Venezia's

Inspector notes: Observed individually packaged chocolate cookies for sale at the counter of the establishment. Discussed with PIC that packaged foods must be properly labeled. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin

Inspector notes: Observed a large, sealed plastic container full of penne noodles with an internal temperature of 48*F. PIC stated that the noodles were made the night prior. Informed PIC that due to the product not reaching the proper cooling parameters, it needs to be discarded. PIC discarded the noodles at time of inspection. Noodles were embargoed. PIC stated that the noodles go through an ice bath before being placed in the containers in the walk-in. Discussed with PIC letting the noodles cool down to 41*F before placing in them in the large container or using an uncovered pan shallower than 4-inches to properly finish the cooling process. Suggested to PIC using a thermometer to track the noodles cooling process. 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

Inspector notes: Observed no covered trash receptacle in wither of the unisex restrooms. Informed PIC that there needs to be covered trash receptacles in female and unisex restrooms. PIC stated that they have ordered the covers for the receptacles. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection

Inspector notes: Observed an accumulation of food and other debris underneath the front pizza oven and other kitchen equipment. Informed PIC that this area needs to be cleaned and continue to be cleaned at a rate which precludes the accumulation of dirt, food debris, and organic matter. 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