LA CUCINA

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Front counter - cooked eggplant per operator prepared 2 days ago. Operator date marked. Corrected On-Site

Basic - Food stored under dripping water line. Food items stored under dripping condenser line - Cookline high/low unit.

Basic - Standing water in bottom of reach-in-cooler at cookline.

Basic - Wiping cloth sanitizing solution stored on the floor in kitchen operator stored properly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Reach in cooler at front line raw veal over cooked pasta. Operator stored properly. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at front counter, raw veal stored over fresh pasta. Operator moved to bottom shelf. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not dated with date last served. Operator labeled Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink on cook line used to store kitchen utensils. Operator removed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw shell eggs, raw veal, raw lamb above rice , milk in true reach in cooler . Operator properly stored food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...Demi glazed 48°, meat sauce 48° in flip top cooler prep cooler at kitchen. Operator stated that food being held out for 15 minutes. Operator moved food another coldest cooler , Demi glazed discarded. Corrective Action Taken