Amici Livery

Observed several food items- marinara, meatballs, tomatoes (creamy), buffalo chicken soup- not held at 135°F or above as required. CA: Time temperature control for safety foods shall be 135°F or above for hot holding. the temperature range was between 108°F and 129°F. COS time as a public health control was used as a corrected onsite method since the foods were prepared at 1030 am. Some of the concerned foods were reheated to 165 °F or above or discarded.

Observed white powder in the bar area was not identified or labeled. Ensure bulk food or working containers are labeled if removed from the original container.

Observed several food items-cheese, tomatoes, and chicken _ not held at 41°F or below in the pizza make table. CA: all time/temperature control for safety (TCS) foods shall be maintained at 41°F or below for cold holding. COS: All concerned foods were discarded.

No thermometer located in the pizza make table cooler. Ensure to store a thermometer in all coolers.

Observed employees with watches, bracelets, and rings while prepping food. No more than a plain wedding band on the hands and wrist.

Observed employees without hair restraints in the kitchen. Ensure that food employees wear proper hair restraints. visor cap and hair net are allowed.

Pizza make table cooler is not in good repair and shall be serviced. The ambient temperature was 49°F and cannot maintain food to 41°F or below. The person in charge was informed to contact the health authority when the equipment is fixed for a follow-up equipment check. also, Email the report of the work order.

No sanitizer test strips for the 3-compartment sink and bucket. The person in charge was informed to use sanitizer tablets as a substitute for the lactic acid sanitizer to clean the table and surface in the kitchen since there is no way to be sure of the lactic acid concentration.

Dumpster door not closed after last used.

Observed personal eyeglasses stored on the shelf above the salad make table and shelf at the prep area. ensure employees store personal belongings in employees storage area or dressing room.

Observed ham and Artichoke not held at 41°F or below in the prep cooler at the grill. corrective action (CA): all TCS food (time/temperature control for safety foods) shall be maintained at 41°F or below. corrected on-site (COS): all concerned foods were discarded.

Observed Quat sanitizer concentration too low at the 3-compartment sink. Corrective action (CA): The person in charge was informed that the sanitizer concentration shall be between 200 ppm to 400 ppm. Also, the 3-compartment sink sanitizer dispenser shall be serviced. Corrected on site (COS): the dishwasher shall be used to sanitize all utensils and spray bottle sanitizer to wipe the tables.

Observed multiple flies in the main kitchen area.

The prep cooler at the grill area is not in good repair. the ambient temperature was 46°F and cannot maintain TCS foods at 41°F or below. The prep cooler shall be serviced and the person om charge was informed to contact the health department for a follow-up equipment inspection.

Observed buildup of food debris on shelving in walk-in cooler (WIC).