THE MAD ITALIAN INC.

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.

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.

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.

Observed multiple clean dishes near the 3-compartment sink stacked wet.

Observed multiple food service employees disposing of beverages in handwashing sinks.

A handwashing facility may not be used for purposes other than handwashing. Pf

Observed black organic debris along the inside of ice bin.

Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Discussed with PIC, that ice shall be burned, and the ice bin be thoroughly cleaned and sanitized today, before refilling with clean ice.

Observed food service employee wipe knife that was used to prep food on his apron.

Equipment and food contact surfaces shall be cleaned at any time during the operation when contamination may have occurred.

COS food service employee obtained a new knife and voluntarily removed knife to be washed in the 3-compartment sink.

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.

Observed multiple food service employees wearing a watch and bracelet while prepping food.

Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

COS: PIC informed food service employees to remove watch and bracelet, wash hands, and put on new gloves before continuing to prep food.

Observed multiple clean dishes near the 3-compartment sink stacked wet.

Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Food service employee voluntarily moved dishes to be stacked in a way so that they properly air dry.

Observed both nozzle holders in bar area that were unclean with a green and grey organic substance.

Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Discussed with PIC that nozzle holders need to be cleaned immediately. Nozzles shall be placed on top of the ice bin until properly cleaned.