Ny NY Pizza

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name. Bulk bread crumbs.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Cutt8ngbboards in kitchen.

The inspector came back, found the problems fixed and allowed the business to reopen.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Clean clothes, hair restraints, jewelry
  • Basic: Employee with no hair restraint while engaging in food preparation. No food prep at time of callback inspection
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found 1 live fly in kitchen. 1 live roach on sticky glue trap on floor at front service counter
  • High priority: Rodent activity present as evidenced by rodent droppings found. 4 rodent droppings on the holes of the brick wall behind beer cooler at front service counter.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling tile missing. Some ceiling tiles replaced.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • High priority: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined. Operator time marked pizzas.
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored over pizza prep table. Operator removed drink.
• Clean clothes, hair restraints, jewelry
  • Basic: Employee with no hair restraint while engaging in food preparation. Multiple food employees.
• Food-contact surfaces clean and sanitized
  • High priority: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 150ppm in three-compartments sink at front service counter. Per Sani-Tabs manufacturer's label, proper strength is 200-400ppm. Operator reset sanitizer, tested 200ppm.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found 1 live fly in kitchen. 1 live fly at front service counter.
  • High priority: Rodent activity present as evidenced by rodent droppings found. 13 rodent droppings on floor behind fountain drink station at dining area. 1 rodent dropping on floor under three-compartments sink in kitchen. 1 rodent dropping on floor next to canned food storage shelf at back kitchen.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling tile missing. Multiple ceiling tiles missing in back kitchen.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses stored on dry food storage shelves in back kitchen. Operator removed personal items from floor storage area.
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled. 1 spray bottle at front service counter. Operator labeled spray bottle.