VULCANO'S ITALIAN RESTAURANT

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license 12.1.25 Warning - From follow-up inspection 2026-03-25: Establishment is open and operating at time of inspection. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No chemical chlorine and quaternary test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2026-03-25: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on oven door handles. Warning - From follow-up inspection 2026-03-25: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line. Operator removed knife. Corrected On-Site Warning - From follow-up inspection 2026-03-25: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked risotto (45F - Cooling) at 10:10; cooling since 10/12 at 7:30pm. Observed at flip top cooler on cook line. Per operator, held in cooler overnight. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked risotto (45F - Cooling) at 10:10; cooling since 10/12 at 7:30pm. Observed at flip top cooler on cook line. Per operator, held in cooler overnight. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp and calamari over mozzarella and cream at flip top cooler on cook line. Operator stored products properly. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last date served. Educated operator on proper shellfish tag procedures.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizing dish machine and quaternary sanitizer at triple sink and sanitizer buckets.

Intermediate - No soap provided at handwash sink. At hand sink by triple sink. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between coolers on cook line. Surfaces between coolers are soiled with food debris. Corrected On-Site

High Priority - - From initial inspection : 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. Flip top by fryer: pooled eggs (56F - Cold Holding); cooked eggplant (58F - Cold Holding); veal (58F - Cold Holding); sausage (56F - Cold Holding); cooked pasta (60F); butter (58F - Cold Holding); mozzarella (56F - Cold Holding); scallops (58F - Cold Holding); shrimp (57F - Cold Holding); cream (58F - Cold Holding); tomato sauce (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Warning - From follow-up inspection 2024-11-06: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Sausage 46F cold holding Meatballs 45F cold holding Diced tomato bruschetta 46F cold holding Veal 46F cold holding Roasted garlic 48F cold holding Butter 47F cold holding Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by fryer: pooled eggs (56F - Cold Holding); cooked eggplant (58F - Cold Holding); veal (58F - Cold Holding); sausage (56F - Cold Holding); cooked pasta (60F); butter (58F - Cold Holding); mozzarella (56F - Cold Holding); scallops (58F - Cold Holding); shrimp (57F - Cold Holding); cream (58F - Cold Holding); tomato sauce (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Warning - From follow-up inspection 2024-11-06: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. Sausage 46F cold holding Meatballs 45F cold holding Diced tomato bruschetta 46F cold holding Veal 46F cold holding Roasted garlic 48F cold holding Butter 47F cold holding Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink on back dock. Warning - From follow-up inspection 2024-11-06: Same. Admin Complaint