I Love NY Pizza and Subs

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

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Not checked
• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
  • Intermediate: Nonfood-grade basting brush used in food.
  • Basic: Uncleanable knife block in use to store knives.
• Clean equipment storage and air drying
  • Basic: Clean utensils or equipment stored in dirty drawer or rack.
• Water source
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle.
• Insects, rodents, pests and animals
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
  • Basic: Outer openings not protected with self-closing doors.
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Behind 3 compartment sink
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
• Lighting
  • Basic: Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.

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 cold held at greater than 41°F. -chicken (47°F - Cold Holding); cheese (47°F - Cold Holding)
• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit. -both cook line coolers
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. -in spice containers
  • Basic: Equipment in poor repair. -walk in cooler door seals torn
  • Intermediate: Nonfood-grade basting brush used in food.
  • Basic: Uncleanable knife block in use to store knives.
• Dishwashing facilities and test kits
  • Basic: Accumulation of debris in three-compartment sink.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. -meat slicers old food buildup
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. -small cook line cooler interior
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under pizza display -cook line cooler seals
  • Basic: Buildup of food debris/soil residue on equipment door handles. -cook line cooler
• Clean equipment storage and air drying
  • Basic: Clean utensils or equipment stored in dirty drawer or rack. -clean dishes stored on soiled rack above 3 compartment sink
• Water source
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. -hand wash sink next to ice machine
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle. -3 compartment sink drain line
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink next to ice machine
• Restrooms
  • Basic: Bathroom door left open other than during cleaning or maintenance.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. -1 flying insect at spice rack -4 flying insects at dry storage next to ice machine
  • High priority: Roach activity present as evidenced by live roaches found. -15 live roaches at 3 compartment sink, front right leg behind wood support
  • Basic: Exterior door has a gap at the threshold that opens to the outside. -rear door
  • Basic: Outer openings not protected with self-closing doors. -rear door
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing. -next to restroom
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. -throughout
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -multiple tiles in kitchen
  • Basic: Floor soiled/has accumulation of debris. -under coolers at front counter -under 3 compartment sink
• Lighting
  • Basic: Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. -rear storage room, need flashlight to see
• 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 items on meat slicer
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.