VINNYS NY PIZZA AND GRILL scored 76; newer inspection records 91

1. 01

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &2***SECOND REPEAT VIOLATION OF CODE PROVISION****** Observed multiple employee beverage containers (tumblers, non-disposable cups) on a counter and shelf in the kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee cups removed from kitchen.

   Inspector’s full note +

   Code .03(5)(k)1

   &2***SECOND REPEAT VIOLATION OF CODE PROVISION****** Observed multiple employee beverage containers (tumblers, non-disposable cups) on a counter and shelf in the kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee cups removed from kitchen.

   Official report · Item 2-2B ↗
   No correction or repeat marker recorded.
2. 02

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed the dishwasher being operated without the minimum chlorine sanitizer concentration of 50 ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Dishes moved to the compartmented sink for re-washing. Dishwasher use discontinued.

   Inspector’s full note +

   Code .05(6)(n)

   Observed the dishwasher being operated without the minimum chlorine sanitizer concentration of 50 ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Dishes moved to the compartmented sink for re-washing. Dishwasher use discontinued.

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
3. 03

   Cooling time and temperature

   Item 6-1C ↗

   Observed cooked chicken breast strips that did not cool to below 70 within 2 hours. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Chicken discarded.

   Inspector’s full note +

   Code .04(6)(d)

   Observed cooked chicken breast strips that did not cool to below 70 within 2 hours. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Chicken discarded.

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
4. 04

   Cooling time and temperature

   Item 6-1C ↗

   Observed whipped butter that did not have an adequate rate of cooling to cool to below 41F in 4 hours. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Butter discarded.

   Inspector’s full note +

   Code .04(6)(d)

   Observed whipped butter that did not have an adequate rate of cooling to cool to below 41F in 4 hours. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Butter discarded.

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
5. 05

   Cooling methods and equipment

   Item 11A ↗

   Observed cooked chicken breast and whipped butter that were being cooled in a deep containers. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed with person-in-charge (PIC) proper cooling methods.

   Inspector’s full note +

   Code .04(6)(e)

   Observed cooked chicken breast and whipped butter that were being cooled in a deep containers. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed with person-in-charge (PIC) proper cooling methods.

   Official report · Item 11A ↗
   No correction or repeat marker recorded.
6. 06

   Utensil, equipment and linen storage

   Item 14B ↗

   Observed cleaned cups that were stacked wet. Observed cleaned food containers (metal and plastic) that were stacked wet. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Cups and containers taken to ware washing to be re-washed.

   Inspector’s full note +

   Code .05(10)(a)

   Observed cleaned cups that were stacked wet. Observed cleaned food containers (metal and plastic) that were stacked wet. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Cups and containers taken to ware washing to be re-washed.

   Official report · Item 14B ↗
   No correction or repeat marker recorded.
7. 07

   Single-use article storage and use

   Item 14C ↗

   Observed multiple single-use food containers (paprika, black pepper) containers being re-used to store food. Single-service and single-use articles may not be reused. (C) Corrective Actions: Containers discards. Spices moved to approved containers.

   Inspector’s full note +

   Code .05(6)(r)

   Observed multiple single-use food containers (paprika, black pepper) containers being re-used to store food. Single-service and single-use articles may not be reused. (C) Corrective Actions: Containers discards. Spices moved to approved containers.

   Official report · Item 14C ↗
   No correction or repeat marker recorded.
8. 08

   Equipment cleanliness

   Item 15C ↗

   Observed a dark grey and black build-up on the surface of the fan covers and ceiling of the walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Correct by 7/23/26.

   Inspector’s full note +

   Code .05(7)(a)2,3

   Observed a dark grey and black build-up on the surface of the fan covers and ceiling of the walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Correct by 7/23/26.

   Official report · Item 15C ↗
   No correction or repeat marker recorded.

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