Luisa Risto

Operator stated that iodine solution was being used for sanitizing surfaces. Both the iodine solution in the kitchen and bar were tested, and were found to be higher than 50 ppm. Per the manufacturer's instructions, solutions this high would require a potable water rinse step after application, which was not occurring. Manufacturer's instructions for dilution for sanitizing were not being followed. Solutions were remade at the request of the PHI. Ratio was approximately 1 tsp per 3.5L.

Cleaning cloths were out on surfaces in the kitchen and behind the bar, despite a 100 ppm bleach solution being available. Operator stated that cloths were only put into bleach solution at the end of the night, and that countertops were cleaned with soap and water. All food contact surfaces must be sanitized with an approved food safe sanitizer. Cloths must be submerged in an approved sanitizing solution when not in use.

Feb 4, 2025, ***reminded operator the temperature and food safety record keeping was required. Temperature chart example will be re-sent with this report., Apr 11, 2024, ***Temperature records were not being maintained. Discussed reasoning and will check back for implementation. , , Mar 2024, ***Discussed the temperature and food safety record keeping and they will start recording temperatures. Temperature chart example will be sent with this report.

A metal insert of lasagna was observed sitting far back atop the pizza oven, which was on. Temperature of the lasagna was 45C. The hot holding area was already full of food, and there was no room for this insert. Chef stated that he was waiting for the oven to heat up before putting the lasagna in. When asked what he would do with the lasagna once it was reheated, he stated he would leave it in the oven to keep warm. Upon inspection, the oven already had three sauces inside, which were only at 40C, despite the Chef saying these were reheated. , , All food must be reheated to 74C internal temperature before being hot held at 60C. Food cannot be kept in the danger zone (i.e., between 4C and 60C) for periods of time larger than 2 hours. Any foods which have been in the danger zone beyond this time frame must be discarded. , , Lasagna and sauces were all placed back into the oven, with the oven turned up, and education was provided to the Chef for internal temperature monitoring prior to hot holding.

Feb 4, 2025, ***Pest control records were not being maintained. Self monitoring pest control record sheet will be re-sent by e-mail with this report or licensed pest control can be retained and a copy of their monthly reports can be kept onsite for review., Apr 11, 2024, ***Pest control records were not available for review. Ensure pest control records are completed monthly and are available for review., Mar 2024, ***Pest control records were not being maintained. Self monitoring pest control record sheet will be sent by e-mail with this report.

There are some broken and damaged floor tiles in the kitchen that require replacement or repair. Floors must be smooth, impervious-to-moisture and easy to clean.

Deep cleaning is required for the floors throughout the kitchen, with special attention to corners and underneath/behind equipment.