NY PIZZA DEPT II

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); operator was able to fix to 100 ppm Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs, wiping cutting board with the same gloved hands and touching clean utensils and started to whisk the raw shell eggs; Educated and employee washed hands and changed gloves; Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (50F - Cold Holding);in top part of the cooler at cook line ; food not prepared or portioned today; food out of temperature for approximately 2 hours; food moved inside walk-in cooler; sliced cheese (44F - Cold Holding); in walk-in cooler; food not prepared or portioned today; food out of temperature for approximately 30 minutes operator set thermostat lower; Corrective Action Taken Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced ham (61-59F - Cooling)at 10:26 to 61 F at 11:30 since 10:00;in top cooler at cook line; at this rate food will not reach 41 F or below within 4 hours; food moved to bottom and smaller portions made Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at pizza station- provided Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first- inside the walk-in cooler

Basic - Food stored on floor- oil cases by steam table Advised to store properly

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- shelves by dishwasher area; Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all coolers throughout the kitchen

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken and without washing hands employee handled tongs to remove lasagna from oven and handle clean plate to put food on. Discussed with operator employee washed hands. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled broom and dust pan, dirty dishes and without washing hands employee grabbed container of cooked pasta on table to move. Discussed with operator employee washed hands. Corrected On-Site

High Priority - Food placed in soiled container/equipment. In kitchen bowl of pasta stored in mop sink discussed with operator who had employee remove the bowl of pasta. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In flip top cooler cut tomatoes (50F - Cooling) per operator product prepared at 9:00 and stored in flip top cooler. At this rate of cooling product never reached 41F within 4 hours see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler bucket of tomato sauce (50F - Cold Holding) per operator product on shelf was removed for cleaning and left out for approximately one hour. Per operator product was not portioned or prepared today. Operator moved to freezer. Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In flip top cooler cut tomatoes (50F - Cooling) per operator product prepared at 9:00 and stored in flip top cooler. At this rate of cooling product never reached 41F within 4 hours see stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on table cooked chicken wings (113F - Cooling)at 2:00 since 1pm to 111F at 2:30. At this current rate of cooling product will not reach 70F within 2 hours discussed with operator who moved wings to speed rack and placed in walk in cooler. In kitchen on table cooked pasta (76F - Cooling) at 2:15 since 1pm to 77F at 2:45. At this current rate of cooling product will not reach 70F within 2 hours discussed with operator who moved wings to speed rack and placed in walk in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in kitchen hand washing sink next to cook line discussed with operator employee removed. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. In walk in cooler shelves lined with cardboard discussed with operator. Repeat Violation

Basic - Food stored on floor. In kitchen large pot of cooked chicken wings stored on floor discussed with operator employee placed pot on table. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen at dishwashing area shelves have surface with heavy food debris, dirt, slime or dust. Discussed with operator to clean and sanitize. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. In kitchen on shelf bottles of oils not labeled discussed with operator who added labels. 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 calamari portions over gluten free pizza pies - all not commercially packaged in freezer on the hallway Stored properly Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards all at cook line and pizza station

Basic - Cardboard used to line food-contact shelves by dishwasher Advised to remove

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- handles and gaskets a5 all coolers

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- glass door coolers a5 cook line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...eggplant 53°, ham 52°, spinach 53° , cut lettuce 49° in flip top reach in cooler at pizza station, ..artichoke 48°, blue cheese 49°, feta cheese 44°, capers 50° in flip top reach in cooler in cook line , per operator food being held less than 4 hours , operator time marked food , some discarded. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...pine apple in handwashing sink at pizza station

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen, employee provided Corrected On-Site

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

Intermediate - No soap provided at handwash sink by dish room. Operator provided. Corrective Action Taken

Basic - Floor not cleaned when the least amount of food is exposed. Observed: 1.Between equipment in service station, buildup of debris on floor. Operator had cleaned during inspection. 2.Floors between pizza oven and cooler. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees by dish room. Operator provided a sign. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on cook line and Pizza station with buildup. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 pizza station cooks with no hair restraint.

Basic - Open dumpster lid.

Intermediate - Combined ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared. Observed multiple containers in the walk-in cooler more than 24 hrs with no date marks.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items prep packaged for take out in the dessert reach in without production dates.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed food buildup on door handles in low boy coolers.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard used to line the walk-in cooler floor.

Basic - Floor not cleaned when the least amount of food is exposed. Observed multiple locations in both the server side station and under kitchen counters with food debris buildup.

Basic - Nonfood-contact surface in disrepair. Observed gasket on walk-in cooler door is torn.

Basic - Single-service articles improperly stored. Observed Pizza boxs stored on the floor in back hallway.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in dish area, blocked by trash can. Operator relocated can. Corrective Action Taken

Basic - Food stored on floor. Observed plastic containers of fry shortening stored on the floor. Operator relocated to a rack. Corrected On-Site

Basic - Single-service articles improperly stored. Observed cases of pizza boxs stored on hallway floor. Operator relocated to shelves. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Handwash sink not accessible for employee use at all times. Observed chef knives in hand sink on the line. Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Frigidaire refrigerator ; ricotta cheese,shredded cheese,mozzarella cheese (44-45 - Cold Holding). Operator moved to walkin refrigerator. Corrective Action Taken

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at 0PPM. Operator called for service.

High Priority - Nonfood-grade bags used in direct contact with food. Observed in reach-in freezer stuffed shells in to go bags. Operator removed and wrapped stuff shells in plastic. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Observed on shelf above dishwasher, and lower shelf near 3 compartment sink.