Johnny's New York Style Pizza

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: No test measuring device to test quat. ammonia. CA: Test measuring device required. REQUIRED WITHIN 72 HOURS

Food stored covered — Inspector Note: Observed food stored uncovered in the front food service counter top cornmeal, seasoning, garlic butter, and pizza pies; pizza prep cooler all toppings, cheese, pepperoni, peppers, anchovies and others; on top of cooler pizza sauce; second prep unit all foods, deli meats, cut green leafy, and other items; pizza dough prep table flour. CA: Food must be stored covered, except loosely covered or uncovered while cooling. COS: Food covered.

Proper cold holding temperatures — Inspector Note: Observed cold holding temperature of TCS foods greater than 41F in the front food service and main kitchen. CA: TCS foods cold held must be maintained at 41F or below COS: Food temperatures documented discarded, except marinara and pizza sauce in walkin cooler. All cooled to 41F at 6:15 PM.

Proper hot holding temperatures — Inspector Note: Observed marinara sauce in the baine holding at temperatures less that 135F. CA: TCS cold held foods must be maintained at 135F or above. COS: Marinara reheated to 197F.

Time as a public health control: procedures and records — Inspector Note: No procedures or labeling provided for the pizza pies and pizza sauce procedural dry erase chart not filled in. CA: Procedure and labeling method required to use 4 hours TPHC. if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; COS: Procedure and chart discovered and posted. Pie discarded and new pie stored. Pizza sauce chart fille out and sauce cooled to 40F at 6:15 PM

Hot and cold water available; adequate pressure — Inspector Note: Hot water temperatures at the hand washing sinks are between 70F to 80F. CA: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. COMPLIANCE REQUIRED WITHIN 72 HOURS

Food stored covered — Inspector Note: Observed food stored uncovered in the front food service counter top parmesan, garlic butter, and pizza pies; bottom of pizza prep cooler anchovies and on top pizza sauce and cornmeal; bottom of sandwich prep cooler chicken wings and breast; pizza dough prep table flour and pizza dough. CA: Food must be stored covered. COS: Food covered.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Hot water at the dish machine and 3 compartment sink is dispensing water at 100F that decreases to temperatures not less that 85F instantly. CA: Hot Water and Chemical. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: 1. Hot water manual operations by immersion for at least 30 seconds in water at a temperature of 171°F (77°C) or above; 2. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator; or 3. Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. Contact times shall be consistent with those on EPA-registered label use instructions by providing: (i) Except as specified under paragraph 3(ii) of this subsection, an contact time of at least 10 seconds for a chlorine solution specified under subsection (6)(n)1 of this Rule; (ii) A contact time of at least seven seconds for a chlorine solution of 50 ppm that has pH of 10 or less and a temperature of at least 100ºF (38ºC) or a pH of 8 or less and a temperature of at least 75ºF (24ºC); (iii) A contact time of at least 30 seconds for other chemical sanitizing solutions; or (iv) A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization. FACILITY HAS 72 HOURS TO COMPLY WITH STANDARDS