VESPUCCI'S PIZZA & PASTA TAVERN

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: 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

In-use utensils: properly stored — Inspector Note: 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

Food stored covered — Inspector Note: 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.

Proper cold holding temperatures — Inspector Note: Observed Canadian ham, italian sausage and sliced pepperoni stored at the prep top unit with a temperature above 41*F. Observed ground Bolognese and cut grilled chicken that was stored at the cooling drawer that were holding above 41*F. Observed raw chicken stored at the cooling drawer #4 with a temperature above 41*F Observed raw chicken, raw veal, raw veal parmesan that was stored into te WIC with a temperature above 41*F 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