Vincitorio

Inspector's notes

Observed cooked red sauce in walk-in with internal temp of 45*F. Employee stated that it had been prepared the previous day. 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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cream, thawed salmon, thawed shellfish, and cooked sauces without date marks. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed thawed salmon inside reduced oxygen packaging inside walk-in cooler. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed small black flecks and white fuzzy with green organic matter on a red sauce and a brown gravy stored in a deep container in the walk-in without a lid all food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Discussed with PIC all food that is not actively going through a cooling process or in a preparation process shall be protected from contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pink, brown and black organic matter on the apron and ceiling inside the ice machine. Discussed with PIC all food-contact surfaces must be cleaned to sight and touch and cleaned at a frequency to prevent accumulation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several TCS items that were in the walk-in refrigerator unit for more than 4 hours with an internal temperature of 44-59*F measured with a probing thermometer. Per PIC those items were in the unit from the previous day. Observed Walk-in unit fluctuated temperatures of 46*F to 44*F at the beginning of inspection measured with a min/max thermometer. Embargoed those items and PIC discarded at time of inspection. The discarded items were soup with rice, chopped lettuce, brown gravy, red sauce, lasagna, cooked vegetables, cooked eggplant parmesan, carbonara sauce, cooked chicken, ricotta cheese, and milk. Observed cooked pasta at 47-49*F in the walk-in unit and per PIC it was made 3 hours prior to inspection. The pasta was relocated to adequate refrigeration to rapidly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of Raid for insect and Roach stored in the facility by the dish area. Discussed with PIC all pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Walk-in unit fluctuated temperatures of 46*F to 44*F at the beginning of inspection measured with a min/max thermometer. The unit was able to maintain at temperature of 41*F by the end of the inspection. Discussed with PIC the Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black and green fuzzy organic matter and dust buildup throughout the walk-in walls, shelves and fan. Also observed dust buildup on the ventilation system on the walls of the cookline and above the pizza oven. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.