Lucianos at the Galleria

*02 Cold Hold (41øF/45øF or below)

Maintain food 41 F or lower

*03 Food products not maintained at 135øF or above

Maintain food 135 F or higher

*10 Clean Sight and Touch

Clean and sanitize inside ice machine

*32 Equipment & Utensils resistant pit,chip, crazing

Replace rusted shelves in WIC

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Store personal drinks separately

*39 Store all equipment & utensil covered or inverted

Store ice buckets, plates, bowls all upside down

*42 Dirty nonfood contact surfaces

Clean WIC shelves

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Arrange raw and cooked food properly to avoid contamination

*10 Clean Sight and Touch

Clean and sanitize inside ice machine and can opener

*22 Accredited food handler certificate - 60 days

Provide food handlers

*28 Date marking > 24 hrs,on site,temp 41F

Observed past 7 days of date marking

*32 Equipment & Utensils smooth easily cleanable

Do not use foil as a liner, replace broken container

*39 Store all equipment & utensil covered or inverted

Invert uncovered plates and utensils

*42 Dirty nonfood contact surfaces

Clean all shelves, WIC compressor unit, cooler gaskets

*45 Lockers to be used to store personal items

Personal belongings should be store in lockers

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Store personal food separately (peanuts)

*07 Food safe, good condition, unadulterated, and honestly presented

Dispose of heavily dented cans

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

Repair leaks at 3-compartment sink and prep sink

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer spray bottle at 0 ppm Cl

*22 Washing hands only at a designated hand sink

Employees must wash hands at hand sink only

*14 When to wash hands before donning new gloves

Employees must wash hands before using new gloves and between every task

*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded

must have written instructions for time control and time stamps on all food

*18 Toxic items labeling-non original container

Label sanitizer bottle

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Provide bodily fluid spill instructions

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

Provide pest control report

*28 Date marking > 24 hrs,on site,temp 41F

label and date all food

*29 Cold/hot hold unit thermometer easily viewable

Provide thermometers for all food cooler and freezers

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Store personal food separately, do not store personal items with utensils, Store personal belongings in lockers or designated area

*37 Storing the food at least 15 cm (6 inches) above the floor

Do not use canned food as door stopper

*39 Equipment in good repair and proper adjustment.

repair broken lids on prep coolers and cooler gaskets

*42 Dirty nonfood contact surfaces

Clean vent hood, fryer station, all shelves, cooler gaskets, WIC shelves, portable burners, soda syrup spills under soda fountain, utensil dispenser

*47 Other Violations

Provide choking poster in dining room

*10 Clean Sight and Touch

dirty food contact surfaces meat slicer can opener algae in ice machine exterior of microwave

*19 Water & Plumbing in good repair- per code

floor drain with standing water get cold water fixed at front hand sink

*32 Nonfood surfaces-design to be cleaned easily

Remove signs on shelves and address the use of carpeted rollers to move pizza boxes

*45 Premises shall be maintained in good repair

Chipped walk in cooler door

*42 Dirty nonfood contact surfaces

Clean walk in unit fans

*10 Clean Sight and Touch

Clean ice bin dividers

*39 Store equipment & utensils in a clean, dry place

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*36 Cloths in-use for wiping between uses stored

*39 Store all equipment & utensil covered or inverted

*45 Premises shall be maintained in good repair

*18 Licensed pest control applicator only

*02 Cold Hold (41øF/45øF or below)

77*F

*21 RFSM - Not On Site

*32 Maintain in Good Repair

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

*29 Thermometers to be accurate +/- 3'F

*24 Food Label- manufacture/packer/distrubtor name

*35 Hair Restraints effective

*28 Date marking > 24 hrs,on site,temp 41F

*10 Clean Sight and Touch

CLEAN INSIDE OF ICE MACHINE

*18 Toxic items labeling-non original container

*41 Food storage containers, identified with common name of food.

*47 Conditions of Permit-in use of food equipment

*45 Lockers to be used to store personal items

*39 Keep utensils handles upright or protected

ice scoop embedded in the ice inside the ice machine

*37 Storing the food at least 15 cm (6 inches) above the floor

bag of carrots stored on the floor inside the walk in cooler

*18 Chemical sanitizer generated onsite, chemical criteria

no chlorine or quat detected inside the sanitizer bucket

*39 Keep utensils handles upright or protected

silverware for consumers

*18 Chemical sanitizer generated onsite, chemical criteria

no chlorine detected in the sanitizer buckets; must be at 50 ppm

*37 Storing the food at least 15 cm (6 inches) above the floor

box of cucumbers stored on the floor of the walk in cooler

*40 Reuse of single service articles

plastic cup used as a scooping device for parmesan cheese

*07 Food safe, good condition, unadulterated, and honestly presented

dented cans

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

all employees that work directly with food preparation must obtain a valid food handler card

*28 Date marking commercially prepared of RTE/PHF

*45Floors easily cleanable

food debris inside the walk in cooler

*32 Damaged Equipment

*37 Storing the food at least 15 cm (6 inches) above the floor

*42 Dirty nonfood contact surfaces

dusty fan cover inside the walk in cooler

*10 Clean Sight and Touch

clean the inside of the ice machine thoroughly

*47 RFSM Certificate - Not Display

*02 Cold Hold (41øF/45øF or below)

Salad with chic peas at 52.0 degrees leaf spinach at 61.0 degrees Cooked chicken at 53.1 degrees

*06 Time as PHC: 4 hours provide written procedures methods of compliance

*21 RFSM - Not On Site

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Coffee

*35 Hair Restraints effective

Beard nets needed

*22 Handlers-Certificate Not On Site

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

Cut tomatoes held at 44.5 degrees - top of the POUR - Kitchen

*47 RFSM Certificate - Not Display