VINCENTS ITALIAN RESTAURANT

High Priority - Toxic substance/chemical improperly stored. Sanitizer over Salt and sugar. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with purple liquid. Operator labeled. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen area. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Prepped in prep area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish.

Basic - Equipment in poor repair. Upright white freezer gasket at the end of cook line. Repeat Violation

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Total number says 124 but establishment has 176.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep reach in cooler gaskets. Reach in coolers at cook line. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Prep reach in coolers. Reach in coolers at cook line. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Romaine heats over cut lettuce. Operator removed. Corrected On-Site Repeat Violation

Basic - Wall tiles missing and/or in disrepair. Wall tiles at cook line Wall tiles at steam table.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on dish rack in the kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cup above prep table. Operator removed. Corrected On-Site

Basic - Equipment in poor repair. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line Reach in freezer at cook line. Operator cleaned. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cook beef in walk in cooler. Operator removed. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook linesoiled. Wall next to upright glass door cooler. Wall by soda area in back dry storage Wall by three compartment sink.

Basic - Water leaking from pipe and/or faucet/handle. At three compartment sink.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - 15gallons of marinara 61° Cooked cooled over night. Operator discarded.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter pats 57°. Operator place in freezer for quick cool. - new temp. 41° Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - meat sauce 121° place in heat well ready for service. Operator reheated to 172° Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Meat sauce 121°. Operator reheated to 172° Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. - spray bottle stored under steam table next to clean pots. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board at salad station - interior of fryers Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. - handles on microwaves on cooks line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink stored next to drink station.

Basic - Employee with no hair restraint while engaging in food preparation. -Cook on line

Basic - Equipment in poor repair. - glass door reach in cooler handle broken.

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door Repeat Violation

Basic - Floor soiled/has accumulation of debris. - under fryers

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - ice bin in servers area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of soda station behind nozzles. - hood filters - exterior of cooking equipment on cooks line. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. - spoons stored at packing station handle side down . Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Tea urns at frink station. - in use green cutting board in prep - elastic slicer - Mixer head - fryer baskets

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No soap provided at handwash sink. - service area

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - service area Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Exterior door has a gap at the threshold that opens to the outside. -Back door

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - back door next to 3 compartment sink. Warning - From follow-up inspection 2024-02-06: Time Extended

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Hose Bibb located outside backdoor.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Pizza head -Electric slicer (cos)

Intermediate - Handwash sink not accessible for employee use at all times. - Hand sink next to salad station blocked with trash can. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -Soufflé cup stored in bulk salt , parsley, Oregano Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - drink stored on shelf above pizza station. Corrected On-Site

Basic - Food stored on floor. -cooking oil in entry of storage area. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. -knives stored at Salad station. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on shelf over steam table. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dish trays

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Open dumpster lid.

Basic - Soiled floors. - under fryers.

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 73° operator place in cold holding unit in ice bath for quick chill New temperature 48° Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards at pizza and salad stations Mixer head Electric slicer. White cutting board on cooks line.

Intermediate - Handwash sink not accessible for employee use at all times. Rubber spatula stored in hand sink next to dish machine. Corrected On-Site

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Togo boxes in dry storage area. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Yellow ,green and white cutting boards store rack in prep area.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Mixer head Yellow and green cutting boards White cutting boards on cooks line. - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Line cook - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Backdoor open at the time of inspection. - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Green and yellow cutting boards in prep area in back area. - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad station in kitchen area. True Glass door cooling unit. Pizza station Cooling units on cooks line. - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Hans sink at salad station. - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line. - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind Dish machine and 3 compartment sink. - From follow-up inspection 2023-02-23: Time Extended

High Priority - Raw animal food whole shell eggs stored over from ready-to-eat food bottles of liquid margarine. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Two sanitizer buckets in the kitchen 200+ppm for chlorine. Operator remade and both were 50ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime drink station

Intermediate - Spray bottle containing toxic substance not labeled. Containing blue liquid.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside bottom swing door on ice machine

Basic - Bowl or other container with no handle used to dispense food.plastic soufflé cup in Romano cheese on sandwich cooler. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Groves in cutting board.

Basic - Employee with no hair restraint while engaging in food preparation. Cook at the fryer on the cooks line. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle water in sandwich top cooler across from oven on then cooks line. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface.walk in cooler behind cooks line in dry storage area.

Basic - Standing water in bottom of reach-in-cooler across from the pizza ovens on the cooks line. Corrected On-Site

Basic - Unsealed concrete floor in dish room