Vito's Pizza And Ristorante

Inspector's notes

Observed a worn door sweep to the dishwashing room. Discussed integrated pest management and ensuring that all seals for doors to outdoor openings are replaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a worn door sweep to the dishwashing room. Discussed integrated pest management and ensuring that all seals for doors to outdoor openings are replaced. Corrective Action: Correct prior to next routine inspection. 6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed live German roach behind the hand soap dispenser in the dishwashing area. Observed several dead roaches across facility. Reviewed pest control logs with manager on site and discussed routine pest control. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. ***Re-inspection scheduled for 5/8/26*** Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a bag of raw sausage stored on top of other bags of cheese and pepperoni in pizza preparation table. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection. **Second Consecutive Violation**

Inspector's notes

Observed closed buckets of minestrone soup datemarked 1-2 days prior temping at 51*F. Per cooks, soup was not removed from the walk-in and had not been used. GM embargoed the food. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tomatoes, sliced deli meats, raw sausage, and a bowl of lettuce stored in various prep-tables in the kitchen temping between 45-49*F. Containers were filled high and beyond the limits of the pans. Discussed ensuring that items are cooled to below 41*F before being placed in the units and discussed ensuring the pans are not filled above the fill lines to ensuring the optimal circulation for temperature control. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of pasta in the final stages of cooling with their lids covered and stacked on top of each other. Observed tomatoes in prep tables that were measuring between 45-49*F. Discussed ensuring that items are fully cooled below 41*F prior to placing items into the prep table. Items were rearranged and moved to facility proper cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of raw beef above raw cut peppers and sliced tomatoes in standing refrigerator by drive thru window. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed kitchen staff preparing raw sausage meatballs and accessing oven handle and tongs with same raw gloved hands. Observed kitchen staff exit exterior door with gloved hands and return to kitchen with same gloved hands and began contacting food contact surfaces. Discussed when to wash with both employees. Employee washed correctly. *3rd consecutive violation*

Inspector's notes

Observed 6 rows of panned lasagna stacked together from previous day 12/2 still in cooling process ranging 47*f degrees - 60*f degrees. Reviewed proper cooling techniques and time frames with general manager and kitchen manager. Discussed rearranging walk-in rack set up to make sheet pan cooling more efficient due to restaurants large volume of cooked and cooled foods. Embargoed product. *3rd consecutive violation*

Inspector's notes

Observed large 5 gallon container of red sauce cooling 47*f degrees, observed covered deep small pan cooked pastas holding 67*f degrees. Lids removed and items sheet panned to cool. 3rd consecutive violation

Inspector's notes

Observed employee handling and breading calamari, placing it into the fryer, and donning gloves. Employee was instructed to wash his hands. Hand washing must occur after handling raw animal foods and changing tasks. **1ST REPEAT VIOLATION

Inspector's notes

Observed lasagna cooked from the previous evening and holding 46F in the walk-in refrigerator. Also observed cooked minestrone soup in a large, covered container that had been cooked the previous evening and was holding 44F. Discussed proper cooling methods with the PIC. PIC removed the lids of all of the food products to allow for proper cooling.

Inspector's notes

Observed multiple TCS food items cooling in deep containers with the lids on. PIC removed all lids. *1ST REPEAT VIOLATION

Inspector's notes

Observed an employee's backpack stored above the large ice machine. Also observed an employee's cell phone and purse stored on a shelf above the prep table/refrigerator used to assemble desserts. The items were moved to a designated area. Please keep all personal belongings in designated areas to prevent cross contamination. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed Kitchen employee preparing raw sausage on pizza prep counter, employee then stopped to go into walk-in, gloves were not removed- touching all handles to access walk-in. Employee was instructed to remove gloves, wash and hand sanitize all surfaces touched. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Upon entering walk-in found Red marinara sauce and Alfredo sauce in 5+ gallon deep pots still cooling from the previous day 3/19, Red sauce found at 55*f degrees, white sauce found 50*f degrees. Expressed the need to use ice wands or shallow pans to cool items. Discarded. Corrected Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Found assorted pastas cooling in covered deep pans in walk-in, According to manager pasta was pulled from cooking at 11am, with-in cooling time frame. Pasta saved, put on flat pans, and speed racked. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed red pasta sauce at 86*f degrees, white pasta sauce at 50*f degrees, meatballs at 87*f degrees in walk-in cooler in very large deep containers. Upon further investigation all times were with in time cooling time frame to be saved. All items were moved into cooling trays. Observed cooked salmon and red sauce with an internal temperature of 56*f degrees in Cookline reach-in both items had been cooked with-in the last 4 hours. Items moved to walk-in. Discussed proper cooling procedure and location with manager. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Upon entering the kitchen the hand wash sink was being used for a food prep area. Hand wash sinks must be accessible at all times. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed soda nozzles in waiter den to have visible soil accumulation. Food contact surfaces must be clean to sight and touch. Observed Ice Machine to have pink organic matter under near the shoot and lip. Food contact surfaces must be clean to sight and touch. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed reach-in unit on the kitchen prep line to have temperature control for safety (TCS) food items such as Cooked pasta, cooked sausage, cut lettuce, pasta sauce, cooked potatoes, raw shrimp holding from 45-50F degrees. Inspector min/max thermometer verified cooler at 48F degrees. Manager moved food items to walk-in cooler at time of inspection. TCS food items must be maintained at or below 41F degrees. Observed double door reach in near drive through holding TCS food items such as Cooked sausage, cooked pasta, cheese holding at a temperature of 48-50 degrees. Unit holding at 44 degrees with Inspector min/max. All TCS food items moved to walk-in at time of inspection. TCS food items must be maintained at or below 41F degrees. Observed Garlic and oil mixture on kitchen counter holding at 82F degrees. Discussed with manager that garlic and oil mixtures are TCS food items and carry a risk of botulism. Manager discarded at time of inspection. TCS food items must be maintained at or below 41F degrees. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.............. Observed reach-in unit on the kitchen prep line holding TCS items at 48F degrees verified via inspector min/max thermometer. Manager moved food items to walk-in cooler at time of inspection. Equipment holding TCS food items must be maintained at or below 41F degrees. Observed double door reach in near drive through holding at 44F degrees verified with Inspector min/max. All TCS food items moved to walk-in at time of inspection. Equipment holding TCS food items must capable of maintaining food at or below 41F degrees. Re-inspection for both units will be scheduled in 8 days (8/24/23). Correct By: Correct Prior To Reinspection