Johnny's New York Style Pizza

Observed several chemical spray bottles stored around clean utensils and food items. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. Please store chemicals in the chemical storage area.

Observed multiple seasoning containers in the dry storage area with their lids open. Food must be stored covered. PIC must cover all food in the dry storage area.

Observed multiple in-home use pesticides present within the prep and kitchen area. In-home use is not allowed within a facility. If the facility is undergoing an active pest issue, PIC must contact a certified pest control company.

Observed a container within the dry storage area that did not have a label, and had to ask staff to verify its contents: yeast. Containers containing substances such as sugar, flour, and salt need to have a label with a common name identifier. To resolve this, PIC needs to label all containers with a common name label.

During the routine inspection, multiple live cockroaches were observed within the kitchen and food storage areas. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises. The facility needs to contact a certified pest control company to mitigate all sources of pests within the building.

Observed the dish machine not releasing enough sanitizer during the sanitizing cycle. Test strips were only reading 10 ppm of chlorine sanitizer when the data plate states the minimum required is 50-100ppm. Call autochlor and have them come out and reset the machine.

Observed several food-grade containers wet stacked on the rack above the three-compartment sink. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Rewash, rinse, and sanitize the containers and allow them to air dry completely before stacking them.

Observed Time/Temperature Control for Safety food items turkey breast (45F) and provolone cheese (44F) being stored in the prep top cooler above 41F. 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. Food items were placed in the walk in cooler. I recommend not filling the food container to capacity to allow food items to remain at 41F or below.

Observed date mark stickers on clean food grade containers being stored above the 3 compartment sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Rewash, rinse, sanitize the containers.

Observed pizza sauce (49F) sitting on the counter not under temperature control. 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 or below. Person in charge placed food inside an ice bath to decrease the temperature.

Observed two pans of prepped pizzas (116F) on the pizza rack being held on time as public health control (TPHC), not marked with its start or discard time. If time without temperature control is used as the public health control up to a maximum of 4 hours: 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. Train staff on proper TPHC procedures. Pizzas discarded.

Observed a pink build up on the baffle of the ice machine and a black build up at the top of the baffle where it touches the top of the inside of the ice machine. Food contact surfaces and utensils shall be cleaned frequently to avoid contamination of food. Person in charge (PIC) states that a company comes in and cleans it every 3 months and that it was cleaned a week ago. Recommend cleaning the ice machine once a week by draining the ice and wash, rinse, and sanitizing the inside.

Observed shredded mozzarella inside the prep top cooler (PTC) with a temperature 47°F. Ambient air temperature of PTC is 45°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 or below. Person in charge discarded the cheese.

Observed previous used prep table stored in the rear of the establishment. Person in charge stated the item has been there for several months. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. Remove all equipment that is no longer in use to prevent harborage of pest and rodents.