BROOKLYN JOE'S PIZZA, PASTA AND GRILL

No consistant date marking procedure. Refrigerated ready-to-eat, time/temperature control for safety foods to be held in the establishment more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed or discarded not to exceed a maximum of 7 days. The day of preparation shall be counted as day and add 6 to get 7 day use by or discard date. COS: PIC relabeled containers with correct discard date.

Several in-use utensil not stored with the handle above the top of the food and the container. COS: Person in charge removed bowls from containers.

Several coolers with broken gaskets.

Observed walk-in-cooler door in disrepair (missing baseboard/sidings). Keep physical facilities in good repair.

Accumulation of dust around computer cables (pos) in main kitchen. Juncture of wall and dishwasher needs recaulking.

2 Large plastic Container of noodles in walk-in cooler being cooled in container filled too full and lid snapped on tight not allowing for product to continued cooling. COS: Cook portioned the pasta in metal trays to keep cooling process under refrigeration.

An in-use utensil was not stored with the handle above the top of the food and the container. COS: Person in charge removed scoop from pasta container.

Observed walk-in-cooler door in disrepair (missing baseboard/sidings). Observed broken light shield in walk-in-cooler. Keep physical facilities in good repair.

2-door prep top cooler in main kitchen keeping time/temperature control for safety foods (TCS) above required 41F.See temperature observations. COS: TCS food that was stored overnight in this cooler was voluntarily discarded, Person in charge made ice bath to hold TCS foods until repair of unit is done.

Large plastic Container of pasta salad in walk-in cooler being cooled in container filled too full and lid snapped on tight not allowing for productive continued cooling. COS: Cook portioned the pasta salad in metal containers and placed them in an ice bath .

Dish machine racks stored on flooring.

Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.COS: PIC placed milkcrates to stored dishmachine racks above the floor.

Observed employee belongings stored on shelf with soup cups. COS. Food employee relocated the items in her purse. Advised PIC to store all employee belongings in designated employee areas.