The Italiano

Inspector's notes

In walk in cooler, bag of fresh mussels and bag of fresh clams stored together in same container, with bags of shellstock touching each other. Shellstock from containers may not be commingled. Commingled shellstock was discarded. See embargo form. Reviewed the risks of comingled shellstock from different species and different harvest dates. Also reviewed the importance of maintaining shellstock tags with each container of fresh shellstock, from the walk in cooler to the cook line. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, covered containers >6 inches deep, of cooked marinara sauce/ 43*F-46*F and uncovered metal containers 4 inches deep of cooked short rib sauce/ 43*F-46*F out of internal temperatures. Per date stickers, marinara and short rib sauce were prepared the previous day. Marinara sauce and short rib sauce were discarded. See embargo form. Discussed proper cooling temperatures and methods with managers. Cooked TCS foods are to be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food items (cooked chicken, raw chicken breast, raw chicken thighs, raw beef, raw pork chops, raw shrimp, cooked eggplant and grilled peppers) in the bottom drawer of the east reach in cooler on the cook line between 45-55'F at the time of the inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.