JOHNNY'S NEW YORK STYLE PIZZA

Prep top cooler has broken handle and it's missing screws on the side to hold lids.

Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and constructed to allow easy cleaning and to facilitate maintenance.

Door gaskets of prep-top coolers are in disrepair and with accumulation of food debris. Cleaning should be done at a frequency to avoid the accumulation of dust, dirt, food residue and other debris.

Flooring around dishmachine has cracks that are accumulating water. Accumulation of grease, water, old food debris behind fryer.

Keep these areas clean to avoid attraction of pests and physical facilities shall be keep in good repair.

Flooring around dishmachine has cracks that are accumulating water. Accumulation of grease, water, old food debris behind fryer.

Keep these areas clean to avoid attraction of pests and physical facilities shall be keep in good repair.

Chemical sanitizing dishmachine not dispensing any sanitizer at time of inspection. Check level with provided test strips to ensure proper amount of sanitizer is dispensing (50 - 100 ppm ). Person in charge call technician and set up 3-compartment sink for sanitization.

Prep top cooler has broken handle and it's missing screws on the side to hold lids.

Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and constructed to allow easy cleaning and to facilitate maintenance.

Prep top cooler holding time/temperature control for safety foods (TCS) above required 41F or below - TCS foods 44F -- 50F. Unit was open for extended period of time during lunch , EHS kept unit closed for almost 1 hour barely reduced temperatures- Ambient 44F. COS: TCS foods restocked through lunch - put TCS foods in ice bath and move as many items as not needed to walk-in cooler. Service technician contacted.

A bus tub of cooked chicken wings cooling from last night with temperatures of 46F-44F and with large condensation on lid. Cooked foods to be cooled must be cooled from 135F to 70F within 2 hours and from 135F to 41F within no more than 6 hrs. COS: Cooked chicken voluntarily discarded. Discussed spreading cooked chicken on a sheet pan in one layer to cool quicker, then put into bus tubs and keeping a cooling log.

Half consumed bottle of water stored in pizza line cooler. Drinks may be in kitchen if they are in a single-service (disposable) cup with a secure lid and straw and stored to prevent any possible contamination of food/food contact surfaces. COS: Drink disposed of by cook. Disposable cups, lids and straws are available and drinks can be stored on shelves below prep tables in main kitchen.

Door gaskets of walk in cooler and prep-top cooler in disrepair and with. accumulation of food debris.

Hole in wall by the back door area. Flooring around dishmachine has cracks that are accumulating water. Accumulation of grease behind fryer. Large build-up of dust/grease in hood above fryer.

Keep these areas clean to avoid attraction of pests and physical facilities shall be keep in good repair.

Observed buildup of slime in the interior of ice machine. Clean frequently to prevent this mold accumulation. PIC cleaned and sanitized the ice machine baffle, will empty and clean at cob.

Time/Temperature Controlled for Safety (TCS) food items that are labeled as "keep refrigerated" were not discarded as per manufacture's expiration day or sell by date.COS: Person in charge voluntarily discarded buttermilk .

Unopened half gallon of buttermilk with expiration date of 05/22/2024 in walk-in-cooler.

Door gaskets of walk in cooler, freezer reach -in unit, Flour bin lid and handles with accumulation of old food debris. Clean regularly to prevent accumulation of dust/food debris.

Hole in wall by the back door area. Wall at walk-in cooler entrance in disrepair. Flooring around dishmachine has cracks that are accumulating water. Flooring under pizza line, pizza oven, prep to cooler, microwave area with accumulation of old food, papers, pizza trays. Accumulation of grease behind fryer. Back door area needs a good cleaning, accumulation of trash , bucket of cigarettes butts are overflowing with accumulation of rain water.

Keep these areas clean to avoid attraction of pests and physical facilities shall be keep in good repair.

Can opener with accumulation of dried food debris. For cleaning, disassemble and remove all visible soil (may need a brush to scrub in the area under the blade), wash, rinse, sanitize and recheck for cleanliness before storage and next use. •

Food employee washed tomatoes and lettuce in the soda fountain. Vegetables shall be thoroughly washed in water, in a sink designated for that purpose only to remove soil and other contaminants before being cut, combined with other ingredients, cooked or served for human consumption in ready to eat form. COS: Food employee rewashed vegetables.

Ceiling vents in back prep area with large accumulation of dust. Ceiling panel ripped over near cook line. To prevent dust from falling onto food/food contact surfaces, clean frequently to prevent dust build-up and keep ceiling panels in good repair to allow for easy cleaning. Person in charge placed work order.

Employee's cell phone on prep table next to pizza slices that are held by time. Designate an area away from food handling/food storage/equipment where employee's personal items may be stored to prevent contamination of food/food contact surfaces. COS: Cell phone moved and prep table wiped with sanitized cloth.

Open can of root beer on top of microwave in kitchen. Drinks may be in kitchen if they are in a single-service (disposable) cup with a secure lid and straw and stored to prevent any possible contamination of food/food contact surfaces. COS: Drink can disposed of by cook. Disposable cups,lids and straws are available and drinks can be stored on shelves below prep tables in main kitchen.

Dishwasher not dispensing any sanitizer during final rinse cycle as required. Per manufacurer, chlorine sanitizer should be dispensed at 50PPM- 100PPM during final rinse. COS: Per manager machine just serviced today. Sevice call to technician suggested bleach in supply bottle may be too old and recommended it be changed out. New supply bottle installed and sanitizer testing at required 50 - 100PPM. Check sanitizer concentration daily and when solution gets low, check frequently to make sure solution still has required strength.

Most current score not posted in public view. Most current score must be posted fwithin 5 feet of main entrance and 5-7 feet off floor and the public should be able to walk up to with 1 foot and read inspection. COS: New inspection today will be posted.

Floors need better cleaning at floor/wall juncture under dishwasher, under and behind fryers and under behind and floor/wall juncture under drink dispenser in wait station area. Accumulation of water/food debris that can be an attraction for insects/rodents.

Prep top cooler holding time/temperature control for safety foods (TCS) above required 41F or below - TCS foods 45F -- 52. Unit was open for extended period of time during lunch but, closing for almost 2 hours barely reduced temperatures. COS: TCS foods restocked through lunch - put TCS foods in ice bath and move as many items as not needed to walk-in cooler. Service technician contacted.

Sliced turkey (5/26), sliced salami (5/28) and cooked chicken wings (6/1) in walk-in cooler all past their 7 day use or discard date from date of preparation. Ready-to-eat foods that require datemarking shall be discarded if the food exceeds 7 days. COS: PIC voluntarily discarded all outdated foods.

Several cans, badly dented along the tops of the cans are on the shelf with useable cans. Badly dented cans need to be stored in an area away from useable stock if being returned for credit or just discarded. COS: Cans moved out of kitchen.

Evidence of rodent activity in back prep area of kitchen along wall with mixer, bag-in-box drinks and under prep sink. Per PIC licensed pest control coming every 2 weeks. To monitor success of eradication efforts,floors, especially in this area, must be cleaned daily to determine determin if rodent evidence is new or old.