Americano Restaurant

Proper cold holding temperatures — Inspector Note: Observed item holding in a bar RIC above 41 degrees. CA advised PIC that all TCS food items must be stored below 41.. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed boxed food items in the floor in the WIF in the main kitchen. CA advised PIC all food items must be 6 inches above the ground. At least 6 inches (15 centimeters) above the floor.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed quat sanitation bucket to be over 400 ppm. CA advised PIC to dilute solution so that it is between 200 and 300 ppm. Warewashing Equipment, Clean Solutions. The wash, rinse, and sanitize solutions shall be kept clean.

Food properly labeled; original container — Inspector Note: Observed flour and other food ingredients removed from original packaging in containers without the common name of the food. CA: Advised PIC working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.