I Love NY PIZZA/ El Castillo Mexican Restaurant

Food properly labeled; original container — Inspector Note: Working containers of food removed from original container not identified by common name (butter, sauce bottles) 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. CA: PIC will create labels for all.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed multiple foods stored directly on the floor throughout the main kitchen and in the walk-in cooler. COS: PIC moved all foods above the floor. q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed multiple clean food preparation pans and food storage containers stacked while still wet and with old food labels still attached. COS: PIC removed the food labels and re-arranged the pans. a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several knives stored in between prep top coolers. COS: PIC removed the knives and will ensure the store the knives properly Observed several knives and utensils stored in between equipments and under electronics throughout kitchen shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination;

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no test strips available to test the water chemical for sanitizer. CA: PIC will obtain the appropriate test strips/kit for sanitizer. h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed the grease collection container/tray missing from the exhaust hood system. CA: PIC instructed to replace the missing grease collection container. ) Exhaust Ventilation Hood Systems. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the kitchen handwashing sink blocked by beer tanks. COS: PIC removed the beer tanks away from the hand sink and will ensure that all handwashing sinks are always accessible. o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed pasta covered tightly with plastic wrap in prep cooler and walk in cooler in main kitchen. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf COS Cover removed.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several knives and utensils stored in between equipments and under electronics throughout kitchen shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and COS Items removed.

Food properly labeled; original container — Inspector Note: Working containers of food removed from original container not identified by common name. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Food stored covered — Inspector Note: Observed uncovered food in reach in cooler area, walk in cooler, and dry storage. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food debris on the bed of the food slicer. EHS also observed a black mold like substance on the baffle of the ice machine and around the dispensers for the drink machine. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC had the ice machine, food slicer and drink machine cleaned and sanitized.

Proper cold holding temperatures — Inspector Note: Observed multiple cold holding units with ambient temperatures at 45-50F Observed multiple TCS food items temping above 41F Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) CA: Advised PIC to service equipment and place items COS: Observed PIC place items on ice

Time as a public health control: procedures and records — Inspector Note: Observed pizza on display for customers for the purpose of reheating and serving If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) 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; P (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control CA: Advised PIC to indicate time stamp that says time pizza was prepped and sat at room temp, discard after 4 hours COS: Observed PIC label pizzas