New York Pizza Plus

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began rolling silverware without washing hands. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands in dish area. Manager had employee wash hands and rewash dishes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in reach-in cooler across from cook line: noodles (51F,48F - Cold Holding). Manager stated items placed in cooler the previous night. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line: noodles (51F,48F - Cold Holding). Manager stated items placed in cooler the previous night. Items in reach-in cooler across from cook line: chicken (57F - Cold Holding); cheese (48F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Item in kitchen walk-in cooler: mozzarella cheese (44F,44F - Cold Holding). Manager stated the items were at proper temperature at 11:00 am and the door to walk-in cooler was opened and closed often. Manager moved cheese to back of cooler to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of window cleaner underneath front counter.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer for kitchen walk-in cooler reading 68F, ambient temperature 41F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Deflector plate inside of kitchen ice machine. **Repeat Violation**

Intermediate - Records/documents for required employee training do not contain all of the required information. Three training certificates missing certified food manager number.

Basic - Bowl or other container with no handle used to dispense food. Souffle cup used to dispense Parmesan cheese in cook line reach-in cooler. **Repeat Violation**

Basic - Cardboard used to line food-contact shelves. Cardboard used to line kitchen walk-in cooler shelves.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in front area of kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf next to dish area. Cups stored on table next to dining room soda machine.

Basic - Equipment in poor repair. Gasket of walk-in freezer. Door of kitchen ice bin. **Repeat Violation**

Basic - Food stored on floor. Plastic bottles of Diet Coke on floor in dry storage area. Manager placed bottles on shelf. **Corrected On-Site** **Repeat Violation**

Basic - Hole in or other damage to wall. Hole in wall beneath kitchen hand washing sink. **Repeat Violation**

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Employee placed tongs on top of oven. **Corrected On-Site**

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Door of front counter reach-in cooler.

Basic - Light shield damaged/in disrepair. Light cover above dish area cracked.

Basic - Open dumpster lid. Dumpster at end of parking lot.

Basic - Single-service articles not stored inverted or protected from contamination. To go lids on shelf above kitchen prep table. Manager had employee turn lids over. **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in reach-in cooler across from keg refrigerator: milk (46F - Cold Holding); feta cheese (47F - Cold Holding). Manager stated items stored in cooler over night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from keg refrigerator: milk (46F - Cold Holding); feta cheese (47F - Cold Holding). Manager stated items stored in cooler over night.

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item in reach-in cooler across from keg refrigerator: diced tomatoes (47F - Cooling). Manager stated tomatoes prepared the previous day.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Item in reach-in cooler across from keg refrigerator: diced tomatoes (47F - Cooling). Manager stated tomatoes prepared the previous day.

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. Dish machine in dish area, 0 ppm. Employee primed machine, 75 ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and proceeded to handle tongs and pan with rolls without washing hands. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

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. Employee touched prepped lettuce in reach-in cooler across from cook line grill. Manager had employee wash hands and put on gloves. **Corrective Action Taken**

Intermediate - Clam/mussel/oyster tags not marked with last date served. Last date for clams not marked on tag.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecakes in wait station reach-in cooler not date marked. Manager stated cheesecakes placed in cooler two days prior. Manager placed proper date on items. **Corrected On-Site**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available for establishment. Inspector provided operator with written procedure. Manager printed and posted written procedure.**Corrective Action Taken** **Corrected On-Site** **Repeat Violation**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Mixer head for floor mixer in prep area. Deflector plate inside of kitchen ice machine. Ice chute for dining room soda machine. **Repeat Violation**

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer registering 0F in ice water.

Basic - Bowl or other container with no handle used to dispense food. Souffle cup used to dispense cheese in reach-in cooler across from cook line oven. Employee removed cup. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on shelf above reach-in cooler across from cook line oven. Manager removed drink. **Corrected On-Site**

Basic - Equipment in poor repair. Gaskets of front counter reach-in coolers. **Repeat Violation**

Basic - Food stored on floor. Case of cheese on floor in walk-in cooler behind cook line. Manager placed cheese on shelf. **Corrected On-Site**

Basic - Hole in or other damage to wall. Hole in wall beneath cook line hand washing sink. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine. Gaskets of reach-in cooler across from cook line grill. **Repeat Violation**

Basic - Stored food not covered. Stuffed noodles in reach-in freezer across from cook line.

Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen. Manager discarded employee food. **Corrected On-Site**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked meatballs in reach-in cooler across from cook line grill. Employee placed chicken on bottom shelf. **Corrected On-Site**

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. Dish machine next to three compartment sink, 0 ppm. Manager primed machine, 50 ppm. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in coolers across from cook line stained. Shelves of reach-in cooler next to kitchen walk-in cooler. Bin of ice machine. **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels and hand washing sign for hand washing sink in salad prep area.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager stated some servers don't have training certificates on file.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table next to dish area. Manager discarded drink. **Corrected On-Site** **Repeat Violation**

Basic - Equipment in poor repair. Gaskets for reach-in cooler behind front counter.

Basic - Hole in or other damage to wall. Hole in wall beneath hand washing sink next to dish machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of pizza oven. Kitchen walk-in cooler gasket. **Repeat Violation**

High Priority - Toxic substance/chemical improperly stored. 3 in 1 oil stored over prep table in back of kitchen. Manager removed oil and placed in area where chemicals are stored. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler across from oven. Interior of microwave on cook line. **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in front pizza prep area blocked by garbage can with pan on top. Employee removed garbage can and pan. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket. Gasket of reach-in coolers across from oven. Fan covers of walk-in cooler next to walk-in freezer. **Repeat Violation**

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pan bottoms on shelf in back of kitchen.

Basic - Accumulation of debris inside warewashing machine. Doors of dish machine in dish area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout the kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to coffee machine. Employee discarded drink. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in dish area. Manager separated pans to air dry. **Corrected On-Site**

Basic - Food stored on floor. Chicken and sausage on floor in walk-in freezer. Manager had employee place items on shelf. **Corrected On-Site**

Basic - Hole in or other damage to wall. Wall next to hand washing sink behind dish washer. **Repeat Violation**

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven on cook line. Employee placed tongs on prep table. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the long cutting board is stained. ALSO, the can opener had dried debris on the blade.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed the reach-in cooler handles for the dough cooler have an accumulation of debris on them.

Basic - Hole in or other damage to wall. Observed a hole in the wall under the cook line hand wash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some of the reach-in cooler gaskets on the cook line are stained. ALSO, the area behind the soda nozzles are soiled, a staff member was assigned to clean these. **Corrective Action Taken**