V MERCATO

High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Lids and containers placed in sanitizer compartment of triple sink for less than 20 seconds during inspection, items placed back in sanitizer compartment. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw chicken (56F - Cooling, after 40 minutes 55F) in large, covered metal bowl in water in walk in cooler, per label chicken was prepared almost 2 hours prior, chicken separated into several pans. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.

Basic - Insect control device installed over food preparation area. Bag zapper on top of rack over paper towels in large storage area, paper towels removed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Food handler cutting raw onions straight from bag before washing them next cook line.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at men's restroom dispenser.

Basic - Hood ventilation system inadequate as evidenced by grease / water accumulation on walls/ceiling. Condensation drip in walk in cooler.

Basic - Stored food not covered. Top trays of cooked on rack. Walk in cooler.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.

Intermediate - Handwash sink not accessible for employee use at all times. Boxes in front of kitchen Hand Wash Sink . Moved by manager. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing on food service equipment. Moved by manager.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - Food stored on floor. Boxed foods on floor in walk in freezer. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.

Basic - Outer openings not protected with self-closing doors. Side entrance door self closing mechanism disabled.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken stock (46F,50F,50F - Cooling over 6 hours); chicken soup base (45F,44F - Cooling over 6 hours) 3 containers of stock and 2 containers of soup base in deep, plastic, covered containers in walk in cooler, per manager and labels all items made the day prior without any additional preparation.

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. chicken stock (46F,50F,50F - Cooling over 6 hours); chicken soup base (45F,44F - Cooling over 6 hours) 3 containers of stock and 2 containers of soup base in deep, plastic, covered containers in walk in cooler, per manager and labels all items made the day prior without any additional preparation.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of orange all purpose cleaner by vegetable choppers on lower shelf of prep table in prep area, cleaner moved. Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. One employee bagging food in prep area in kitchen without gloves, employee put on gloves. Also the same employee wearing multiple rings and a watch while doing food prep, rings and watch removed. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken stock (46F,50F,50F - Cooling over 6 hours); chicken soup base (45F,44F - Cooling over 6 hours) 3 containers of stock and 2 containers of soup base in deep, plastic, covered containers in walk in cooler, per manager and labels all items made the day prior without any additional preparation.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In women's bathroom.

Basic - Employee with ineffective hair restraint while engaging in food preparation. One employee with long hair not completely restrained engaged in food prep in prep area.

Basic - Food stored on floor. Box of pepperoni and chicken in walk in freezer, manager corrected during inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and unwashed mushrooms stored over bags of cooked chicken and pineapples in walk in cooler.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation bucket in prep area reading 0ppm, all sanitation buckets remade to 150ppm. Corrected On-Site