Vito's Gourmet, 3 Public Square - Paddock Arcade, Watertown, NY 13601 - Restaurant inspection findings and violations

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Business Info

Restaurant name: VITO'S GOURMET
Address: 3 Public Square - Paddock Arcade, Watertown, NY 13601
County: Jefferson
Local health department: Watertown District Office
Restaurant type: Restaurant
Total inspections: 3
Last inspection: 03/05/2015
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Inspection findings

Inspection date

Type

Comments
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 03/05/2015Inspectionall cold holding temperatures evaluated were acceptable. Mayo in Avantco cooler unit @ 38F. dressing in Avantco prep unit @ 41F. all hot holding temperatures Evaluated were acceptable. soup @ 178F. coca-cooler sliding door refrig. unit replaced by new Avantco refrig unit. glove usage present. cutting board replaced on Avantco refrig prep unit. proper cooling procedures being implemented during inspection. discussed with operator about selling fruit at front counter. fruit that was available was bananas and oranges. discussed needing a sneeze guard for non-peel-able fruit.
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • In use food dispensing utensils improperly stored
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 07/23/2014Inspection
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Single service items reused, improperly stored, dispensed, not used when required
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 06/26/2013Inspection

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