I Love NY Pizza of Woodstock

Observed meatballs and marinara hot held below 135°F in bain-marie (it was turned off). TCS food must be hot held at 135°F or above. COS by reheating both items on the stove.

Observed sanitizer in 3 compartment sink at 0 ppm Cl-. A proper Cl- sanitizer solution shall be between 50-100 ppm Cl-. COS by helping PIC make new solution at 100 ppm Cl-.

Observed raw chicken wings sitting out on prep counter adjacent to prep sink near 3 compartment sink, thawing at room temperature. Portions of chicken were 50°F. Time/temperature control for safety (TCS) food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process.

COS by moving chicken to walk in cooler.

Observed no analog thermometer in walk in cooler.. In a mechanically refrigerated food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Must obtain analog thermometer and place it inside walk in cooler, close to the door.

Observed roach in dry storage area in back of kitchen.The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

According to the receipt shown to the Health Authority, the last pest control company visit was in 2022. Must work with pest control to address issue.

Observed accumulation of cardboard boxes directly outside back door. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Must

Observed a bed in dry storage area in the back of the kitchen near the back door. A room used as living or sleeping quarters, or an area directly opening into a room used as living or sleeping quarters shall not be used for conducting food service establishment operations. P Must remove bed from facility within 72 hours, and email Health Authority evidence via a photo.

Observed cracked tiles throughout the kitchen area. Also observed vent in disrepair on wall near back door, cove basing missing exposing concrete in dry storage area, and areas of exposed concrete on the wall and floor to the right of the mop sink in the dry storage area. All physical facilities must be maintained in a state of good repair. Must fix.

Observed minimal mold-like accumulation on wall behind 3 compartment sink. All physical facilities must be cleaned at a rate necessary to keep them clean. Must clean wall.

Observed time/temperature control for safety (TCS) food in pizza prep top being cold held at above 41°F. TCS food temperatures ranged between 42-48°F. TCS foods must be cold held at 41 or below. COS by moving food to another unit. This unit wasn't properly working on last inspection either. If unit can't be fixed and stay fixed, it must be replaced.

Observed most recent inspection report not posted on public view. The score posted was a 100/A from 9/2/22 but the most recent score is a 91/A from 4/5/23. Today's score must be posted.