VESPUCCI'S PIZZA & PASTA TAVERN

Observed Canadian ham, italian sausage and sliced pepperoni stored at the prep top unit with a temperature above 41F. Observed ground Bolognese and cut grilled chicken that was stored at the cooling drawer that were holding above 41F. Observed raw chicken stored at the cooling drawer #4 with a temperature above 41F Observed raw chicken, raw veal, raw veal parmesan that was stored into te WIC with a temperature above 41F C/A ime/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Some of the food was discarded, the other the owner refused to discard

Observed the tea urns stored uncovered at the server area, observed raw parmesan chicken stored at the bottom prep top #2 uncovered. Observed pasta ravioli that was stored at the bottom of the prep top unit#3 uncovered. Observed butter sauce and alfredo sauce stored on ice next to the stove top uncovered. C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

COS: Facility has 72 hours to come up with a solution for covering the tea urns.

Observed chicken that was prepped today portioned in single servings wrapped in plastic, placed into a tall tray and stacked on top of another which prevents the heat from dissipating . Observed cut lettuce that was prepped today and place in a container with a tight lid and stacked on top of each other that prevents the heat from escaping.

C/A Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Lettuce bin was partially opened

COS: Owner was directed by the EHS to remove the chicken from the trays and place it in a this shallow pan to allow for faster cooling

Observed utensils (tongs and spoons) that were held in a container of water at the right and left side of the stove with a water temperature of 135*F C/A Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Moving forward the container will be on the stove

Observed tea urns stored uncovered on the counter top in the server alley, observed cranberries and nuts stored uncovered on the counter top in the main kitchen; observed lemon butter and alfredo sauce stored uncovered in the main kitchen. C/A: Food shall be stored covered in order to prevent the possibility of contamination. COS: Items covered.

Observed multiple spray bottles unlabeled on a storage rack and near the dish machine with chemicals inside. C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: Spray bottles labeled.

Observed no test strips available for the dish machine to measure chlorine. C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed TCS foods in prep top unit #3 and reach in cooler below cold holding above 41F. Observed chicken broth cold holding above 41F in an ice bath next to the stove. Observed raw shrimp in cooler drawer cold holding above 41F. See items marked with an asterisk in the food temperature log. CA: TCS food shall cold hold at 41F or below. COS: PIC discarded items except the lettuce and chicken stock that had been removed from the WIC within one hour. These were rapidly cooled to 41F or below. The ice bath was adjusted to mound ice around containers.

Observed prep top cooler and reach in cooler had an ambient temperature of 55F. CA: All coolers must be maintained in good repair and proper adjustment and cold hold at 41F or below. COS: Unit taken out of service until repaired. Forward repair invoice to Health Department.11/28/23 informal unit back in service and had been serviced per PIC but still not cold holding below 41F. Rechecked 11/29/23 unit still out of service waiting on part for unit. PIC stated he would inform HD when repaired.