Osteria Mia

Inspector's notes

Observed two low ice baths storing pasta located back of house by cook line having an internal temperature of 55°F measured with a thermapen. This pasta was placed in the ice baths this 3 hours ago per PIC. All Time Temperature Control for Safety (TCS) foods which had been in the unit for less than 4 hours were moved back to the main refrigerator back of house to rapidly cool. PIC will fill up ice baths more to maintain a temperature of 41°F or below for all TCS products. Discussed cold holding requirements. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed two knifes being wedged between the preparation tables on the cook line located back of house in-between uses. 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. PIC stated that they will not wedge knifes between preparation tables for storing in use utensils. All in-use utensils were properly sent to the mechanical warewashing station to be washed, rinsed, and sanitized at time of inspection. Corrective Action: Corrected at time of inspection.