NEW YORK PIZZA

Cleaning chemical stored above chili powder bag. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.

Measured chlorine in the 3-comp sink at 0ppm. [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).

Wiping cloths left on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Measured water at the 3-comp sink at 108. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Ambient temperature inside pizz prep table measured at 60F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

The following PHFs held inside pizza prep table were measured at improper holding temperatures (between 48F and 50F) : cut chicken, cut tomatoes, cheese, shrimp, to go containers of dressing. Ambient temperature inside the prep table measured at 60F. PIC stated, except for to go containers of dresseing, all PHFs were restocked inside the unit about half hour ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were relocated to a different refrigeration unit. Dressing containers were discarded in refuse bin by employees.

Open bag of flour stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.

Water at the 3-comp sink measured at 115F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks (100F).

Employee eating and drinking and leaving open drink on the pizza prep table. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Chlorine sanitizer solution at the 3-comp sink measured at 0PPM while not being actively in use. [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 added bleach to the sanitizing solution. Final concentration measured at 100PPM.

Wet soiled wiping cloths are left on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Opening on wall above the food prep sink for what appears to be a meter. [CA] Repair opening in structure, recommend approved sealed door for meter to prevent pest harborage.

Chicken held inside the upright refrigerator, was observed previously being prepared at pizza prep table measured above 50F. Per employee they left PHF out during rush hour for less than hour. Mozzarella left outside the pizza unit measured at above 50F [CA] Cold PHFs shall be held at 41°F or below. [COS] Employee put a time sticker to discard the mozzarella within 4 hours from when it's taken out of temperature control. Cut chicken was relocated to the freezer for immediate cooling.