Vinny's

Inspector notes: During routine inspection observed food in the WIC (chicken wings, Tomatoes)and Preptop cooler that was out of temp (Mushrooms, Tomatoes). Time/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 this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Inspector notes: observed veggie chopper stored in handwashing sink. Handwashing sink shall be accessible at all times and used only for handwashing. COS: Chopper was removed from the handwashing sink. Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf

Inspector notes: observed food in the RIC of the front food (lettuce and carrots, celery) service and in the RIC of the back room area failed to be stored covered. COS: PIC covered the food in question. 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;

Inspector notes: observed the single use ramicans stored in the seasoning containers. COS: PIC discarded the single use item. Single-service and single-use articles may not be reused.