Vintage Pizzeria scored 79; newer inspection records 100

1. 01

   Food separation and protection

   Item 4-1A ↗

   Observed a metal bowl of prepared Caesar salad placed directly on top of loose lettuce inside a large storage container. The exterior bottom of the metal salad bowl was in direct contact with the unprotected ready-to-eat lettuce, creating a risk of cross-contamination.

   Inspector’s full note +

   Code 511-6-1.04(4)(j)

   Observed a metal bowl of prepared Caesar salad placed directly on top of loose lettuce inside a large storage container. The exterior bottom of the metal salad bowl was in direct contact with the unprotected ready-to-eat lettuce, creating a risk of cross-contamination. PIC discarded food items. 511-6-1.04(4)(j) - Food Contact with Equipment & Utensils, and Linens (P) (j) Food Contact with Equipment and Utensils. Food shall only contact surfaces of: 1. Equipment and utensils that are cleaned and sanitized as specified under DPH Rule 511-6-1-.05(7) and (8); P or 2. Single-service and single-use articles; P or 3. Linens, such as cloth napkins, that have been laundered as specified under DPH Rule 511-6-1-.05(9). Corrected On-Site. New Violation.

   Official report · Item 4-1A ↗
   Corrected on siteNew violation
2. 02

   Cold holding

   Item 6-1A ↗

   Observed multiple TCS food items in reach-in-cooler with temperatures above 41 degrees Fahrenheit. PIC discarded food items.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   Observed multiple TCS food items in reach-in-cooler with temperatures above 41 degrees Fahrenheit. PIC discarded food items. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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 Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗
   Corrected on siteNew violation
3. 03

   Thawing methods

   Item 11C ↗

   Observed raw salmon thawing in vacuum sealed packaging in walk-in-cooler of main kitchen. PIC discarded raw salmon.

   Inspector’s full note +

   Code 511-6-1.04(6)(c)

   Observed raw salmon thawing in vacuum sealed packaging in walk-in-cooler of main kitchen. PIC discarded raw salmon. 511-6-1.04(6)(c) - Thawing (C) (c) 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, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. Corrected On-Site. New Violation.

   Official report · Item 11C ↗
   Corrected on siteNew violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.