RISTORANTE DA VINCI

Intermediate - Handwash sink used for purposes other than handwashing.the hand washing sinks at the bar are being used as dump sinks as evidenced by the strainers inside each one.

Basic - In-use tongs stored on equipment door handle between uses. There is a set of tongs on an oven door handle. Operator removed the tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.

Intermediate - Clam/mussel/oyster tags not marked with last date served. The clam and mussel tags are not marked with the last date sold.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of food debris behind the blade of the slicer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is an employee cellphone on top of a pan of cooked puff pastry. Operator removed the employee cellphone. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler raw whole muscle beef and ground beef are stored in the same pan. Operator moved the whole muscle meat to proper storage. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. An employee filled containers of water at the hand washing sink by the triple sink. The hand washing sink next to the walk in cooler gas been used for a dump sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. The quaternary chemical test kit container us filled with water.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 108F standing water on the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. There are open employee water bottles inside the upright reach in cooler in the salad station.

High Priority - - From initial inspection : High Priority - Raw animal food stored in same container as ready-to-eat food. In the pizza station raw sausage is stored over fresh and shredded mozzarella. Operator moved the sausage to proper storage. Corrected On-Site - From follow-up inspection 2025-01-27: In the make table cooler in the pizza station raw sausage is stored on top of raw onions. Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance inside both ice machines. - From follow-up inspection 2025-01-27: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice in the walkin freezer, - From follow-up inspection 2025-01-27: Time Extended

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. In the top and drawers of the make table cooler closest to the dish washing area, butter (64F - Cold Holding); shrimp (59F - Cold Holding); Fish (59F - Cold Holding); cooked risotto (60F - Cold Holding); raw sausage (58F - Cold Holding); calamari (57F - Cold Holding). See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top and drawers of the make table cooler closest to the dish washing area, butter (64F - Cold Holding); shrimp (59F - Cold Holding); Fish (59F - Cold Holding); cooked risotto (60F - Cold Holding); raw sausage (58F - Cold Holding); calamari (57F - Cold Holding). See stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink in front of the dish washing area.

Basic - In-use tongs stored on equipment door handle between uses. There are tongs on oven door handles.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the right hand ice machine. Warning - From follow-up inspection 2023-05-25: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. The door gaskets are torn door gaskets on the maje table cooler across from the deep fryer. Warning - From follow-up inspection 2023-05-25: Time Extended

High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. In dry storage, on the shelf not segregated from the undamaged cans there is one can of artichoke quarters, two cans of sliced peaches and two cans of hot fudge sundae topping with dented rims and sides. Warning - From follow-up inspection 2023-02-27: On a shelf in dry storage, not segregated from undamaged cans there are Three 6.56 pound cans of sliced peaches and Two 7.71 pound cans of hot fudge sundae topping with dented rims. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. There is a red sanitizer bucket inside the hand washing sink next to the ice machines. Warning - From follow-up inspection 2023-02-27: There is a plastic hotel pan covering the hand washing sink next to the ice machines. There is a frying pan, wiping towel and a pair of heat restraint mittens inside the hand washing sink next to the triple sink. There is a water bottle inside the hand washing sink in front of the salad station and glass racks in front of the hand washing sink in the dish washing area.Time Extended Time Extended

Basic - - From initial inspection : Basic - Damaged/spoiled/recalled food not properly segregated. In dry storage, on the shelf not segregated from the undamaged cans there is one can of artichoke quarters, two cans of sliced peaches and two cans of hot fudge sundae topping with dented rims and sides. See stop sale. Warning - From follow-up inspection 2023-02-27: On a shelf in dry storage, not segregated from undamaged cans there are Three 6.56 pound cans of sliced peaches and Two 7.71 pound cans of hot fudge sundae topping with dented rims. Admin Complaint

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. An employee is cutting parsley for garnish with bare hands. Inspector educated the employee on proper food handling. Employee washed their hands and put on gloves . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw shrimp, calamari and clams are stored over prepared soups and sauces. Operator moved items to proper storage order. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink in the back kitchen is blocked with a container lid. Operator removed the container lid. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. There are multiple unlabeled chemical spray bottles at the bar.

Basic - Employee with no hair restraint while engaging in food preparation. There are employees with no hair restraint preparing food. This is a repeat violation from 1/22/2022. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from the oven door handle. This is a repeat violation from 1/11/2022. Repeat Violation

High Priority - Employee washed hands with cold water. Observed an employee wash their hands with cold water at the hand washing sink in the back kitchen.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. After running the hot water at the hand washing sink at the dish area the temperature never exceeded 86°F.

Basic - Employee with no hair restraint while engaging in food preparation. There are multiple employees preparing food with no hair restraint.

Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from oven door handles.