North Italia

Inspector's notes

Observed several 1/3 size pans in a steam table containing marinara sauce, vodka sauce, and chicken stock with internal temperatures of 109-114 degrees Fahrenheit. Per person in charge, items were placed in steam table at 10am, more than 2 hours prior to the inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed high temp dish machine at 140*F at time of inspection. Observed dish washer actively utilizing dish machine at time of inspection. Person in charge (PIC) ran dish machine multiple times and max temperature recorded was 150*F by the min/max thermometer at time of inspection. PIC discontinued use of dish machine and called out repairman at time of inspection. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cook filling containers with water in the handwashing sink at time of inspection. Handwash sinks are only to be utilized for handwashing only. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes, portioned raw salmon & yellowtail with temperatures between 44 to 51*F in the right side of the pizza prep table at time of inspection. Observed ambient temperature of the prep table on the right side at 50.7*F at time of inspection. Per person in charge (PIC), salmon, yellow tail, and tomatoes were all prepped less than 4 hours prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Establishment called a repairman and will not utilize the prep table until it is able to maintain TCS food items at 41*F or below. 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.

Inspector's notes

Observed dishwasher actively washing dishes, then dip the dish in the sanitizer for less than 3 seconds and move to the drying rack at time of inspection. Discussed with PIC about food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces sanitized using sink & surface cleaner must be sanitized with a contact time according to manufacturer's specifications. Food-contact surfaces were properly sanitized at time of inspection. Reviewed proper dish washing procedure with PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes, cooked carrots, & cooked pepper mixture with temperatures between 46 to 49*F in the walk-in with lids on at time of inspection. Per person in charge (PIC) all items were brought out to the line to get stocked less than 2 hours prior to inspection and then put in walk-in with lids on. All TCS foods cooling were uncovered to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.