I LOVE NY PIZZA

High Priority - Nonfood-grade bags used in direct contact with food. -shredded coconut in non food grade togo bag in dry storage area.

High Priority - One flying insect near front bar area.

High Priority - Raw pounded breaded chicken stored over portioned cooked lasagna in reach in freezer - not all products commercially packaged.

High Priority - Toxic substance/chemical improperly stored. -Windes stored by coffee pot in back area. -Bleach stored next to togo containers in the dry storage area.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200++ at wiping bucket.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -grater is soiled with residue. -

Intermediate - Handwash sink not accessible for employee use at all times. Red wiping bucket in hand sink at entrance to kitchen. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink near entrance to kitchen and at the handwash sink next to fryer.

Intermediate - No soap provided at handwash sink at the entrance to the kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler.

Intermediate - Spray bottle containing toxic substance not labeled at the bar area.

Basic - Bowl or other container with no handle used to dispense food. -bowl in flour container and soufflé cup in sugar container across from single door reach in cooler/freezer.

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in back area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair throughout the establishment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in cooler gaskets are soiled on the front counter. -Top back of fryers and interior of cabinets have a residue buildup. -Ansuls over cooking equipment on the cooks line are heavily soiled.

Basic - One dead fly in back dry storage area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -In reach in cooler on the front line.

Basic - Reach-in cooler shelves with rust that has pitted the surface in the bar area.

Basic - Unwashed lemons stored with ready-to-eat food on the cooks line.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers across from single door reach in coolers are not labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over garlic mix for knots in double door reach in cooler Corrected On-Site

Intermediate - No soap provided at handwash sink Across from three compartment sink Corrected On-Site

Intermediate - Spray bottle containing green toxic substance not labeled on shelf located next to hand sink across from three comp sink. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 85 degrees Fahrenheit shut off at employee handwash sink in mens bathroom.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish room

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Milk in under part of sandwich top cooler across from fryer on cooks line.

Basic - Floor soiled/has accumulation of debris. Behind kitchen equipment on cooks line Repeat Violation

Basic - Single-service articles improperly stored. Case of napkins on floor behind the bar. Corrected On-Site Repeat Violation

Basic - Walk-in cooler with rust that has pitted the surface.

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

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Spray bottles of chemicals next to single serve dressing packets and single service cups on shelf next to bar. Repeat Violation - From follow-up inspection 2023-02-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda machine in dining room - ice chute at soda machine - white cutting board on cooks line stained - deli slicer soiled - dough mixer heavily soiled - From follow-up inspection 2023-02-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Pizza display case cracked. - From follow-up inspection 2023-02-07: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Manager could not locate. - From follow-up inspection 2023-02-07: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the lower left side that opens to the outside. Repeat Violation - From follow-up inspection 2023-02-07: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris throughout all kitchen areas Repeat Violation - From follow-up inspection 2023-02-07: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair throughout kitchen. Owner states new floor being installed. Repeat Violation - From follow-up inspection 2023-02-07: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees near dish machine. - From follow-up inspection 2023-02-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - counter under soda machine - interior of storage cabinets under soda machine - interior of beverage cooler at bar - shelves under prep tables - fan covers in walk in cooler - From follow-up inspection 2023-02-07: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Opened box of dinner napkins on floor behind bar. - From follow-up inspection 2023-02-07: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen and prep areas Repeat Violation - From follow-up inspection 2023-02-07: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Employees remixed to 200+ppm. Manager coached and corrected to 100ppm. Corrected On-Site - From follow-up inspection 2023-02-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1)Dish racks soiled 2) slicer soiled 3) marinara container soiled Warning - From follow-up inspection 2022-09-23: Dish racks are still soiled.Slicer and marinara container are clean Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-09-23: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave interior. Mixer head soiled. Oven interior. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump drink in hand washing sink by upright freezers.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink at kitchen entrance. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. At hand washing sink at kitchen entrance. Corrected On-Site Repeat Violation

Basic - Buildup of food grease residue on hood filters.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top shelf of storage rack with food and plates. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket upright cooler.

Basic - Food stored on floor. Box of lettuce on floor in walk in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at hand washing sink by upright freezers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine. Dry storage shelves. Repeat Violation

Basic - Reach-in cooler shelves have accumulation of soil residues.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went out back door, then returned to kitchen and handled food without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes 45° in make table, less than 4 hrs, manager took to cooler for chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs 133°, less than 4 hours, manager turned up heat. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by dish machine.

Intermediate - No soap provided at handwash sink. At hand washing sink by dish machine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in upright cooler not date marked.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in semolina. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack with food on shelf by make table.

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mixer head. Grease build up on fryers.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill on shelf with food.