Vinny's N.Y Pizza

Food properly labeled; original container — Inspector Note: observed several squeeze bottles in the front food service area that failed to have labeling on them. COS: PIC placed labels on all bottles that lacked labels with their common names on them.

Approved thawing methods used — Inspector Note: Observed frozen meet sitting in the 3 compartment sink without running water on it. CA: Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below,

Food-contact surfaces: cleaned & sanitized — Inspector Note: observed metal containers with pervious stickers on them. the pans appears to be washed as the stickers were partially disintegrated from the washing. CA: PIC was informed to remove all old stickers before washing the containers and using them.

Proper cold holding temperatures — Inspector Note: observed chicken wings in the WIC that was dated for 6/8/26 and were held higher than 41 degrees F. COS: PIC discarded the wings. (f) 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. P