VITO'S NY TRATTORIA

Sausage in steam table measured at 91F. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds.

Hand wash sink in dish station was obstructed by stored items. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Wet/soiled wiping cloths found on food preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Lack of single use paper towels at rear hand wash sink (dish station).

sanitizer concentration in mechanical dishwasher measured <50PPM [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Clean equipment/utensils stored in vicinity of hand wash sink.[CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.

Garlic in oil held at cook line measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Several wet/used wiping cloths held on food preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).