PROVINO'S ITALIAN RESTAURANT #1

Observed several cold TCS food distinguished with an asterisk (*) held above 41F.

C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below

COS: items discarded; items in the grill drawers allowed to cool to 41F; per PIC they were placed into unit at approximately 2:30

Observed food employee rinse kitchen knife in hand sink located in the server galley of the main kitchen.

C/A: A handwashing facility may not be used for purposes other than handwashing.

COS: discussed code provision with PIC and knife taken to ware washing area to be washed rinsed and sanitized

Observed cold TCS foods were not held at 41f. alfredo sauce, cheese sticks, cut tomatoes, iceberg lettuce, mozzarella cheese, pasta with meat and/or cheese menu items, vegetables in kitchen walkin cooler, salad prep cooler, CA: Cold TCS foods must be held at 41f or below. Food discarded.

Observed hot TCS foods were not rapidly cooling from 135f – 70f within 2 hours. In kitchen walkin cooler and reachin cooler. beef lasagna, alfredo sauce CA: Hot TCS foods are to cool from 135f to 70f or below within 2 hours. [Then 70f – 41f within 4 hours]. PIC placed food container on ice. Then placed in kitchen walkin freezer for rapidly to 70*f.

Observed hot TCS foods were not rapidly cooling from 70f to 41f within 4 hours. Cannoli sauce mix, cooked penne, cooked fettucine, baked ziti, CA: Cool hot foods from 70f – 41f or below within 4 hours. Food was placed on ice. Then moved to freezer for rapid cooling to 41*f or below.