Vespucci's Pizza & Pasta Tavern

Inspector notes: Observed the tea urns stored uncovered at the server area, observed raw parmesan chicken stored at the bottom prep top #2 uncovered. Observed pasta ravioli that was stored at the bottom of the prep top unit#3 uncovered. Observed butter sauce and alfredo sauce stored on ice next to the stove top uncovered. C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: Facility has 72 hours to come up with a solution for covering the tea urns.

Inspector notes: Observed Canadian ham, italian sausage and sliced pepperoni stored at the prep top unit with a temperature above 41*F. Observed ground Bolognese and cut grilled chicken that was stored at the cooling drawer that were holding above 41*F. Observed raw chicken stored at the cooling drawer #4 with a temperature above 41*F Observed raw chicken, raw veal, raw veal parmesan that was stored into te WIC with a temperature above 41*F C/A ime/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of...

Inspector notes: Observed chicken that was prepped today portioned in single servings wrapped in plastic, placed into a tall tray and stacked on top of another which prevents the heat from dissipating . Observed cut lettuce that was prepped today and place in a container with a tight lid and stacked on top of each other that prevents the heat from escaping. C/A Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (...

Inspector notes: Observed utensils (tongs and spoons) that were held in a container of water at the right and left side of the stove with a water temperature of 135*F C/A Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking e...