Little Vinnys

Year by year

Inspections

1. Dec 12, 2025 Routine · 2 core
   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Cutting board of prep table has excessive scratching and scoring, preventing good cleaning practices.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core

     FOOD CONTACT SURFACES - MICROWAVE CLEANED

     Cavity of microwave is soiled.

     Correction: Clean and maintain microwave at least every 24 hours.

     Code 4-602.12 (B)

2. Nov 14, 2024 Routine · 1 priority, 4 priority foundation, 1 core
   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Prime Rib in the food prep table has exceeded its date mark and was not removed and discarded. Sliced tomato was missing date marking.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark. Prime Rib was tossed during the inspection. Sliced tomato's were tossed during the inspection.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH - RESPONSIBILITY OF THE PIC

     Person in charge is unable to demonstrate knowledge regarding the responsibility of the person in charge when food employees are diagnosed or have symptoms of foodborne illness.

     Correction: Obtain training on responsibility of the person in charge when employees are diagnosed or have symptoms of foodborne illness.

     Code 2-102.11 (C) (2)

   • Not serious Priority Foundation

     PERSON IN CHARGE - COOKING TIME AND TEMPERATURE

     The Person in Charge (PIC) is not verifying that employees are checking food temperature and ensuring raw foods are cooked to proper temp. PIC was not able to demonstrate knowledge of proper cooking temperature.

     Correction: The person in charge shall ensure that employees are properly cooking foods to the appropriate time and temperature and that they are using properly calibrated temperature measuring devices.

     Code 2-103.11 (G)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events. The food establishment needs to develop written procedure for responding to vomiting and diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation Corrected on site

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     A chlorine test kit is not being utilized for monitoring sanitizer concentration. A sanitizer spray bottle used to sanitize food contact surfaces was observed at 25 ppm.

     Correction: Utilize a chlorine test kit to allow accurate determination of the sanitization concentration. Spay bottle was dumped and remade during the inspection.

     Code 4-501.116

   • Not serious Core Corrected on site

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the microwave were soiled with food residue.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. The interior of the microwave was wiped down and cleaned during the inspection.

     Code 4-601.11 (C)

3. Apr 1, 2024 Re-inspection · 1 core
   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Upright Freezer in basement is not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

4. Mar 27, 2024 Routine · 3 priority, 3 priority foundation, 1 core
   • Serious Priority

     COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

     Food is obtained from an unapproved source, sauerkraut was made and brought in from home by employee.

     Correction: Discard foods from unapproved source.

     Code 3-201.11 (A)

   • Serious Priority

     REHEATING FOR HOT HOLDING

     Tomato Basil Soup and Chili was improperly reheated. Tomato Basil Soup and Chili were observed being reheated for hot holding in residential crock pots. Temperatures taken at the beginning and end of inspection determined that the reheat would not achieve 165 degrees in 2 hours or less.

     Correction: Adjust procedures and methods to properly reheat food. Use only commercial grade equipment to properly reheat TCS foods for hot holding. Unsafe food shall be discarded.

     Code 3-403.11

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Pastrami, Brisket, Sliced Ham in the food prep cooler was observed cold held above 41°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. The food prep table was turned down and will be rechecked during the re-inspection.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     THERMOMETERS - FOOD - ACCURACY

     Thermometer used in food establishment is not accurate to 32 +/- 2°F.

     Correction: Calibrate or replace thermometer.

     Code 4-203.11

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Upright Freezer in basement is not maintained in good repair. Plastic cutting board near food prep table is worn and has deep cut groves and is in need of replacement.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)