VESPUCCI'S PIZZA & PASTA TAVERN

Violations (4)

• 4-2ARepeatCorrected on site

  Food stored covered

  Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed lemons, ice, tomato sauce, and soup stored uncovered in the server's alley in the front food service area. Observed croutons, crostini, flour, and seasonings stored uncovered on the line in main kitchen. C/A: Food shall be stored covered to protect from overhead contamination. COS: Foods were covered. Corrected On-Site. Repeat Violation.

• 6-1ARepeatCorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed several TCS items cold holding above 41 F(see asterisked* items for location and temperature). C/A: TCS foods that are cold holding shall be maintained at 41 F or below. COS: Foods were discarded. Corrected On-Site. Repeat Violation.

• 6-1CCorrected on site

  Proper cooling time and temperature

  Violation of Code: [511-6-1.04(6)(d)] Observed cooked pasta that was not cooling at a rate in which it could reach 41 F within the required amount of time.(66 F @ 1:00pm, 66 F @2:00pm) C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Pasta moved to another unit to cool faster. Corrected On-Site. New Violation.

• 6-1DCorrected on site

  Time as a public health control: procedures and records

  Violation of Code: [511-6-1.04(6)(i)] Observed garlic/oil mixture at the pizza station being held on time with no discard time or written procedures. C/A: if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request, and, The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: garlic/oil mix was discarded. EHS will provide guidance on using TPHC. Corrected On-Site. New Violation.