Nypd Pizza

Inspector notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Establishment utilizes time as a control for cheese pizza. At time of inspection, discard time was not documented. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection

Inspector notes: Observed cooked marinara in the walk-in cooler cooling. The marinara had been split into two containers with ice wands and placed in the walk-in at 12:55 pm and had not exceeded the 2 hour critical limit. At the time of inspection, one container of marinara had a temperature of 104 and the other container had a temperature of 96. Person in charge split the marinara into 3 containers to allow for quicker cooling. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. All cooked TCS foods need to be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less

Inspector notes: Observed a sticky fly trap hanging from the ceiling above clean dishes. Insect control devices cannot be over food prep areas; protecting food and equipment from dead insects/insect fragments. Fly trap must have a method to catch the dead flies and trap cannot be placed above a food prep area or clean dishes and equipment