Observation: One panel of kitchen lights do not have covers/protective sleeves.
Corrective Action: Provide a cover/plastic sleeve for the lights.
Observation: The backsplash next to the hot holding unit is covered in duct tape that cannot be easily cleaned.
Corrective Action: Ensure the backsplash is properly refinished so that it is smooth, non-porous and easily cleanable.
Observation: Staff were storing 3 containers of sauce at room temperature in preparation to go onto the hot holding unit. The sauce would not be used for hours and was measured at 20C at time of inspection. Staff do not re-cook sauces to 74C before hot holding.
Corrective Action: All food used on the hot holding unit must be reheated on the stove to 74C before holding at 60C. Some of the sauce was reheated to 74C on the stove top and the rest was discarded at the time of inspection. The standard method to serve previously cooled foods hot is to heat them to 74C and hold them at 60C until service. Pasta Lupino must ensure that all staff are aware of this requirement and alter the way that these foods are prepared. A meeting will be scheduled for 2 weeks from now to discuss how this process will be improved.
Observation: (no observation)
Corrective Action:
Observation: No temperature logs are maintained for this facility.
Corrective Action: Provide temperature logs that include monitoring of the hot holding units as well as the fridges and freezers.