Vinny's NY Pizza & Grill

5 findings recorded on Aug 19, 2026.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed dish machine at 0ppm chlorine. CA: Advised PIC to maintain dish machine at proper concentration.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(n)

   Observed dish machine at 0ppm chlorine. CA: Advised PIC to maintain dish machine at proper concentration. PIC stated chemicals have been ordered for the dish machine. Advised PIC to use three compartment sink until the chemicals arrive. New Violation.

   Official report · Item 4-2B ↗

   Correction status not recorded

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed TCS food items in the walk in cooler and reach in cooler above 41F. CA: Advised PIC time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed TCS food items in the walk in cooler and reach in cooler above 41F. CA: Advised PIC time/temperature control for safety food shall be maintained at 41°F (5°C) or below. New Violation.

   Official report · Item 6-1A ↗

   Correction status not recorded

3. Violation recordedItem 11C ↗

   Thawing methods

   Observed chicken thawing in pooling water in sink. CA: Advised PIC time/temperature control for safety food shall be thawed under refrigeration that maintains the food temperature at 41°F or less completely submerged under running water at a water temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow PF, and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F.

   Inspector’s full note

   Inspection item: Approved thawing methods used

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

   Observed chicken thawing in pooling water in sink. CA: Advised PIC time/temperature control for safety food shall be thawed under refrigeration that maintains the food temperature at 41°F or less completely submerged under running water at a water temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow PF, and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F. New Violation.

   Official report · Item 11C ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.