Vita Nouva Pizza Degrades its Sanitary Rating

Critical - Observed food stored on floor.flour,salt, storage room Corrected On Site.

Critical - Observed buildup of slime on soda dispensing nozzles.

Critical - Hand wash sink lacking proper hand drying provisions. kitchen and rest room Corrected On Site.

No Violations Were Observed

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Observed packaged food not labeled as specified by law. ice cream sandwiches

Observed cutting board grooved/pitted and no longer cleanable.

Observed a nonfood-grade basting brush used in food. Corrected On Site.

Observed walk-in cooler gasket torn/in disrepair.

Critical - Observed buildup of slime on soda dispensing nozzles.

Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.

Critical - Observed dead roaches on premises. 10+ dead roaches on shelves and light shields in ceilings in the kitchen

Critical - Observed roach activity as evidenced by 40+ live roaches found in the kitchen (30+), dish washing area (5+), front counter area (5+).

Critical - Observed toxic item stored by food. Corrected On Site.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - No stem thermometer provided to measure temperature of food product.

Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Pizza dough rack.

Observed cutting board grooved/pitted and no longer cleanable.

Observed a nonfood-grade counter top used for pizza kneading.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed interior of microwave soiled.

Critical - Employees have not received training related to their assigned duties. Employee did not mention sanitizing as a required step in ware washing.

Critical - Observed uncovered food in holding unit/dry storage area.

Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - No handwashing sign provided at a handsink used by food employees.