Tre Bicchieri

Inspector's notes

Observed mechanical dishwasher testing at 0 ppm of chlorine after multiple run cycles. Inspector advised PIC to utilize three compartment sink until the mechanical dishwasher is served and testing at 50-100ppm. The dishwasher is to be checked each morning on the first cycle of dishes. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at the time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed a bottle of wine stored inside the ice well used for beverage service. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. PIC dumped the ice and washed, rinsed, and sanitized the well then refilled it with fresh ice at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use knifes being wedged in-between the prep table and countertop. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly sent to the three compartment sink to be washed, rinsed, and sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the main dishwasher measuring 0 PPM of Chlorine. Alerted staff who ran the dishwasher three times and tried to service the machine. After servicing and running multiple cycles, the dishwasher was still measuring 0 PPM of Chlorine. A large leak was observed on the top of the dishwasher. The owner immediately called their third-party servicer to adjust the machine. Staff will use the three-compartment sink to sanitize dishes (with hand-dosed chlorine) until the dishwasher can dispense chlorine at the appropriate range (50-100 PPM). Discussed the importance of sanitizer. EHS stopped by later in the day to confirm the main dishwasher had been serviced and was working correctly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy cream (50°F), milk (47°F), and opened almond milk (55°F) sitting above 41°F in the bar cooling unit nearest the espresso machine. Staff confirmed these items had been in the refrigerator overnight (see embargo). All TCS foods improperly cold held were relocated to the other cooling unit in the bar 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. Discussed routinely checking cold holding temperatures. Corrective Action: Corrected at time of inspection.