PICCO RESTAURANT & PIZZERIA

Food facility is using reduced-oxygen packaging for raw meats. According to the person in charge, he uses the packaging machine to maintain food quality. [CA] If packaging potentially hazardous foods using reduced-oxygen packaging, a HACCP plan is required. Or, if approved by the health department, the food facility uses a reduced-oxygen packaging method: the food shall be labeled with the production time and date, the food is held at 41 °F or lower during refrigeration storage, and the food is removed from its package in the food facility within 48 hours after packaging.

Code CHSC 114419

In the cold holding unit, ceviche (raw tuna) internal temperature readings were measured at 51F, and 52F. Several food items were observed to be stored at ambient temperature on the cold holding equipment and cooking equipment: Fried chicken, 54F and 56F, rice cakes, 76F, and 79F, steamed rice container, 65F, garlic with oil and parsley, 75F, pork chop sauce, 79F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.

Code CHSC 113996