Vito’s Gourmet Pizza

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

nTime/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

n1) Observed Atosta Flip Top Cooler// cooked spaghetti (45°F – Cold Holding); fried chicken (56°F – Cold Holding); meatballs (50°F – Cold Holding); chicken wings (55°F – Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale. nn2) Observed Randell Cooler// deli ham (46°F – Cold Holding); shredded cheddar (48°F – Cold Holding); breaded chicken (49°F – Cold Holding); cooked fries (48°F – Cold Holding); marinara sauce (48°F – Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale.

Basic – Equipment in poor repair

nObserved gaskets on Randell cooler doors and Atosta flip top cooler doors in disrepair.

Basic – Food stored on floor

n1) Observed oil carton stored on floor, in front of hand wash sink in kitchen. Operator properly stored. nn2) Observed cases of pizza sauce stored on floor, under dry storage shelf. Operator properly stored. Corrected On-Site

Basic – In-use knife/knives stored in cracks between pieces of equipment

nObserved knife stored between wall and Atosta three door cooler, in kitchen. Operator removed. Corrected On-Site

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

nObserved scoop stored inside flour bin, handle in contact with flour. Operator removed. Corrected On-Site

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers

nObserved light in front of bathroom without light shield.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

nObserved food debris inside Randell cooler at front counter area.

Basic – Reach-in cooler shelves with rust that has pitted the surface

nObserved rusted shelves inside Randell cooler at front counter area.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

nObserved raw shell eggs stored on top of bread, stored inside Randell cooler. Operator properly stored. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nTime/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

n1) Observed Atosta Flip Top Cooler// cooked spaghetti (45°F – Cold Holding); fried chicken (56°F – Cold Holding); meatballs (50°F – Cold Holding); chicken wings (55°F – Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale. nn2) Observed Randell Cooler// deli ham (46°F – Cold Holding); shredded cheddar (48°F – Cold Holding); breaded chicken (49°F – Cold Holding); cooked fries (48°F – Cold Holding); marinara sauce (48°F – Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

n1) Observed Atosta Flip Top Cooler// cooked spaghetti (45°F – Cold Holding); fried chicken (56°F – Cold Holding); meatballs (50°F – Cold Holding); chicken wings (55°F – Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale. nn2) Observed Randell Cooler// deli ham (46°F – Cold Holding); shredded cheddar (48°F – Cold Holding); breaded chicken (49°F – Cold Holding); cooked fries (48°F – Cold Holding); marinara sauce (48°F – Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

nProvided bodily fluid cleanup procedures to operator.

Intermediate – No probe thermometer provided to measure temperature of food products.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

nObserved multiple foods stored inside Randell cooler without date mark. Per operator, all food prepared within past three days. Operator date marked foods. Corrected On-Site