Pasta Vino

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed multiple metal pans stacked before they were fully air-dried. COS: PIC rearranged the pans so they can properly be air dried. a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Proper cold holding temperatures — Inspector Note: Observed TCS foods (raw chicken, eggs, and dairy products ( see temperature logs.) being cold held at above 41 degrees. COS: PIC discarded all TCS items and readjusted the RIC temperature. f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Food properly labeled; original container — Inspector Note: label food that are not in its original container

Contamination prevented during food preparation, storage, display — Inspector Note: Replace rusted grates that are inside your food reach in cooler