NEW YORK NEW YORK PIZZA

High Priority - Dented/rusted cans present. See stop sale. Observed 2 cans of sliced black olives dented on food storage shelf in back kitchen across from large mixer, manager removed items to discard.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat cakes in small white freezer to the left of the hand sink in the back kitchen , employee moved chicken to correct location. accordingly Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet At the mop sink in the back kitchen, discussed with operator the importance of a vacuum breaker.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of water on shelf next to canned goods , and a cup of McDonald's coffee on pizza prep table next to stacked pizza boxes, employee moved items to appropriate location. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal phone on prep table in the back kitchen, employee removed the phone from the table. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign in bathrooms used by employees, manager created one ,and hung it up at time of inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce in walk in cooler over ready to eat cheese , manager moved items Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop at the mop sink not hung to dry , manager relocated the mop and hung to dry. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Frozen breaded eggplants stored inside shopping bag in back kitchen Reach in chest freezer. Raw knotted dough for garlic knots stored inside black garbage bag next to Reach in chest freezers. Employee relocated eggplants into a food grade safe container during time of inspection. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen chicken stored over frozen French fries and Ready to eat frozen lasagna inside back kitchen Reach in chest freezer.

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. Employee added time marking to pizzas inside display case during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara 113F at 4:16pm placed for hot holding on stovetop at 3:16pm reheated to 161F at 4:23pm. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ham in back kitchen Reach in cooler not dated. Manager added date during time of inspection. Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on sandwich station Reach in cooler soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Employee handwash sink by back kitchen exit used for storing bucket of water, metal bar, and metal scrub. Employee removed all items during time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open soda can inside shelf beneath pizza display case. Manager discarded soda during time of inspection. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. Eye drops stored in back kitchen Reach in cooler over salad dressing. Operator relocated eye drops to an approved location during time of inspection. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Dented can of fire roasted red peppers.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date mark for containers of shredded mozzarella in Walk in cooler.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary ammonia test kit for three compartment sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at Employee handwash sink adjacent to Walk in cooler.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. A plan has been provided to the operator during time of inspection.

Basic - Duct tape used to repair nonfood-contact surface. Front line Reach in cooler in disrepair, gaskets repaired with duct tape. Inside center lid held together with duct tape.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Half empty bottle of water on prep table with single service take out pizza boxes. Open bottle of water stored over liquid butter and hot sauce. Operator relocated all bottles of water during time of inspection. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Front line Reach in cooler in disrepair. Two lids missing/broken lid handles. Large chest freezer cracked lid on inside with insulation exposed.

Basic - Single-service articles improperly stored. Cases of single service take out pizza boxes stored on kitchen floor. Operator relocated boxes to an approved location during time of inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of chemicals stored on shelf next to oil in kitchen. Operator moved during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards in kitchen stained at time of inspection

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottled water on prep table. Operator removed bottle during inspection. Corrected On-Site

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment using non-food grade bleach management went and purchased food contact surface bleach. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs stored overtop cooked ham inside refrigerator in back kitchen area. Manager removed and properly stored eggs. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter held at room temperature for 3 days.

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. Pizza on display at front counter has no time stamp.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler on front line are torn and in disrepair.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor my floor mixer. Manager properly stored mop. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat sauces. Glass cooler. Employee removed to proper storage Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mozzarella 49 f held in the reach in cooler make top table back kitchen by oven. Held over night no temperatures taken.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in the back Cold holding Eggplant 45 employees moved to. Freezer 2nd temp 43 f Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mozzarella 49 f held in the reach in cooler make top table back kitchen by oven. Held over night no temperatures taken.

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. Operator determined time and placed time marks on all pizza Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for management manager signed and some employees signed. Next unannounced inspection. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles cook chicken not dated reach in cooler in back by stove

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed

Basic - Food stored on floor. Cook sausage on pan in floor walk in cooler. Employee moved from floor. Corrected On-Site

Basic - Plumbing system in disrepair. Cold water knob on hand washing sink does not put out cold water hand washing sink in back kitchen

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator event paperwork. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In back cooler area . Operator restocked Corrected On-Site

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to store to buy correct food contact surfaces sanitizer. Observed correct sanitizer. Corrected On-Site Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on prep table.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken in three compartment sink thawing operator added water Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over ready to eat cheese mozzarella walk-in cooler.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0 ppmOperator retested to 200 ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: shredded mozzarella cheese 52 f operator moved to reach in freezer 2nd 43 f reach in cooler in back by employee restroom. Cold holding: butter 75 f operator placed in reach in freezer2nd temp 43 f Sitting on counter in back kitchen. Corrected On-Site Repeat Violation

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 was identified for all pizza's operator time marked pizzas during time of inspection. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in back kitchen.

Basic - Employee eating in a food preparation or other restricted area. Employee drinking soda by prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table in back kitchen. Repeat Violation

Basic - Equipment in poor repair. Walk in cooler gaskets Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in multiple reach in coolers. Operator removed. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Three compartment sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat cheese. Operator removed during time of inspection. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee t touched cell phone and began working with food. Discussed with operator the importance of hand washing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: fresh garlic with oil on counter at 62 f operator placed garlic in reach in freezer. 2nd temp 43 f Corrected On-Site

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. Observed employee create a time sheet and determine time for pizza. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine test strips.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings and cut chicken and meat lasagna not date marked.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table

Basic - Equipment in poor repair. Torn gasket in back kitchen by restroom. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar bin cup with no handle. Observed employee remove. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In employee restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on main pizza prep line.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed and rinsed food container and can opener but not sanitized. Discussed with operator about proper wash, rinse and sanitize procedures. Operator placed food container and can opener in three compartment sink to proper cleaning again. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and microwave. Operator placed can opener in three compartment sink to clean. Corrective Action Taken Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed written procedures form incomplete, no signature, no food items listed and no location marked. Operator completed form 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. Homemade marinara in walk-in cooler.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at the back cook line, hot water switch disrepair.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles showed water damaged.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table and storage shelf at the kitchen. Operator removed and discarded. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Walk-in cooler and reach-in cooler gaskets torn. Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink next to large mixer.

Basic - Wet mop not stored in a manner to allow the mop to dry. Moved to air dry. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed wet wiping cloths to three compartment sink. Corrected On-Site