PASTA PALAZZO

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-PASTA 64F/57.3F, SHRIMP 46.7F, FISH 50.9F, SCALLOPS 47.8F, MUSHROOMS 51.6F, CALAMARI 50F,ASSORTED PASTAS 50F/51F/50.6F, RAVIOLI 50.3F, MARINARA 60F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 23 LBS OF PRODUCTS WORTH $63.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005

Code 22

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF SERVICE COOLER AT THE PREP AREA TO BE IMPROPER AT 63.6F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Code 33

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

Code 43

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NOTED LEAKAGE AT THE FAUCET OF THE 3 COMPARTMENT SINK AT THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

Code 51

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED CRACKS ON THE WALL BY THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN. ALSO INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ESPECIALLY AT THE FRONT PREP AREA AND DISH WASHING AREA.

Code 55

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NOTED A LARGE POTS UNABLE TO FIT INSIDE THE 3 COMPARTMENT SINK FOR PROPER WASHING, RINSING AND SANITIZING. INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND SANITIZING OF EQUIPMENT OR REMOVE EQUIPMENT.(LARGE POTS AND PANS)

Code 48

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Code 56