Johnny's New York Style Pizza

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed lid tightly secured onto freshly cooked chicken wings in walk in cooler. CA: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Lid removed.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed container of lemons stored inside bulk ice machine that is used for consumption. CA: Ice may not be used as food after it has been used as a medium for cooling the exterior surfaces of food. COS: Removed. EHS advised PIC to clean out ice machine.

Nonfood-contact surfaces clean — Inspector Note: Observed build up of debris on shelves inside walk in cooler and above 3 compartment sink. CA: . Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods cold holding above 41F in main kitchen. CA: TCS foods cold holding shall be maintained at 41F or below. COS: Discard.

Time as a public health control: procedures and records — Inspector Note: Observed cheese pizza using 4-hour time without time labels indicating the time pizza is to be discarded if not used. CA: 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;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) 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;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P COS: Discard.