Brooklyn Joe's Pizza, Pasta and Grill

Observed several time/temperature control for safety (TCS) foods cold held above 41°F in prep top unit & reach in cooler underneath. Also observed sweet potatoes cold held above 41°F in salad dressing reach in cooler. TCS food must be cold held at 41°F or below. The ambient air temperature of both units was 43°F. COS by discarding items potentially out of temp for more than 4 hours, and placing other items on ice baths or TPHC. Must fix coolers ASAP.

Observed butter and garlic in oil on counter temping above 41°F. TCS food shall be cold held at 41°F or below or use Time as a Public Health Control (TPHC). COS by discarding.

Observed lasagna cooked yesterday temping 46°F in walk in cooler. Also observed pasta cooked at 11 AM temping 64°F at 3 PM. Observed fried chicken cooked on 11/16 in grill reach in cooler temping 47°F. All items were tightly wrapped and in deep containers. TCS food must cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours (~33°F the 1st 2 hours, ~7°F the last 4 hours). Will email PIC helpful handout on proper cooling methods. Highly suggest using a cooling log to monitor food cooling. COS by discarding items cooked on previous days. COS by uncovering pasta from today.

Observed several time/temperature control for safety (TCS) items prepped and held for more than 24 hours without being date marked in prep top cooler across from pizza oven. Must date mark any TCS items held for more than 24 hrs. COS by adding dates.

Observed pasta salad and fettucine with a prep date of 12/31/24 in walk in cooler. Must use or discard any TCS items within 7 days, with the day of prep counting as day 1. COS by discarding.

Observed significant leak in pipe in walk in cooler, resulting in splash contamination of lemons. Food must be stored in a clean, dry location where it is not exposed to splash contamination. Must fix this leak. COS by moving lemons.

Observed marinara sauce stored directly on the floor in the walk in cooler. Food must be stored at least 6 inches off the floor. COS by moving marinara.

Observed employee with a beard longer than 0.5 inches engaging in food prep without a beard guard. Any employees with a beard longer than 0.5 inches must wear a beard guard when engaging in food prep.

Observed the light bulb in the walk-in cooler not covered. Light shield needed to protect light bulb from shattering and to prevent broken glass from contaminating food.

11-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

Failure to maintain clean wash, rinse, and sanitizing solutions adversely affects the warewashing operation. Equipment and utensils may not be sanitized, resulting in subsequent contamination of food.

Observed a gap around the side and bottom of the door (exterior door) located next to the men's bathroom. Corrective action: Seal gap around the door with weather strip or similar material to prevent the entry of insects, debris, into the facility.

(m) Outer Openings, Protected.

1. outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; and (iii) Solid, self-closing, tight-fitting doors

Why is this important? Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment.

Observed the light bulb in the walk-in cooler not covered. Corrective action: Light shield needed to protect light bulb from shattering and to prevent broken glass from contaminating food.