NEW YORK PIZZA & SUB

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flies near open back door without screen Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -partially cooked/raw chicken stored above cooked noodles, jalapeños inside refrigerator Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. -3 droppings behind mixer inside kitchen, manager had employee clean up on site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -mozzarella cheese 43-47F, overloaded above fill line in topside of makeline cooler across from pizza oven, manager stated just loaded prior to inspection. Warning

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. -commercially processed dairy deserts, individual packaged Warning

Intermediate - No hot running water at three-compartment sink. 87F-100 Corrected to 110F during end of inspection Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. -did not understand cold holding temperatures. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 86F-96F -corrected to 100F at end of inspection Corrected On-Site Warning

Basic - Clean utensils or equipment stored in dirty rack. -above 3 compartment sink

Basic - Equipment in poor repair. -door to bathroom -lid to makeline cooler

Basic - Floor soiled/has accumulation of debris. -back dry storage room Warning

Basic - Floors not maintained smooth and durable. -section in front of 3 compartment sink Warning

Basic - Garbage on the ground and/or pad around trash bins/grease receptacle Warning

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. -pizza peel resting below hood filters

Basic - No conspicuously located ambient air temperature thermometer in holding units. -cooler up front with dairy/deserts -household refrigerator in back Warning

Basic - No copy of latest inspection report available. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -employee restroom Warning

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Warning

Basic - Reach-in cooler interior has accumulation of soil residues. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 48F-50F -shredded cheese 48F Warning

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Warning

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Warning

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

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

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mohammed -Expired 2/2022 Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Equipment in poor repair. Lid for makeline cooler Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Warning

Basic - Food not stored at least 6 inches off of the floor. -oil, pizza sauce in cans Warning

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Warning

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

Basic - Objectionable odors in areas of the establishment. -near 3 compartment sink drain Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Single-service articles not stored inverted or protected from contamination. -styrofoam containers, paper plates Warning

Basic - Smoking or vaping in an enclosed indoor workplace. Warning

Exit door locked. For reporting purposes only.

Portable fire extinguisher gauge in red zone. For reporting purposes only.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki sauce (50°F - Cold Holding); sliced cheese (50°F - Cold Holding); turkey bacon (50°F - Cold Holding); lasagna (47°F - Cold Holding); mozzarella cheese (51°F - Cold Holding); gyro beef (47°F - Cold Holding) In heavily loaded refrigerator next to 3 compartment sink from previous days operation, see stop sale. Warning

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. -turkey bacon

Intermediate - Handwash sink used for purposes other than handwashing. -items stored inside hand sink next to 3 compartment

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Warning

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. -in front of 3 compartment sink

Basic - Water leaking from pipe and/or faucet/handle. -pipe inside restroom