BRONX HOUSE PIZZA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Above fill line; cream 56°; ( - Cold Holding) person in charge place in reach in cooler. Corrective Action Taken

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 and the time removed from temperature control cannot be determined. Missing o Parmesan cheese and marinara. Person in charge time stamped. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream at bar not dated. Person in charge dated. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in yeast. Person in charge removed soufflé cup. Corrected On-Site

Basic - In-use knife/knives/spatula stored in cracks between pieces of equipment. Spatula in between wall and prep counter. Person in charge removed. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in sanitizer between uses. Person in charge removed utensils and rinsed. Corrected On-Site

Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine out back not secured. Person in charge secured. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. Corrected On-Site

High Priority - Container of medicine improperly stored. Medicine bottle over plates. Kitchen . Moved by manager. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Two containers of cooked Bolognese at 59°. 55°. (Overnight cooling temperatures) in walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two containers of cooked Bolognese at 59°. 55°. (Overnight cooling temperatures) in walk in cooler.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large , deep, covered containers of food. Two containers of cooked Bolognese at 59°. 55°. (Overnight cooling temperatures) in walk in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at frontline Hand Wash Sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container on plates. Moved by manager. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager. Corrected On-Site

Basic - Unprotected ice machine in a customer/nonsecure area. Rear ice machine , located outside, not secured. Person In Charge locked ice machine.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. On arrival to establishment observed employee touch face with bare hands then handle clean dishes as he put them away with no handwash. Manager coached employee on proper handwashing procedures. Corrective Action Taken

High Priority - Live, small flying insects found. Observed 1 live flying insect in dish area. Observed 1 live flying insect near bag- in- box soda rack at back of kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple pans stacked before properly air drying.

Basic - Food not stored at least 6 inches off of the floor. Container of fry oil on floor next to fryers. Manager moved fry oil off floor onto shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers has build up of grease and debris.

Basic - Open dumpster lid. Upon arrival of establishment observed left dumpster lid open. Employee closed lid. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. In triple sink at back of kitchen, pan of calamari in cold standing water with no water running. Manager turned cold water on to run into pan. Corrected On-Site