NEW YORK NEW YORK PIZZA WESTCHASE

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee pick towel off ground and didn't change gloves or wash hands. Discussed proper handling with manager

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by pizza oven ambient air temperature 53F Cold holding: cut ham 48F cook sausage 48F cook sausage 49F mozzarella 47F held less than 4 hours manager added ice baths to all time control safety foods manager also moved foods to reach in freezers all temps drop to 43F . Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. White boards on cooks line

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over marinara sauce in reachin cooler in back kitchen adjacent to chest freezer. Employee moved raw chicken to bottom shelf. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Portion cup stored in feta cheese in reachin cooler on cookline adjacent to grill top. Employee discarded. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf above prep table in back kitchen adjacent to back door. Employee voluntarily discarded. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles. Employee removed. 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. Scoop handle stored in bread crumbs. Employee removed. Corrected On-Site

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk-in cooler unprotected in unsecured area.

Basic - Working containers of food removed from original container not identified by common name. Bulk flour with no label under prep table on cookline. Employee labeled. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Pasta sauce. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags used to stored raw chicken in walk-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked chicken wings in walk-in cooler. Operator rearranged items to prevent cross contamination at time of inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pizza slices exceeds 4 hours time limit.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Pizza slices was time marked at 10:30-11am more than 4 hours in display case: 3 pepperoni, 1 supreme, 2 buffalo chicken, and 2 white pie pizzas.

Basic - Employee with no hair restraint while engaging in food preparation. 2 food employee working in kitchen.

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

High Priority - Dented/rusted cans present. See stop sale. Observed large dent on a can of pizza sauce.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed an opened bag of raw shrimp stored with other opened bags of cheese sticks and fried chicken strips in chest freezer. Raw shrimp moved to other freezer for proper storage. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a can of paint stored on prep table at kitchen. Employee removed and cleaned table. Corrected On-Site

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. Provided by email. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Multiple pizza dough pans stored on floor blocked access to handwash sink on cook line. Employee removed. Observed a colander stored in handwash sink on cook line. Removed. Corrected On-Site

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 working at time of inspection.

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. 2 employees has no proof of training.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Removed. Opened employee beverage container in a cold holding unit with food to be served to customers. Corrective Action Taken Repeat Violation

Basic - Hole in or other damage to wall. By restroom.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over marinara sauce in reach-in cooler at storage room. Operator rearranged items to prevent cross contamination. 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. Provided by email, operator printed. 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. Cooked pasta and marinara sauce in reach-in cooler at storage area. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Duct tapes used on top of mixer machine. Interior of walk-in cooler door in disrepair/has exposed insulation. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed all drinks. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided by email. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and raw chicken stored over salad dressing and pizza sauce. Employee rearranged items to prevent cross contamination. 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 - Handwash sink used for purposes other than handwashing. Sanitizing bucket stored in handwash sink at kitchen. Removed. 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings, lasagna and homemade pizza sauce in walk-in cooler. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. On top of the large mixer. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Multiple cracked floor tiles at kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.

High Priority - Employee washed hands with cold water. Observed employee washed hands with cold water on cook line. Discussed with operator, employee washed hands with hot water at time of inspection. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat sauces in reach-in cooler. Operator rearranged items to prevent cross contamination. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of fresh garlic in oil 63 F stored on cook line. Operator moved into reach-in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Large food container stored in handwash sink on cook line. Removed. 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. Cooked chicken wings, cooked beef and various cooked/prepped items in walk-in cooler.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Duct tape used to repair nonfood-contact surface. On top of mixer.

High Priority - Dented/rusted cans present. See stop sale. Pizza sauce

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. 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. Scoop in salt Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee manually washed and rinsed food containers and equipments in three compartment sink with no sanitizer setup. Discussed with operator about proper manually wash, rinse and sanitize procedures.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked eggplant in reach-in cooler at prep area. Operator moved raw chicken to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container of garlic in oil (44°F - Cold Holding) stored in reach-in cooler. Operator stated that it was sitting on cook line for busy lunch. Re temped: garlic in oil 42°F. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled. Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky device hanging over mixer at food prep area. Operator moved to proper location with no food stored under. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Operator removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink stored in reach-in cooler at prep area. Operator removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler on cook line. Repeat Violation