CASA VINCENZO RISTORANTE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station - fresh garlic in oil garlic knots 73F cold holding , fresh garlic in oil 73F cold holding. Operator placed on already established time plan. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza station - fresh garlic in oil garlic knots 73F cold holding , fresh garlic in oil 73F cold holding. Operator placed time. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sink across from walk in cooler. Blocked by flour and table. Staff corrected. Corrected On-Site

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. Daniel and Mariah. Both signed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pepto on shelf of pasta cooler. Cell phone on prep table. Employee removed all items. Corrected On-Site

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Inside 108. Outside 26. Provided and reviewed seating evaluation form.

Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. Operator corrected. Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Raw shell eggs used for Caesar dressing on the menu for pizzeria only. Manager will discard what is in house and switch to using Pasteurized eggs. Operator may continue to use dressing on restaurant side. Corrected On-Site

Basic - Bathroom facility for food service located within lodging establishment not located on same level. In pizza station. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over break in walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Manager placed in three compartment sink. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed. Manager filled out. Corrected On-Site

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

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil found at 77F ambient. Recommend to place on time plan. Manager discarded.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

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

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk 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. Tuna found in igloo cooler. Manager discarded.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching flour and sugar. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Missing the month of April. - From follow-up inspection 2024-04-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Microwave soiled - From follow-up inspection 2024-04-10: Time Extended

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on Monday in server area, not date marked Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour, sugar, corn meal and corn starch not labeled Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 63f Garlic 60f cold holding , Employee placed back in cooler out less than 30 minutes

Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. 1 dozen clams. Manager removed and disposed of product Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils 78f hot holding , Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing at room temp no water running fish Corrected On-Site