Monteverde

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE LINE PREP COOLERS AND WALK-IN COOLER. OBSERVED PORK AT 49F, BEEF SKEWERS AT 47F, CHEESE AT 45-47F, COOKED PEAS AT 51F, TOMATO SAUCE AT 45F, AND EGGPLANT PUREE AT 51F. MANAGEMENT...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED 3 LINE PREP COOLERS BEING MAINTAINED AT IMPROPER COLD HOLDING TEMPERATURES. OBSERVED THE 2-DRAWER PREP COOLER WITH AN AIR TEMPERATURE OF 50F, THE DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 50F, AND THE DOOR PREP COOLER WITH AN AIR TEMPERAT...

PERSONAL CLEANLINESS

OBSERVED SEVERAL FOOD HANDLING EMPLOYEES PREPARING PASTA WHILE WEARING BRACELETS AND A WATCH. MANAGEMENT INSTRUCTED THAT WEARING JEWELRY WHILE PREPARING FOOD MUST BE LIMITED TO A PLAIN WEDDING BAND.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED 2-DOOR REACH IN FREEZER LOCATED IN BAR AREA IN NEED OF DEFROSTING. INSTRUCTED TO CORRECT AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS IN NEED OF CLEANING UNDER 3 COMPARTMENT SINK AT 1ST FLOOR BAR AREA. CORRECTED ON SITE

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2.102.14(A)(A) NO EMPLOYEE HEALTH POLICY AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVE THE FORM 1B OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-012(A)

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2.501.11 NO CLEAN-UP KIT AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE KIT AND PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS THAT INVOLVE THE DISCHARGE OF FECAL OR VOMITUS MATTER ONTO S...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6.201.17 MUST DETAIL CLEAN DUST ACCUMULATION FROM WALL AND CEILING VENTS THROUGHOUT PREMISES. INSTRUCTED TO MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST REPAIR OR REPLACE DAMAGED FLOORING UNDER COOKING EQUIPMENT IN BASEMENT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST REPLACE BURNTOUT LIGHTS AT HOOD OF COOKING EQUIPMENT IN 1ST & BSMT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN PAPER GOODS STORAGE AND COAT CLOSET.

FOOD HANDLER REQUIREMENTS MET

FACILITY OUT OF COMPLIANCE. IDPH FOODHANDLER INFORMATION PROVIDED. INSTRUCTED ALL FOODHANDLERS MUST BE IN COMPLIANCE WITHIN 30 DAYS OF HIRE. INSTRUCTED TO COMPLY AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

PREP COOLER AT 1ST FLOOR PREP AREA UNABLE TO MAINTAIN PROPER TEMPERATURE, 44.2F AIR TEMPERATURE. UNIT TAGGED AND INSTD NOT TO USE UNTIL REPAIRED AND REINSPECTED BY CDPH. CITATION ISSUED 7-38-005A CRITICAL.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN PREP COOLER: CONTAINER OF TOMATO PASTA SAUCE 48.7F, CONTAINER OF RICOTTA CHEESE 44.4F, CONTAINER OF COOKED PORK 44.2F, CONTAINER OF COOKED FENNEL 43.9F, AND CONTAINER OF YOGURT 43....

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

MUST INSTALL SNEEZE GAURDS AT THE PANTRY SERVICE COUNTER AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

PROVIDE ICE SCOOP DISPENSERS BEHIND BAR.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA

PROVIDE BARRIERS AT BOTH ENTRANCES TO PASTA AND SALAD PREP AREAS TO PREVENT UNAUTHORIZED PERSONELL FROM ENTERING .