Jimmy Brooklyn's Pizza Parlor

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan, ceiling and shelf soil. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-19: Shelves walk in cooler same **Time Extended**

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine had a chlorine solution of 0ppm. Operator tried to prime but the solution was still 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrective Action Taken** **Warning**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed, in walk in cooler, employee touched cooked chicken wings with bare hand. Advised of the correct means to handle ready to eat food. **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At flip top cooler unit across cookline: raw pork stored above celery and cooked pasta. All items portioned; none of these items were stored in commercial packages. Employee stored properly. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At walk in freezer: Two containers of uncovered pizza sauce with ice pieces from ice build up in freezer. See stop sale. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At stainless steel single door reach in cooler: house made tomato sauce (46F - Cold Holding) As per employee assisting during inspection; prepared yesterday and stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: raw chicken (47F - Cold holding) As per label and employee assisting with inspection, pans of chicken prepped yesterday and stored overnight. Not prepped or portioned today. See stop sale. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At stainless steel single door reach in cooler: house made tomato sauce (46F - Cold Holding) As per employee assisting during inspection; prepared yesterday and stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: raw chicken (47F - Cold holding) As per label and employee assisting with inspection, pans of chicken prepped yesterday and stored overnight. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: meatballs (130F - Reheating) As per employee assisting with inspection, reheated on stove 15 mins prior. Operator moved back to stove to reheat to 165F. **Corrective Action Taken** **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler near slicer:; sliced tomatoes (51F at 11:00am; 51F at 11:26am- Cooling) As per employee assisting with inspection, sliced 20 mins ago. At current rate of cooling tomatoes will not cool to 41F within a total of 4 hours. Item stored double panned. Operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses quaternary ammonium at the triple sink however, no quaternary ammonium test kit available . Operator took a picture of inspector's test kit so as to know the type she needs to have. **Corrective Action Taken** **Warning**

Basic - Food stored on floor. Box of oil stored on floor at cook line. **Repeat Violation** **Warning**

Basic - Ice buildup in walk-in freezer. Ice build up in walk freezer. **Repeat Violation** **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils are stored in water of 97F. **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan, ceiling and shelf soil. **Repeat Violation** **Warning**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed celery stored above portioned containers of ready to eat tomato sauce. **Warning**

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Non-Food Contact Surfaces Clean

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over white sauce in upright cooler on cook line. Manager rearranged **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza sauce ( prepared on-site) 51 in pizza cooler as per pizza cook less than 1 hour **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken 111 in double pan in steam table no water in bottom pan. As per cook hot holding 20 minutes. Explained to reheat to 165 then hot hold 135 or hotter. Manager decided to discard. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Grilled peppers48 at 4 pm in flip top cooler as per cook cooling 20 minutes. Second temperature 48 at 4:23, Grilled peppers 71 at 4:11 on speed rack in the kitchen.as per cook cooling 20 minutes.second temperature 71 at 4:28. At this rate of cooling it will not reach 135 to 41 within total of 6 hours. Cook moved sheet pan of grilled peppers to walk in freezer to cool quickly. Cut tomatoes 52 in flip top pizza cooler at 3:59 as per cook cooling 20 minutes..second temperature 51 at 4:24Sliced cheese 48 at 4:03 as per cook sliced 20 minutes ago. Second temperature 48 at 4:26. At this rate of cooling it will not reach 41 within 4 hours. **Corrective Action Taken** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade **Warning**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quat **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Green color liquid degreaser spray bottle under three compartment sink not labeled. Manager labeled **Corrected On-Site** **Warning**

Basic - Food stored on floor. Box of oil stored on floor on cook line. **Warning**

Basic - Duct tape used to repair nonfood-contact surface. Pizza cooler lids **Warning**

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Light red color beverage in white foam cup without lid on shelf over steam table.. manager discarded the drink. **Corrected On-Site** **Warning**

Basic - Equipment in poor repair. Pizza cooler gaskets torn. Pizza cooler lid insulation exposed. **Warning**

Basic - Ice buildup in walk-in freezer. **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves and fan guard **Warning**

Food Contact Surfaces Clean and Sanitized

Supervisor/Person in Charge Present

Employee Health Policies Present

Warewashing Facilities Maintained and Used

Approved Thawing Methods Used

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a double pan stored on steam table with cooked chicken 118°F hot Holding . Per operator product stored for approximately 1 hour. Operator moved chicken to be reheated to 165°F + **Corrective Action Taken**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.at 0 ppm. Operator moved sanitation procedures to 3 compartment sink quaternary 200 ppm **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with with raw breaded chicken stored above a container with cooked pasta inside pasta cooler. Operator stored properly **Corrected On-Site**

Intermediate - No soap provided at handwash sink on pizza station, dishwasher area. Operator provided **Corrected On-Site**

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.on pizza station operator fixed **Corrected On-Site**

Basic - A sheet pan with pizza dough and a container with marinara sauce stored on floor inside walk-in cooler. Observed several metal pans with pizza dough stored on the floor on prep area. Operator stored properly **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees drink stored above flip top coolers on cook line. Advised operator to remove drinks **Corrective Action Taken**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Advised operator to clean and sanitized **Corrective Action Taken**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pasta station Advised operator to clean and sanitized **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with ricotta cheese ( 53°F cold Holding) seating on top of pizza station shelf, and pasta station a container with pizza sauce 53°F cold Holding seating on top of cutting board on pizza station and two overstocked bags with cheese 53°F cold Holding on pizza cooler. Per operator products stored for approximately 30 minutes. Per operator products not prepared or portioned today. Operator moved sauce, ricotta cheese to inside of pizza cooler and moved overstocked bags of cheese to walk-in cooler. Observed 3 containers with Pizza sauce 59° cold Holding , inside walk-in cooler. Per operator walk-in cooler was left open for approximately 30 minutes. Per operator product not prepared or portioned today. Operator moved product to walk-in freezer **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed all pizzas under Time control as a public health control with no time mark. Per operator all pizzas made 30 minutes ago. Operator timed marked products for the remaining time of 3.5 hours. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Employee handled soiled equipment ( personal cell phone ) and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator educated employee. Employee washed hands **Corrected On-Site**

Basic - Floor soiled/has accumulation of debris. Throughout the entire kitchen area , behind coolers and under convection oven

Basic - Hole in or other damage to wall. Across from ice cream cooler

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Not running with water Operator turned on water **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Containers with flour on kitchen area. Operator labeled **Corrected On-Site**

Basic - Employee beverage container above food preparation table on pizza station. Operator removed **Corrected On-Site**