SANTI’S NEW YORK PIZZA

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed their 4hr font counter pizza not time marked. Operator stated it had been made approximately 2hrs ago. Operator marked it accordingly. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on the back prep table. Operator moved them. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed the two cooks not wearing hair restraints. Reviewed proper restraints with them.

Exit door locked. For reporting purposes only. Observed their cashier fire exit door locked. Operator locked it. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at prep area; raw eggs stored over yogurt. Operator moved raw eggs to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steamer at cook line; cooked meatballs (116F - Hot Holding). Per operator cooked meatballs stored in steamer for one hour. Operator started reheating cooked meatballs. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has time marked on slice pizzas with no written procedures available. Provided operator Employee Health Reporting Agreement. Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry near dry storage.