Johnny's New York Style Pizza

4-2B: .05(7)(a)1Observed an accumulation of debris in the ice machine located in the back of the kitchen. Equipment food-contact surfaces must be cleaned at appropriate times and often enough to preclude an accumulation of debris buildup. (C) Corrective Actions: NCOS

17C: .07(5)(a),(b)1,2,3Observed an accumulation of debris on the floor near and under the fryers located near the back of kitchen. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: NCOS

4-2B: .05(7)(b)Observed an accumulation of debris in the ice machine that is located in the back of the kitchen Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: NCOS

1-2B: .03(3)(a)Facility does not have a food safety manager certification certificate posted. A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility. (Pf) Corrective Actions: NCOS

6-1A: .04(6)(f)Observed cooked chicken wings, cooked spaghetti noodles, alfredo sauce, cooked fettucine noodles, cooked chicken nuggets, and cooked chicken parmesan breasts that were not cold holding at a temperature below 41 degrees. See temperatures in temperature chart.

2ND CONSECTIVE VIOLATION FOR THIS CODE PROVISION. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded all food items.

6-1B: .04(6)(f)Observed marinara and meatballs and sausage, and marinara that were not hot holding at temperature of 135 degrees. See temperatures in temperature chart. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC discarded food items.

15A: .05(6)(a)Observed a reach in cooler holding an ambient temperature of 46 degrees. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. (C) Corrective Actions: The facility discarded all TCS items and will not use the reach in cooler for storing cold held items until the reach in cooler is repaired.

1-2A: .03(2)(a)-(l), (n)According to the person-in-charge, key drop deliveries of TCS foods are being done. Person-in-charge could not show documentation that an agreement between the food service facility and the delivery company that all applicable key delivery requirements are being met. Person-in-charge could not show delivery temperatures of TCS foods are being performed and documented. The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf) Corrective Actions: Gave person-in-charge template of adequate agreement.

2-1C: .04(4)(a)1,2,3Observed food worker touch pizza slaices that were ready-to-eat. They were going to be served to the customer without being reheated. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Food reheated to 145 degrees F or above.

6-1A: .04(6)(f)Multiplel time/temperature control for safety (TCS) foods being cold held above 41 degree F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

6-1C: .04(6)(d)Multiple TCS foods were not on track to cool to 41 degrees F or below within 4 hours of preparation. Multiple TCS foods had not cooled to 41 degrees F or below within 6 hours of heating. TCS foods must be on track to cool to 41 degrees F or below within 4 hours or less. When foods are heated they must be cooled to 41 degrees F in 6 hours or less. Corrective Actions: Foods lids and wraps were removed to increase rate of cooling.

6-1D: .04(6)(i)Observed pizza slices on time as a public health control. There is no plan on site to show how time is used as a public heatlh control. When using time as a public health control must have adequate plan on-site. Corrective Actions: Gave hand out on time control to person-in-charge. Please complete the time as a public health control by 7/19/2024.

6-2: .04(6)(g)Multiple ready-to-eat TCS refrigerated foods dated marked with a date of discard that is 8 days after the preparation date. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Must correct all date marks to not exceed a hold time of more than days from preparation.

10D: .04(4)(d)Salt container and water container not labeled with common name of food. Containers of food must be labeled with the common name of the food. Corrective Actions: Containers labeled with common name of food

11A: .04(6)(e)Multiple TCS foods had not cooled to 41 degrees F in 6 hours since heating or were not on track to cool to 41 degrees F or below preparation. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Foods discarded when time had exceeded 6 hours. Foods that were not on track had lids and wraps removed to increase the rate of cooling.

15C: .05(7)(a)2,3Interior of dish machine has build up on ceiling. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Please clean the interior of the dish machine by 7/19/2024