NYPD 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. Observed no time at,ongoing for pizza slices at front counter. Per operator, food put on time approximately 30mins prior to inspection. Operator put time marking on food. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed pepperoni and raw beef stored on crate inside walk in cooler; foods not 6 inches off floor.

High Priority - Container of medicine improperly stored. In kitchen above food prep table and sauce, bottle of medication on shelf discussed with operator ho removed product. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Discussed with operator to acquire chlorine test strips.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler to right of over door gaskets soiled, discussed with operator clean and sanitize.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Turkey over ravioli not commercially packaged in one door freezer at cook line Stored properly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cooked wings and pizza sauce in walk-in cooler Stored properly 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. Printed procedure Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors- restroom door

Basic - Cutting board has cut marks and is no longer cleanable at cook line

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Can of soda and bottled water in cooler at prep station ; removed 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... pizza's at front counter being held less than 4 hours. Manager time marked Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade and exterior can opener. Employee cleaned Corrected On-Site Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...pasta sauce was prepped / cooked 4 days ago , pizza sauce, pasta was prepped/ cooked over 24 hours at walk in cooler . Manager date marked . Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.... Handwashing by the dishwashing sink . Employee cleaned . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 47° in flip top reach in cooler at pizza station being held less than four hours. Employee removed to walk in cooler. Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times....shelf in front of handwashing sink at dishwashing area. Employee removed Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee provided

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.

Basic - Bathroom door left open other than during cleaning or maintenance. Employee closed Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at dishwashing station