I Love NY PIZZA

Observed pasta covered tightly with plastic wrap in prep cooler and walk in cooler in main kitchen.

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

COS Cover removed.

Observed several knives and utensils stored in between equipments and under electronics throughout kitchen shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and COS Items removed.

Observed multiple cold holding units with ambient temperatures at 45-50F Observed multiple TCS food items temping above 41F Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) CA: Advised PIC to service equipment and place items COS: Observed PIC place items on ice

Observed pizza on display for customers for the purpose of reheating and serving If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control CA: Advised PIC to indicate time stamp that says time pizza was prepped and sat at room temp, discard after 4 hours COS: Observed PIC label pizzas

Observed uncovered food in reach in cooler area, walk in cooler, and dry storage. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed food debris on the bed of the food slicer. EHS also observed a black mold like substance on the baffle of the ice machine and around the dispensers for the drink machine.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC had the ice machine, food slicer and drink machine cleaned and sanitized.

Working containers of food removed from original container not identified by common name. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed a juevnile american cockroach crawl across the top of the dishwasher. upon further investigation, PIC had the specific are serviced by a vendor recently. 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.

PIC will continue their regular service regimen to prevent in further harboage.

Observed knives being stored between the two fridge on the grill prep line. 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

PIC wil remove these knives and have them washed then properly stored like the other in the facility on the mag strip.

Observed 4 dented cans on can rack beside the RIF.

Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf

EHS had an employee discard the dented cans.

Observed several food items that were hot holding below 135 F.

Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

PIC had the food reheated to 165 F.

Observed food debris on the bed of the food slicer. EHS also observed a black mold like substance on the baffle of the ice machine and around the dispensers for the drink machine.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC had the ice machine, food slicer and drink machine cleaned and sanitized.

Observed only chlorine test kits in the facility.

A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

PIC will acquire a quats test kit.

Observed a can opener with a soiled blade.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC had can opener washer and sanitized.

Observed a sanitizer concentration for the chlorine dishwasher of 0 ppm. the recommended range is 50 ppm to 100 ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13) PIC will contact his vendor to service the dishwasher and will use the 3C sink until it is repaired.

Observed a black mold like substance on the nozzles of the drink machine on the other side of the dining room. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. PIC cleaned the drink nozzles.

Observed multiple cutting boards that were heavily scored.

1. Multiuse food-contact surfaces shall be:

(i) Smooth; Pf

(ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf

(iii) Free of sharp internal angles, corners, and crevices; Pf

(iv) Finished to have smooth welds and joints; Pf and

(v) Except as specified in paragraph 2 of this subsection, accessible for cleaning and inspection by one of the following methods:

(I) Without being disassembled, Pf

(II) By disassembling without the use of tools, Pf or

(III) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. Pf PIC will discard and replace these cutting boards.

Observed the ac vents in the WIC were covered in dust and needed to be cleaned.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC will have these vents cleaned to prevent possible contamination.