Villa Pasta & Pizza

On a prep table adjacent to the output of the pizza oven, a squeeze bottle of garlic in oil sauce measured 53F. Per employees, sauce had been removed from refrigeration approximately 15 minutes prior. PIC stated that the sauce is usually maintained in an ice bath. In the open-top prep cooler at the middle of the kitchen, pepperoni measured 47F, cheese measured 44F, and tomato sauce measured 42F. Ambient of the upper portion of the unit measured 58F via probe. Per staff, items had been removed from adequate refrigeration approximately 20 minutes prior, and placed into the improperly functioning unit. Observed approximately 1/4 inch of standing water at the bottom of the unit. PIC stated that there have been ongoing issues with the unit.; In the prep cooler with drawers at the front of the kitchen, 5 hotel pans of cooked pasta kept covered with plastic wrap measured between 55F and 63F while maintained in separate drawers. Per staff and per the PIC, pasta had been cooked last night and placed into the unit to cool. *Note: Ambient of the upper portion of the unit measured 34F, and ambient of the lower portion measured 37F via probe.