Johnny's New York Style Pizza

Chemicals (oven cleaner and sanitizer bucket) stored directly next to pizza boxes. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: Moved during inspection.

Wings hot holding under a heat lamp were temped at 112 deg f. CA: All tcs food being hot held shall be maintained at 135 deg f or above; COS: Reheated to 170 deg f during inspection.

Dish machine with chlorine sanitizer not at correct concentration. CA: 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; COS: Set up 3 compartment sink during inspection. Going to use the 3 compartment sink until dish machine is registering at correct concentration.

Pizza being held under time as a public health control without discard dates. Written procedures should show, the food marked to indicate the time that is 4 hrs past when it was removed from temp control.

Inspection report not posted. The most current inspection report shall be posted.

Cook took dirty dishes to dish pit. When entering the kitchen he changed gloves and started working with food without washing hands. Employees shall clean their hands before donning gloves and initiating a task working with food; COS: Employee was told to wash hands and did so.

Butter milk (45) and pizza sauce (45) cold holding above 41 deg f. All tcs food cold holding shall be maintained at 41 deg f or below.

Pizza being held under time as a public health control without discard dates. Written procedures should show, the food marked to indicate the time that is 4 hrs past when it was removed from temp control.

Dishes being washed in dish washer not meeting sanitizer concentration requirements. A chlorine solution shall have a concentration of 50-100 ppm; COS: 3 comp sink set up. CA: New dish washer going in tomorrow.

TCS food in walk in cooler had temps above 41 deg f. All tcs food cold holding shall be maintained at 41 deg f; COS: Discarded.

No soap available at the back handwashing sink. All handwashing sinks shall always have hand cleanser available; COS: Added soap during the inspection.

Chemicals stored over rack of clean dishes. Chemicals shall be stored so they cannot contaminate utensils, equipment; COS: Moved during inspection.

Lid for the meatballs and pizza cabinet have build up of residue. All nonfood contact surfaces shall be cleaned as frequently to prevent buildup.

Garbage can has missing lid. Lid must always be shut.

Garbage can missing drain plug. Drain plug must always be available.

Food on floor in back kitchen, walls have build up. All physical facilities shall be maintained clean and in good repair.

Spray bottle full of chemical not labeled. All working containers with chemicals shall be labeled; labeled during inspection.

No hair restraint worn by employee who is prepping. An approved hair restraint must be work when prepping/handling food.

Wet wiping cloths observed on the prep table. In use wiping cloths shall be held in between uses in a sanitizer bucket.

Ceiling tiles throughout facility have residue build up. All physical facilities shall be maintained clean.