KING KONG NY PIZZA

Observed large gap at the bottom of the screen door at the back of the facility larger than 1/4". [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Observed sterilite containers that are not approved for use in a food facility used to store bulk food items. [CA] Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Employee washed a drink cup with soap and water and then placed it with the other cups for use without sanitizing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee filled three compartment sink with sanitizer and sanitized equipment.

Observed sterilite containers that are not approved for use in a food facility used to store bulk food items. [CA] Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Observed large gap at the bottom of the screen door at the back of the facility larger than 1/4". [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Observed open bag of flour stored on shelf. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.