NEW YORK NEW YORK PIZZA WESLEY CHAPEL

Basic - Long white cutting board across from stove and attached to pull top reach in cooler next to cook line have cut marks and are no longer cleanable.

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelves on wall at kitchen entrance. Manager removed cardboard Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed long white cutting board across from stove in back kitchen.

Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes and lids not inverted above cutting board in kitchen. Employee inverted. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Glu free bread cook line Repeat Violation

Basic - Stored food not covered. Pasta shells in reach in freezer and container of seasoning.

Basic - Uncleanable knife block in use to store knives.

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 sanitizer used for laundry cleaning.

High Priority - Nonfood-grade bags used in direct contact with food. White bag used to stored pita in silver Keninator freezer Employee removed product from bag Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by prep table Employee removed Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on shelf in dry storage area Employee removed Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. 2 mops stored in mop sink Employee inverted mops Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ricotta cheese 64F. Employee placed into reachin cooler for quick cool down Corrective Action Taken

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand washing sinks

Basic - Single-service articles improperly stored. Unfolded pizza boxes stored on floor.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade with debris on the blade.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pizza sauce and toppings with no labels or dates.

Basic - Single-service articles not stored inverted or protected from contamination. Observed the to go containers stored incorrectly. Employee turned the containers the correct side. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At room temperature on counter, employee states items were out for one hour. garlic butter 84F, recheck 52F shredded mozzarella 63F recheck 60F Chicken wings 64F, recheck 43F Employee moved to cooler to chill. Corrective Action Taken 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. Pizzas with no time mark. Employee time marked all pizzas. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink.

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. Employee put whisk in hand sink by dough mixer. Employee removed whisk. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by walk in cooler or by dough mixer. Employee placed paper towels at sinks. Corrected On-Site Repeat Violation

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. No items date marked. No items over seven days. Discussed with manager.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Hole in or other damage to wall. By triple sink

High Priority - Paper towel used as liner for food container in walk in cooler. Discussed with manager.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 70F. Manager placed in cooler. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front and back kitchen hand sinks. Manager placed paper towels at sink. Corrected On-Site

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee certificate with unapproved provider. Discussed with manager.

Basic - No handwashing sign provided at a hand sink used by food employees at front and back hand sinks. Manager placed hand wash signs at sink. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License displayed expired 02/01/2022. - From follow-up inspection 2022-04-13: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees at front and back kitchen hand sink. Repeat Violation - From follow-up inspection 2022-04-13: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2021-08-11: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for pizza held on time control. Warning - From follow-up inspection 2021-08-11: Manager printed paperwork but has not filled it out yet. Time Extended