Vinny's

Food properly labeled; original container — Inspector Note: Observed several food items that are out of their original containers, not easily identifiable and were not labelled. All food items that are not in their original containers must be labelled and properly identified. CA: Advised PIC to ensure all food items are properly labelled with common names.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure to post the most current health inspection report. CA: PIC was advised to print and post the new score in place of the old. Violation Code Reference 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away. 5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the RIC in the back rooms missing a kick plate and has the operating parts exposed to elements. CA: Violation Code Reference 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Physical facilities installed, maintained, and clean — Inspector Note: Observed in the dishwashing area broken tile and a hole in the floor/wall where coving would be placed. CA:PIC was advised to have the tile and holes fixed. Violation Code Reference 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Management knowledge, responsibilities, reporting — Inspector Note: The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. CA: Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Health authority provided a sample policy signature page located in the DPH Redbook via email.

Single-use/single-service articles: properly stored, used — Inspector Note: observed the single use ramicans stored in the seasoning containers. COS: PIC discarded the single use item. Single-service and single-use articles may not be reused.

Adequate handwashing facilities supplied & accessible — Inspector Note: observed veggie chopper stored in handwashing sink. Handwashing sink shall be accessible at all times and used only for handwashing. COS: Chopper was removed from the handwashing sink. Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf

Food stored covered — Inspector Note: observed food in the RIC of the front food (lettuce and carrots, celery) service and in the RIC of the back room area failed to be stored covered. COS: PIC covered the food in question. 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;

Proper cold holding temperatures — Inspector Note: During routine inspection observed food in the WIC (chicken wings, Tomatoes)and Preptop cooler that was out of temp (Mushrooms, Tomatoes). Time/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.