in meat prep sink located in the main kitchen after pulling up there pants. C/A: food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: food employee washed hands in the hand sink located next to the drink storage shelfs

Proper cold holding temperatures — Inspector Note: Observed multiple cold time temperature control for safety (TCS) items distinguished with an asterisk (*) held above 41F in the main kitchen. C/A: cold time/temperature control for safety food shall be maintained at 41°F or below COS: items discarded; raw branzino allowed to cool to 41F (per person in charge of the kitchen item was prepped right before opening)

Proper date marking and disposition — Inspector Note: Observed cooked sausage and lentils with a prep date of 6/22 in the walk in cooler. Observed minestrone soup (made in house) with a prep date of 6/19. C/A: food that requires datemarking shall be discarded if it: (i) Exceeds 7 days COS: items discarded