JOHNNY'S NEW YORK STYLE PIZZA

No CFSM

Observed heavy buildup on blade of can opener. Food contact surfaces must be cleaned at a rate of every 4 hours or sooner depending on the application being used.

Observed shelving in WIC soiled.

Observed cups being used as scoops. use scoops with handles and keep handles upright to prevent contamination.

Thermometer in the WIC not easily seen and found a thermometer in RIC by PTC reading 72 degrees. Thermometers need to be easily seen and monitored for accuracy.

Must keep most current inspection posted.

Observed nasty debris floating inside steam well. Needs to be maintained clean.

Observed missing electrical outlet cover behind Prep Top Cooler.

Observed heavy buildup on blade of can opener. Food contact surfaces must be cleaned at a rate of every 4 hours or sooner depending on the application being used.

Observed sugar container with scoop handle laying directly in sugar. Scoop handle must be kept in upright position.

Observed heavy build up of debris on racks of the walk in cooler and prep top coolers. Keep shelving clean at all times.

Thermometers not provided. All cooling units need hanging thermometers inside the units.

Observed employee stick her hand inside the sugar container without wearing gloves. Gloves must be on if hands will be in direct contact with sugar.

Need to clean seals on all cooling units, they are soiled and need cleaning.

Observed heavy buildup on blade of can opener. Food contact surfaces must be cleaned at a rate of every 4 hours or sooner depending on the application being used.

Observed in reach in freezer noodles, cheese sticks, fries, and chicken all uncovered. All food items must be kept covered to help prevent contamination.

Observed build up on storage shelving units throughout the main kitchen. Need to increase cleaning frequency and maintain area.

Observed uncovered Lettuce, spinach in one reach in cooler and cooked artichokes in another unit, uncovered dough on rolling unit in prep area. All foods must be stored covered to protect against contamination.

6-2 Noted prepared food items in the walk-in cooler with no use by dates, sliced ham, sliced turkey, sliced cucumbers, sliced onions, cooked pasta. All prepped items need to be dated with prep date and discard date. Discard date is 7 days from the prep date, prep date starts day 1.

Thermometers not provided. All cooling units need hanging thermometers inside the units.

Observed heavily soiled can opener cutting blade with black buildup. Need to increase cleaning frequency.

Inside of walk-in cooler door is missing and foam is exposed. Foam is heavily soiled and mold is forming. Replace door - all surfaces must be non-absorbent and easily cleanable. Repeat violation!

Observed interior lid of prep top cooler to be heavily soiled and encrusted with food splatter, debris, and build up. Advised deep cleaning. Food contact surfaces must be cleaned/sanitized every 4 hours or at a rate to prevent buildup (whichever comes first).

Observed improper storage of wet wiping cloths - wet wiping cloths found on countertops. Wet wiping rags must be stored in sanitizing solution when not actively in use. Replace sanitizer every 4 hours - test concentration.

Inside of walk in cooler door is missing and foam is exposed. Foam is heavily soiled and mold is forming. Replace door - all surfaces must be non absorbent and easily cleanable