NEW YORKS FAMOUS PIZZA & PASTA OF PANAMA CITY INC

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Gerard, hired over 60 days.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle above handwashing sink in cooking line, and spray bottle in use to wipe tables, without labels.

Basic - Walls, ceilings and floors soiled with accumulated grease, food debris, and/or dust throughout the kitchen.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator was instructed to set up three compartment sink to wash, rinse, sanitize and air dry dishes until dish machine was fixed. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Per operator no test strips on site to test sanitizer in DM. Test strips provided to operator to test chlorine until test kit is purchased. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in both the salt and sugar containers with the handle not stored above the food.

Basic - Plumbing system in disrepair. Right side of hand wash sink in kitchen turns but no water comes out. Left side of sink does have hot water 105F. Right side cold faucet not working. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza- (12:00-4:00)Provided establishment with written form to hold pizza on time for 4 hours. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable at make bar.

Basic - Plumbing system in disrepair. No water from hand sink on cook line, right side faucet will not turn. Left side turns with no water. Manager fixed left side faucet to run hot water 110F. Right side cold faucet not working and still being repaired. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Softened butter 77F, no time mark. Per employee, on counter approximately 2 hours.

Intermediate - Handwash sink used for purposes other than handwashing. Employee drink stored in hand wash sink. Employee removed drink at time of inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark on spaghetti on 9-25-24. Per employee, cooked 9-20-24 date marked at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.employee drink on shelf over bread on cook line. Employee removed drink at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and cigarettes stored on baking paper. Items removed at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on microwave shelf on cook line. Grease build up on wood shelves by back door.

Basic - Plumbing system in disrepair. No water from hot water side of hand wash sink on cook line.

Portable fire extinguisher is inaccessible. For reporting purposes only. K class extinguisher obstructed behind ladder, ladder moved at time of inspection. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Employee hooked up new chlorine to machine. Retested at 100ppm chlorine. Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle bread and cheese sticks with bare hands. Discussed with employee, employee put on gloves. Corrected On-Site

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. Shelf by stove: garlicbutter 66F, undetermined amount of time. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shelf by stove: garlic butter 66F, undetermined amount of time. See stop sale. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris/residue build up on underside of large mixer head.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0 ppm.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pizza make table: sausage 54F, shredded mozzarella cheese 54F, in cooler over night per cook

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza make table: sausage 54F, shredded mozzarella cheese 54F, in cooler over night per cook, see stop sale. sliced ham 49F, ground beef 54F, less than 4 hours per cook Warning

Basic - Current Hotel and Restaurant license not displayed. Displaying license expired 6-1-21. Provided flyer on self print licenses.

Basic - Grease/residue buildup at edges of equipment in kitchen.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Under steam table: chicken wings 109F down to 106F, in 45 mins. Improper cooling. Cook moved to freezer for rapid cooling. Corrective Action Taken

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0 ppm. Employee set up three compartment sink at time of inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ricotta in pizza station reach in at 47F, employee states product was in counter recently.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara on cook line at 113F, less than 1 hour. Cook turned on heat. reheated to 168°F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on soda machine. Employee cleaned at time of inspection. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Manager on duty Nick vitale, no manager certification.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 4 employees involved in food prep/ service.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at pizza station sink. Restocked at time of inspection. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 food handlers hired over 60 days with no proof of training.

Basic - Ceiling tile missing. Above hood and cook line shelf.

Basic - Current Hotel and Restaurant license not displayed. Discussed self print licenses with manager.

Basic - No handwashing sign provided at a hand sink used by food employees. In lady's bathroom.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cookline rack has unfinished plywood top.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of mixer head, knife rail, cookline plate shelf