VINNY'S ALL DAY CAFE

3013 YAMATO RD UNIT B8

★★★½☆ (3.5/5)

Based on 8 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10817555

Inspection #: Visit ID: 10817245

41-07-4:High Priority - Container of medicine improperly stored. Container of cough medicine and container of Tylenol improperly stored above single use cups for customers. Operator reorganized. Corrected On-Site Warning
35A-02-7:High Priority - Live, small flying insects found. Observed 4 flies on wall above television behind front counter area. Warning
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Chicken salad (49F - Cold Holding) observed in salad prep reach in cooler. Operator stated item was prepared and placed into cooler more than 4 hours ago. Operator discarded. Warning
03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Chicken salad (49F - Cold Holding) observed in salad prep reach in cooler. Operator stated item was prepared and placed into cooler more than 4 hours ago. Operator discarded. See stop sale. Warning

Inspection #: Visit ID: 10784175

05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in cooler, digital display seemed to be broken, display never changed temperature when unit was open.
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign in employee restroom. Manager posted new sign
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door standing true cooler at front counter at cut tomatoes (40F - Cold Holding); ham (40F - Cold Holding); turkey (40F - Cold Holding); cheese (40F - Cold boxes of cut lettuce at 60°f left at front counter

Inspection #: Visit ID: 8787663

25-18-4:Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Straws and portions cups stored in employee restroom. Operator stored items properly. Corrected On-Site
03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken tenders (58F - Cooling) at 12:10; cooling since 7:30 - 55F at 12:40 At current rate of cooling product will not reach 41F within 6 hours. Operator moved product to reach in freezer to quick chill. **Corrective Action Taken**
02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna served rare not identified on menu with raw animal protein identifier. Operator corrected during course of inspection. Corrected On-Site

Inspection #: Visit ID: 8705329

38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In back room prep room
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door cooler on salad line at cooked chicken (47F - Cold Holding); cut tomato (47F - Cold Holding)

Inspection #: Visit ID: 8700779

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with black mold like substance
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in dining room full of black debris and dust.
36-73-4:Basic - Floor soiled/has accumulation of debris. Floors at the front counter with lettuce and greens on floor. Cooks cleaned floor Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door reach in cooler on the front counter at. chicken tenders (50F - Cold Holding); chicken salad (50F - Cold Holding), Chef stated items in unit less than four hours, they were made at 10 am an it's now 1:50
03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken left on counter chicken (88F - Cooling) for 1 hour and 36 minutes, chef moved to reach in cooler to get chicken below 70° chef stated chicken was above 135° when the cooling started Corrected On-Site
02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Manager printed and posted consumer advisory Corrected On-Site

Inspection #: Visit ID: 8497912

10-20-4:Basic - In-use tongs stored utensils stored shelf end rack between uses. Operator removed tongs. Corrected On-Site

Inspection #: Visit ID: 8386605