BY: STAFF REPORT | BocaNewsNow.com
DELRAY BEACH, FL (BocaNewsNow.com) (Copyright © 2021 MetroDesk Media, LLC) — Just days after an inspector from Florida’s Department of Business and Professional Regulation ordered the emergency closure of Vic And Angelo’s after finding multiple “high priority” violations, the restaurant was again cited for multiple problems — including flying insects.
The inspection, on May 27th, follows the inspection on May 20th that led to the temporary closure. The restaurant had only been reopened for days when the latest inspection yielded five “high priority” violations. It did not result in another shutdown.
These are the violations, as recorded by the inspector:
High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 flying insect on the wall in pizza prep area. Operator removed and sanitized area. 1 flying insect in back kitchen not landing . Operator removed. **Corrected On-Site** **Warning**
High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Meat balls 2:15 (112-118°F – Cooling); Meat Balls 3:00 (100°F-105°F – Cooling); in walk in cooler, cooked 1.5 hours ago. At this rate meat balls will not cool to 70°F in 30 minutes. In deep and covered container. Chef chef placed meat balls on a sheet plan shredded out for quick cooling. **Warning**
High Priority – Raw animal food stored over ready-to-eat food. Raw pork over cooked eggplant parmigiana, in walk in cooler. Chef reversed. **Warning**
High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella 48°F, over night in cooler at pizza station. See stop sale Orrecaitte 48°F, chef can not determine when pasta was cooked and how long it was out of temperature. **Warning**
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella 48°F, over night in cooler at pizza station. See stop sale Orrecaitte 48°F, chef can not determine when pasta was cooked and how long it was out of temperature. See stop sale **Warning**
Intermediate – Food service manager not certified within 30 days of employment.
