Modena Ristorante Vinoteca

Inspector notes: Observed several pastas (spaghetti x2, fettuccine, ravioli, penne, and rigatonix2), and raw shrimp held in prep unit bottom #1 in main kitchen above 41F. Observed raw lamp chops, raw steak, raw salmon, and raw chicken held above 41F in prep unit bottom #2 in main kitchen. C/A-Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS- Items all discarded.

Inspector notes: Observed knives (4) stored inside prep unit #1 & #3 in between crevice. C/A-During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); C...