Vendetti's

Inspector observed cold held products greater than 41 degrees F. (Location: Prep Top Coolers at the grill line). Corrective Action: Cold Held - TCS -products must be at 41 degrees F or colder. COS PIC discarded items above 41 degrees F and restocked from the walk-in cooler.

Inspector observed both hand sinks in the main kitchen not stocked with soap. Corrective Action: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS PIC restocked soap.

Inspector observed hand sink near dish machine blocked with silverware organizers. Corrective Action: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS PIC removed items blocking the hand sink.

Inspector observed several knives chipped (Location: magnetic strips), numerous dining bowls chipped (Location: Prep table), grill brush for the pizza oven worn with frayed bristles. Corrective Action: Multiuse food-contact surfaces shall be: Smooth; Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Free of sharp internal angles, corners, and crevices. COS PIC discarded broken utensils and grill brush.

Inspector observed cardboard liners throughout the kitchen. Corrective Action: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Inspector observed employee drinks, keys, charging cords, earbuds above prep top (at the grill line) and above FCS equipment (near dish machine). Inspector observed jacket above dry food product in dry storage area). Corrective Action: Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. COS PIC relocated employee belongings.

Observed spray bottles sanitizer solution not at a concentration effective for sanitization. 0ppm QAC COS- PIC replaced sanitization solution. 300ppm QAC

Observed dining tables being cleaned with reusable towels after using spray sanitizer. Advised PIC: Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods:

(i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse;

(ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel;

(iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions;

Observed knives being stored between prep coolers. Advised PIC to store knives on clean and sanitized surface.

Observed reduced oxygen fish that bears a label indicating that it is to be kept frozen not removed from the reduced oxygen environment prior to its thawing and/or immediately upon completing its thawing, using procedures of completely submerging in cold running water.