VITO'S GOURMET PIZZA

Violations (14)

• 12A-16-4CriticalCorrected on site

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment, put on gloves and handled clean equip without first washing hands. Reviewed proper procedures and employee washed hands.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment, put on gloves and handled clean equip without first washing hands. Reviewed proper procedures and employee washed hands. **Corrected On-Site**

  High Priority

• 08A-02-6CriticalCorrected on site

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over ready to eat cooked sausage. Operator stored all items properly.

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over ready to eat cooked sausage. Operator stored all items properly. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - Flip top - cooked pasta (48F). Per operator item held in unit overnight. Item not prepped or portioned today.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - Flip top - cooked pasta (48F). Per operator item held in unit overnight. Item not prepped or portioned today. Observed item in double pan. Reviewed proper cold holding. See stop sale.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - Flip top - cooked pasta (48F). Per operator item held in unit overnight. Item not prepped or portioned today.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - Flip top - cooked pasta (48F). Per operator item held in unit overnight. Item not prepped or portioned today. Observed item in double pan. Reviewed proper cold holding. See stop sale.

  High Priority

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues. All flip top units. Operator began cleaning during inspection.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All flip top units. Operator began cleaning during inspection. **Corrective Action Taken**

  Basic

• 14-17-4

  Walk-in cooler shelves with rust that has pitted the surface.

  Basic - Walk-in cooler shelves with rust that has pitted the surface.

  Basic

• 31B-02-4

  No paper towels or mechanical hand drying device provided at handwash sink. By triple sink.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By triple sink.

  Intermediate

• 31B-03-4

  No soap provided at handwash sink. By triple sink.

  Intermediate - No soap provided at handwash sink. By triple sink.

  Intermediate

• 02C-04-5

  Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Frozen cooked sausage in reach in freezer. Reviewed proper date marking.

  Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Frozen cooked sausage in reach in freezer. Reviewed proper date marking.

  Intermediate

• 23-24-4

  Buildup of food debris/soil residue on equipment door handles and gaskets - all flip top units. Also Cookline microwave. Operator began cleaning during inspection.

  Basic - Buildup of food debris/soil residue on equipment door handles and gaskets - all flip top units. Also Cookline microwave. Operator began cleaning during inspection. **Corrective Action Taken**

  Basic

• 05-06-4

  Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator's thermometer with dead battery.

  Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator's thermometer with dead battery.

  Intermediate

• 12B-07-4Corrected on site

  Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on pizza prep table. Operator removed.

  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on pizza prep table. Operator removed. **Corrected On-Site**

  Basic

• 14-69-4

  Ice buildup in reach-in chest freezer at Cookline.

  Basic - Ice buildup in reach-in chest freezer at Cookline.

  Basic

• 31B-04-4

  No handwashing sign provided at a hand sink used by food employees. By triple sink.

  Basic - No handwashing sign provided at a hand sink used by food employees. By triple sink.

  Basic