Johnny's NY Style Pizza

Observed garlic butter spread and garlic in oil left sitting on counter next to fryers, and pizza sauce in bowl on prep top unit counter outside of temperature control without TPHC documentation. These items were brought out of temperature control at 11:00 AM, and were temped at 1:30 PM. All of these time/temperature control for safety (TCS) items were temping above 41°F. All TCS foods must be cold held at 41°F or below, or use Time as a Public Health Control (TPHC) procedure. Health Authority suggests using TPHC for any TCS items commonly left on counter during a rush. Gave PIC TPHC written procedure and suggested to add these items to TPHC documentation hung up next to pizza rack. COS by moving items back in coolers to cool back down to 41°F.

Observed several TCS items cold held in prep top unit directly across from fryers at temperatures above 41°F. All TCS foods must be cold held at 41°F or below. The ambient air temperature of the prep top was 49°F. COS by moving all TCS items to different coolers. Cannot cold hold TCS items within prep top until it gets fixed.

Observed dish machine dispensing 0 ppm Cl- after running it several times and priming it. For proper sanitation, the dish machine must dispense 50-100 ppm Cl-. Health Authority suggests to use dish machine to clean off food debris, then dunk dishes in quat solution of 200-400 ppm in the 3 compartment sink. COS by filling up 3 comp sink with 400 ppm quat solution.

Observed can opener stored as clean with rust build up on the blade. Food contact surfaces must be clean to the sight and touch. Must replace can opener blade.

Observed significant mold-like buildup on wall behind dish machine. Also observed debris build up on dry storage shelf across from 3 compartment sink and shelves in reach in coolers underneath prep top units. Also observed significantly rusted shelf under prep top counter across from 3 comp sink. Nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean shelves and wall behind dish machine. Health Authority suggests to either scrub rust off and reseal shelf under prep counter with a washable, smooth, durable, corrosion resistant sealant or replace shelf.

Observed ricotta cheese left, sitting out at room temperature and tempting 57°F. On a four hour time as a public health control procedure ricotta cheese must be cold held at 41 below. COS By moving back to cooler.

Observed meatballs being hot held in bain-marie below 135°F. Temperature ranged between 108-122°F. COS By reheating. Meatballs must be fully reheated to 135°F prior to placement in hot holding units. Food may not be reheated in bain-marie

Observed chicken prepared on a previous day not cooled to 41°F within 6 hours. Chicken was between 43-45°F. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

COS by discarding. Chicken must be fully cooled on sheet tray before placement into large container.

Observed quat sanitizer buckets at 50 ppm. Quat must be maintained between 150-400 ppm. COS by setting up fresh sanitizer buckets.