Tenuta's Pizza Pasta Catering

Year by year

Inspections

1. Mar 12, 2025 Routine · 5 priority, 5 priority foundation, 1 core, 1 repeat
   • Serious Priority Corrected on site

     HANDWASHING PROCEDURE

     Observed employee not following proper handwashing procedures. Observed Kitchen PIC washing their hands and then obtaining a cloth towel from the prep table to dry their hands and replacing towel on prep table.

     Correction: Train food employees in proper handwashing techniques.

     Code 2-301.12 (B)

   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Kitchen PIC observed handling grated cheese and cut seasoning herbs and placing those on top of a pasta dish for service to customer. Instructed PIC that bare hand contact occurred. PIC disposed of the dish.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Observed two pans of cooked lasagna with tight covering (plastic wrap and foil wrap) at 52F. Discussed with PIC steps in cooling the lasagna. PIC stated lasagna is cooked, set out on counter to cool on hour, then placed in the walk-in cooler for an additional hour and then wrapped and placed back in walk-in cooler. PIC stated the two pans of lasagna were cooked Monday. Side by side temperature taken with PIC. PIC discarded lasagna. Discussed with PIC the need to monitor cooling temperatures at CCPs in the process.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     Observed staff working with raw chicken on prep table surface. Surface was not sanitized prior to placement of clean plates on the prep table. Instructed staff to place dishes for warewashing and to sanitize the prep table. Staff followed instructions.

     Correction: Clean food contact surfaces anytime contamination has occurred.

     Code 4-602.11 (A)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on ice machine located in kitchen.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking not observed. PIC stated all food was cooked on Monday and procedure is to date mark on the third day. Instructed PIC that procedure would need to be altered to have cooked food date marked at the end of the second day.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Priority Foundation Corrected on site

     THERMOMETERS - FOOD - ACCURACY

     Thermometer used in food establishment is not accurate to +/- 10F. Ice bath calibration performed with PIC. Provided education as PIC was unfamiliar with the technique to calibrate thermometers. PIC was not able to adjust the in use thermometer. PIC discarded thermometer and obtain a second thermometer.

     Correction: Calibrate or replace thermometer.

     Code 4-203.11

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine and quat test kits were not available for checking sanitizer concentrations. PIC stated they will order test strips.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     The handwashing sink at the bar was observed to not be operable. Sink was missing faucet handles. Water not available. Handwashing sink was not in use as it lacked hot water, paper towels and soap. Handwashing sink blocked by boxes. PIC stated staff utilize the restroom or kitchen handwashing sink. Kitchen handwashing sink is not readily available to staff. Instructed PIC to set-up one of the 3 compartment sinks at the bar as a handwashing sink until repairs can be made to the handwashing sink. W/R/S should be discontinued at the bar to allow access at all times to a handwashing sink.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying at the bar and in the kitchen. Instructed staff to stock handwashing sinks with paper towels. Sinks were stocked.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     Observed there are no approved or current certified food manager for this establishment. Kitchen manager and front of house manager both stated the establishment did not have a CFPM. PIC stated will notified owner of requirement. This is a repeat violation.

     Correction: Provide an approved certified food protection manager in the food establishment within 30 days.

     Code 12-201.11 (A) (1)

2. Nov 1, 2023 Routine · 2 priority, 2 priority foundation, 3 core, 4 repeat
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     [Raw animal foods] are stored in same container or stacked atop one another in same container in [equipment]. Raw chicken was placed on top of covered lasagna pans in walk in cooler. Corrected o site and provided education.

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     [Food contact surface] used with time/temperature controlled for safety food is not cleaned every 4 hours. Informed staff they will need to clean the kitchen area more frequently.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     [Food item] in [equipment] is improperly date marked. [Describe]. No date marking on containers or wrapped foods.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or automatic handwashing facility not in working order and is unavailable for proper handwashing. Hand wahsing sink in bar area is blocked off by boxes. Hand washing sink in kitchen has utensils in it. Corrected on site and provided education.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. No CFM at facility. Kitchen staff employee stated his was expired.Guven 90 days to obtain.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment. Given 90 days to comply.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Wiping cloth solution is dirty. Solution was dirty and only 1 container not located in area needed. Corrected on site and provided education.

     Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris.

     Code 3-304.14 (D)