THE MAD ITALIAN INC.

Approved thawing methods used — Inspector Note: Observed raw salmon thawing beneath the prep top cooler in reduced oxygen packaging. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. PIC voluntarily removed raw salmon from (ROP) and placed in container in the walk-in cooler to properly thaw.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed multiple clean dishes near the 3-compartment sink stacked wet.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dish machine in use with chlorine sanitizer at 0 ppm. COS: PIC filled 3-comp. sink to correct concentration for use as sanitizer until dish machine is repaired by EcoLab.

Proper cold holding temperatures — Inspector Note: Observed multiple items in top section of preptop cooler (next to bread oven) cold-holding above 41F (shredded mozzarella 43F, sliced provolone 47F, pork sausage 53F). COS: Informed PIC about temps and recommended covering preptop cookline area with lid when not in use.