FORMAGGIO MIO!

TCS food items holding inside of the prep top cooler not holding at 41 F and below. Cut lettuce, mushrooms and mozzarella cheese. PIC will alert the owner to have the prep top cooler serviced.

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

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Both onion soup and tomato sauce holding above 41 F inside of walk in cooler.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. COS. Food items discarded.

Observed live flies in kitchen. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Cut tomatoes and mushrooms not holding at 41 F and below.

Vegetable soup not cooled to 41 F and below within 6 hours.

TCS food items holding inside of prep top cooler #1 not holding at 41 FG and below. Cut lettuce, Ceasar dressing and sliced cherry tomatoes.

Guacamole holding inside of prep top cooler #2 not holding at 41 F and below.

Most current Serv Safe Certification not posted.

Food not properly covered inside of reach in freezer.

Wiping cloths not properly stored in a sanitary solution.

Most current Certified Food managers Certificate not posted.

Shelving inside of walk in cooler not clean.