La Luna Rossa Ristorante

The chlorine (bleach) sanitizer solution measured 1000ppm. , , The chlorine sanitizer solution must be maintained at 100 to 200ppm to safely and effectively sanitize food contact surfaces., , To mix a chlorine sanitizer solution add half a teaspoon of chlorine to one litre of water. , , The operator remade the chlorine sanitizer solution during the inspection and it measured 200ppm.

Open food product stored in the hand sink. , , Food must be protected from contamination at all times. , , Refrain from storing food in the hand sink and cover the food when not in use. , , The operator discarded the food product during the inspection.

1. There is raw meat stored above cured meat in the cooler located near the dry storage area. , , Raw meat must be stored below ready to eat food as there is a risk for potential contamination. , , Store the raw meat below ready to eat food products., , 2. A garden hose is used as an extension to the potable water hose located by the grill area. , , The material of the garden hose is not considered food safe and may contaminate the water. , , Replace the garden hose with a hose that is deemed as food safe.

The low-temperature dishwasher did not dispense any amount of sanitizer (chlorine) solution. , , The low-temperature dishwasher must dispense 100ppm of chlorine to effectively sanitize food equipment and utensils. , , Ensure the dishwasher is frequently tested with chlorine test strips to confirm the concentration. , , The operator repaired the low-temperature dishwasher during the inspection and it dispensed 100ppm of chlorine.

There are personal items, documents, and dry food products stored all together in the dry food storage area. There was lubricant for equipment stored on the shelf and was labelled as poisonous. , , Articles that are not intended for the use of food preparation must be stored separately to protect food from contamination. , , Remove personal items, documents, chemicals from the dry food storage and place in a separate area.

1. The scoop for the dry ingredient was stored inside the bulk container and the handle was completely submerged. , , Scoops must be stored in a manner that protects it and the food product from contamination. , , Ensure the scoop is stored upright to prevent contamination of the food or store the scoop in a separate area. , , The operator removed the scoop and cleaned it during the inspection., , 2. A garbage bag was used to rise the dough for focaccia. , , Garbage bags must not be used for food preparation as the material is not food grade and may leech chemicals into the food product. , , The operator stated the focaccia is for personal use only. In that case, personal food items must be clearly labelled and separate from food intended for sale. , , The operator removed the focaccia from the cooler during the inspection.

1. There is food spillage inside of the white standing cooler located near the back exit door. , , Food equipment must be maintained in a clean and sanitary manner. , , Thoroughly clean and sanitize the indicated area., , 2. There is what appears to be pink mold growing in the ice machine. , , The ice machine must be maintained in a clean and sanitary manner to prevent contamination of the ice. , , Drain the ice machine and thoroughly clean and sanitize it. Refrain from using the ice machine until it has been cleaned.

1. The metal shelf near the grill area is disorganized. There is miscellaneous items stored on the shelf along with clean food equipment and pasta. , , Reorganize the shelf to facilitate cleaning., , 2. The dry storage area is cluttered with various food products. , , Reorganize the dry food storage area to facilitate cleaning and monitoring of pests., , 3. There are several empty cans accumulated near the grill area. The operator stated they use the cans as a garbage disposal and to store the grease. , , Discard the cans and refrain from collecting and storing the cans for future use or keep the cans in a separate area, away from food handling areas.