Johnny's Pizza

Observed cups stacked while wet. This was noted on last inspection. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed broken floor tiles throughout front and back kitchen. All physical facilities shall be maintained in good repair. Tiles must be repaired.

Observed dish machine not dispensing chlorine. Chlorine container was empty. COS by replacing chlorine. Chlorine dispensed at 50 ppm afterwards.

Observed traces of food along the back crevice of deli slicer. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Facility began to get busy and PIC could not correct on site. Slicer must be cleaned/sanitized before next use.

Observed cups stacked while wet. This was noted on last inspection. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed broken floor tiles in kitchen area near larger mixer. All physical facilities shall be maintained in good repair. Tiles must be repaired.

Observed black mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed pre-portioned pasta being improperly cooled in individual bags. If pasta is going to be cooled in this manner, then bags must be left open until pasta fully cools to 41°F or below (please note that just because pasta is cooled with ice water does not mean the temperature of product is 41°F or below. Must check temperature with thermometer).

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

Observed substantial dirt/mold build-up on food storage shelves in walk-in cooler. Shelves must be thoroughly cleaned and sanitized.