Italian Village Pizzeria
777 W. Putnam Avenue, Greenwich · Restaurant / bar · Risk class I · LCB202300008
Priority violationAt least one priority violation was recorded at the most recent inspection.
Forms filed under this licence number carry this name; the number is now listed to 777 - GRAB N GO.
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6Inspections
390Days since
20Priority
14Priority fdn.
4Core
0Repeat
Aug 8, 2025Routine12 violations
1Person/alternate in charge present, demonstrates knowledge, performs dutiesNobody on duty could show they were in charge of food safety, or the person in charge could not answer basic questions about it.Pf
2Certified Food Protection Manager for Classes 2, 3, & 4A higher-risk establishment (Class 2, 3 or 4) did not have a certified food protection manager, the credential the state requires of whoever oversees the kitchen.C
10Adequate handwashing sinks, properly supplied/accessibleA handwashing sink was missing, blocked, being used for something else, or lacked soap, hot water or towels.Pf
15Food separated and protectedRaw meat, poultry, seafood or eggs were stored where they could drip onto or touch ready-to-eat food, or food was left uncovered.P
21Proper hot holding temperaturesFood meant to be kept hot, such as soup or items on a steam table, was found below 135°F.P
22Proper cold holding temperaturesFood meant to be kept cold, such as meat, dairy, cut produce or cooked leftovers, was found warmer than 41°F.P
24Time as a public health control: procedures and recordsThe kitchen was using time limits instead of temperature to keep food safe, for example sushi rice or a buffet, without the required written procedures and time labels.P
37Food properly labeled; original containerFood taken out of its original container, or bulk items such as flour or sugar, was not labeled with what it is, or packaged food lacked required labels.Pf
38Insects, rodents, and animals not presentEvidence of insects, rodents or animals was found, such as droppings, flies or gaps that let them in, or a pet was in a food area.Pf
47Food and non-food contact surfaces cleanable, properly designed, constructed, and usedEquipment or surfaces were worn, damaged or made of the wrong material and could not be properly cleaned, such as cracked cutting boards, rusted shelving or torn refrigerator gaskets.P
48Warewashing facilities: installed, maintained and used; cleaning agents, sanitizers, test strips availableThe dishwasher or three-compartment sink was not working correctly, sanitizer was too weak or missing, or no test strips were available to check it.Pf
54Garbage and refuse properly disposed; facilities maintainedTrash and recycling were overflowing, uncovered or attracting pests, or the area around the dumpsters was not maintained.C
Corrections due: Priority: 8/13/25; Priority Foundation: 8/22/25; Core: Oct. 2025
Jan 15, 2025Routine5 violations
22Proper cold holding temperaturesFood meant to be kept cold, such as meat, dairy, cut produce or cooked leftovers, was found warmer than 41°F.P
24Time as a public health control: procedures and recordsThe kitchen was using time limits instead of temperature to keep food safe, for example sushi rice or a buffet, without the required written procedures and time labels.P
39Contamination prevented during food preparation, storage & displayFood was exposed to possible contamination while being prepared, stored or displayed, for example kept on the floor, under a leaking pipe, or uncovered in a walk-in.P
40Personal cleanlinessStaff clothing, hair restraints or jewelry did not meet the standard, such as no hair net or beard cover, or watches and bracelets worn while preparing food.Pf
44Utensils/equipment/linens: properly stored, dried, & handledClean dishes, utensils or linens were stored wet, in a dirty area, or in a way that exposed the surface that touches food.Pf
Corrections due: Priority: 1/18/25; Core: 3/15/25 (Priority Foundation row shows only a dash/blank)
Nov 19, 2024Routine7 violations
5Written procedures for responding to vomiting and diarrheal eventsThe kitchen had no written plan for cleaning up after someone vomits or has diarrhea on the premises, an event that can spread norovirus widely.Pf
15Food separated and protectedRaw meat, poultry, seafood or eggs were stored where they could drip onto or touch ready-to-eat food, or food was left uncovered.P
37Food properly labeled; original containerFood taken out of its original container, or bulk items such as flour or sugar, was not labeled with what it is, or packaged food lacked required labels.Pf
38Insects, rodents, and animals not presentEvidence of insects, rodents or animals was found, such as droppings, flies or gaps that let them in, or a pet was in a food area.Pf
47Food and non-food contact surfaces cleanable, properly designed, constructed, and usedEquipment or surfaces were worn, damaged or made of the wrong material and could not be properly cleaned, such as cracked cutting boards, rusted shelving or torn refrigerator gaskets.P
52Sewage and waste water properly disposedSewage or waste water was backing up, leaking, or not draining properly.P
55Physical facilities installed, maintained, and cleanFloors, walls, ceilings or fixtures were damaged, missing or dirty, for example broken tiles, peeling paint or a leaking ceiling.P
Corrections due: Priority: 11/22/24; Priority Foundation: 11/28/24; Core: Feb. 2025
Sep 27, 2024Routine11 violations
6Proper eating, tasting, drinking, or tobacco products useStaff were eating, drinking from open cups, or using tobacco in areas where food is prepared, which can contaminate food and surfaces.P
10Adequate handwashing sinks, properly supplied/accessibleA handwashing sink was missing, blocked, being used for something else, or lacked soap, hot water or towels.Pf
15Food separated and protectedRaw meat, poultry, seafood or eggs were stored where they could drip onto or touch ready-to-eat food, or food was left uncovered.P
16Food-contact surfaces: cleaned & sanitizedCutting boards, slicers, utensils or other surfaces that touch food were not being properly washed and sanitized between uses.P
36Thermometers provided and accurateNo thermometer, or an inaccurate one, was available to check food or refrigerator temperatures.Pf
37Food properly labeled; original containerFood taken out of its original container, or bulk items such as flour or sugar, was not labeled with what it is, or packaged food lacked required labels.Pf
43In-use utensils: properly storedUtensils in use between tasks, such as scoops, tongs or ladles, were stored in a way that can contaminate them, such as in standing water or with the handle in the food.C
47Food and non-food contact surfaces cleanable, properly designed, constructed, and usedEquipment or surfaces were worn, damaged or made of the wrong material and could not be properly cleaned, such as cracked cutting boards, rusted shelving or torn refrigerator gaskets.P
48Warewashing facilities: installed, maintained and used; cleaning agents, sanitizers, test strips availableThe dishwasher or three-compartment sink was not working correctly, sanitizer was too weak or missing, or no test strips were available to check it.Pf
52Sewage and waste water properly disposedSewage or waste water was backing up, leaking, or not draining properly.P
55Physical facilities installed, maintained, and cleanFloors, walls, ceilings or fixtures were damaged, missing or dirty, for example broken tiles, peeling paint or a leaking ceiling.P
Corrections due: 72 hours / 14 days
May 1, 2024Routine1 violation
24Time as a public health control: procedures and recordsThe kitchen was using time limits instead of temperature to keep food safe, for example sushi rice or a buffet, without the required written procedures and time labels.P
Corrections due: 5/4/24
Sep 20, 2023Routine2 violations
43In-use utensils: properly storedUtensils in use between tasks, such as scoops, tongs or ladles, were stored in a way that can contaminate them, such as in standing water or with the handle in the food.C
52Sewage and waste water properly disposedSewage or waste water was backing up, leaking, or not draining properly.P
Corrections due: "72 hours / 30 days" (handwritten, overlapping the Priority Foundation and Core rows; the day count may be 30 or 90)